Better-Than-Restaurant Falafel (Vegan & Gluten-Free)

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Plate of homemade Better Than Restaurant Falafel topped with hummus and paprika

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 Greece, then I’ll give you a pass. But the best part? It’s vegan, gluten free, and chock full of healthy ingredients.

Collard green leaves for making healthy homemade 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.

Making Better Than Restaurant Falafel in a food processor
Parchment-lined cutting board filled with a batch of our Collard Green Tahini Falafel recipe

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.

Bowl and cutting board with Gluten-Free Vegan Falafel

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.

Freshly cooked batch of our healthy falafel recipe
Plate of Healthy Green Falafel topped with hummus and paprika

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.

Grabbing a bite of Vegan Gluten-Free Falafel topped with hummus
Close up shot of a vibrant green Healthy Falafel made with collard greens

Better-Than-Restaurant Falafel (Vegan & Gluten-Free)

Falafel that can rival any restaurant, although it remains vegan, gluten-free, and pan-cooked, not fried.
Author Minimalist Baker
Print
Vegan Collard Green Falafel topped with hummus and paprika
4.41 from 122 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 11 (falafel)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

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

*Nutrition is a rough estimate calculated with cooking oil.
*Adapted from Real Simple.

Nutrition (1 of 11 servings)

Serving: 1 falafels Calories: 154 Carbohydrates: 17 g Protein: 5 g Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 50 mg Fiber: 5 g Sugar: 2 g

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  1. AMY SCHACTMAN says

    I MADE THESE WITH SWISS CHARD. I INCREASED THE CUMIN. SO QUCIK AND SO YUMMY. I ALSO FOLLOWED YOUR RECIPE FOR HUMMUS AND ADDED EXTRA LEMON AND CILANTRO. HAD FRESH SALAD WITH THESE SO THANKS FOR GREAT DINNER

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Marissa says

    These were delicious! I’ve been enjoying them with the 5 minute microwave hummus which was also easy and amazing!
    ? ?

  3. Bella says

    Hi! All I have on hand in cassava flour. Do you think that would work and would it be about the same amount of our flour? Thanks!!

  4. Esther says

    Love these falafel – made them yesterday during ‘lockdown’!
    Had a pointy cabbage sitting in the veg basket so made them with that. Tomorrow I may try with broccoli…
    They are delicious!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Esther. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Betsy Ellis says

    Since going to the store is out right now, what could I sub for collard greens with what I might have on hand? Thanks!

  6. Sandra says

    Looks and sounds amazing! However, due to the season we have now its hard to find collard greens.. Can i sub with zucchini?
    Thanks

    • Support @ Minimalist Baker says

      We wouldn’t recommend it as it would have too much liquid. But maybe another green? Such as kale?

  7. Gerry says

    I made this and it’s a good recipe. I need to fine tune the extra seasoning for myself, even though added a bit more salt, cumin and lemon juice still not quite right for me. I baked them as recommended – 375 degrees for 45 minutes and they came out well. It’s a great way to use collard greens, a vegetable I never really cook or eat!

    For the garlic sauce someone asked you about it and you linked. Did you mean chili garlic sauce that’s purchased or do you have a creamy garlic sauce recipe? The link you included goes to your MEDITERRANEAN BAKED SWEET POTATOES and that has a jarred chili garlic sauce, just wanting to clarify/ask for creamy garlic sauce recipe is there is one ;-)

    Thanks!

  8. Amanda S says

    Used almond flour – 2 extra tablespoons
    Added arugula

    And, used an air fryer. I’ve also made these exactly like the recipe said and fried them MANY time. This is easily one of my favorite recipes.

    Advice, chill the batter a bit. And, try and air fryer :-)

    Thanks so much!

