The best falafel near you? It’s right in your own kitchen! This recipe is crispy on the outside, a moist emerald green on the inside, garlicky, with lots of warm spices like cumin and coriander, and has the perfect fluffy texture.
falafel is the original veggie burger!
Falafel, or Middle Eastern chickpea fritters, are deep dried balls or patties made from ground chickpeas or fava beans. They’re eaten wrapped in pita bread, on top of salads, or just as a snack. Drenched in the requisite thick, lemony tahini sauce, it’s simply divine.
Falafel is sold on streets all over the middle east, and in restaurants worldwide. McDonald’s Egypt even sells a McFalafel sandwich (I’m so jealous.) And over many years of enjoying falafel in different parts of the globe, I’m confident that this homemade version is the very best, outside of maybe that secret little shop in Beirut or Tel Aviv. You’re going to love the flavor and the fluffy texture, so let’s get going.
THE FOUR SECRETS TO GREAT FALAFEL
I adore falafel, but like many delicious foods, it can be tricky. It can be tough, or dry, under or over cooked, lacing in flavor…the list goes on. But once you know the ropes, you’ll never be without the best falafel in the world.
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start with dried chickpeas that are soaked tender but not cooked
This is the number one secret to authentic falafel. Don’t be tempted by the convenience of canned chickpeas, they will make a mushy fritter. Cooked chickpeas make a falafel that can fall apart in the oil, and they will not have the correct texture. And luckily, actually, soaking chickpeas overnight is much easier than cooking them, so it’s a win win.
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I personally feel that great falafel needs lots of fresh herbs
That means fresh parsley and cilantro. You’ll get the beautiful surprise of a bright emerald green when you cut through the mahogany brown crust, and the herbs add tons of moisture and flavor. Falafel must be green.
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a bit of flour helps bind the mixture so the falafel don’t fall apart as they fry
This is controversial, some say there should be no flour in falafel, but I’ve found it necessary. You can use all purpose flour, or chickpea flour to keep it gluten free.
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ย a little baking powder
You’ll blend it into the falafel mixture and when the falafel cooks, the baking powder will release carbon dioxide gas to create a lighter, fluffier, result.
ingredients for falafel
- dried chickpeas that have been soaked but not cooked.
- baking soda, for adding to the soaking liquid.
- parsley and cilantro ~ these must be fresh. Lop the tops of 2 bunches and add them right to the processor.
- garlic ~ fresh garlic adds a wonderful kick.
- red onion ~ you can also use green onions but I love red onion best.
- cumin and coriander ~ these dried spices are traditional.
- lemon zest and juice
- hot pepper, optional, but I love it. I use 1/2 a jalapeรฑo pepper but you could also add some red pepper flakes.
- flour ~ helps bind the mixture. You can use garbanzo flour for a gluten free choice.
- baking powderย ~ this will create a lighter, fluffier texture.
- salt
method
Whiz the whole lot in your food processor. If you don’t have a full sized machine you’ll need to do it in batches. ย Process until everything is finely ground but not so far that it becomes a paste. You want to see a little texture in the falafel mixture. It should hold together when you squeeze it in your hand, but will fall apart easily as well, like wet sand.
which is best, falafel balls or patties?
The shape of your falafel is up to you, and depends on how you like to eat them and how you want to fry them.
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round balls,ย portioned with a small scoop and rolled gently in your palms are best for snacking, or as part of a salad or appetizer plate. They also are best when you are able to deep fry them, so they stay nice and round. They aren’t a good choice for shallow pan frying because of their round shape.
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pattiesย are great when you want to stuff pita pockets for sandwiches. They can be deep fried, but can also be shallow fried in a pan because of their flatter shape.
To shape the balls I use a small cookie scoop and for the patties I use a larger cookie scoop and then roll or shape with my hands.
how to serve falafel
Falafel can be served warm or at room temperature.
Serve them as is as a snack, an appetizer, or as part of a bigger mezze selection. ย Serve tahini sauce or yogurt based tzatziki sauce on the side for dipping; never serve without some sort of dip.
A classic way to enjoy falafel is stuffed inside a pita bread pocket. I like to fill the bottom of the pita with hummus, them some greens, topped with the falafel and some tahini sauce. You can also stuff the pita with chopped tomatoes and cucumber, or even some Israeli salad, chopped finely.
You can top a plate of freshly made hummus with falafel balls.
Probably my favorite way to use falafel is in salads, check out my Falafel Salad Bowl, it makes a main course out of these delicious fritters.
Once you’ve fried up your very own falafel, you’re going to need some of my Homemade Pita Bread to go with it!
falafel faqs
can you make falafel ahead
Your falafel mix will keep beautifully in the fridge for a day or two so you can do the work one day, and then scoop it out and fry fresh falafel when you want it. This is my best meal prep secret!
is falafel healthy
Falafel is deep fried in oil, so to that extent it is not considered a particularly healthy food. But the ingredients that make it up are very nutritious and it is an excellent replacement for less healthy meat in the diet. Eaten in moderation, falafel is part of a prudent diet. And it’s delicious ๐
is falafel vegan
Definitely. So is the pita bread, salad, ย and tahini sauce that it’s normally eaten with.
can you bake falafel
Baked falafel is frankly not nearly as good. If you really can’t stand deep frying, you can shape your falafel into patties and shallow fry them on the stove. If you want to bake, do it at 375F, and brush your patties generously on both sides with oil. Bake until crispy, flipping once. It should take about 25 minutes, but watch carefully for over browning.
can you make falafel in the air fryer
Yes, you can, although I haven’t tried it personally. Again, it won’t be nearly as good as frying the traditional way, but it can be done. Set the machine to 350F and spray both the basket and the falafel patties with oil. Cook in a single layer for 8 minutes. Then flip the patties and let them fry for another 5 or 6 minutes.
can you freeze falafel
Yes. You can freeze it raw or cooked. To freeze raw falafel, form it into balls or patties, arrange them on a lined baking sheet and put into the freezer until solid. Then transfer to a freezer safe container or a heavy duty zip lock freezer bag. Use within 6 months.ย Thaw the frozen falafel in the refrigerator overnight, then cook as usual.
