I’ve been waiting patiently to share this recipe with you guys and I can’t take it any longer. On a total whim, I somehow crafted a falafel recipe that’s better than any version you’ve likely had at a restaurant. Unless it was in the Middle East, then I’ll give you a pass. But the best part? It’s vegan, gluten free, and chock full of healthy ingredients.
Origins of Falafel
The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen.
While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both. What’s not to love?
Those looking for a deeper dive into the much-debated history of falafel can find more information here and here.
Our inspired version uses chickpeas as a base and includes collard greens for color and added nutrition. For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef.
Collard Green Falafel
I started with collard greens, a green I was completely unfamiliar with prior to this recipe. Next I added in chickpeas, sea salt, pepper, garlic, fresh lemon juice and tahini. The funny thing is, I was aiming for more of a “veggie fritter” but one bite in and I knew it was falafel heaven all the way.
As always, ingredients are simple and to the point and minimal equipment is required: a food processor and 1 pan. They also come together in about 30 minutes. Hello easy, healthy weeknight meal.
I made up one big batch last week and I’ve been having one or two here and there as a quick snack or easy lunch. I’m gluten-free right now for a cleanse I’m doing (a story for another day), but these would go fabulous tucked inside fluffy pita with lettuce, tomato, and a creamy garlic sauce. I just know it. Otherwise, they’re fantastic on their own with just a spot of hummus.
These little guys are amazing, and I don’t use that word lightly! I am so surprised at how healthy and simple they are, yet how packed with flavor they are. They are crispy and flavorful on the outside, tender on the inside, and loaded with bursts of lemon, garlic, and tahini in each bite. I highly recommend serving these with freshly made hummus or they’re delicious on their own. Simply don’t pass up this recipe! It’s one of my most proud kitchen accomplishments to date.
Better-Than-Restaurant Falafel (Vegan & Gluten-Free)
Ingredients
- 4 cups stemmed and torn collard greens (one bunch // or swiss chard)
- 1 15-ounce can chickpeas (rinsed and drained)
- 3 large cloves garlic (chopped)
- 1 1/2 Tbsp tahini
- 1 1/2 Tbsp fresh lemon juice
- 1/4 tsp cumin
- 1 pinch each sea salt and black pepper
- 3-4 Tbsp oat flour (ground from gluten-free oats)
- ~4 Tbsp avocado or olive oil (for cooking)
Instructions
- Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
- Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp (as original recipe is written).
- Taste and adjust seasonings as needed. I added more salt, pepper, and lemon juice, and a touch more tahini.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
- Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
- Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately with hummus and paprika or inside a pita with garlic sauce or hummus.
- Will store in the fridge, layered with parchment paper in an airtight container for 4-5 days. Freeze up to 1 month.
Notes
*Adapted from Real Simple.
Yael says
Falafel is made with chickpeas that have been soaked over night the canned chickpeas are cooked
I am an Israeli chef I’ve been making falafel for 30 years
Olivia says
This recipe is amazing! I baked mine in the oven to avoid extra oil. About 20-25 minutes at 450 flipping halfway through. I ate mine on a whole wheat bun with hummus, hot sauce, and vegan mayo. It was delicious!
Ana says
I was excited to try these but they are way too strong on the collard greens. I love your page, but this recipe needs a revamp! I covered them in humus but the collard green taste still overpowered. At the end of the recipe it says that she added things after to make them taste better, but perhaps that could be added into the main recipe? This recipe was a bust for me. I added more chickpeas, tahini, lime and salt to improve the taste.
Thanks for the feedback! I didn’t mind the flavor of the collard greens, and this isn’t a common complaint as most of the reviews are positive!
Mags says
The collard greens are what made it for me–so fresh and light!! I did omit the oil, but that was just because I avoid all extracted oil. Thanks for the recipe–just awesome!
Mrs E. says
Wow! I was looking for a unique way to use up some collard greens and this was the perfect recipe. The recipe was so simple to prepare and the final result was delicious. My suggestion for the post above is to pulse the ingredients in the processor until there is some texture but not completely blended. This may achieve the texture you are looking for. I first blended the juice of one lemon and a garlic clove and about 1/3 cup of tahini and a sprinkle of salt to make a tahini sauce to go with these. Next I blended all of the ingredients together…I skipped the mixing bowl part and just added the flour in with the ingredients. My husband and I loved this quick weeknight dinner!
