Follow this easy falafel recipe for crispy, golden falafel patties full of vegan protein goodness from chickpeas. Pair these with some pita, hummus and veggies, or include in a mezze platter for a fun, wholesome snack or meal.
Fresh falafel paired with pita bread, hummus and labneh dips.Jump to Recipe
What is falafel
Falafel are golden chickpea and herb-filled delicacies,
usually shaped as patties or balls. Vegan, protein-rich and packed with
nutrition, falafel pairs amazingly with pita bread, wraps, sandwiches or just
as an accompaniment in the Lebanese mezze platter. Of course, one of my
favorite ways to savor falafel is with generous portion of hummus and a dollop
of spicy tahini sauce.
Making falafel at home is considered a tricky
ordeal, but I’m here to show you how easy it is to prepare this delicious and
healthful middle eastern specialty.
Falafels are fun – pair them with a generous helping of hummus, include in a sandwich or add to a mezze platter!
Ingredients in my falafel recipe
My falafel recipe is simple, straightforward
and delivers excellent results in the form of golden falafel which are crunchy
on the outside yet soft on the inside.
Dried chickpeas as the main star of the dish.
Fresh herbs like coriander or cilantro, some parsley. Sometimes
I even add 2-3 stalks of mint leaves or a teeny bit of dried mint powder,
specifically to add a fresh kick to the classic nutty flavor profile.
Onions for flavor and crunch. Feel free to experiment
with spring onions or leeks!
Garlic because, is anything ever complete and
flavorful without garlic?
Green Chilies for spice kick. I sometimes skip these
and use red chili powder or paprika instead. Feel free to choose as per
personal preference.
Spices like cumin, 1-2 crushed cloves for added flavor,
just a tad bit of cinnamon powder, freshly-ground pepper for the zing, to make a
winner falafel mixture.
Sesame seeds for crunch, nutty flavor and the nutritional
goodness!
Baking powder for helping quicker and more consistent
soaking of chickpeas, as well as to make the falafels crispy and crunchy, a
quality we call khasta in Hindi. I sometimes forget to add this and
trust me, the resulting falafels are still fantastic.
Oil for frying. I use rice bran or sunflower oil
for this, but I have seen olive oil being used for this as well.
What makes falafel a nutritional powerhouse?
Falafels are truly packed with nutrition, thanks to its wholesome, healthy ingredients. Indeed, the hero of the dish, i.e., chickpeas are rich in plant protein, with 1 cup of soaked chickpeas offering 14.5 grams of protein, thus making it an excellent option for vegans and vegetarians.
In addition to chickpeas, falafel is packed
with herbs like parsley and cilantro which overall makes it rich in
antioxidants, vitamins, and minerals. Lastly, the pairing choices like hummus,
tahini and a salad make it a wholesome and nutritional meal that can keep us
sated for a longer time, preventing the urge to reach out for a processed snack
food or that bag of potato chips.
Packed with nutrition, falafels make an ideal snack or meal option.
Can I use canned chickpeas instead of soaked
chickpeas?
In short, NO, you’d rather not!
I’m in India where dried chickpeas are
available aplenty so I’ve never had to use canned chickpeas. However, after
trying to make falafels with canned chickpeas for the sake of convenience and
to test the recipe, I’ve concluded that its best to avoid canned chickpea for
falafel recipe. On the one hand, falafels using canned chickpeas fail to hold
their shape and disintegrate in the oil whilst frying. Furthermore, canned
chickpeas lack the authentic nutty flavor and grainy texture that soaked
chickpeas offer.
Can I bake falafel instead of frying?
Yes of course! And truth be told, I’ve grown to
appreciate the baked falafels a lot more than the deep-fried or even pan-fried
falafels. As a matter of fact, baking renders them a luscious golden hue, a
crispy exterior and a well-cooked yet soft interior, plus consumes way less
oil, so it hardly comes as a surprise that I prefer baked falafel patties more
than their fried counterparts.
