The Best Falafel Recipe

serving falafel with tahini sauce

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.

homemade falafel with salad and lemon

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.

soaking dried chickpeas

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.

  • 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.

  • 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.

  • 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.

  •  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.

making falafel in a food processoringredients 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 jalapeño 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 powder ~ 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.  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.

forming falafel balls and patties

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.

  • round ballsportioned 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.

  • patties 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.

 

a falafel plate with salad, pita bread, and tahini sauce

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.  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!

green falafel on a plate with salad, lemons, and tahini sauce

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 🙂

is falafel vegan

Definitely. So is the pita bread, salad,  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. 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.

 

falafel in pita with lettuce, tomato, and tahini sauce


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! I’m new to your site… this recipe has made a devoted follower out of me !!” ~Robin


*This recipe has been updated 4/21

The Best Falafel EVER! 6
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3.29 from 285 votes

The Best Falafel I’ve Ever Made!

The Best Falafel recipe is crispy on the outside, a brilliant emerald green on the inside, with tons of flavor and a great fluffy texture! 
Course Main Course
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 6 servings
Calories 572kcal
Author Sue Moran

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.
    soaked chickpeas
  • 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.
    ingredients for falafel in a food processor
  • Pulse the machine repeatedly to break everything down.
    coarsely ground falafel mixture in food processor
  • 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.
    falafel mixture in a food processor
  • 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.
    forming balls or patties of falafel
  • 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.
    Fried falafel on a plate
  • Drain on paper towels. Serve hot with tahini sauce.
    serving falafel 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.

notes and variations

 
To soak dried chickpeas:
Rinse 3 cups dried chickpeas and put in a large bowl. Add cold water to cover by several inches. Stir in 1 tsp of baking soda. 
Let sit on the counter overnight, then drain. 
Measure out 3 cups or 500 grams of beans for this recipe. You will have extra beans which you can use in salads or to make hummus.
 

Nutrition

Calories: 572kcal | Carbohydrates: 71g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Sodium: 625mg | Potassium: 1149mg | Fiber: 20g | Sugar: 11g | Vitamin A: 1135IU | Vitamin C: 21mg | Calcium: 198mg | Iron: 10mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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163 Comments

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  • Reply
    Rachel
    May 26, 2021 at 1:29 pm

    5 stars
    This recipe is amazing!! I am never buying falafel from the shops again! Amazing tip to use dried chick peas. I am so thrilled to be able to make amazing falafels at home!

  • Reply
    Alexandra
    April 22, 2021 at 1:05 pm

    5 stars
    This is a great recipe Sue and the lemon juice gives a spring time note! I made falafel with all the trimmings the other day on my birthday. It was such a treat! I did all the preparations the day before including tzatziki . It was so easy to fry them and serve . Thank you!

    • Reply
      Sue Moran
      April 22, 2021 at 2:28 pm

      Happy Birthday <3

      • Reply
        alexandra
        April 23, 2021 at 1:27 am

        Thank you Sue – just made it to 65 and I am so happy about it!

  • Reply
    Jer TVFGI
    April 16, 2021 at 5:01 am

    I hate cilantro. Can I leave this out without affecting the texture?

    • Reply
      Sue Moran
      April 16, 2021 at 5:17 am

      Yes, you might add a little more parsley, or some fresh mint leaves for flavor.

  • Reply
    Aly
    February 3, 2021 at 11:20 am

    5 stars
    So delicious! Great texture, taste, and all of the above! Must try this recipe

  • Reply
    Meredith
    January 10, 2021 at 7:44 pm

    5 stars
    These were great! Restaurant quality! My first attempt making falafel, and I’m 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!

  • Reply
    Kat C
    July 28, 2020 at 7:47 pm

    5 stars
    Omg soooo yummy! The family loved them!! Thanks for the recipe.

  • Reply
    Aarti sharma
    July 14, 2020 at 4:03 am

    5 stars
    Easy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.

  • Reply
    Kristin
    May 16, 2020 at 6:46 pm

    5 stars
    This 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!

  • Reply
    MG
    April 27, 2020 at 6:00 pm

    4 stars
    We 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 wouldn’t hold together. What caused this issue? We’re going to try them baked now.

    • Reply
      Stephtich
      September 1, 2020 at 2:56 pm

      Same problem here! ??

      • Reply
        Sue
        September 1, 2020 at 3:52 pm

        Be sure to use soaked but not cooked chickpeas, it’s the cooked chickpeas that tend to disintegrate.

    • Reply
      Nora
      November 29, 2020 at 10:56 am

      From what I’ve read on other falafel recipes is that they don’t suggest canned chickpeas. I’m not sure of the science behind it but that might be the issue.

