30 Minute Meals
Homemade Falafel
Prep
15 minutes
Cook
10 minutes
Yield
12 falafel
🧆 Holy chickpeas, Batman! These crispy homemade falafel are addictively good and so easy to make. Whip up a batch in 25 minutes and prepare for your taste buds to throw a wild Mediterranean party!
Looking for a delicious and easy-to-make appetizer or main course? This Homemade Falafel Recipe is just that. Packed with flavor and protein, these crispy fritters are simple to prepare and require minimal effort. These falafels are dressed in a creamy tahini and made with simple, everyday ingredients. You’re going to love them!
❤️ Why You’ll Love This Homemade Falafel Recipe
- Quick: This Homemade Falafel Recipe will be ready in just 25 minutes. You’ll have a healthy, nutritious meal prepared for the whole family for those busy weeknights.
- Meal Prep: What I love about these homemade falafels is that you can prep them in advance and have them on hand for the week to toss in salads or bowls.
- Plant-Based Protein: A delicious way to incorporate more plant-based protein into your diet without sacrificing flavor.
🍲 Ingredients
Chickpeas: High in protein, chickpeas are a go-to in many vegetarian recipes. They are also packed with nutrients and a rich source of vitamins, minerals, and fiber – chickpeas help keep you feeling full and are a must to add to your diet. Their starchy texture creates the perfect base for falafel that holds together beautifully when fried.
Tahini: You may be wondering, “What is Tahini”? Tahini is made by grinding sesame seeds into a smooth paste and has nutty and earthy flavors. I like to use tahini to make dressings, dips, and more! It’s rich in healthy fats and calcium, making it a nutritious addition to your homemade falafel meal.
👩🍳 How to Make Homemade Falafels
Homemade Falafel
- If using canned chickpeas, go the the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, cover with water by 3-4 inches. Drain and then pat chickpeas dry.
- To a food processor add soaked or canned chickpeas, onion, baking powder, all-purpose flour, parsley, dill, cilantro, cumin, coriander, cayenne, salt, and pepper to a food processor. Mix/pulse to combine until mixture is well combined, scraping down sides as needed (you want a minced, crumbly texture, not pureed).
- Scoop out heaping tablespoonfuls of falafel mixture (a small cookie dough scoop works well) form into balls and then press into small patties – you should get about 12 falafels. TIP: wet hands can help form the falafel more easily.
- Set a paper towel-lined plate aside. Fill a high-sided frying pan with ½ cup grapeseed oil, turn heat to medium and heat oil. Pan is ready if you put a pinch of falafel mixture in and soon after it starts to sizzle.
- Fry the falafel patties in batches, turning as needed to get a golden brown on both sides, should be no more than 5-8 minutes total. Rest falafel on a paper towel-lined plate once done.
- Serve with tahini sauce, fresh salad greens, and chopped tomatoes.
Basic Tahini Sauce
- In a small bowl whisk together tahini, 1 tbsp water, juice from one lemon, and a pinch of salt. If the sauce is too thick, add one more tablespoon of water.
🪄 Tips and Tricks
- Make Ahead: Make these homemade falafes ahead of time to have on hand to throw in bowls, on salads, and in wraps all week.
- Let Chill: If you have the time, let the mixture chill. After putting together the falafel mixture in the food processor, chill it in the refrigerator for at least 30 minutes, or even better, for an hour or two. This helps the flavors meld and makes the mixture easier to shape.
- Don’t Over-Process: Over-processing the chickpeas in the food processor can make the falafel mixture too smooth and dense. Aim for a slightly coarse texture.
🗒 Substitutions
- Chickpeas: Chickpeas may sound unusual to substitute when they are the main ingredient for falafel; however, you can use lentils or other beans, such as black beans. They will give a different texture and flavor, though.
- Flour: Use your preferred flour in this recipe such as oat flour or almond.
- Herbs: Experiment with the herbs to add more or less, or swap them completely with your favorite fresh herbs for a different flavor.
🗒 Best served with
👝 How to Store Leftovers
Store in an airtight container in the fridge for up to 4 days. You can also freeze uncooked falafel between layers of parchment paper and store it in a container in the freezer for up to 1 month. Then, thaw and cook as instructed.
🤔 Common Questions
This recipe contains all-purpose flour, but you can easily substitute it with chickpea flour or another gluten-free alternative.
While traditional falafel uses soaked dried chickpeas, canned chickpeas work well for a quicker version. Just be sure to drain and pat them dry before processing.
This can happen if the mixture is too wet. Add a bit more flour to help bind the mixture, or chill it longer before forming and frying.
Add a bit more flour, breadcrumbs, or ground flaxseed to the mixture until it holds its shape when you try to form a ball.
Your falafel should be golden brown and crispy on the outside.
These are versatile! Serve in pita with tahini sauce and veggies, on salads, or as part of a mezze platter with hummus, tabbouleh, and olives.
Homemade Falafel
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
Homemade Falafel
- 2 cups canned chickpeas OR 1 cup dried chickpeas soaked overnight
- 1/4 tsp baking soda if using dried chickpeas
- 1/2 small yellow onion, chopped
- 1/2 tsp baking powder
- 1/3 cup all purpose flour
- 1/2 cup fresh parsley, stems removed
- 2 tbsp fresh dill
- 1/4 cup fresh cilantro, stems removed
- 1/2 tbsp cumin
- 1/2 tbsp coriander
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup grapeseed oil (or other neutral oil) for frying
Basic Tahini Sauce
- 1/4 cup tahini
- 1-2 tbsp water
- juice from one lemon
- pinch salt
For serving
Instructions
Homemade Falafel
- If using canned chickpeas, go the the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, cover with water by 3-4 inches. Drain and then pat chickpeas dry.
- To a food processor add soaked or canned chickpeas, onion, baking powder, all purpose flour, parsley, dill, cilantro, cumin, coriander, cayenne, salt and pepper to a food processor. Mix/pulse to combine until mixture is well combined, scraping down sides as needed (you want a minced, crumbly texture, not pureed).
- Scoop out heaping tablespoonfuls of falafel mixture (a small cookie dough scoop works well) and form into balls and then press into small patties – you should get about 12 falafels. TIP: wet hands can help form the falafel more easily.
- Set a paper towel lined plate aside. Fill a high sided frying pan with ½ cup grapeseed oil, turn heat to medium and heat oil. Pan is ready if you put a pinch of falafel mixture in and soon after it starts to sizzle.
- Fry the falafel patties in batches, turning as needed to get a golden brown on both sides, should be no more than 5-8 minutes total. Rest falafel on a paper towel lined plate once done.
- Serve with tahini sauce, fresh salad greens and chopped tomatoes.
Basic Tahini Sauce
- In a small bowl whisk together tahini, 1 tbsp water, juice from one lemon and a pinch of salt. If the sauce is too thick, add one more tablespoon of water.