JAC says
These are SO delish! My monster kids even enjoy these. Such a great way to sneak in some green.
Darren says
I love the taste of this recipe but have tried to cook them 3 times unsuccessfully. The oats seem to sink, fry, burn, and fall off and the falafel remains mushy. Not sure what I’m doing, but would really like to know. I’ve made other falafels that stay together and have great texture, but they don’t taste as good as this recipe. Help, please!
Megan says
This was SO delicious! I’ve been making so many of your recipes and love them all but this one made me write a review. I used spinach instead of collards since that’s what I had in my fridge but it was still so so good. Also made a vegan tzatziki with vegan yogurt, lemon juice and dill and it was all perfection! Will be making this a go-to for sure! Thanks!
Veronica says
How many falafel patties does your recipe make?
Hi! Roughly 20!
Veronica says
Thanks!
download mp3 says
YUMM!!
These turned out Amazing!!!
I’m from Australia and couldn’t work out what an earth collard greens were so I used Kale :O:O
I also didn’t have gluten free oats so i used chickpea flour and added heaps of fresh herbs like min and parsley and oh my goodness these were the fluffiest most delicious falafels ever!!! So happy :D Has anyone substituted other gluten free flours? Almond, rice, or all purpose? Looking to use something I already have on hand.
JR says
I made these with kale instead of collard greens. The texture was really good and easy to bake but they tasted a bit too much of kale. I will use less kale and/or more spices next time.
Angie says
These are great! Love that bright green color!
I made these for my boyfriend tonight without telling him that the source of the green hue was collards instead of parsley (he lived in Israel for 6 months after college and knows his falafel). He was so surprised! I felt like a mom sneaking extra veggies in with the pasta sauce, lol.
I just caught him standing by the fridge with the door wide open, eating the leftovers out of tupperware I just put away… lets just say I’ll be making these again soon. Thanks Dana!
Terri says
Has anyone substituted other gluten free flours? Almond, rice, or all purpose? Looking to use something I already have on hand.
Stacey says
YUMM!!
These turned out Amazing!!!
I’m from Australia and couldn’t work out what an earth collard greens were so I used Kale :O:O
I also didn’t have gluten free oats so i used chickpea flour and added heaps of fresh herbs like min and parsley and oh my goodness these were the fluffiest most delicious falafels ever!!! So happy :D
Rachel says
Hmmmm, this is my first recipe of yours that was a total flop, and I’ve made over 30 of your recipes and several are in our regular rotation! They completely dissolved into mush in the oil. So next, I tried using almost no oil and still the bottom edges melted and turned to mush, while only the bottom did get crispy but when you flipped it didn’t hold together at all. The insides were mushy and wet and uncooked. We wound up throwing it out, it was actually that inedible. Our patties looked just like yours in the photos, but it completely didn’t work. Well, you can’t win them all.
Cat says
These were *amazing*. I lightened them up by baking them instead of frying them–bake at 380 degrees, 15 minutes on each side. They’re probably not quite as crispy, but it cuts waaaay down on oil. Great work!
Amber says
These are great, and I did use spinach instead of collards, but the serving size says 1 falafel. How much should go in each falafel? It looks like a Tbsp.
Hi! They are a little bigger than that – think small patties! Hope this helps!
myna says
hi! making these later and was wondering if making the falafel earlier in the day and putting in fridge is recommended or will it change the consistency? also, have you tried baking them? if so what do you recommend?
thanks so much. looking forward to hearing back! love your instagram account and website! THANKS!
Hi! Yep you can store them in the fridge! Layer them with parchment paper in an airtight container and they’ll keep for several days. If longer than that, freeze them and you’re good to go! Happy cooking!