To freeze cooked falafel freeze in a freezer safe container or heavy duty zip lock bags. Thaw in refrigerator overnight and reheat wrapped loosely in foil in a low oven until hot.
Reader Rave ~
“I am SO glad I found this recipe. These were by far the best falafel I have ever made, and quite possibly the best I have ever had. Thank you, Sue! Iโm new to your siteโฆ this recipe has made a devoted follower out of me !!โ ~Robin
*This recipe has been updated 4/21
The Best Falafel Iโve Ever Made!
Ingredients
- 3 cups (500 grams) soaked chickpeas Note: use dried chickpeas that have been soaked overnight, but do not cook them. See instructions for soaking chickpeas below.
- 1/2 medium red onion, peeled and cut in quarters
- 3 cloves of garlic, peeled
- 1 small hot chile pepper, sliced I used a Serrano
- a large handful of parsley, tender stems are ok, this will be about a packed cup.
- a large handful of cilantro, tender stems are ok. This will be about a packed cup.
- the zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1/2 Tbsp salt
- 1/2 tsp baking powder
- 3 Tbsp all purpose flour, or chickpea flour
- vegetable oil for frying
tahini sauce
- 1/2 cup tahini (sesame paste)
- juice of 1/2 lemon
- pinch salt
- water for thinning
Instructions
- Measure out 3 cups (500 grams) of soaked and drained chickpeas. Note: you are starting with dried chickpeas that have been soaked, but not cooked.
- Put the soaked beans, onion, garlic cloves, hot pepper, lemon zest and juice, spices, salt, baking powder, and flour in the bowl of a full sized food processor. Your machine will be full. Note: if your machine is smaller, do this in batches.
- Pulse the machine repeatedly to break everything down.
- Stop the machine and scrape down the sides. Run again until the mixture is evenly blended but still has some texture, like coarse sand. It should hold together when you squeeze it between your fingers, but also fall apart easily. It should have a texture similar to wet sand. Note: you can refrigerate the mixture at this point for up to 2 days ahead of time.
- Using your hands or a small cookie scoop portion out the mixture and roll into balls or form patties. The mixture will be delicate, so use a gentle touch.
- If you are using a deep fryier or a deep pot for frying, heat your oil to about 340F. Use a thermometor to check the temperature. Your oil should be at least 3 inches deep. Note: You can also shallow fry patties in a pan on the stove.
- When the oil is hot, gently lower the balls or patties into the oil with a slotted spoon. Work in batches so you don't crowd your pan. Fry the falafel for about 2 to 3 minutes, until they are a nice deep brown on the outside and fluffy inside. If they are getting too dark, lower the temperature of your oil. If they are not turning golden within a minute, turn up the temperature a bit.
- Drain on paper towels. Serve hot with tahini sauce.
- Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough cold water to make a sauce. Taste to adjust the lemon and salt. Note: be sure to stir your jar of tahini thoroughly before measuring, as it separates.
159 Comments
Jer TVFGI
April 16, 2021 at 5:01 amI hate cilantro. Can I leave this out without affecting the texture?
Sue Moran
April 16, 2021 at 5:17 amYes, you might add a little more parsley, or some fresh mint leaves for flavor.
Aly
February 3, 2021 at 11:20 amSo delicious! Great texture, taste, and all of the above! Must try this recipe
Meredith
January 10, 2021 at 7:44 pmThese were great! Restaurant quality! My first attempt making falafel, and Iโm glad I found this recipe.
I added a bit more flour. If the balls seem to be crumbling when you are forming them, a tiny bit more flour made all the difference for keeping them together. As long as the uncooked balls are intact and not crumbling before adding to the hot oil, they should stay intact when frying them. So, so good!
Kat C
July 28, 2020 at 7:47 pmOmg soooo yummy! The family loved them!! Thanks for the recipe.
Aarti sharma
July 14, 2020 at 4:03 amEasy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.
Kristin
May 16, 2020 at 6:46 pmThis is my first time making and eating falafel, and it was delicious!! I became interested in trying this, because my husband and I are watching a show where one of the characters talks about eating falafel, and I just wanted to know what it was like. I’ve also been on a Middle Eastern/Mediterranean food kick, so I thought this would be fun to make for our anniversary. Anyway, this is a great recipe! I was really worried that these weren’t going to turn out. They seemed so delicate that I imagined them just falling apart as soon as they hit the hot oil. Well, since this recipe suggests rehydrating so many chickpeas (enough for 2 entire batches), I decided to make a second batch this afternoon, just in case I didn’t process the falafel mixture finely enough the first time. I noticed that after the balls had chilled in the fridge for a few hours, they felt much firmer, so I definitely recommend allowing the balls to chill before frying them. They did not even come close to falling apart. The flavor of these was so good. I thought they would be spicier, since it calls for a serrano pepper and none of the seeds or inner ribbing was removed, but it was a very subtle spice. This is definitely worth making again. These were fun! Thanks for a great recipe and first experience with falafel!