  9. Isabella says

    This started off fine but everything went south once they hit the pan. On the first batch the inside of the falafel didn’t seem to cook with the outside and I ended up burning the outside despite medium heat. The insides were still wayyyyyy underdone. On the second batch I lowered the heat to low and let them sit for about twenty minutes each side! The outsides were nice and crispy but still the inside was mushy and didn’t taste cooked at all. I ended up throwing al of them away :(

    • Support @ Minimalist Baker says

      Hi Isabella, so sorry to hear that was your experience! These are on the more tender side, but shouldn’t taste uncooked. It sounds like your batter may have been too wet. Letting the dough sit in the fridge can help dry it out and prevent a mushy texture. Adding more oat flour can also help.

  10. Marita says

    Delicious! The mixture was quite moist and I was concerned that they wouldn’t hold together but they were perfect. Moist on the inside, unlike lots of homemade falafel I’ve tried in the past. I’ll definitely make them again.

  11. Brooklyn says

    Better than restaurant falafel and any falafel I’ve ever had. I hadn’t really made a lot of falafel in the past and was surprised how well this turned out.

  12. Michelle Dawn Wilber says

    I found the falafels too soft and did not stick together as well as I would have liked before burning in my cast iron skillet. I think it would be helpful if the instructions discussed issue related to teperature, oil and the like.
    Also I found that the amount of garlic to be too spicey and overpowering.
    If I ever try it again, I will bake them.

    • Support @ Minimalist Baker says

      Hi Michelle, sorry to hear this wasn’t quite what you were hoping for! If they had trouble sticking together, it sounds like they needed additional time in the food processor or needed to cook more before flipping (try medium or medium-low heat next time to avoid burning). We like ours tender on the inside and crisp on the outside. So we would say you might prefer to 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!

    • Susan says

      Let them stand in a bowl for a couple of hours to overnight I the fridge. I found this really helped them hold together.

  13. Sam says

    This is still far and away our favorite falafel recipe. Comes together quickly, and we’re able to bake without any issue instead of cooking it on the stove top and love the flavor.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sam. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  14. Alex says

    I absolutely love these! I made a big batch and froze the leftovers. Question for you, do I need to dethaw them before I reheat/cook them on the pan? Or can I cook them from a frozen state?

  15. Kristina says

    I made this for dinner last night and it was really delicious! I can’t wait to make it again.

    For me, it took a little extra lemon juice to pull the batter together in the food processor and I replaced the oat flour with an equal amount chickpea flour. I served it in lettuce wraps with a little yogurt sauce (cashew yogurt + olive oil + za’attar) and a simple carrot slaw (carrots, radish, red onion + tahini, lemon juice, maple syrup). It was delightful – thank you for this great recipe!!

    • Support @ Minimalist Baker says

      Your dinner sounds incredible! Thanks so much for the lovely review. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  16. Amber Rousseau says

    This has become a regular dinner for us. It is amazing. My very picky carnivore hubby loves them. I’m making a big batch to freeze.
    Question: Should I freeze them cooked or uncooked?

    • Support @ Minimalist Baker says

      Hi Amber, thanks so much for the lovely review! We would recommend freezing after cooking. Also, next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  17. Carlie says

    Ever since I made the first batch I’ve become obsessed! I’ve never had a falafel before but I figured I’d give it a shot. What a great way to throw a few simple ingredients together to make a quick, easy and delicious meal! I like things spicy so I added cayenne in the mix and it’s perfect. Thank you minimalist baker!

  18. Leah @ Lunch with Leah says

    This recipe is so delicious! A great way to get some more veggies into my kids too. I included it in a round-up of favorite vegetarian dinner ideas.

    Thanks for creating such amazing recipes, can’t wait to try more! Awesome blog – my readers like healthy & easy so I will refer them back here often!!

  19. Maclean Nash says

    My mixture was far more watery than how the recipe’s looked, so I slowly kept adding more oat flour until it could hold a shape. I was a bit skeptical while making these but reminded myself I have always loved your recipes!. Because mine were on the wetter side, mine turned out more like “patties” than balls. The final result was delicious and looked impressive! I didn’t pan fry all of the batter but rather used the remaining like a hummus.

    I will definitely make these again! Thank you so much!

