Falafel, crispy fritters made of chickpeas with middle eastern spices, can please both the ardent vegetarian and dedicated carnivore.
A meatless meal can be a hard sell in this home. My crew is a real meat-loving bunch. My eldest boy once described himself as ninety-eight percent carnivore and two percent omnivore.
Let that sink in for a moment.
While I do have a few meatless meals in our repertoire that my kids enjoy, like Black Bean Tacos and the ever-popular Chicken Fried Eggplant, let’s just say my guys don’t usually beg for them. Well, at least they didn’t until I rediscovered falafel.
Real falafel. Not the kind that comes from a box or from the freezer section (though those have their place). Homemade falafel with fresh chickpeas, parsely and plenty of garlic, fried to perfection.
What is Falafel?
In short, falafel is ground chickpeas mixed with flour, herbs and seasoning and formed into patties or balls that are fried until crispy. It’s often wrapped in pita bread and smothered with a creamy Tahini (sesame) dressing for a sandwich that’s out of this world.
Aside from being so good that you crave it even after immediately eating it, falafel seriously does a body good.
Made from ground chickpeas, it is packed so full of nutrients that I feel like the fine print on a prescription drug commercial listing them all here; mega-protein, complex carbohydrates, dietary fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, Vitamin C, thiamine, pantothenic acid, Vitamin B, and folate.
Not only that, but falafel low in fat, cholesterol and sodium. Moreover, you know I love a recipe that’s mouthwatering, nutritious and cheap, right? Well, hello! Falafel isn’t just inexpensive, it’s dirt cheap, made with easy-to-find ingredients.
Score!
What’s the best falafel recipe?
I spent my long-ago vegetarian years eating a lot of falafel. Back in the (vegetarian) day, I ate the stuff that came in dry mix boxes (yes, me!) but once or twice I had excellent versions at Middle Eastern eateries.
The boxed stuff just isn’t my bag, so to speak, anymore. It’s expensive and doesn’t taste fresh. Mainly because it isn’t.
As I brainstormed a few vegetarian and vegan meal options to make for friends and family, my long-ago love for falafel came swimming back into memory. It was time, after all these years, to learn how to make falafel from scratch.
A little research and fiddling around with soaked chickpeas resulted in a recipe that rivals the best falafels I ever ate in restaurants.
In fact, I’d say (in sotto voce) it’s the best falafel I’ve ever had.
Made with dried chickpeas that are soaked until soft, this falafel is perfectly crispy on the outside with a delicious bite. The inside is tender without falling apart–and each and every bite is packed with the flavours of garlic and herbs.
Where does Falafel come from?
While the history and origins of the dish are contested (not surprisingly) the general consensus is that falafel was originally created in Egypt. It has since spread throughout the Middle East as a staple food and is even considered the National Snack of Israel.
One bite of a savory, steaming hot chickpea fritters, and it’s obvious why it’s so well loved. The crispy outer crust yields to a spicy, garlicky interior that is impossibly light for being made from such hearty beans.
Unlike most dishes made with chickpeas (i.e. hummus), falafel is made with dried beans that simply have been soaked, not cooked. That makes this dish easy-chickpeasy. Soak, blitz in the food processor with other ingredients, rest, pan fry, done.
Such a small amount of work for such a massive pay-off at such a tiny price. This kind of discovery is thrilling, I tell you! This easy falafel recipe takes a bit of pre-planning but comes together with little effort when all is said and done.
Whether you stuff it in pitas or simply serve as a finger food with a variety of dipping sauces (like Tahini Sauce or *gasp* ketchup), Falafel is sure to please even the pickiest eaters.
Falafel is also an incredible addition to a Fattoush -Crumbled Pita Chip Salad or even a simple bowl of rice.
Tahini Sauce
Tahini sauce and Falafel are the best food-and-sauce combination to happen to me since Chinese meals and Happy Lady Sauce. As a dipping sauce or a sandwich spread, the creamy tanginess of the tahini pairs beautifully with the crisped garlic flavours in the Falafel.
Made from sesame seeds, Tahini comes in jars readily available at most well-stocked supermarkets. It resembles peanut butter in thickness with a distinctly nutty and bitter flavour. Blend it with Greek yogurt, lemon juice and garlic and you have a sauce that’s good enough to eat straight up with a spoon.
Drizzle it over a falafel-stuffed pita with chopped tomato and onions and you have a satisfying and hearty vegetarian lunch or dinner.
Baked Falafel
Can you bake this falafel? Yes, you can!
It will always have a crispier crust when fried, but you can easily bake this recipe doing the following:
-Prepare the falafel mixture as directed, then form the balls into patties and bake on a greased baking sheet in a preheated 375°F for 30 minutes, flipping them halfway through the baking time.
Vegetarian Main Dishes
Allow me to set the stage.
Me: “Dinner time!”
Two Youngest Boys: “I don’t wanna eat vegetables!”
Me: “Boys. Come try these fritters.”
Boys: “Hey! Those are fried! Can I have them? Do I have to share? Can I eat it with my hands? Can I stab it with a toothpick?”