MG
April 27, 2020 at 6:00 pmWe had a disaster. We subbed fresh for canned chickpeas and then followed the recipe and added flour. Used peanut oil and the patties disintegrated. Thought it may be an oil issue so then tried one in corn oil and it wouldnโt hold together. What caused this issue? Weโre going to try them baked now.
Stephtich
September 1, 2020 at 2:56 pmSame problem here! ??
Sue
September 1, 2020 at 3:52 pmBe sure to use soaked but not cooked chickpeas, it’s the cooked chickpeas that tend to disintegrate.
Nora
November 29, 2020 at 10:56 amFrom what Iโve read on other falafel recipes is that they donโt suggest canned chickpeas. Iโm not sure of the science behind it but that might be the issue.
Sue Moran
April 12, 2021 at 7:50 amYes that’s right, canned or cooked chickpeas aren’t great for making falafel.
DOrothy
December 5, 2020 at 5:33 pmTHIs was my first time making falaels and they turned out excellent.
ANDREA
March 19, 2020 at 10:32 amWHAT DO I DO WITH THE LEFTOVER CHICKPEAS THAT I SOAKED?
Mel
May 31, 2020 at 12:00 pmIf you dry them off with a towel, season and then bake them they make amazing crunchy salad or pasta toppers! ๐
Sue Moran
April 12, 2021 at 7:51 amUse them in salads, or to make hummus!
Catherine
March 7, 2020 at 6:10 amThank you! I adore falafel and have never got them right until today following your recipe. They held together when I fried them and were a gorgeous green inside.
Maria Wendy
February 25, 2020 at 11:19 amPor fin! Siiiiiii, una receta bastante fiel a receta original. Estoy casada con un Saudรญ y no puedo ver esas recetas con los garbanzos cocidos de lata. Lo siento, cada uno en su casa hace lo que quiere, pero entonces no le llames falafel. Gracias por compartir. Besitos
Sue
February 25, 2020 at 11:44 amGracias Maria ๐
Haveliharrispark
February 9, 2020 at 9:11 pmBrilliant and so easy. Very tasty too
theindianhut
February 4, 2020 at 3:11 amAwesome recipes. Awesome pics
Kelly
February 1, 2020 at 7:37 amWhat temp/time would you recommend if I wanted to bake them instead?
Thank you ๐
Sue
February 1, 2020 at 7:39 amI would say 375F, and the time would depend on how large they are, but maybe 15 minutes. You can also pan fry them with much less oil of that appeals to you.
Majida Nasrawi
October 31, 2019 at 2:57 amIt melts when I put it in the oil why???
Sue Moran
April 12, 2021 at 6:43 amI’ve found that when you use cooked or canned chickpeas they tend to fall apart in the oil. Start with dried beans that have been soaked and they should held together fine.
Connie
October 15, 2019 at 8:08 amThese turned out fantastic! Two questions…do you ever add fresh mint? It came to mind because the photo had it as a garnish and I thought it might be good. Also I cooked some right away and then I rolled some balls and kept covered in the fridge overnight. When I cooked them the next day the texture was not near as tender and delicious. Iโm wondering if I made it the day before but left it in a covered bowl and rolled them just before cooking if that would work better?
Sue
October 15, 2019 at 9:17 amFresh mint would be wonderful in these. It’s funny because I remember liking these even better the next day! I’m not sure not rolling them would make a difference but it’s worth a try.
CARLY
October 3, 2019 at 8:03 amI’ve been making these ever since I found your recipe. They are AWESOME and my whole family loves them! Thank you for a delicious recipe that is better than restaurant falafel!
StevenHB
August 4, 2019 at 1:41 pmThese sound great. I’d be inclined to use corn or potato starch instead of flour, too keep them gluten-free, for the gluten-phobes and celiacs in my life. Thoughts?
Sue
August 4, 2019 at 3:10 pmYou can make falafel with chickpea flour, which is gluten free, and that gives nice flavor, too.
Pattythehun
October 5, 2019 at 10:01 amI use chick pea flour
Annamarie
August 4, 2019 at 12:48 pmI made this falafel recipe and it turn out delicious. I just used a little less cilantro, I did not have a ball scooper but rolled them with my hands. When I put them in oil to try I used a combination of vegetable oil and olive oil. I do not have a deep fryer so. Instead I filled about a smaller frying pan with about 2 inches of oil. Then came out crispy on the outside, What dipping sauce should I use?
Sue
August 4, 2019 at 3:10 pmThe best sauce is a tahini sauce, Annamarie, mix tahini with some cold water and lemon juice, it’s amazing.
Mateo Pedersen
June 20, 2019 at 1:50 amI never leave comments, however, this was so easy and such a huge hit! Cannot wait to make again!
My son & his girlfriend are huge fans of falafel, while my husband and I are not, or should I say were not!
We are hooked! These are delicious! Made them for the kids to go with chicken souvlaki, that I was already making for dinner, however we all devoured them! They are now on my need to make often list! Easy, inexpensive, but most of all, DELICIOUS!!!! Thanks for the recipe! Highly recommend
Gila Alter
June 1, 2019 at 7:04 pmI’m crazy about falafel. An authentic eat in/take out closed and I’ve been searching to make my own. Theirs also had the green interior and was delicious. My first try, I didn’t have enough greens but they came out pretty good! I guess moisture can be an issue. I cooked my own chickpeas to avoid excess moisture. Should I add more flour until they stick together better? Should it be baking soda or powder? I added cardamom since it’s exotic and very middle eastern. Can’t wait to make another batch! In my home we serve it for dinner. It’s healthy, protein loaded and delicious to have as an entree, no on the run lunch bite for us!