      • Reply
        Sue Moran
        April 12, 2021 at 7:50 am

        Yes that’s right, canned or cooked chickpeas aren’t great for making falafel.

    • Reply
      DOrothy
      December 5, 2020 at 5:33 pm

      THIs was my first time making falaels and they turned out excellent.

  • Reply
    ANDREA
    March 19, 2020 at 10:32 am

    WHAT DO I DO WITH THE LEFTOVER CHICKPEAS THAT I SOAKED?

    • Reply
      Mel
      May 31, 2020 at 12:00 pm

      If you dry them off with a towel, season and then bake them they make amazing crunchy salad or pasta toppers! 🙂

    • Reply
      Sue Moran
      April 12, 2021 at 7:51 am

      Use them in salads, or to make hummus!

  • Reply
    Catherine
    March 7, 2020 at 6:10 am

    5 stars
    Thank 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.

  • Reply
    Maria Wendy
    February 25, 2020 at 11:19 am

    5 stars
    Por fin! Siiiiiii, una receta bastante fiel a receta original. Estoy casada con un Saudí 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

    • Reply
      Sue
      February 25, 2020 at 11:44 am

      Gracias Maria 🙂

  • Reply
    Haveliharrispark
    February 9, 2020 at 9:11 pm

    5 stars
    Brilliant and so easy. Very tasty too

  • Reply
    theindianhut
    February 4, 2020 at 3:11 am

    5 stars
    Awesome recipes. Awesome pics

  • Reply
    Kelly
    February 1, 2020 at 7:37 am

    What temp/time would you recommend if I wanted to bake them instead?

    Thank you 🙂

    • Reply
      Sue
      February 1, 2020 at 7:39 am

      I 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.

  • Reply
    Majida Nasrawi
    October 31, 2019 at 2:57 am

    It melts when I put it in the oil why???

    • Reply
      Harry David
      March 16, 2021 at 6:42 pm

      The recipe says to *not* compact the mix. But you say here you *should* compact it. Which is it? And by “compact”, do you mean I should pack it down?

    • Reply
      Sue Moran
      April 12, 2021 at 6:43 am

      I’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.

  • Reply
    Connie
    October 15, 2019 at 8:08 am

    These 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. I’m 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?

    • Reply
      Sue
      October 15, 2019 at 9:17 am

      Fresh 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.

  • Reply
    CARLY
    October 3, 2019 at 8:03 am

    5 stars
    I’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!

  • Reply
    StevenHB
    August 4, 2019 at 1:41 pm

    These 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?

    • Reply
      Sue
      August 4, 2019 at 3:10 pm

      You can make falafel with chickpea flour, which is gluten free, and that gives nice flavor, too.

    • Reply
      Pattythehun
      October 5, 2019 at 10:01 am

      I use chick pea flour

  • Reply
    Annamarie
    August 4, 2019 at 12:48 pm

    5 stars
    I 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?

    • Reply
      Sue
      August 4, 2019 at 3:10 pm

      The best sauce is a tahini sauce, Annamarie, mix tahini with some cold water and lemon juice, it’s amazing.

  • Reply
    Mateo Pedersen
    June 20, 2019 at 1:50 am

    5 stars
    I 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

  • Reply
    Gila Alter
    June 1, 2019 at 7:04 pm

    5 stars
    I’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!

  • Reply
    Hannah
    April 16, 2019 at 11:39 pm

    May I just make a note! I’ve seen lots of comments below about the falafels disintegrating! This has happened for me so many times with this recipe but I’ve 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, I’ve 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?

  • Reply
    Ashley
    March 12, 2019 at 8:44 pm

    5 stars
    This 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!

    • Reply
      Sue
      March 12, 2019 at 8:53 pm

      Yay Ashley, thanks so much for coming back to let us know, it means a lot to me 🙂

  • Reply
    Brian Weber
    February 17, 2019 at 12:02 am

    Question 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?

    • Reply
      Ashley
      March 12, 2019 at 8:47 pm

      The flour is added along with everything else to the food processor.

  • Reply
    Sheryll Woods
    January 27, 2019 at 6:31 am

    When mixing the falafels could you add the spices to the food processor instead of stirring them in separately at the end process?

    • Reply
      Sue
      January 27, 2019 at 7:38 am

      Yes, that’s my preferred method.

  • Reply
    Staci
    January 22, 2019 at 9:06 am

    Sue,
    Have you tried to make them in an air fryer?