Hi! They will store nicely in the fridge, layered with parchment paper in an airtight container! You can bake them at 375 degrees F for a total of 30-45 minutes (the longer, the crisper they’ll get) on a lightly greased baking sheet! Flip at the halfway point. Good luck!
evelyn says
hi, mb! i have made these on three different occasions now but i’m stumped because each time i make them, they end up super soft and crumbly instead of holding up in a falafel “disc”. when i flip them in the pan, they tend to fall apart if i don’t handle them as fragile. the only thing i’m doing differently from your recipe is using kale instead of collards. any idea what i might be doing wrong, or is that the way they’re bound to end up due to them being gf?
Hi! I’m sorry to hear that they are turning out crumbly! They are definitely tender and take some careful handling, but next time – possibly try throwing them in the fridge prior to putting them in the pan? Hope this helps!
Word Crisper says
Chiming in only 2 1/2 years late:
I’m a very experienced vegetarian home cook who nonetheless had never used collards in this way and was ASTOUNDED at its nutty, rich flavor!
Truly a brilliant recipe, Dana. I will be making this repeatedly.
Amber says
Is there anything I can substitute for tahini? I’m allergic to sesame
maybe nut butter?
Yasmin says
I have everything at home but the greens! Could I use spinach instead of collard greens??
That should work!
Laura says
Served these falafel guys with Minimalist Baker’s smoky harissa eggplant dip (https://minimalistbaker.com/smoky-harissa-eggplant-dip/), fresh tomatoes, cucumbers, and red onions, and they were phenomenal and super quick to put together! Highly, highly recommend!
donnaq says
Pros:
Extremely fast and easy with a food processor.
Pan fried in whatever oil you wish, sparingly, so not greasy and not wasting fry oil.
Great falafel texture.
Very crisp.
Sauce is great, esp. a little lightened with lemon juice, oil and of course extra tahini.
Chance to eat collard greens, which all of us should be using more of.
Cons:
Way too much green flavor. (I felt like I was eating grass.)
Don’t use too much oil or they dissolve.
Bottom line: I would say, it may be a cool idea to double the beans and make two batches, one for the freezer and one for immediate consumption, that way you could split the green flavor in a nice proportional way and kill that grassy greenness. I have a hint: when you add your flour, add extra to get to the texture of a raw cookie dough. Don’t feel afraid to add more. I also dusted them slightly to crisp them.
And I want to share my adjustment since I didn’t have oatmeal flour: Besan aka chickpea flour is dynamite in this! You need to have this on hand if you enjoy delicious flours from healthful ingredients (I use in indian cooking such as pakoras)
Jen says
Really, really great recipe! I have made this recipe with both collard greens and spinach and prefer the spinach – found it a bit more mild on the “green” flavor which worked better for my veggie-phobic family, lol. Next time I will try kale as others have done. These fried up nicely, tasted great and kept well in the fridge for several days. Thanks so much, Dana!
Amy says
Could I sub kale or beet greens in place of the collard greens?
We haven’t tried these with kale but it looks like some other readers have and it worked out!
Melanie says
I made these last night, substituting kale for collards. They turned out great! My kids gobbled them up! Definitely a win in our house, thanks!
Kerry says
I love falafel! We moved away from our favorite Middle Eastern restaurant so we’re grateful for a way to have this at home.
The falafel I made came out VERY bitter… I don’t ever cook/eat collard greens, so I have no basis for comparison. Are collards supposed to lend such a bitter flavor?
Collards can taste bitter. Next time try kale!
Kerry says
Thanks, I will try that!
Rusty says
This was delish! My teenagers loved it- and that’s saying a lot! I used garbanzo flour, and half collard greens, half parsley (ya just have to have parsley in felafel). I kept them warm in the oven and they were nice and lightly crunchy. Thank you for a healthy gf recipe!
Crystal says
Wondering what you would use instead of a food processor? That is a device my kitchen doesn’t include.
Colleen says
ummm…YUM. these were fabulous and so easy to make! We ate with hummus and cilantro and then had another and tried it with a garlic-yogurt sauce I’d made earlier in the week! Thank you!
Kelsey says
I made these and they seemed a bit bitter with the collard greens… Maybe I did something wrong idk…
Michal says
These are so good! Definitely the best falafel I’ve made at home, and better than most I’ve had at restaurants too. I’ve been smearing them with hummus and eating them on top of a tomato avocado & greens salad. They’re my new go-to lunch!