Is it okay to make the falafel mixture ahead?
In short, its even recommended and advised to
make falafel mixture ahead, so it can absorb the flavors better. You will need
to soak the dried chickpeas for 4-6 hours (I just soak them before I go to bed
and drain the water in the morning). Consequently, I place the falafel mixture in
the refrigerator for at least 30 minutes before I proceed to bake/fry falafel
patties with it. I find that this short resting period in the refrigerator
helps improve the flavors as well as the binding capability of the mixture.
Can I freeze falafel?
Yes, falafel mixture freezes well, and can be frozen
for up to 2 months. You can thaw it and proceed to shape and cook it as per
usual. As a matter of fact, I find it easier to shape the mixture into balls
and then freeze them, so that it can be thawed and cooked with greater ease. Shape
the falafels and place them on a tray lined with baking sheet. Transfer the
patties or the entire tray into a Ziploc bag and store in freezer. Thaw when
needed and proceed to cook them.
It is also possible to freeze the cooked
falafel patties. Allow the cooked falafels to cool, stack with a piece of
baking sheet to separate these, and pack them in a dry ziplock bag before you move
it to the freezer. When you want to use these, simply remove from the Ziploc,
thaw naturally and bake/ shallow fry again to regain the crispiness.
Help! My falafel patties keep falling apart
Sometimes, falafel balls fall apart, thus
spoiling the oil they’re being fried in, and subsequently also affecting the flavor
and visual appeal. Here are some tips to prevent this from happening:
Avoid canned chickpeas and rely on dried chickpeas for this recipe to improve the binding ability as well as the flavor.
Remove the excess liquid after soaking the dried chickpeas, before you proceed to prepare the falafel mixture.
Indeed, the method makes a difference too. In fact, baked falafels have a reduced chance of breaking apart than deep-fried or pan-fried falafel.
Alternately, adding 2-3 tablespoons of chickpea flour or a (gluten-free flour if you prefer) to the falafel mixture can prevent breakage during frying.
If you choose the deep-fry or shallow-fry method, its best to maintain a temperature of around 180°C or 360 degrees Fahrenheit.
Lastly, it’s best to avoid the temptation to squeeze too many falafel balls in the pan while frying. This will also allow the falafel to cook thoroughly and to perfection.
Easy falafel recipe for a healthy, protein-rich meal.
Serving and Pairing tips for Falafel
Indeed, falafel is very versatile and the possibilities
are truly endless when it comes to pairing. Here are some of the ways I love to
eat these protein-rich patties:
Pair with hummus, baba ghanoush and/ or Labneh, i.e. Lebanese yogurt sauce. I add some pickled and fresh chopped veggie salad with this. Makes for a nutritional and absolutely tasty meal.
Include in a mezze platter with hummus, mouttabel, labneh, tabbouleh (a broken wheat and parsley salad), fresh pita bread, fresh and pickled vegetables. While it may seem intimidating and does take some effort on your behalf, I’ve found that the rewards are undoubtedly worth the indulgence. My family members and guests have always loved a good mezze.
Whip up a falafel sandwich/ wrap using freshly baked pita or even a baguette. Layer lettuce, tomato slices, onions and pickles with falafel patties. Drizzle hummus/ yogurt sauce/ tahini and devour!
With its high chickpea content, falafel are excellent protein-rich option for vegans and vegetarians.
Loved this recipe?
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The recipe
Easy Falafel Recipe
Crispy, golden falafel patties full of veganprotein goodness from chickpeas. Pair these with some pita, hummus and veggies,or include in a mezze platter for a fun, wholesome snack or meal.
Ingredients
patties
Method
Firstly, drain the soaked chickpeas and discard the liquid.
Next, add soaked chickpeas, garlic cloves, green chili, parsley, coriander or cilantro leaves, crushed cloves, cinnamon powder, cumin powder, chili powder and salt in a food processor.
