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three falafels in a bucket with fresh mint

Falafel

YES! You can make Falafel at home, and they will be delicious, easy, crunchy and much better than store bought! This post is everything and anything you need to know about Falafel!
Course Appetizer, Main Course, Main Dish, vegetarian
Cuisine Mediterranean, Middle Eastern
Keyword falafel, falafel recipe, homemade falafel, how to make falafel, what is falafel
Prep Time 12 hours
Cook Time 10 minutes
Servings 12
Calories 371 kcal
Author Mahy

Ingredients

Falafel:

  • 2 pound dried chickpeas
  • 3 onions halved
  • 4 cloves of garlic
  • 2 cups of herbs split to your taste between parsley cilantro and dill
  • 1 1/2 Tablespoons salt
  • 1 teaspoon cumin
  • 1/2 tablespoon coriander seeds

For frying:

  • 2 cups falafel mix above
  • 1 teaspoon baking powder
  • 2/3 cups sesame seeds for coating
  • 2 cups oil neutral tasting

Instructions

  1. Soak the chickpeas in enough water to cover more than double the amount. Soak that overnight.
  2. Drain the chickpeas from all the water and keep it aside.
  3. In a food processor, process the onions, garlic and herbs until fine.
  4. Remove them to a large deep bowl.
  5. Start by processing the chickpeas in small batches to reach a fine texture that’s still coarse to the touch. It can’t be mushy or watery.
  6. Fold the chickpeas mixture in at the large bowl and mix well.
  7. The falafel mix now needs to be flavored with salt, cumin and coriander seeds.
  8. Mix everything well.
  9. Divide the mixture into 2 cup portions. You should have 4 portions in total. Freeze three and work with one portion only.
  10. each portion is good enough for 4 servings.
  11. Take the 2 cup falafel mix and add it to a bowl.
  12. Add in the baking powder and start shaping the falafel by the tablespoon. Flatten them in to a disc and coat both side of each falafel in sesame seeds.
  13. Start frying the falafel in a medium hot oil (375 degrees temperature) for about minutes.
  14. Try not to flip the falafel before it holds its shape, otherwise it will crumble in the oil.
  15. Drain the falafel on a paper towel and serve.

Recipe Video

Recipe Notes

Falafel Do’s and Don’ts

  • Do soak your chickpeas overnight before using them.
  • Do use a food processor to make life easier.
  • Do use lots of onions, garlic and herbs to flavor the chickpeas! Falafel ingredients are simple, so make sure you use them generously!
  • Do make a big batch one go and freeze most of it for later.
  • Do add baking powder before frying only. If you’re freezing raw falafel mix, don't freeze it with the baking powder.
  • Do check back for another post on my favorite Falafel Sandwich!
  • Don’t ever use canned chickpeas. Use only raw dried chickpeas or fava beans or a combo of both.
  • Don’t do Baked falafel. It’s simply not falafel. You can call it a baked chickpea patty :)
  • Don’t crowd your frying pan.
  • Don’t attempt to flip your falafel as soon as it hits the oil, let it set and hold it’s shape before flipping.
  • Don’t under-fry or over fry your falafel.
    Falafel is BEST enjoyed the day of while crispy. If you’ve got leftovers, you can re-crisp them in air flyer or in a 300 degree oven.
  • Falafel is freezer friendly, so freeze the raw falafel mix ( without baking powder). When ready to serve defrost the mix, add baking powder and start frying.
  • ENJOY and make this homemade falafel recipe today!!
Nutrition Facts
Falafel
Amount Per Serving
Calories 371 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 893mg39%
Potassium 793mg23%
Carbohydrates 51g17%
Fiber 15g63%
Sugar 9g10%
Protein 17g34%
Vitamin A 262IU5%
Vitamin C 6mg7%
Calcium 193mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.