Jennifer says
I made these last week & let me just comment on how painfully correct the name of this falafel is.
Good gracious they are delicious!
The only thing I might add to this and it only makes the frying easier is to pop the formed falafel in the freezer for about 30 minutes before adding them to the heat. I use this technique on a couple of recipes and it always keeps things from falling apart.
Thank you so much for sharing this recipe! It is a keeper,
Kaeli says
I make these often, but I don’t seem to be able to reproduce the ideal texture with any consistency. Sometimes they crisp up beautifully and other times they are a bit mushy. I keep making them, so the flavourfulness is worth it.
Thanks Kaeli! The texture can be a little tender. I’m glad you still enjoy them!
Alexis says
Note to those who found these to be mushy!
I am one of the above commenters who had issues with the mushiness of the cakes. I actually made these in advance for my work week, so I had left them in the fridge. They are so much less mushy after they’ve been in the fridge and then reheated! I know that isn’t helpful for those who want to eat these immediately, but it definitely makes a difference. It even made them taste better. (Probably because I wasn’t focused on the mushiness, but still!)
Alexis says
I, like many of the other posters, had issues with the insides coming out mushy. I even attempted to bake the patties instead as was suggested by others, but this did not help. I think next time I’ll make them smaller and see if that helps. I made my slightly larger than the ones pictured. Mine were more like regular hamburger sized. I bought a food processor to make this recipe, so I imagine I will eventually give it another go.
Tatiana says
I ate these with your beet hummus so I had bright colors on my plate! It was lovely. I agree with some of the other people who commented, that it was soft inside and didn’t feel fully cooked, but next time I’ll probably bake it for 10-15 min after putting them on the pan. Excellent nonetheless.
Sohrob Tahmasebi says
This looks amazing and I’m looking forward to making it.
Kate says
Loved these! Great taste and texture. Thank you :)
Brian says
I can’t say enough how much me and my girlfriend love your recipes. Being vegan is so easy thanks to your inspiration. Keep up the good work !!! Love all of it !!????
So kind! Thanks Brian! xoxo
Maureen says
I read this recipe when on holiday and having a browse, first day back and I’ve made them. No collard greens so I used spinach and they are delicious, quite delicious. Mine were a bit crumbly but hey, not a big problem!
I also made the hummus from your recipe and it is the best. I had tried before with little success but this is ace. Thank you so very much, I shall now look at your other recipes!
Leanne says
I have been going through your site and, although I’m not vegetarian, vegan, gluten-free (completely the opposite, actually – I’m Italian; I thrive on carbs), or suffer from anything that limits my diet, I absolutely love the innovative ideas and flavours that you’ve come up with!
I am an at-home cook that’s pretty good, if I do say so myself, and my husband (the legit cook), and I used to run our own catering company, so I’ve been around the food block a few times.
Your ideas are not just for vegans (unenlightened people get scared of that word), but anyone who loves deliciousness. I plan to take many of these and adapt them to my wheat pasta-loving stomach (rice pasta scares me), and love them so that, if I find myself in a vegan state of mind, I can easily transition with delectable and familiar tastes.
Thanks so much!
Angelica says
Hello! These look amazing and I love falafels but I am intolerant to chickpeas – could you recommend any substitute please?? many thanks, Angelica
Maureen Cram says
Just made them for the second time in a week! I freeze them before cooking so I can take out the amount I want for a meal. I made them with tahini sauce… yum! Thanks so much for the recipe.
Carri says
Delicious! I made your garlic flat bread to go with the falafel and it paired perfectly. :)
Lorraine says
These are the BOMB! They are oh, so good. I had to do some tweaking of the recipe because I only had approx. 3/4 cup of chick peas. I knew I didn’t have the amount the recipe called for, but I didn’t want to wait to try them out–so I went w/what I had. I adjusted the seasoning/spices to accommodate as well. Even though they were a little dry, not moist, they still were terrific. Oh, I substituted kale and spinach for the collard green (didn’t have them either). Next time, I wanna try adding some onions, I have a thing for onions!