Hannah
April 16, 2019 at 11:39 pmMay I just make a note! Iโve seen lots of comments below about the falafels disintegrating! This has happened for me so many times with this recipe but Iโve figured out why! Baking soda I thought was bi carb soda, so every time I used bi carb they disintegrated layer by layer and it was heartbreaking! Baking powder is the key ingredient!! Maybe it would be worth adding that in the notes, Iโve finally got it in my head that baking powder is needed now this is a family staple recipe in my house! Thanks so much. Was wondering if the mix would be freezable?
Ashley
March 12, 2019 at 8:44 pmThis is my favorite falafel recipe, I’ve made it fried as balls, and pan fried as patties, I use a tbsp of ground flax seeds as my flour binder and it works great for me every time, I never have issues with them falling apart! <3 Thanks for the tasty f'luffs!
Sue
March 12, 2019 at 8:53 pmYay Ashley, thanks so much for coming back to let us know, it means a lot to me ๐
Brian Weber
February 17, 2019 at 12:02 amQuestion about the flour … I see you call it out as an ingredient, but it’s not mentioned in the instructions that I can see. Where does it get used?
Ashley
March 12, 2019 at 8:47 pmThe flour is added along with everything else to the food processor.
Sheryll Woods
January 27, 2019 at 6:31 amWhen mixing the falafels could you add the spices to the food processor instead of stirring them in separately at the end process?
Sue
January 27, 2019 at 7:38 amYes, that’s my preferred method.
Staci
January 22, 2019 at 9:06 amSue,
Have you tried to make them in an air fryer?
Sue
January 22, 2019 at 9:28 amI haven’t tried myself, but I’ve included instructions for air frying in the post.
Shannon
June 1, 2019 at 8:53 pmThank you regarding baking them, at what temp would be best?
Sue
June 1, 2019 at 9:08 pmI would bake them at 375F
Joel G.
January 5, 2019 at 3:26 pmHi Sue, I have tried the recipe twice and need some help.
First Try
The first time I tried your recipe I didn’t dry the cilantro and parsley and added way too much lemon juice. Since I couldn’t make balls, I added some Trader Joe’s dried falafel mix and eventually got the consistency correct. The falafel tasted great, much better than just a mix, but they still didn’t have the emerald green I am looking for.
Second Try
The second time I made sure to dry everything, even the chickpeas, and I used the correct amount of lemon juice. I did not add anything extra like dry mix. The consistency seemed good but when I plopped the balls in they would melt away. It wasn’t like they broke apart as much as they would stay in a sphere that would become smaller and smaller until the only thing remaining would be little pieces of onion. I had my fryer at 350. Any advice? I still have the rest of the mix in the fridge.
Sue
January 5, 2019 at 4:39 pmI would suggest making small patties instead of balls, and shallow frying them in a pan, you’ll get the same crispy result and you won’t have the disappearing issue! I would coat a pan with about 1/8 inch of oil, get it nice and hot, and be sure to turn them gently after they’re done on the first side.
Bri
December 28, 2018 at 5:51 pmHi! I tried making these tonight but unfortunately I think they were too wet of a mixture and all the filling came out in about half of them. I tried coating them in a light dusting of flour to help make a more solid crust but this didnโt seem to help much, the wet filling would crack through it. Any suggestions?
Sue
December 28, 2018 at 6:19 pmYour mixture sounds like it was extra wet, I would suggest adding a bit of extra flour to it if that happens again. Remember to make them small, and form them firmly. Then add them gently to the oil, making sure it is nice and hot, and toss it gently to cook evenly. Hope this helps Bri.
Mollie
November 14, 2018 at 4:30 pmThis is quickly becoming a dinner staple in our home. We’ve had to use canned chickpeas just out of convenience, and can’t wait to try things out with the real deal! I have these with homemade tzatziki because I absolutely love the stuff. Thanks!
Erin
October 3, 2018 at 10:04 pmHave you tried these in an air fryer? I hate deep frying things because of the excess oil as well as the mess. But they look delicious and I want to give them a try.
Sue
November 14, 2018 at 6:42 pmI’m intrigued by air fryers Erin, but I haven’t tried one yet.
Robin
September 21, 2018 at 7:42 pmI am SO glad I found this recipe. These were by far the best falafel I have ever made, and quite possibly the best I have ever had! Thank you, Sue! Iโm new to your site… this recipe has made a devoted follower out of me !!!!!
Sue
September 21, 2018 at 7:49 pmWelcome in Robin <3
Sharon
September 10, 2018 at 5:06 pmCan I make these ahead of time and refrigerate them before I fry them?
Sue
September 10, 2018 at 5:18 pmYes absolutely.
Dan
August 11, 2018 at 6:20 amHi Sue,
Great recipe, first time we made it in the Vitamix it came out to Blended second time in the food processor it worked great, I guess you could use the Dry Goods short blender that came with the Vitamix on low setting or pulse.
for a low or no oil version we have baked them with great success, thank you for the recipe it is one of our favorites,
Dan
Sue
August 11, 2018 at 7:08 amI so happy to hear this Dan. I adore my Vitamix but I have to say it isn’t for everything. I think you might be able to use the dry container, but frankly, I think the food processor does the best job, since you want the mix to have a little texture and not get ‘glooey’.
Erynn
July 11, 2018 at 7:16 pmHi! Iโm just trying my first batch, and Iโm wondering what you do with all the leftover chickpeas? Have any other recipes?
Sue Moran
April 12, 2021 at 10:23 amI have lots and lots, just type chickpeas into my search bar!