  20. Theresa says

    These are fantastic! I used rainbow chard and added a little extra lemon juice, some sesame seeds and a handful of fresh parsley. I can’t get gluten free flour where I live, so instead I added 2 TBS ground flax seed and it worked beautifully. Also, I did not cook them in oil. Thank you for sharing this super easy and tasty recipe with all of us.

    • Amber Rousseau says

      I made my own oat flour by grinding oats in a spice grinder. It worked well in the recipe.

  21. Shagah says

    I just have to say I’m middle Eastern and was really skeptical about this recipe. It was FANTASTIC! I think my chick peas got a little too mushy in processing but I had them from cooking instant pot and not a can. Would definitely try to use a can so it has a more fluffy texture. Really good flavor though and a great easy protein on hand for quick meals.

  22. Nancy Simoneau says

    I made these a few weeks back with chard since I’m not a fan of collards and they were very good. My only issue is when frying in the pan they soaked up the oil so I kept having to add more oil to get a good fry. I am making them again this week and will try to bake them this time. I hope it works because I love the taste of these and so did everyone else eating them. I served them with Tahini sauce and a Greek salad on the side.

  23. Connie H says

    Made this last night and have to say I was a little disappointed. They weren’t the so much falafel as they were collard cakes. They lacked the falafel zing and didnt have enough tahini flavor. Thankfully, I love collards so they were absolutely delicious. I just wouldn’t call it falafel. I did add a little oil to the food processor to help the blending go more smoothly. Otherwise the recipe was great for some tasty collard cakes.

  24. Christine Smith says

    I made these tonight exactly as written and they were awesome! Everyone in my household loved them! We will definitely be making these again.

  25. alice says

    Can you substitute anything for the chickpeas? Like white beans?
    And can I substitute the oat flour for coconut flour?

    • Support @ Minimalist Baker says

      Hmm we’re not sure as we have not tried using white beans. If you give it a try with these subs, report back on how it goes!

  26. MPH Medicine says

    When I met my husband, he was a decathlete who fueled himself with hamburgers, chicken wings, and beers at the frat house (how he maintained a six-pack on that diet was nothing short of amazing). It took a while before he figured out I was a vegetarian, and initially, he was horrified… A vegetarian? How do you get protein? Six years later, we cook dinner every night (3 chosen by me, 4 chose by him), and most of his selections are from…MinimalistBaker! I don’t know how on earth this transformation happened, but I have your recipes to thank for much of it.

    That’s a long way of saying… This is one of his favorite recipes (but we make it a little differently):
    1.) Tahini is too expensive where we live, so we substitute it with peanut butter and a dash sesame oil.
    2.) Spinach instead of collared greens (rarely available where we are)
    3.) Bake at ~375 for 25-30 min on a non-stick sheet without oil
    4.) Served in a whole-wheat pita with hummus and a spicy cilantro sauce.** this is the besssst **

    Thank you for so many amazing recipes!

  27. Maile says

    These are delicious! I rolled them out and left them in the fridge for around an hour to make sure they would stay together when I cooked them. Turned out perfectly. I made a salad with them, inspired by the Mediterranean Bowl recipe on this site. A great way to use up some of the silverbeet (chard) growing in my garden. Thanks!

  28. Anne says

    Absolutely delicious! Made these with quinoa flour (rolled quinoa flakes blitzed in the food processor) and then dusted them in the quinoa flakes before pan-frying. Didn’t fall apart, cooked up beautifully. Crunchy on the outside, soft & delicious on the inside. Super simple to make, I had a ton of perpetual spinach (similar to chard) in the garden so it was great to be able to use some of this up. Thanks for an awesome website.

  29. Queenie says

    This recipe is the BEST! I have made it 3 times in the past 2 weeks. The first time the patties fell apart, so the next time I added a flax “egg” the next time and they held together beautifully! Served these at a small dinner party and everyone took home extras! Had to make more because I didn’t get any leftovers myself. :) A great recipe!

  30. Bonsr says

    Wow really good!! My adult children just happened to stop by after making these and loved them. My husband who never ate a falafel wanted more!! I’ll be making these again for lunch today!! I used spinach instead of kale .