Claire says
Hi,
Urgent – Is it 15.5 ounces (439g) which is a lot or 5.5 ounces??? I want to make sure :)
Thanks,
Claire
Dee says
My teenage son and I just made these. It’s an easy recipe and very tasty! The 2 main criteria for my kitchen! We like our recipes a little more spicy and savoury so I added about a teaspoon of cayenne pepper and a tablespoon of lime juice with a bit of lime zest. We adjusted the salt and pepper as your recipe suggested. Deeeeeeelish!
bob says
Bread looks very fresh
Joe says
Not bad…but it isn’t falafel. Please change the name to “Vegan/Gluten Free Falafel”… “Better Than Restaurant” is simply a farce.
Shaloma says
I want to try this but don’t have a food processor!
Tory says
Hiya! I’m wondering how many falafel this recipe will yield? Pleaseandthankyou! (I love Minimalist Baker! )
Somewhere around 20! Thanks Tory!
Linda says
Wondering what flour I could substitute if you cannot tolerate oat flour ? I have celiac disease and even after 16 yrs I still cannot tolerate it even in small amounts.
Hmm, I would say a gluten free blend would be best!!
Linda says
Thanks , I thought other than gluten free there maybe a particular reason for the oat flour – like specific taste or texture
Haley says
Yep, the blender failed and I had to go buy a food processor. I had high hopes because of the title, but falafel in restaurants seem a lot more cooked on the inside. No doubt these are tasty for how healthy they are, but all the uncooked greens in the middle weren’t my favorite. The chickpea ratio is like 1/10th compared to all the veggies. I’ll try some of the other falafel recipes on this site, instead.
Da Vegan says
This is my favorite falafel recipe ever! I make it at least once every 2 weeks (or week!). I’ve made it with spinach before and it turns out fine, but it’s definitely even better with swiss chard. I love making the 5-minute microwave hummus to go with it at the same time, since I usually make some tahini to go in this recipe. The hummus in a pita with fresh tomatoes is the best! I will say it took me a few tries to figure out that I really needed to cook them on a high heat to keep them from falling apart, and just keep a close eye to keep them from burning. Anyways, thanks for the great recipe!
Lindsay says
I have been trying out recipes from your lovely blog forsome time now, and after making these incredible falafel the other night, I just had to stop by and leave a comment!
These were easy to whip up and SO delicious! I also made the Ultimate Hummus that you referenced when I had more time and that just added to the deliciousness!!! Since Trader Joe’s didn’t have bunches of either collard greens or Swiss chard, I grabbed a bag of their southern greens which is mustard greens/turnip/collard and spinach and they came out fantastic! I love sneaking in greens where ever I can.
I am a mommy of a very energetic two year old, and then I also work a highly physically demanding job with high stress levels, so these are perfect to pack a quick lunch or just grab on the go and they are so healthy and filling.
Thank you for your wonderful recipe and I can’t wait to make my next batch!!!
Ah, thanks Lindsay! This made my day! So glad you’re enjoying the recipes! xoxo
Bell says
Amazing Recipe! I was wondering where can I buy collard greens from? I have never heard of them before. Is there a substitution to this?
Sure! Kale would be great. You should be able to find collard greens at the store! Most sturdy greens will do.
Beth Gebrehiwot says
So, some of these ingredients I can’t get all the time (living in East Africa). Would it work to freeze the mixture after it’s mixed up – to make another time? Have you ever tried this?
MAC CAN says
Hello, what if you don’t have chickpeas?
Courtney says
These are amazing – I’ve made them several times and they are my favorite falafel (and the best way to eat collard greens I’ve yet found!). I’m making them tonight, but I’m going to try baking them this time as our stove is on the fritz. Thank you so much for this recipe!
dee hughes says
Do you have any suggestions for a tahini substitute? We have nut tree and sesame allergies in our family. Typically, I sub silken tofu for tahini in hummus, would that work here?
Gemma says
I think sunflower seed butter would work!
Jackie says
Would these falafels work as a coating to scotch-eggs? I am trying to find a gluten-free vegetarian option and so far all my attempts have disintegrated when deep fried. Please help.