Lindsay
July 9, 2018 at 7:13 amHello! I made this recipe yesterday for the first time (actually my first time ever making falafel). After reading some of the comments I was very happy it didn’t fall apart on me during the frying process! I either didn’t use enough herbs, or I used too many chickpeas, as my color didn’t turn out that same beautiful green as in your pictures, but it was still delicious! I also was wondering if I was supposed to leave the seeds in the pepper? I took them out and felt like mine didn’t have as much heat as I would’ve liked, so next time I’ll try leaving them in!
I used canned chick peas, 2 cans was just about 3 cups (there was some left but they fell on the floor anyway so they went into the trash hahaha). I ended up getting 28 balls and I put them on a sheet pan and froze them. Once they were frozen solid I moved 7 of them to the refrigerator to fry later and kept the rest in the freezer.
I really enjoyed these and will definitely be making them again!! Thanks for the great recipe!
Sue
July 9, 2018 at 7:47 amHey Lindsay, welcome to the wonderful world of falafel! The green color definitely comes from the herbs, so use a bit more next time for a greener color. Also, getting them nice and finely processed into the mixture helps bring out the green. As for the heat, yes, most of the heat is in the seeds and veins of hot peppers, so leave them in for a spicier result. Glad you enjoyed this!
Ariasmith
May 11, 2018 at 11:51 pmThis falafel sound wonderful!! I love the interesting story behind them as well! Thanks for sharing!!
Janice M Fenk
May 11, 2018 at 3:20 pmWould a Vitamix work instead of a food processor? I have a food processor but cannot find it.
Sue
May 11, 2018 at 3:48 pmThe Vitamix is amazing, but it’s almost too powerful for this, I’m afraid, Janice. I have to admit I’ve never tried it, so I could be wrong. If you do, use the low setting.
Bernadette
April 6, 2018 at 9:28 amSo you donโt cook the chickpeas first, just soak them?
Sue
April 6, 2018 at 3:45 pmNo, it’s traditional to do it this way, Bernadette, and it works out great.
Bernadette
April 7, 2018 at 8:34 amThanks Sue. Making them today!
Sue Moran
April 12, 2021 at 10:25 amYes, that’s correct. They will soak up and become tender.
Lisa
September 25, 2017 at 8:34 amHi Sue…My husband and I run a food booth at local music festivals and other events and we always try to offer a good vegetarian option. I found your recipe and we made falafel and tabouli pitas with tzatziki and tahini sauce for our vegetarian option this past Saturday. Your falafel and tahini sauce recipes were the star of that dish…and everyone RAVED about the dish. Thanks for posting this recipe. I had never made falafel before and your recipe is foolproof and amazingly delicious.
Sue
September 25, 2017 at 8:39 amWhat a great story, this thrills me Lisa! I love to know that my recipe was such a hit, we adore falafel and I’m always trying to up my falafel game. Thanks SO much for taking the time to come back and leave a comment, and good luck with your food booth, what a fun lifestyle!
Kerri
February 16, 2018 at 2:22 pmThis is the best falafel recipe I have made yet. I made it yesterday and fried it today so the timing was spread out a little. Thanks for sharing Sue.
Sue
February 16, 2018 at 2:40 pmI’m thrilled to hear this Kerri, falafel is one of my favorite foods, and I know how great it can be to have a recipe that works for you ๐
Allie Jones
February 13, 2018 at 5:58 pmThe falafel balls taste great but ours totally disintegrated in the frying stage – turned out like ground beef/taco meat
Sue
February 13, 2018 at 8:14 pmHi Allie ~ there are a couple of things to keep in mind…make sure your oil is at the right temperature, about 350F…this way the falafel get a quick ‘crust’ on them that helps them stay together. Don’t crowd your pan, either, make sure the falafel has lots of space in the oil. You can try refrigerating your balls before frying, which can help them cohere, too.
Sue Moran
April 12, 2021 at 11:32 amI’m thrilled to hear this Lisa, thanks!
:D
September 17, 2017 at 10:15 pmCab this be baked instead of frying?
Sue
October 19, 2017 at 6:13 amI never bake my falafel, but I’m sure you can. I would brown it first in a little olive oil to give it a nice crust, and then put it in the oven to get cooked through.
MK
September 7, 2017 at 10:26 amHey there, how about freezing the mixture? Do you have any tips for preservation or making ahead?
Sue
September 7, 2017 at 11:10 amYou can definitely freeze the falafel mixture, I could form it into balls, freeze on a tray until solid, and then pack in heavy duty zip lock freezer bags.
Ana
August 29, 2017 at 5:28 pmHi,,, this is a great recipe. Thank you so much. I made the mistake of using canned chick peas in the past, what a waste of time, complete failure! Soaking the beans over night is completely worth it. Beautiful color and texture. Made enough to freeze a batch!!
Sue
August 29, 2017 at 5:51 pmSmart girl Ana ~ wish I had a batch in my freezer!
Sarah
May 31, 2017 at 9:32 amGreat recipe! Can’t wait to try it. Do you think I would be able to roll a bunch of these in advance and then freeze them?
Sue
May 31, 2017 at 11:32 amThey freeze beautifully Sarah.
CarolAnn Hardenstein
April 7, 2017 at 12:37 pmI followed recipe to a T and they came out perfect!!! I never attempted making these before and it’s now a favorite. Was a bit concerned about just soaking chickpeas overnight and then grinding in food processor but it works perfectly! Too bad others tried to substitute canned or deviated with egg, more flour etc and had failure when frying. I fried at 375 in a skillet with avocado oil and these came out crispy on outside and light and fluffy inside. I made up a raita dipping sauce for mine with yogurt, lots of minced fresh mint and lemon zest. Perfect cooling touch to the hot Serrano pepper, thank you for posting such a wonderful recipe!