    • Reply
      Sue
      January 22, 2019 at 9:28 am

      I haven’t tried myself, but I’ve included instructions for air frying in the post.

      • Reply
        Shannon
        June 1, 2019 at 8:53 pm

        Thank you regarding baking them, at what temp would be best?

        • Reply
          Sue
          June 1, 2019 at 9:08 pm

          I would bake them at 375F

  • Reply
    Joel G.
    January 5, 2019 at 3:26 pm

    Hi 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.

    • Reply
      Sue
      January 5, 2019 at 4:39 pm

      I 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.

  • Reply
    Bri
    December 28, 2018 at 5:51 pm

    Hi! 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 didn’t seem to help much, the wet filling would crack through it. Any suggestions?

    • Reply
      Sue
      December 28, 2018 at 6:19 pm

      Your 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.

  • Reply
    Mollie
    November 14, 2018 at 4:30 pm

    5 stars
    This 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!

  • Reply
    Erin
    October 3, 2018 at 10:04 pm

    Have 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.

    • Reply
      Sue
      November 14, 2018 at 6:42 pm

      I’m intrigued by air fryers Erin, but I haven’t tried one yet.

  • Reply
    Robin
    September 21, 2018 at 7:42 pm

    5 stars
    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! I’m new to your site… this recipe has made a devoted follower out of me !!!!!

    • Reply
      Sue
      September 21, 2018 at 7:49 pm

      Welcome in Robin <3

  • Reply
    Sharon
    September 10, 2018 at 5:06 pm

    Can I make these ahead of time and refrigerate them before I fry them?

    • Reply
      Sue
      September 10, 2018 at 5:18 pm

      Yes absolutely.

  • Reply
    Dan
    August 11, 2018 at 6:20 am

    5 stars
    Hi 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

    • Reply
      Sue
      August 11, 2018 at 7:08 am

      I 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’.

  • Reply
    Erynn
    July 11, 2018 at 7:16 pm

    Hi! I’m just trying my first batch, and I’m wondering what you do with all the leftover chickpeas? Have any other recipes?

    • Reply
      Sue Moran
      April 12, 2021 at 10:23 am

      I have lots and lots, just type chickpeas into my search bar!

  • Reply
    Lindsay
    July 9, 2018 at 7:13 am

    Hello! 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!

    • Reply
      Sue
      July 9, 2018 at 7:47 am

      Hey 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!

  • Reply
    Ariasmith
    May 11, 2018 at 11:51 pm

    This falafel sound wonderful!! I love the interesting story behind them as well! Thanks for sharing!!

  • Reply
    Janice M Fenk
    May 11, 2018 at 3:20 pm

    Would a Vitamix work instead of a food processor? I have a food processor but cannot find it.

    • Reply
      Sue
      May 11, 2018 at 3:48 pm

      The 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.

  • Reply
    Bernadette
    April 6, 2018 at 9:28 am

    So you don’t cook the chickpeas first, just soak them?

    • Reply
      Sue
      April 6, 2018 at 3:45 pm

      No, it’s traditional to do it this way, Bernadette, and it works out great.

      • Reply
        Bernadette
        April 7, 2018 at 8:34 am

        Thanks Sue. Making them today!

    • Reply
      Sue Moran
      April 12, 2021 at 10:25 am

      Yes, that’s correct. They will soak up and become tender.

  • Reply
    Lisa
    September 25, 2017 at 8:34 am

    Hi 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.

    • Reply
      Sue
      September 25, 2017 at 8:39 am

      What 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!

      • Reply
        Kerri
        February 16, 2018 at 2:22 pm

        This 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.

        • Reply
          Sue
          February 16, 2018 at 2:40 pm

          I’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 🙂

    • Reply
      Allie Jones
      February 13, 2018 at 5:58 pm

      The falafel balls taste great but ours totally disintegrated in the frying stage – turned out like ground beef/taco meat

      • Reply
        Sue
        February 13, 2018 at 8:14 pm

        Hi 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.

    • Reply
      Sue Moran
      April 12, 2021 at 11:32 am

      I’m thrilled to hear this Lisa, thanks!

  • Reply
    :D
    September 17, 2017 at 10:15 pm

    Cab this be baked instead of frying?

    • Reply
      Sue
      October 19, 2017 at 6:13 am

      I 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.

  • Reply
    MK
    September 7, 2017 at 10:26 am

    Hey there, how about freezing the mixture? Do you have any tips for preservation or making ahead?

    • Reply
      Sue
      September 7, 2017 at 11:10 am

      You 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.

  • Reply
    Ana
    August 29, 2017 at 5:28 pm

    5 stars
    Hi,,, 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!!