Coralie says
Hello Dana,
Yesterday, I discovered your blog via this recipe (thank you Pinterest !!) and I was thrilled to realized I had all the necessary ingredients in my pantry to make it (I just replaced collard green with spinach, tahini with sesame seeds and cumin with turmeric). It was absolutely delicious!
Since then, I had the time to look at more recipes and… I just fell in love with your creativity and your simplicity (looks like an oxymoron but it’s not). Your recipes are SO sophisticated and elaborated that it seems EASY to replicate for those of us that are not natural at cooking.
I’m vegan, I wake up every day at 6:00 am and come home from work at 7:30 pm, when I come home I feel exhausted, bored with my food (I try to cut back on –refined- sugar and gluten, and I’m pretty good at this, but even if my meals are healthy, they tend to be very repetitive because I lack of new ideas), so your blog is a HUGE source of inspiration and I feel confident in saying that you quickly became my favourite health blogger: healthy, plant-based recipes which are SUPER easy to make, with under ten ingredients (and easy-to-find, not-complicated ingredients that everybody has in their kitchen) and barely no kitchen equipment required except for a food processor/blender and a pan/oven/freezer… I could not ask for more!
You have no idea how you can impact other people’s lives with your wonderful recipes. This is not just about food recipes though; it is a way of life, an actual lifestyle that you are promoting. Thank you so much for making healthy eating look good, simple, fun and creative.
Coralie, a reader from France.
SO kind! So glad you found us and are utilizing the recipes, Coralie! Best of luck to you and thanks for saying hi! xoxo
Karen says
I made these recently and they were delicious. I am planning to make them again and am considering doubling the recipe to freeze. Do you think they will hold up well in the freezer?
I do! Just reheat them in a skillet rather than the oven. I’ve found these really do best on the stove top. Good luck!
Elizabeth says
So sorry, but these were just terrible. I’m a really good cook, and I’ve never made something that was so bad it had to be thrown out. The flavor profile was bad, the consistency was bad, the time-to-cook was totally wrong. Very disappointed.
Did you bake them or saute them? Because I much prefer them sauteed.
Bethany says
I am going to try making these with coconut flour tonight for dinner. Mmmm
noelle says
I just made these and I actually found them to be somewhat flavorless and mushy. :( Not sure if I did something wrong. I REALLY wanted to love these.
I also made the hummus that you suggested and that didn’t have much flavor either. Disappointing.
Laurne says
I’ve been wanting to make my own falafel for a while but so turned off by recipes with lengthy ingredient lists! Just found this recipe and already have almost all ingredients except the collards. I cannot wait to try this tomorrow. Thank you!
krystal says
These were super tasty for dinner last night (with kale subbed for the collards) on a spelt tortilla with pickled red onions, cucumber, carrot, scallions, and the tzatziki sauce you mentioned on the One Part Podcast. I know you IGed (can I make that a verb?) a new recipe for falafel but I don’t know how you came up with a way to make these better. #excited
haha NICE! Glad you enjoyed these Krystal! Stay tuned for my new falafel recipe coming this week!
Lauren says
Did anyone use just regular white flour for these, and if so, did they turn out ok? Or do you need something coarser?
Also if eating in a pita, is one enough per person? Are they burger sized or smaller? Sorry for all the questions, haha. Planning on having 4 friends over on Friday night and want to make enough food for everyone.
Really love the look of these!
I’d think white flour would be fine. You could also sub panko bread crumbs! Let me know if you give it a try! I’d count on 2-3 per person personally.
Best of luck!!
Leah says
I have not tried in this recipe, but the secret to falafels that hold their shape is to use dried chickpeas that are soaked overnight (not cooked ones). You do not need to add egg.
Katherine says
I just made this and my bf just said “wow now THIS is the type of food that would make me go Vegan!
Erin says
Just made this but subbed some parsley and added quinoa and egg replacer– delicious!!!!!
Whoop! Thanks for sharing, Erin!
Natalie says
Just made this tonight, and it was SO good! I love the use of collards; they add nutritional value and are a tasty twist! The gluten-free boyfriend loved it and it will become a staple for sure. Good with a side of simple jasmine rice! Thank you for this recipe!