Sue
April 7, 2017 at 1:17 pmI’m thrilled CarolAnn ~ I am seriously a falafel fanatic, and I’m so glad this recipe worked out so well for you. The thing I love best about these is that they’re fluffy and have such a great flavor and color from the herbs. I bought ready-made falafel the other week from my grocery store and they were so bad I could have kicked myself for not just making a batch of these ๐
Kris Mowafy
March 22, 2017 at 3:52 pmJust made these for dinner!!!! My Egyptian husband raved about them, and I was dancing with delight! I did make a few minor changes. I used leek instead of onion. I increased the flour because my mixture felt too wet, and I did add a beaten egg. I formed small patties and fried in 350 degree oil. The outer crust was crispy and the inside was soft and delicate. I served them in warmed naan with tzatziki and tomatoes. This is a meal that I will add to my rotation. Thank you for the BEST falafel recipe. I have tried many.
Sue
March 22, 2017 at 4:48 pmLOVE to hear this, Kris, especially that your Egyptian hubby liked them! You need to try my falafel salad next ๐ https://theviewfromgreatisland.com/falafel-salad-bowl-recipe/
R cook
July 8, 2017 at 4:22 pmfalafel with egg?
thats like chick peas fritter?
you shouldn’t put leek
the recipe with red onion but the foto with white onion.
i think white onion its better so no color to it.
i middle east we dont use cilantro but parsley and fresh mint. no four too. the best you make it few hours earlier so the ingredient mix well together specially the baking soda soak into the ingredients when you fry them didn’t pull apart.stay together without flour. i even put it in fridge over night or for two days before i fry it still turn good.good luck hope you dont mind I adding a good info for you
Kris Mowafy
May 1, 2017 at 8:14 amupdate: I experimented with freezing the patties raw, and the result was wonderful. I put the patties on a sheet pan and froze them, then bagged them. Fried them in 350 degree oil for just a minute more, and they tasted perfect!!
Sue
May 1, 2017 at 8:26 amHow nice it must be to have a supply in the freezer, I need to do this ~ thanks for the update Kris.
Bobi
December 17, 2016 at 5:10 pmI made this recipe today and it is very good! I’ve tried to make falafel twice in the past and when I went to fry it, it just dissolved and disappeared in the oil.
There is a restaurant called The Roxy in Encinitas, CA that serve a falafel burger that is to die for! They also have a booth at the Del Mar Fair each year where they sell the falafel burger (among other things). I’ve been hoping to recreate their recipe for falafel and I think your’s is about spot on! They put cheese, tomato, onion, sprouts and avocado on their falafel burger. If you want to see a picture, go to Yelp and look them up but look up the older version with more pictures. Next time I make this (and I will), I’m making that burger! Thank you so much for posting this recipe!
Sue
December 17, 2016 at 8:05 pmYou are making my mouth water, Bobi. I think I’ll have to do a falafel burger this spring on the blog ~ keep an eye out for it ๐
Sarah
November 13, 2016 at 11:44 amBest EVER!
Just follow the directions exactly and they will look exactly like the ones on this recipe.
Wishing I could post my pics
Sue
November 13, 2016 at 11:48 amThanks Sarah! Tag your photos #tvfgi on social media and I’ll share!
DP
August 30, 2016 at 6:40 amThis is now the best falafel I have ever made! I did not add the flour and deep fried and it turned out excellent. I think the key is to make sure the chickpeas and other ingredients are as dry as possible when you grind them. Also do not grind too much. I have made falafel so many times and made just okay falafel–this recipe is excellent and the falafel divine. So happy–thanks!!!
Sue
August 30, 2016 at 7:36 amI’m so happy to hear this DP. Falalfel is one of my favorite foods, I order it in restaurants a lot, and it can be hit or miss. I’m glad I have this recipe to fall back on at home. So happy it worked for you!
Anabel
July 28, 2016 at 4:50 pmJust made these and they were sooo good! I added like 3 more tablespoons of flour to make sure the balls didn’t fall apart. Then I rolled them in bread crumbs. They were a big hit!
Sue
July 28, 2016 at 5:13 pmI’m so glad they worked out for you Anabel ๐
bcr8tive
February 16, 2016 at 7:23 pmThese looked so amazing – but I wish I had read all of the comments before I tried my hand at them. Mine fell apart too. I kept wondering, won’t this need an egg to hold it together? Wondering now if should have tried but then again, the egg cold make them cook too fast –
The first ‘deep fry’ attempt fell apart completely – so then I went to a flat pan, lightly greased – made small patties – they at least didn’t completely disintegrate but overall they look like hell.
They have a nice taste but I’m not sure I got out of them what I should have – with the nice crust on the outside and softer texture inside. Anyone that figures it out, please holler. I’ve got a boat load of Tahini left ?
Brodie
January 19, 2018 at 1:35 amI had the same problem! I made the mistake of using tinned chickpeas and they exploded in the fryer. It’s because of the excess moisture, the water reacts badly to the hot oil and turns immediately to steam breaking apart the falafel. You just need to add something to absorb the excess moisture. Flour works but it can reduce how fluffy they are. I used a little semolina and the texture didn’t suffer for it. Good luck, hope this helps!
Christy
January 14, 2016 at 9:41 amAwesome! My 7 year old went nuts over them. We used the canned chickpeas because I needed them now. We tried the deep fryer and failed. Shallow fry worked great. Out of cilantro and used the doterra oil. Added a little garlic to the sauce. Saved to make over and over again. Thanks!