    • Reply
      Sue
      August 29, 2017 at 5:51 pm

      Smart girl Ana ~ wish I had a batch in my freezer!

  • Reply
    Sarah
    May 31, 2017 at 9:32 am

    Great 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?

    • Reply
      Sue
      May 31, 2017 at 11:32 am

      They freeze beautifully Sarah.

  • Reply
    CarolAnn Hardenstein
    April 7, 2017 at 12:37 pm

    5 stars
    I 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!

    • Reply
      Sue
      April 7, 2017 at 1:17 pm

      I’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 🙂

  • Reply
    Kris Mowafy
    March 22, 2017 at 3:52 pm

    5 stars
    Just 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.

    • Reply
      Sue
      March 22, 2017 at 4:48 pm

      LOVE to hear this, Kris, especially that your Egyptian hubby liked them! You need to try my falafel salad next 🙂 https://theviewfromgreatisland.com/falafel-salad-bowl-recipe/

      • Reply
        R cook
        July 8, 2017 at 4:22 pm

        falafel 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

    • Reply
      Kris Mowafy
      May 1, 2017 at 8:14 am

      update: 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!!

      • Reply
        Sue
        May 1, 2017 at 8:26 am

        How nice it must be to have a supply in the freezer, I need to do this ~ thanks for the update Kris.

  • Reply
    Bobi
    December 17, 2016 at 5:10 pm

    5 stars
    I 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!

    • Reply
      Sue
      December 17, 2016 at 8:05 pm

      You 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 🙂

  • Reply
    Sarah
    November 13, 2016 at 11:44 am

    Best EVER!
    Just follow the directions exactly and they will look exactly like the ones on this recipe.
    Wishing I could post my pics

    • Reply
      Sue
      November 13, 2016 at 11:48 am

      Thanks Sarah! Tag your photos #tvfgi on social media and I’ll share!

  • Reply
    DP
    August 30, 2016 at 6:40 am

    This 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!!!

    • Reply
      Sue
      August 30, 2016 at 7:36 am

      I’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!

  • Reply
    Anabel
    July 28, 2016 at 4:50 pm

    Just 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!

    • Reply
      Sue
      July 28, 2016 at 5:13 pm

      I’m so glad they worked out for you Anabel 🙂

  • Reply
    bcr8tive
    February 16, 2016 at 7:23 pm

    These 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 ?

    • Reply
      Brodie
      January 19, 2018 at 1:35 am

      I 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!

  • Reply
    Christy
    January 14, 2016 at 9:41 am

    Awesome! 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!

    • Reply
      Sue
      January 14, 2016 at 10:07 am

      I’m so happy you loved them, how great that you got your 7 year old hooked!

  • Reply
    Katie
    January 11, 2016 at 6:59 pm

    Hi, 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.

    • Reply
      Sue
      January 11, 2016 at 7:36 pm

      Thanks 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.

  • Reply
    Holly N @ Spend With Pennies
    January 3, 2016 at 11:36 am

    Gorgeous! I absolutely LOVE falafel, I’ll definitely be trying this one!

  • Reply
    Gerlinde @ Sunnycovechef
    January 3, 2016 at 11:15 am

    Sue, I’ve been looking for a good falafel recipe and I think I just found it. Thank you?, it’s pinned!

  • Reply
    vicki
    January 3, 2016 at 3:17 am

    The 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.

  • Reply
    RG
    December 30, 2015 at 3:32 pm

    Just 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.

    • Reply
      Sue
      December 30, 2015 at 4:16 pm

      You’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.

  • Reply
    Kimi Wei
    September 17, 2015 at 10:53 pm

    Looks 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

    • Reply
      Sue
      September 18, 2015 at 5:23 am

      I 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.

    • Reply
      CharlotteAngel
      December 8, 2016 at 5:56 am

      Mash it with a masher!

  • Reply
    Daniela
    September 13, 2015 at 10:56 am

    I 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!

  • Reply
    Laura
    August 20, 2015 at 11:38 am

    Oh Wow! What a great looking recipe. These look lovely! I love the vibrant green colour! Yum!

    • Reply
      Sue
      August 20, 2015 at 12:46 pm

      Thanks Laura, I do love that color too!

  • Reply
    Michal
    August 4, 2015 at 1:28 pm

    I 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. 🙁

    • Reply
      Sue
      August 4, 2015 at 2:33 pm

      They 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!

  • Reply
    Amy
    May 22, 2015 at 9:12 am

    I’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!

    • Reply
      Sue
      May 22, 2015 at 9:17 am

      I think I would go with more parsley and some mint, Amy.

