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! These classic vegan Middle Eastern chickpea fritters are one of my all time favorites.
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
It’s been a great lineup of recipes so far this week at TVFGI. I’m not much of a meal planner, and so what we eat on any given day is always a bit of an adventure, and I’m never quite sure how it will play out, blogging wise. Sometimes I’ll let the larder go almost completely bare and I have to get creative with what I’ve got, (ripe bananas) and other times I’ll pass something amazing at the farmer’s market or the grocery store (gorgeous artichokes) that determines the menu for the day. I found the inspiration for the best falafel ever as I flipped through a new cookbook late last night in bed, I’m so glad I didn’t nod off before I came across this new method for making one of my favorite treats.
I’ve always loved falafel. If you haven’t had the pleasure of trying it, falafel are delicately spiced Middle Eastern fritters made with chick peas. The round or patty shaped mixture is deep fried and there are lots of ways to eat it… on the street it’s sold wrapped up in pita or Middle Eastern flatbread. I like it on top of a salad. You can also serve it as part of an appetizer platter, but however you choose to enjoy it it’s always accompanied by a thick, lemony tahini sauce. The best is crunchy on the outside, fluffy and well seasoned inside. It should be garlicky, with lots of warm spices like cumin and coriander.
I add TONS of fresh herbs like parsley and coriander to mine because it gives it a wonderful fresh flavor and you get the beautiful surprise of a bright emerald green when you cut through the mahogany brown crust. There is even some hot chile pepper in there which gives a little bit of heat. I’ve experimented with various recipes over the years, and I’ve eaten falafel in countless restaurants, so trust me when I tell you, I’ve hit on one amazing recipe this time. We ate these over the course of two nights with salad, hummus, and flatbread. I fried the falafel fresh each night, and they were even better the second time around.
If you love falafel, check out my Falafel Salad Bowl, it makes a main course out of these delicious fritters.
Once you’ve fried up your falafel, you’re going to need some of my Homemade Pita Bread to go with it!
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
Ingredients
- 3 cups dried chickpeas
- 1/2 medium red onion
- 2 cloves of garlic
- 1 small hot chile pepper (I used a Serrano)
- a large handful of parsley, large stems removed (1 packed cup)
- a large handful of cilantro, large stems removed (1 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 soda
- 2 Tbsp all purpose flour, or you can use any alternative flour you like (this is optional)
- vegetable oil for frying
- 1/2 cup tahini (sesame paste)
- juice of 1/2 lemon
- pinch salt
- water for thinning
Instructions
- To soak dried chickpeas, rinse them and then put them in a large bowl. Cover with lots of cold water and soak for 12 hours, or overnight. Drain and rinse them, and then measure out 3 cups, which should be about 1 lb. Note, you will have some leftover chickpeas.
- Cut the half onion into quarters and drop into the food processor as the machine is running. Follow with the garlic cloves. Cut the pepper in half and drop that in too.
- Stop the machine and add in the fresh parsley and cilantro. Use lots of herbs, if you need a way to measure, use a firmly packed cup of each. The herbs filled my processor to the top before I processed them. Process the herbs until finely minced. Stop and scrape down the bowl as necessary.
- Add the drained chickpeas to the machine and pulse until they start to break down. Scrape down the sides of the machine, and process until the mixture is even and finely ground, but not pasty. It is ready when a bit of the mixture holds together when you press it between your fingers.
- Remove the mixture to a bowl and lightly mix in the salt, baking soda, flour, cumin, ground coriander, lemon zest and juice. Add the flour if your mixture seems excessively wet. Make sure it is well combined, but don't compact the mixture.
- Heat your oil to 340- 350F, using a clip on thermometer to check the temperature. Your oil should be at least 3 inches deep.
- Using a 1 1/2 inch scoop, scoop out the mixture and roll between your palms to form into round balls. They will be about the size of large walnuts. Set on a plate.
- When the oil is hot, gently lower the balls into the oil with a slotted spoon. Work in batches so you don't crowd your pan. Fry the falafel for about 4 to 5 minutes, until they are a nice deep brown.
- Drain on paper towels.
- Serve hot with tahini sauce. Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough water to make a pourable sauce. Taste to adjust the seasonings.
Notes
This recipe is slightly adapted from Olives, Lemons & Za'atar
Thanks for pinning The Best Falafel!
122 Comments
Hannah
April 16, 2019 at 11:39 pmMay 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?
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 :)
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 pmAfter everything is minced up in the processor you mix in the dry ingredients “and flour if mixture is too wet” :)
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 amThat would be fine Sheryll.
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 amNo, and I’m confused about air fryers, I’m not sure what they actually do and how they cook. It’s possible it would work, I just don’t have any experience with them. These can also be baked if you want to reduce the oil, or shallow fried in a pan.
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 didn’t 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 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! I’m 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! I’m just trying my first batch, and I’m wondering what you do with all the leftover chickpeas? Have any other recipes?
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!
Make Delicious Falafel at Home | The Homestead Survival
June 15, 2018 at 12:00 pm[…] https://theviewfromgreatisland.com/the-best-falafel/ […]
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 don’t 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!
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 :)
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.
: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 :)
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 :) http://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 :)
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 :)
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. :(
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 ;) 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.
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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!
Kari@Loaves 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. :)
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. :)
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 :) 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.