Sue
January 14, 2016 at 10:07 amI’m so happy you loved them, how great that you got your 7 year old hooked!
Katie
January 11, 2016 at 6:59 pmHi, thank you for your recipe. I tried frying the mixture but it didn’t work well (I used canned chick peas). So I did it again, added at least a 1/2 cup extra extra flour and baked them as small patties. It worked perfectly. Oven at 380 and about 8 minutes each side.
Sue
January 11, 2016 at 7:36 pmThanks for the info Katie — I do think the dried chick peas work better, they are probably drier and need less flour. Good to know the canned will work with extra flour.
Holly N @ Spend With Pennies
January 3, 2016 at 11:36 amGorgeous! I absolutely LOVE falafel, I’ll definitely be trying this one!
Gerlinde @ Sunnycovechef
January 3, 2016 at 11:15 amSue, I’ve been looking for a good falafel recipe and I think I just found it. Thank you?, it’s pinned!
vicki
January 3, 2016 at 3:17 amThe falafels look great but normally its recommended that pulses are boiled for 10 minutes. Is it ok for them to be cooked so briefly just by frying? Thanks.
RG
December 30, 2015 at 3:32 pmJust made these so yummy! Batter was quite wet even after 2 hrs in fridge but they didn’t fall apart at all. I made patties and got 21, skillet frying. Thank you for the recipe.
Sue
December 30, 2015 at 4:16 pmYou’re so welcome RG, it’s so hard to find a great falafel, even in restaurants, so I return to this again and again. Glad it worked for you.
Kimi Wei
September 17, 2015 at 10:53 pmLooks like a great recipe. Got two questions tho:
First, I don’t have a food processor so how should I work this recipe without one?
Second, what do you do with deep fry oil you’ve used? Seems a pity to just discard it.
Kimi
Sue
September 18, 2015 at 5:23 amI think to grind the chick peas you do need some sort of processor or blender, Kimi. If you’re interested you can buy a small one quite cheaply. You can also make the falafel into patties and fry them shallowly in a skillet, to avoid the excess oil.
CharlotteAngel
December 8, 2016 at 5:56 amMash it with a masher!
Daniela
September 13, 2015 at 10:56 amI LOVED the recipe! The herbs and spices were perfect and the texture was delicious. I read the comments before I got started and decided to try the recipe without the flour. I let them rest in the fridge for about an hour before forming the balls, then I pan-fried them in about 2-3 tbsp of oil… the first one was a mess but once I got the hang of it they worked perfectly and were really delicious. Even my very carnivore vegetarian-food-hater father loved them!
I served them on homemade pita bread with some greek yogurt sauce because I didn’t have any tahine. Definitely making them again!
Laura
August 20, 2015 at 11:38 amOh Wow! What a great looking recipe. These look lovely! I love the vibrant green colour! Yum!
Sue
August 20, 2015 at 12:46 pmThanks Laura, I do love that color too!
Michal
August 4, 2015 at 1:28 pmI have just made your Falafel and they turned out amazing accept when I went to fry them they fell apart. I only lost two, so I’m going to bake the rest. ๐
Sue
August 4, 2015 at 2:33 pmThey are delicate, but if you form them with a firm hand, they should stay together if you handle them gently. Let me know how the baking goes!
Amy
May 22, 2015 at 9:12 amI’d love to try these, but I have a strong aversion to cilantro. Could you suggest a secondary fresh herb that could work in it’s place? I have marjoram, thyme, rosemary, dill and basil thriving in my herb garden at the moment. Thanks!
Sue
May 22, 2015 at 9:17 amI think I would go with more parsley and some mint, Amy.
J
May 1, 2015 at 5:59 amMy family is from West Bank (Jordan), and we don’t use any binder – No egg, No flour, No bread crumbs, etc. The key is using dried beans soaked and uncooked, and baking powder. I can’t ever imagine adding flour; seems like they would be dense.
Sue
May 1, 2015 at 6:49 amThanks for your input J! My original recipe had no flour, but I got so many comments from people who had trouble with the falafel falling apart that I added it in later.
HAkeem
July 14, 2015 at 4:11 pmHEy J,
what happens then with the dried beans (soaked and uncooked)? How you add them to rest? and when?
HAkeem
July 14, 2015 at 4:12 pmHEy Sue, your recipe sounds delicious and I will test it in the next few days! Thanks!
Sue
July 14, 2015 at 5:30 pmThey go into the processor after the onion, garlic and herbs, HAkeem.
Brenna
March 7, 2015 at 3:33 pmDidn’t work at all. I used canned chick peas and although they formed well and were refrigerated before cooking, they melted apart in the oil. The same happened in a shallow fry.
Sue
March 7, 2015 at 5:24 pmThat’s too bad, Brenna…it’s a common problem with falafel. I can give you a couple of suggestions for next time. First, make sure you have soaked your chickpeas for the entire time, and make sure they are well drained, you don’t want excess water. And when you grind the chickpea mixture, test it with your fingers to make sure it holds together. Press firmly when you form the balls, and you can refrigerate the falafel to firm it up before frying. Make sure your oil is up to temperature, and gently lower them into the oil. They should hold together fine. Hope this helps!
Emily T.
April 20, 2015 at 5:52 pmSue,
Am I understanding correctly that the chickpeas you are using are not cooked? They are only soaked to soften them? Like Brenna, I planned to use canned chickpeas which are already cooked.
Sue
April 20, 2015 at 5:55 pmThis particular recipe uses them uncooked, Emily, I’ve made them with cooked and canned chickpeas, too. You can use canned but you may want to look up another recipe so that you aren’t disappointed with the texture. Falafel is kind of a delicate balance when it comes to the batter, and you don’t want it too dry or too wet.