A says
Made these last night. Super easy and very yummy. I did add about 1/4 of cayenne pepper (my 9 yr old wanted spicy falafel) .
P says
Hi
How many falafel does this recipe yield roughly?
Can you cook these on a BBQ or would this ruin the texture?
Thanks
I wouldn’t recommend them on a grill as they’re quite fragile. However many you see in the prep photo is how many it yields!
P says
Thanks for the fast reply!
I need to multiply both your falafel and ultimate homemade houmous recipe by five!
Is there anything I would need to change if I was doing this in 2 big batches?
Monica says
These are AMAZING. So delicious and surprisingly easy to put together. I refrigerated the un-fried falafel balls, then fried them the next night and it worked great. They firmed up a bit in the fridge which made them even easier to handle while frying. Thanks for the great recipe and inspiration!
jojo says
What can you use if you dont have a food processor? Is it still possible to make these?
You can finely chop all of the herbs/garlic, and use a fork or pastry cutter to mash the falafel!
Teresa says
I just made these this morning! I have always been underwhelmed by restaurant falafels, but these were super tasty! They were a lot easier to whip up than I expected!
Thank you!
Amelia says
I was starving and wanted a really quick and healthy dinner so I tried these tonight- so glad I did! This came together very quickly and was very tasty. I followed the recipe for the most part (I didn’t measure I just eyeballed everything) except I didn’t feel like making oat flour so I subbed brown rice flour. Everything worked perfectly. I topped them with a lemon-yogurt-dill sauce and served them with sweet potatoe fries- great meal!
Susan says
The Falafel was outstanding! I made it using a combination of baby Chard & baby Collard greens from my garden. I also made the hummus and some Greek yogurt cucumber dressing. I served them along with a large Greek salad. It was also “husband” approved!
Alex says
I made these with a lemon-garlic-tahini-nooch sauce last night for dinner and they were A++. I used panko breadcrumbs instead of flour and added more cumin and some coriander. I fried for about 4 minutes on each side then baked them for about 10 more minutes @ 425 and they came out super crispy and light and delicious.
For anyone concerned about making patties ahead of time, I made mine a couple days before cooking and just left them covered up in the fridge. I think they’d freeze well too. I baked some leftovers for about 15 minutes @ 375 for lunch and they were still great.
Thanks for the awesome recipe! I’ll definitely be making these again.
Sara says
Been eating these for dinner! Substituted kale for the greens since it was what I had on hand. So delicious! Agreed, better than restaurant! My new go-to falafel recipe. And thanks for the hummus recipe! I’ve been trying and failing at homemade hummus for years but this just might beat my favorite store-bought one!
Ah, thanks Sara!!
MAYA @ MAYA- KITCHENETTE says
This is what i dream of last night :) thank you for such Delicious falafel vegan recipe. the pictures are really amazing.
Cathrin says
These sound so amazing! I am thinking of making a pretty large batch of these (around 40 falafel patties) and was wondering if anyone has tried baking them in the oven? Or broiling? Just trying to save some time if I can cook more of them at once!
You can bake them at 375 degrees F for a total of 30-45 minutes (the longer, the crisper they’ll get) on a lightly greased baking sheet! Flip at the halfway point. Good luck!
christopher marsceill says
I find that using a muffin pan (with some spray grease) is a great way to bake falafel in oven. The design of the muffin cups allows for lots of crisping and you dont have to flip them.
Vienna says
I made these today and they came out perfect! I love these green falafels and they’re nutritious as well.
Leigh-Ann says
Will something other than oat flour work? These look great but my son is allergic to oats!
donnav says
Try Otto’s Cassava flour. It’s not a grain, it’s plant based. You can find it online directly from the manufacturer. I use it to make spinach tortillas!
Hope this helps!
Jane says
Just found your blog via another friend (in another city). I don’t even know what goodness to tackle first. I gave birth to three teens who would be happy to eat falafel all. day. long. Thank you for your simplicity, the healthful approach and creativity you expend on each recipe. I love that I’m aware of you now!
Of course! Thanks for the kind words, Jane!
Sarah says
First of all, I admire how you try new vegetables on a whim. I used to be an extremely picky eater, and I can still be apprehensive about trying new ingredients from time to time.
