Homemade Falafel Recipe - Falafel Recipe | FoodByMaria Recipes

Vegetarian

Homemade Falafel Recipe

Last Updated:

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.

falafel recipe

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!

homemade falafel recipe ingredients

How To Make This Delicious Falafel Recipe

Homemade Falafel

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Serve with tahini sauce, fresh salad greens and chopped tomatoes.

Basic Tahini Sauce

  1. 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.

falafel recipe

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.

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Homemade Falafel Recipe

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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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizers + Sides, Main Course
Cuisine Mediterranean-Inspired, Middle Eastern-Inspired
Servings 12 falafel
Calories 133 kcal

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

  • 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.

Video

Notes

Make this falafel ahead of time, cool and then use 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.

Nutrition

Calories: 133kcal | Carbohydrates: 9.1g | Protein: 2.6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6.7g | Monounsaturated Fat: 1.7g | Sodium: 334.8mg | Fiber: 2.1g | Sugar: 0.2g
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