Blumpkin Pie
February 19, 2015 at 11:17 amI have been searching for a falafel recipe like this for years. I must admit that I was skeptical at first, as the balls really seemed too delicate to hold their shape during the frying process (I pan fried). However, I made sure to stick to a four piece batch size and left them alone to develop a nice crispy crust that held them together nicely. I gently flipped them once during the process. They have a beautiful flavor and texture. My search is finally over!
Sue
February 19, 2015 at 11:45 amI’m so glad! Falafel is one of my favorite foods, and I love it when it’s bright green and fluffy — you’ve made me want to make a batch for myself!
Christina
January 21, 2015 at 7:38 pmAnother “want” on my homemade list! Your recipe sounds fab, Sue…I’d just omit the cilantro, since I’m one of “those” people ๐ Can’t help it, I’ve read…supposedly in our DNA!
Chai
January 18, 2015 at 12:15 pmThese have a great flavor, however there is no binder to hold these together. My fell apart in the pan, I ended up just baking them. Still good but not the same.
Sue
January 18, 2015 at 1:33 pmSorry to hear that, Chai. I have recently updated the recipe to include 2 tablespoons of flour to help with that, thanks!
Chai
January 18, 2015 at 3:53 pmThat’s awesome, thank you.
Sue
January 18, 2015 at 4:35 pmThanks for calling it to my attention!
Monika
July 6, 2014 at 3:24 amI just tried to make these, & boy oh boy. They seriously just melted/fell apart in the oil. Then I tried to pan fry as someone suggested above, & they also feel apart. I do not know what went wrong!!
Sue
July 6, 2014 at 8:04 amAll I can think of is that you may have not processed the mixture quite enough so that it can stick together? Did you leave anything out? It also helps to refrigerate the balls before frying. But I’ve made these lots of times and never had that happen. I hope you give it another try, and let me know!
Yosef {This American Bite}
June 26, 2014 at 7:37 pmI need these! It’s a “stop everything I am doing and cook them right now” desire.
CakePants
March 14, 2014 at 6:47 pmThese look delicious!! Even though they’re not a part of Irish cuisine, they could be a great St. Patrick’s day meal, with their naturally green coloring!
Sue
March 15, 2014 at 9:43 amI agree!
[email protected] n Dishes
March 14, 2014 at 5:33 pmFalafel is one of my favorite foods! I love that there are tons of bright, fresh herbs in this falafel!
Sue
March 15, 2014 at 9:46 amIt’s such a fun surprise to cut into them and see the color. But the more important thing is that all those herbs really add flavor…sometimes falafel can be a little boring without something to liven it up. In this case it has the hint of heat from the hot pepper, too.
grace
March 14, 2014 at 2:11 pmso much herbage, i can see how these would taste outstanding! the texture inside looks perfect and they’re crispy too–bravo!
Sue
March 14, 2014 at 2:44 pmThey brown up and crisp in just minutes in the oil, and I know it’s probably wishful thinking, but they don’t seem to absorb hardly ANY oil!
Tricia @ Saving room for dessert
March 14, 2014 at 9:49 amThese look so amazing – I shared on Facebook. I need to make these! Yum – hope you have a wonderful weekend.
cheri
March 14, 2014 at 8:57 amI’m a big fan of falafel as well, and these look delicious. I have never made anything like this before, but it certainly seems like it is worth it.
Velva
March 13, 2014 at 5:22 pmI love falafel. It has never occurred to me to make it myself. I suddenly feel inspired. Thanks for shaing it with us.
Velva
Sue
March 13, 2014 at 6:39 pmI think you’ll love how much lighter and fresher it is when you make it yourself, Velva.
Kathy
March 13, 2014 at 1:56 pmOh your falafel looks so tasty! I have never tried making them but every time I see them on a menu I have to have some! Love the vibrant color of yours!
Eileen
March 13, 2014 at 12:36 pmSuch a classic meal, and so good! I’ve never made my own falafel at home–clearly this needs to go on the list. ๐
Sue
March 13, 2014 at 2:03 pmThis is one of the easier recipes I’ve made, in addition to being the best. You don’t have to pre-cook the chickpeas so the process is pretty simple.
Jennifer @ Also Known As...the Wife
March 13, 2014 at 11:02 amBefore I even opened up my feed reader this morning, I put falafel on my meal plan for next week. I love the idea of the fresh herbs in the mixture.
My husband is a purist when it comes to falafel since his deployment in Iraq but I’m going to try the herbs on him and if he doesn’t like there will be more for me. ๐
Sue
March 13, 2014 at 11:14 amI’d love to get his take on this recipe, Jennifer…let me know!
annie @ chase that i love
March 13, 2014 at 9:48 amTrue story: One time my guy and I were driving home from a very long run at a local trail. I had gone longer than he did and was starving. This was right around the time that he’d been begging for my permission to buy a new bike. I was dying for some falafel and he refused to stop until I agreed to the bike. Later, when my belly was full and happy, I regretted the decision made in hunger.
Anyways, I bet that won’t be happening again. This falafel looks AMAZING. It looks amazing enough for me to get over my deep fear of deep frying. I can’t wait to try these. YUM.
Sue
March 13, 2014 at 9:55 amGreat story! I got over my fear of deep frying a while ago ๐ But actually, I meant to include that you can definitely fry these in a skillet with just a small amount of oil, too. As long as they get crispy and cook through, it’s all good!
Jennifer @ Also Known As...the Wife
March 13, 2014 at 11:05 amThat’s actually how I fry mine…I loathe deep frying simply because of the clean up.