I went to the grocery store to pick up collard greens on Sunday to make these. I had to settle for chard because they were out of collard greens. I have never tried either of these, but I love falafel so I figured, why not? I made everything as directed but instead of relying on pan frying to fully cook the falafel, I baked them for ~15 minutes after lightly pan frying them. When they were done, I was so excited to try them! I took a bite and was really grossed out by the taste. Blech! I really wanted to like these, as I’ve tried a handful of your other recipes that were all amazing. I’m going to try these again, but make them a bit more traditional and use parsley.
a says
Unfortunately oats are not gluten free. You could add buckwheat instead to get the same consistency.
Jennifer says
Purchase gluten-free oatmeal (Bob’s Red Mill at stores or Amazon: http://www.amazon.com/Bobs-Red-Mill-Fashion-32-ounce/dp/B002TXT502
sara says
Hi! I love these but when I made them, they soaked up too much of the oil and fell apart Any suggestions? Thanks!
Nasser says
Hi Sara: if they felt apart, this tells me when you put them in food processor you did’ wait long enough. You should not pure them but it should be wet to the point where you grab a little bit they should hold together.
Best wishes,Nasser
b says
If using kale do we substitute in equal quantities as the collards? And is it a tightly packed cup? Chopped or unchopped :)??
Mandy says
Made these tonight for dinner, doubled the recipe, there were no leftovers. We stuffed them in pita, with lettuce, Onions, tomatoes and Tzatiki sauce. So delicious.
Autumn says
Hey there! These look great! But, I was wondering, how many does this make and what is “one serving size”? I didn’t see that on your recipe anywhere…? Thanks so much!
Lisa says
Hi there, thanks for the recipe. I made these last night, and I loved the color and flavor. As some other commenters mentioned, I had to use quite a bit more flour than called for, to be able to handle them, and though they browned and crisped up nicely in the pan, the middles never cooked through, so they were raw-like, and too soft. Did y’all run into this rawness thing, when you were developing the recipe? Do you have any thoughts on how to get them cooked/firmer inside? All the best, Lisa
I didn’t have that issue, though I kind of like mine tender on the inside and crisp on the outside. Next time, crisp them up in a pan and then bake them for another 15-20 minutes to help them cook all the way through and firm up. Hope that helps!
SC says
Hey there! I had a problem with the frying…. my patties soaked up all the oil! Is this common? What did I do wrong?
Travis says
Me to I will try baking next time. Think with just a light spray of grapeseed or avacado oil. In small cupcake tins.
Leena says
Oh my goodness this looks beyond delicious. I am so excited to try this especially because I specifically only crave baked falafel and it’s so hard to find in the frozen food aisle unless it’s fried. Thank you so much for the wonderful inspiration to make my own! Can’t wait to try it!
Elizabeth Reed says
Couldn’t wait for an answer, so just made two batches. Came out AMAZING. I used chickpea flour instead of the ground oats. I did a trial. Fried 4 in coconut oil. Came out well. Baked the rest at 400 degrees F with coconut oil for 15 minutes, turned them, added a bit more oil, then baked 15 minutes more. Even better than the fried ones. Baked the second batch. All I have to do is heat them tomorrow when out guests come. I know they will love these! Thank you.
Leena says
Thank you for the wonderful info about fried vs. baked! So helpful!
Nayna says
Awesome that you baked them and they were better than fried… Thanks for the info :)
Elizabeth Reed says
These look wonderful. I have a friend who has been begging me to make falafel for her. She and her husband are big eaters. How many does the recipe make? Should I double it? Also, since we have been vegan for a long time, every time I make vegan falafel inn a skillet they disintegrate. Do they really taste good baked? I don’t want to screw this one up!
Thanks for your time!
Danielle says
Wow, this looks amazing. Thank you for having such awesome recipes. I recently had to go grain-free. Do you have any suggestions for substituting the oat flour? I can have almond flour, chickpea.. I’m just not seasoned enough in the kitchen to know what substitutions would work. Thank you so much!
I would think almond flour would work well!
Danielle says
Thank you! I’m going to have to make these tomorrow. :)
Brittany says
Coconut flour works!