Me: “Yes.”
Boys descend on plate like a swarm of locusts in the Holy land. Silence and an empty plate.
For the record, my carnivorous crew didn’t like the falafel. They loved it. They inhaled it. They fished for little crunchy bits left on the plate.
My little man who keeps promising he will like vegetables when he turns eight ate nearly his weight in it then asked whether we could have the ‘Middle Eastern hushpuppies’ again tomorrow. I’d call that an enthusiastic endorsement.
This is going on our list of kid-approved vegetarian meals for sure, along with Roasted Sweet Potato Black Bean Burgers and Garlic Mushroom Stroganoff. Falafel more than proves that vegetarian meals don’t have to lack in taste or satisfaction!
Falafel Recipe
Crispy and delicious falafel turns meatless Monday into the best night of the week!
-Rinse and pick over the dried chickpeas, removing any debris, discolored or misshapen beans in the process. Place the chickpeas in a bowl and cover with at least 2 inches of cool water. Place the bowl, covered, in the refrigerator for at least 12 hours and up to 24 hours.
-Drain the chickpeas and place in the work bowl of a food processor fitted with a blade. Add the onions, parsley, cilantro, garlic, cumin, salt and cayenne to the work bowl, fix the cover in place and pulse until everything is finely ground but not pasty.
Sprinkle the baking soda and 8 tablespoons of the flour flour over the ground chickpea mixture and pulse again until it is evenly combined. Scrape the falafel mixture into a mixing bowl.
-Use your hands to mix in the remaining flour until the mixture does not stick to you as much. Cover and refrigerate for at least 2 hours before cooking.
-Heat about 3/4 of an inch of oil to about 375°F in a high-sided, heavy-bottomed pan. While oil is heating, form the falafel mixture into ping pong size balls, using about 1-1/2 Tablespoons at a time. You can fry like this, or flatten into a patty shape.
-When oil reaches the right temperature, drop about 6 balls in at a time. Fry for about 1 minute, flip the balls and fry for an additional minute. Use a slotted spoon or tongs to transfer the falafel to the lined plate.
-Serve hot with a side of tahini sauce or stuffed into pita halves with chopped tomatoes, onion and tahini sauce.
Falafel (Savory Chickpea Fritters)
Rate RecipeIngredients
- 2 cups dried chickpeas
- 1 onion roughly chopped
- 1/4 cup flat-leaf parsley roughly chopped
- 1/4 cup fresh cilantro leaves roughly chopped
- 8 cloves garlic peeled and roughly chopped
- 2 teaspoons dried cumin
- 2 teaspoons Kosher salt or sea salt
- 1 to 2 teaspoons ground cayenne pepper to taste
- 1-1/2 teaspoons baking soda
- 1/2 cup all-purpose flour (up to 3/4 cup) or gluten-free all-purpose flour
- Canola vegetable, safflower or peanut oil for frying.
Optional for serving:
- Pita bread
- Tahini sauce see recipe below
- Chopped tomatoes
- Chopped onions
Tahini Sauce
- 1/2 cup tahini
- 1/2 cup Greek yogurt or plain yogurt if Greek yogurt is not available
- 2 Tablespoons lemon juice or white wine vinegar
- 2 garlic cloves chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse and pick over the dried chickpeas, removing any debris, discolored or misshapen beans in the process. Place the chickpeas in a bowl and cover with at least 2 inches of cool water. Place the bowl, covered, in the refrigerator for at least 12 hours and up to 24 hours.
- Drain the chickpeas and place in the work bowl of a food processor fitted with a blade. Add the onions, parsley, cilantro, garlic, cumin, salt and cayenne to the work bowl, fix the cover in place and pulse until everything is finely ground but not pasty. Sprinkle the baking soda and 8 tablespoons of the flour flour over the ground chickpea mixture and pulse again until it is evenly combined. Scrape the falafel mixture into a mixing bowl. Use your hands to mix in the remaining flour until the mixture does not stick to you as much. Cover and refrigerate for at least 2 hours before cooking.
- To cook:
- Line a plate with paper towels and set aside.
- Heat about 3/4 of an inch of oil to about 375°F in a high-sided, heavy-bottomed pan. While oil is heating, form the falafel mixture into ping pong size balls, using about 1-1/2 Tablespoons at a time. You can fry like this or flatten into patties.
- When oil reaches the right temperature, drop about 6 balls in at a time. Fry for about 1 minute, flip the balls and fry for an additional minute. Use a slotted spoon or tongs to transfer the falafel to the lined plate.
- Serve hot with a side of tahini sauce or stuffed into pita halves with chopped tomatoes, onion and tahini sauce.
- Get 'em while they're hot, boys!
To Make the Tahini Sauce:
- Add all ingredients to a blender, cover, and process on high speed until completely smooth. Taste and adjust salt and pepper to your liking. Serve over fried falafel or salad greens.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
Originally posted September 2010, updated photos, baking instructions, and information February 2020.
Reader's Thoughts...
John says
Is there a reason you have to go through all the trouble of soaking the dry chickpeas, etc.; rather than just using an equal amount of drained, canned chickpeas?