    • Lindsay Kanter says

      Can I use frozen collards in this recipe? Would I have to prep them in a special way for this recipe?

      • Support @ Minimalist Baker says

        Hi Lindsay, we haven’t tried that, but maybe! You would probably need to increase the oat flour to compensate for added moisture. Let us know if you try it!

  31. NdeJ says

    I made these with swiss chard instead of collard greens and followed the rest of the recipe. I have to say that they didn’t taste like falafel and didn’t cook properly. The interior was not just soft, but mushy. No matter how long I cooked them, they didn’t improve. Won’t make this again.

  32. Tracy Tullis says

    Hey — it would be helpful if you could note how many this serves or how many falafels it makes. I didn’t see that anywhere, but maybe I’m blind…

    • Support @ Minimalist Baker says

      Hi Jill! I would suggest baking these at 375 for 20-25 minutes and flipping once halfway through.

  33. Mags says

    This recipe is the bomb-diggity. You don’t actually need to fry them in oil though! I just sprayed my sandwich grill very lightly and they turned out beautifully. SO delicious and fresh tasting! Thanks for the recipe!!!

  34. 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

  35. 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!

  36. 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.

    • Dana @ Minimalist Baker says

      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!

  37. 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!

  38. 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!

  39. 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!

  40. 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.

  41. 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.

  42. 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!

  43. Terri says

    Has anyone substituted other gluten free flours? Almond, rice, or all purpose? Looking to use something I already have on hand.

  44. 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

  45. 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.

  46. 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!

  47. 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.

  48. 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!

    • Support @ Minimalist Baker says

      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!

    • Support @ Minimalist Baker says

      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!

  49. 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?

    • Support @ Minimalist Baker says

      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!

  50. 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.

  51. 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)

  52. 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!

  53. 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!

  54. 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?

  55. 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!

  56. Crystal says

    Wondering what you would use instead of a food processor? That is a device my kitchen doesn’t include.

  57. 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!

  58. Kelsey says

    I made these and they seemed a bit bitter with the collard greens… Maybe I did something wrong idk…

  59. 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!

  60. 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,

  61. 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.

  62. 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!)

  63. 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.

  64. 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.

  65. 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 !!????

  66. 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!

  67. 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!

  68. 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

  69. 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.

  70. 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!

  71. 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!

  72. 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.

  73. 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.

  74. 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.

  75. 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!

  76. 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!!!

  77. 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?

    • Dana @ Minimalist Baker says

      Sure! Kale would be great. You should be able to find collard greens at the store! Most sturdy greens will do.

  78. 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?

  79. 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!

  80. 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?

  81. 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.

  82. 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.

    • Dana @ Minimalist Baker says

      SO kind! So glad you found us and are utilizing the recipes, Coralie! Best of luck to you and thanks for saying hi! xoxo

  83. 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?

    • Dana @ Minimalist Baker says

      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!

  84. 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.

  85. 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.

  86. 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!

  87. 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

    • Dana @ Minimalist Baker says

      haha NICE! Glad you enjoyed these Krystal! Stay tuned for my new falafel recipe coming this week!

  88. 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!

    • Dana @ Minimalist Baker says

      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!!

  89. 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.

  90. 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!

  91. 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!

  92. 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) .

  93. 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

    • Dana @ Minimalist Baker says

      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?

  94. 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!

    • Dana @ Minimalist Baker says

      You can finely chop all of the herbs/garlic, and use a fork or pastry cutter to mash the falafel!

  95. 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!

  96. 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!

  97. 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!

  98. 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.

  99. 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!

  100. 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.

  101. 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!

    • Dana @ Minimalist Baker says

      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.

    • 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!

  102. 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!

  103. 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.

    • 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

  104. b says

    If using kale do we substitute in equal quantities as the collards? And is it a tightly packed cup? Chopped or unchopped :)??

  105. 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.

  106. 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!

  107. 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

    • Dana @ Minimalist Baker says

      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!

  108. 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.

  109. 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!

  110. 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.