Blend to an al dante texture and mix with a spatula in between blending for an even consistency. We’re looking for a grainy texture here, as this gives an interesting bite to the falafel balls, instead of smooth and mushy texture.
Add finely chopped onion and sesame seeds to the mixture and mix well.
Meanwhile, let the falafel mix rest in the fridge for at least an hour, and up to 3-4 hours. This allows the flavors to come together and create a beautiful harmony.
Consequently, take the falafel mixture out of the refrigerator. Scooping out a small amount of the mixture, shape it into small balls of about 1.5-inch diameter, or flatten into patties of approximately 2.5-inch width and ½-inch thickness. Indeed, the shape depends on your preference and the cooking method you opt for. You could also use a falafel-maker mould for shaping these.
Deep-fry method:
First, add oil in a deep pot and allow it to heat to about 180-190°C or 356-374°F. The oil level should cover the falafel balls entirely. In case you don’t have a food thermometer, dip a wooden chopstick into the heating oil. When you see bubbles forming around the chopstick, it indicates that the oil is ready for some frying action.
Now, fry the falafel balls, about 5-6 at a time, depending on the width of your frying pot, until they’re golden and crispy. Most importantly, take care to not crowd the pot, and avoid the falafel balls from bumping into each other.
Lastly, remove the fried falafels from oil and arrange on a platter lined with paper towels to soak additional oil.
Devour!
Pan-fry method:
(While this method utilizes lesser amount of oil than the deep-fried method, the results are somewhat inconsistent in terms of crunch and uniform golden color. However, you could still try this if you prefer the frying method for falafels and wish to avoid deep-frying. In fact, the results will be better if you shape the falafel mixture into patties.)
Start by heating 3 tbsp of oil in a shallow, wide nonstick pan. Use the chopstick method mentioned above to gauge the right temperature.
Place the falafel patties in the pan, and use a spoon to flip the patties halfway through the cook.
Remove the fried falafel from the pan and place on a tray lined with paper towels to soak excess oil.
Baking method:
Pre-heat the oven at 185°C or 365°F. Meanwhile, line a tray with parchment paper and brush 1 tsp oil on it. Place the patties in a way that they don’t touch each other.
Place the tray in the middle rack of the oven and bake for about 20-25 minutes. Flip gently with a spatula halfway through the baking time. Devour!
Notes from my kitchen
I could not possibly gauge the amount of oil soaked by falafel balls using the frying method. Hence, the nutritional information is provided for the uncooked falafel balls/ patties.
The prep time is same for all methods, but the cooking time varies as per the method you choose.
For easy conversion, please note that 1 cup dried chickpeas = 2.5-3 cups of soaked chickpeas.
For frying method, avoid overheating the oil as this may leave the falafel balls charred and with an unpleasant flavor.
While I’m not in favor of storing leftover oil after frying for re-frying purposes, if you wish to do so, sieve the oil into a clean, dry bottle for using later.
See FAQs in the recipe post above for more helpful tips.
Nutrition, per serving
Calories
54 kcal
Protein
3 g
Carbs
9 g
Fat
1 g
Saturated fat
1 g
Fibre
3 g
Sugar
2 g
Sodium
16 mg
Figures are estimates, per serving, calculated from the ingredients listed. They will shift with your brands, your substitutions and how heavy-handed you are with the oil. This is general information from a home cook with a nutrition diploma — it is not medical or dietetic advice. If you are managing a health condition, please talk to a qualified professional. Full disclaimer.
Appetizer, Main Course, Side Dish, SnackLebanese, Mediterranean, Middle Eastern
I hold a diploma in nutrition and have spent years cooking, testing, and eating my way through modern takes on regional Indian and global food. Everything here is made and photographed in my own kitchen before it reaches you. I’m not a registered dietitian — I’m a home cook who reads the research, cites her sources, and keeps it honest.
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I'm not a registered dietitian or a doctor. When I make a nutrition claim, I back it with research and tell you where it came from.
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