Main Dishes
Homemade Falafel Recipe
Prep
15 minutes
Cook
10 minutes
Yield
12 falafel
What is your favourite way to enjoy falafel? I am sharing my delicious homemade falafel recipe and my favourite way to enjoy falafel - dressed in tahini.
What is your favourite way to enjoy falafel?
I am sharing my delicious homemade falafel recipe and my favourite way to enjoy falafel – dressed in tahini. This falafel recipe is made with simple, everyday ingredients and you won’t believe how easy it is.
While You’ll Love This Falafel Recipe
Delicious – With the main ingredient being chickpeas, fresh herbs and the right spices – this falafel recipe is not only delicious but is also healthy.
Sharable – While they are so delicious you may not want to share, this falafel recipe is perfect for appetizers.
Easy – This falafel recipe is so easy to make with ingredients you probably already have in your pantry.
Ingredient Notes
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 fibre – chickpeas help keep you feeling full and are a must to add to your diet.
Tahini: You may be wondering “what is Tahini”? Tahini is made by grinding sesame seeds into a smooth paste and has nutty and earthy flavours. I like to use tahini to make dressings, dips and more!
How To Make This Delicious Falafel Recipe
Homemade Falafel
- If using canned chickpeas, go to the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, and 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 the 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.
Expert Tips & FAQ
Make this falafel ahead of time, cool and then use it in a wrap or salad.
Freeze uncooked falafel between layers of parchment paper and store in a container in the freezer for up to 1 month. Then, thaw and cook as instructed.
Other Recipes You’ll Love
- Crispy Chickpeas with Whipped Yoghurt and Rice
- Chickpea Pasta Salad
- Vegan Chickpea Caesar Salad Wrap
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Homemade Falafel Recipe
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
For serving
- baby tomatoes, cut in half
- mixed greens
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.
