Learn how to make falafel at home with this simple and easy to follow recipe. This falafel is crispy on the outside, tender on the inside, and bursting with spices and herbs in each bite.
This Falafel recipe is…
- Vegan
- Gluten-free
- Vegetarian
- Dairy-free
- Freezable
- Easy to make
How to Make Falafel
- Chop up the onion, garlic, and parsley in a food processor. Then add in the drained chickpeas, cumin, salt, pepper, and mix again.
- Now transfer the mix to a bowl and stir in the flour. Let it rest 5 minutes.
- Then shape into balls—you will get around 14–16 for this recipe.
- Then fry in a pan with some oil, making sure all sides brown.
- Place on a paper towel, then serve.
Tips & Tricks for Falafel
Cookie Scoop
To get even balls, I recommend using a cookie scoop to scoop up the dough. That way all of your falafels will be similar in size.
Let dry on a paper towel
Once you finish frying up your balls, place them on a paper towel-lined plate to soak up any excess oil. This helps prevent all the excess oil.
Food Processor
I highly recommend using a food processor. If you don’t use a food processor, you will find the texture can be a bit off from what you would like for a falafel. I find a blender just doesn’t quite work as well. But if all you have is a blender, use the pulse setting.
Recipe
Ingredients
- 1 cup dry chickpeas soaked for at least 12 hours
- 3 cloves garlic
- ⅓ cup chickpea flour
- ¼ cup fresh parsley
- 2 cups green leaves
- 1 cup cherry tomatoes
- ⅓ cup oil for frying
- ½ red onion, or 1 whole onion if small
- ¼ tsp ground cumin
- 1 tsp salt
- ½ tsp ground pepper
Instructions
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Set roughly chopped onion, garlic cloves, and parsley in a food processor.
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Pulse a few times.
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Add previously soaked and drained chickpeas, cumin, salt, and ground pepper, and blend.
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Blend until granulated texture.
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Transfer mix to a bowl and add chickpea flour. Stir very well and let it rest for 5 minutes. After that, you should be able to form the falafel into balls. (Add one more tablespoon of chickpea flour if needed.)
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Use your hands to roll mixture into 14–16 falafels. It’s easier to make them one by one and fry them at the same time. Just make sure that you roll the dough together hard enough! To fry your falafels, add olive oil to a heated skillet and roll them over when they get brownish at the base.
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Place falafels in a paper towel to drain the excess oil.
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Serve falafels with green leaves, cherry tomatoes, and tahini sauce.