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Easy Homemade Falafel

Crispy on the outside and tender inside, these easy homemade falafels are made with chickpeas, herbs, and warm spices—perfect for pita pockets, salads, or mezze platters.
Print Recipe
Prep Time 50 minutes
Cook Time 10 minutes
Servings: 8
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can can chickpeas, drained and rinsed well you can also use dry chickpeas but must soak them overnight
  • ½ small onion, roughly chopped
  • 2 or 3 cloves garlic minced
  • 1/2 cup cup fresh parsley (or parsley + cilantro combo) cilantro will add more flavor
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp baking powder
  • 1½–2 tbsp all-purpose flour (or chickpea flour)
  • 1 tbsp lemon juice
  • 2-3 tbsp olive oil (for the mixture)
  • Neutral oil for frying (avocado, canola, vegetable)

Method
 

  1. Dry the chickpeas well
After rinsing, pat them very dry with paper towels. This helps the falafel hold together.
  2. Blend the mixture
Add chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper to a food processor.
Pulse until crumbly but not smooth—think coarse sand.
  3. Finish the mix
Transfer to a bowl. Stir in baking powder, flour, lemon juice, and olive oil.
The mixture should hold together when pressed but not feel wet.
  4. Rest (important!)
Cover and refrigerate 20–30 minutes. This firms everything up.
  5. Shape
Scoop about 2 tablespoons per falafel and gently form balls or small patties.
  6. Fry
Heat about 1 inch of oil in a skillet over medium heat (350°F / 175°C).
Fry in batches 2–3 minutes per side until deep golden and crisp.
  7. Drain & serve
Drain on paper towels. Serve hot.
  8. serve hot
  9. enjoy!
  10. Serve with your choice of Tahini sauce

Notes

Tahini Sauce