Rebecca says
Yes indeedy, John! Great question! You’re soaking but not cooking the dried chickpeas. It’s actually super easy. You don’t want thoroughly cooked chickpeas for this recipe or you get gloopy, mushy falafel, vs fluffy, incredible falafel!
Debbie says
If you were to bake them, what oven temp would you use?
Rebecca says
Hi Debbie! I have fixed the post to show that! I must have backspaced through it. SO HUMAN! It’s 375°F.
Linda says
I love this recipe! Is there a “print link” missing though? I can’t seem to find it on the page.
Rebecca says
Hi Linda! There was a print link missing! It should be all good now.
Gregory Anderson says
What a wonder, finally a presentation and recipe for falafel that explains it to my omnivore brain. The biggest issue I had stemming from my childhood was wondering why that “nut” was in my Mom’s 5 bean salad. But then again, I knew pine nuts were often put in Basil/Pesto.
Thank you very much. I’m glad omnivores are allowed to eat fruits and vegetables too.
8D big-smile!
I am so happy to have discovered your blog, Rebecca. My wife and family will be happy as well.
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Rebecca says
Fantastic, Gregory! Thanks so much. I hope you all enjoy your foray into falafel!
Susan says
How nice to see a recipe for falafel! We were recently in the Middle East and I was on a quest for falafel. None to be had in Dubai. Okay falafel in Jordan. Best falafel in Barcelona, Spain. Go figure. I’m on a quest to make them at home because one of our daughters-in-law wants to learn how to make them. I’m also debating between deep frying and baking them (I know that the frying is traditional, but in 50+ years of cooking I’ve never done deep frying…) Glad your boys enjoyed these so much.
Rebecca says
How lucky that you’ll get to deep fry for the first time in 50+ years. 😀 (Can you tell what my vote is? 🙂 )
Karma Lewis says
I have never tasted falafel but have been curious what it even was! Now that I’ve seen your recipe and know what it is, I am certainly going to give it a try. Incidentally, about how much will this recipe make? With just my husband and I, would I need to 1/2 the recipe? Thanks! And, good luck in the challenge!!
Rebecca says
Hi Karma! Leftover fried falafel is quite good on salads, so I’m not inclined to halve the recipe. That being said, you can certainly do that!
Karma Lewis says
Thank you! Perhaps I will give that a try, too!
Crystalcr says
These were super! Nice blend of spice! Love the sauce too! They go so well together!
Cheryl says
My son is dating a veggie girl so came across this recipe. LOve loVE love it. Made for the second time tonite following recipe exactly. Thank you so much for sharing such a great recipe. You have turned a carnivore family to veggie nite once a week.
su says
Can I use another type of dried pea? I have tons of dried beans, just no chickpeas/garbanzo beans!
-susan w.
Rebecca says
I’ve made fritters with black beans and with black eyed peas using the same method and they’ve been delicious. I would say it takes it outside the moniker of falafel, but it is really tasty!
amber says
I was just looking for a falafel recipe and came across your blog.
First, why have I never made falafel?
Second, I really like your blog! Keep up the great writing and recipes.
I thank you for your inspiration.
Falafel is on the menu for next week! Anticipation…
april says
I made it tonight and it was delish! I made my own tahini too, as I couldn’t seem to find it in the stores and that made it even easier (and cheaper, how is tahini paste so expensive?). I toasted a couple Tbs of sesame seeds, blended them with sesame oil salt and water and presto! I also used my ice cream scoop to make the balls, which made them quick and cleanly! Thanks so much for the recipe!
Audrey says
I made these last night–number one, they were fantastic and sooo cute. So last night I’m eating these and thinking they don’t seem very greasy or heavy or “fried,” I could see how she was saying that these were healthy. Well I got confirmation of that, because I am the world’s cheapest person, and so after frying the falafel I let the oil cool, strained it, and put it back in the bottle for next time. And there were only FOUR TABLESPOONS OF OIL MISSING! That would include all of the oil that drained out on to the paper towels and splashed around on my stovetop. And this recipe made enough for me to have lunches for a week. Not bad!
Andrea says
Made this the other night… turned out PERFECT!!! I was worried that the mixture was a little too ‘loose’ and was tempted to add alot more flour, glad I trusted you, and kept the recipe as is – they were great! Made them for the husband and parents, all round hit… will defs be making these again! And so cheap too!!
Amanda (The Culinary Passport) says
Great post! I will have to try your recipe 🙂
@lickmyspoon says
Falafel is such a contradiction, a healthy ingredient list with an artery-clogging method of cooking. They basically cancel each other out, right? You’ve got our vote, best of luck this week!
Also, I’ve discovered that kids will eat just about anything that’s deep-fried.
Lick My Spoon
Amy says
Silly, don’t you know the proper term for falafel is “crunch patties”? Sheesh!
Great pics, and got my vote. 😀
Sarah @ The Smart Kitchen says
Yum-tastic! I have been wanting to make falafel for a LONG time now…perhaps yours is the recipe I should use. 🙂