  • Reply
    J
    May 1, 2015 at 5:59 am

    My 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.

    • Reply
      Sue
      May 1, 2015 at 6:49 am

      Thanks 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.

      • Reply
        HAkeem
        July 14, 2015 at 4:11 pm

        HEy J,

        what happens then with the dried beans (soaked and uncooked)? How you add them to rest? and when?

        • Reply
          HAkeem
          July 14, 2015 at 4:12 pm

          HEy Sue, your recipe sounds delicious and I will test it in the next few days! Thanks!

        • Reply
          Sue
          July 14, 2015 at 5:30 pm

          They go into the processor after the onion, garlic and herbs, HAkeem.

  • Reply
    Brenna
    March 7, 2015 at 3:33 pm

    Didn’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.

    • Reply
      Sue
      March 7, 2015 at 5:24 pm

      That’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!

      • Reply
        Emily T.
        April 20, 2015 at 5:52 pm

        Sue,

        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.

        • Reply
          Sue
          April 20, 2015 at 5:55 pm

          This 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.

  • Reply
    Blumpkin Pie
    February 19, 2015 at 11:17 am

    I 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!

    • Reply
      Sue
      February 19, 2015 at 11:45 am

      I’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!

  • Reply
    Christina
    January 21, 2015 at 7:38 pm

    Another “want” on my homemade list! Your recipe sounds fab, Sue…I’d just omit the cilantro, since I’m one of “those” people 😉 Can’t help it, I’ve read…supposedly in our DNA!

  • Reply
    Chai
    January 18, 2015 at 12:15 pm

    These 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.

    • Reply
      Sue
      January 18, 2015 at 1:33 pm

      Sorry to hear that, Chai. I have recently updated the recipe to include 2 tablespoons of flour to help with that, thanks!

      • Reply
        Chai
        January 18, 2015 at 3:53 pm

        That’s awesome, thank you.

        • Reply
          Sue
          January 18, 2015 at 4:35 pm

          Thanks for calling it to my attention!

  • Reply
    Monika
    July 6, 2014 at 3:24 am

    I 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!!

    • Reply
      Sue
      July 6, 2014 at 8:04 am

      All 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!

  • Reply
    Yosef {This American Bite}
    June 26, 2014 at 7:37 pm

    I need these! It’s a “stop everything I am doing and cook them right now” desire.

  • Reply
    CakePants
    March 14, 2014 at 6:47 pm

    These 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!

    • Reply
      Sue
      March 15, 2014 at 9:43 am

      I agree!

  • Reply
    [email protected] n Dishes
    March 14, 2014 at 5:33 pm

    Falafel is one of my favorite foods! I love that there are tons of bright, fresh herbs in this falafel!

    • Reply
      Sue
      March 15, 2014 at 9:46 am

      It’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.

  • Reply
    grace
    March 14, 2014 at 2:11 pm

    so much herbage, i can see how these would taste outstanding! the texture inside looks perfect and they’re crispy too–bravo!

    • Reply
      Sue
      March 14, 2014 at 2:44 pm

      They 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!

  • Reply
    Tricia @ Saving room for dessert
    March 14, 2014 at 9:49 am

    These look so amazing – I shared on Facebook. I need to make these! Yum – hope you have a wonderful weekend.

  • Reply
    cheri
    March 14, 2014 at 8:57 am

    I’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.

  • Reply
    Velva
    March 13, 2014 at 5:22 pm

    I love falafel. It has never occurred to me to make it myself. I suddenly feel inspired. Thanks for shaing it with us.

    Velva

    • Reply
      Sue
      March 13, 2014 at 6:39 pm

      I think you’ll love how much lighter and fresher it is when you make it yourself, Velva.

  • Reply
    Kathy
    March 13, 2014 at 1:56 pm

    Oh 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!

  • Reply
    Eileen
    March 13, 2014 at 12:36 pm

    Such a classic meal, and so good! I’ve never made my own falafel at home–clearly this needs to go on the list. 🙂

    • Reply
      Sue
      March 13, 2014 at 2:03 pm

      This 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.

  • Reply
    Jennifer @ Also Known As...the Wife
    March 13, 2014 at 11:02 am

    Before 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. 🙂

    • Reply
      Sue
      March 13, 2014 at 11:14 am

      I’d love to get his take on this recipe, Jennifer…let me know!

  • Reply
    annie @ chase that i love
    March 13, 2014 at 9:48 am

    True 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.

    • Reply
      Sue
      March 13, 2014 at 9:55 am

      Great story! I got over my fear of deep frying a while ago 🙂 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!

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