  111. 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!

  112. 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!

  113. Galit says

    Hi! I am definitely going to make these this week. I was wondering if these could be premade into patties (uncooked) and frozen to be cooked at a later date? I’d love to be able to pop these out of the freezer and cook them quickly on a crazy busy weeknight!

  114. Kate says

    I just made these for dinner – I subbed kale for collards since they’re not commonly sold in the UK and skipped the tahini. They were absolutely delicious! I was nervous that they’d be too crumbly and fall apart but they were really great. I gave them an hour in the fridge to firm up then baked them. We had them with salad and soy yogurt in homemade sourdough tortillas. Really really good. Thank you!

  115. Jennifer says

    Just tried those and they turned out great, nice texture. Think i’ll try them in the oven next time, not a fan of fried things, but they were tasty! My first experience with collard and falafel, but not the last! thanks!

    • Dana @ Minimalist Baker says

      Lovely! Thanks for sharing, Jennifer! Baking them will yield a slightly less oily and more evenly crisp falafel. Give that a try next time!

  116. Holly says

    Just to say these are amazing falafel – last recipe I tried was so dusty and was too packed out with filler e.g breadcrumbs. I stumbled across the site looking for a dusty-falafel-antidote. These up the veggieness to 11 and I loved them. I added a hefty squeeze of chilli sauce because I put chilli sauce in everything. I also used kala chana rather than regular chickpeas, spring greens as they are readily available here in the UK and peanut butter instead of tahini. Served them with wholewheat pitta bread and oven roasted aubergines, peppers and courgettes from the freezer coated in a spicy creme fraiche sauce :)

    • Dana @ Minimalist Baker says

      Glad you enjoyed these, Holly! Thanks for sharing your experience and additions. Much appreciated! -Dana

  117. Kelzee says

    I’ve made these approximately 2,472,608 times now and it’s always a miracle if I can get to the cooking part without eating the “dough” straight off the spoon first. So good!

  118. anina says

    Hello there, I’ve been eyeing this recipe for a while and will taking the plunge tomorrow. My question is regarding the chickpeas. If using dried chickpeas would 2C suffice? Thanking you in advance for your response.

  119. Andi says

    I made these for the 2nd time last night. They are chock full of healthful ingredients, and they taste amazing! I cooked my garbanzo’s in a veggie stock that I made which adds a ton of flavorful goodness to the them! Thanks for the easy/delish meal prep idea! :)

  120. Sonia Button says

    So, I was craving falafel but didn’t have the right ingredients. But, I had garbanzos! I was determined. The result was much different, but also very, and I stress very, yummy patty. Thank you for the inspiration!

    It has kind of a Thai twist to it because of the PB and nuts; next time I’d love to add some shredded sweet potato to the mix, used lime instead of lemon, whip up a lime-style peanut sauce and serve it over stir-fried quinoa.

    I didn’t have chard so I used some brussel sprout greens and lots of basil from the garden.
    I used two tablespoons of rolled oats and two tablespoons of flour (I was too lazy to just grind the oats, but I found that having oats gave the patties a great texture.)
    Two tablespoons of natural, chunky peanut butter instead of tahini.
    I added a heavy dose of curry powder and an awesome spice mix called Gun Powder that I picked up at a magical Indian market in Austin, TX.

  121. Irene Siqueira says

    OMG…. Seriously, these are amazing! I just made them, along with the hummus recipe you suggested. Crispy on the outside, soft on the inside. Love it! I didn’t have oat flour, so I just used 3 tbsp of a gluten free flour mix I had on hand, plus about a tsp of flaxseed meal (I wanted to see if it worked as a binder). The falafels definitely needed to be handled delicately while cooking, but it wasn’t difficult. Also used lime instead of lemon (I’m living in Brazil and lemons are quite uncommon here). I used 2 cups of freshly cooked chickpeas, and cooked the collard greens a little, just until willing, or else I couldn’t have fit it all in my food processor! I ate 3 right after cooking, with that yummy hummus on top. Perfect! 5 stars!

  122. Rebecca Miller says

    You were right–these are amazing to my surprise. Thank you for sharing this. The only negative is I ate too many. :)

  123. Meghann says

    These look so great. I love your idea about making a big batch and then eating them here and there throughout the week. If I do that, should I cook them first and put them in the fridge, or do you put them in the fridge before cooking and then cook as you eat?

    Thanks!

    • Dana @ Minimalist Baker says

      You can do it either way. I’d probably cook them and then freeze them. That way they only need a quick microwave or warm up in a 375-400 degree oven. Hope that helps!

    • Dana @ Minimalist Baker says

      It can be done, and although Ninjas don’t really work that great for these types of recipes (they’re best for smoothies), it should get the job done.

    • Dana @ Minimalist Baker says

      I’d use kale over spinach – you want something heartier. Garbanzo should work in place just fine!

      • Cynthia says

        I actually made these last night with the spinach and garbanzo flour because I got too impatient to wait for your reply. :) It worked out perfect. I’ll switch to kale next time. I also added carrots and onion, it gave them a flavor almost identical to what I’m used to.
        Also, for the breakage, I added flax seed gel instead of an egg since I’m vegan. I baked them instead of pan frying trying to go as healthy as possible, but the bottoms stuck to the wax paper. That’s a problem I’ll solve next time.
        I pretty much completely transformed your recipe, but that’s the fun thing about food. You can tweak it and make it different every time.
        Anyway, I’ve tried multiple falafel recipes in the past and they’ve all been so horrible, so I was a bit nervous when making these. I didn’t even taste them before baking them because I thought they would suck, but boy was I wrong. Served them with basmati rice, salad, and tzaziki sauce and it was the best meal I’ve had in a while. These falafels made me so happy, so thank you for that.

  124. Kati says

    Hello! Not sure if someone has already asked, but wondering how large each falafel is (in inches, let’s say). 154 calories per falafel seems a bit heavy considering they are almost 50% greens! Thanks!

  125. Julie says

    I made these last night and the flavor was totally fantastic! I did have some problems with them staying together during cooking though. I added about double the lemon juice and skipped the flour entirely in a (misguided??) effort to get them to stick together, but then I added an egg and they cooked up just fine (I’m veg, but not vegan). I also wound up subbing peanut butter for the tahini since we were out, and that was perfectly delicious. Thank you, I will definitely make these again!

  126. Amanda says

    these were PHENOMENAL. I used olive oil and peanut butter instead of tahini because that’s what I had, and I made a little sauce using mayonnaise, lemon, parsley, and black pepper. so in love!

  127. Andrea says

    With just a bit of oil in the pan, these turned out tasting a bit too raw greens-ish for me to call them falafel. Since we cooked our chickpeas from dried I should have stuck the greens in the boiling chickpea water to blanch them for a few minutes when the chickpeas were about done.

    Still.. pretty tasty, healthy and especially good inside homemade pitas.

  128. Deb Broday says

    Can you tell me what I can substitute the tahinin with? My daughter is allergic to nuts, sesemi seeds and gluten – among other things. Would like to try this and the hummas.

    • Pongodhall says

      Oh Deb your daughter sounds allergic to more than I am!
      Other nut butters, flax seed eggs, pumpkin seeds, I mix and match what I fancy too. I think those greens wreck things for me too. I like cauliflower, broccoli, I do red/white cabbage (raw) I use neutral mashed potato rather than pinko, or semolina, I hope your daughter gets to eat things she likes too.

  129. Lisa says

    Usually not a fan of vegan food but these falafels were great! While frying them I didn’t really know if I was using enough oil but they turned out splendid, I wish a garlic white sauce came along with this recipe because I tried to make my own and failed miserably.

  130. Andrea says

    I cannot BEGIN to tell you how happy I am {and how full my other half’s belly is} since the stars aligned and I found your website! We are on a culinary adventure, hoping that food can help heal my insides in a way that Western medicine has failed to do thus far. I have Crohn’s Disease and both R. and I have been on the roller-coaster that is my health and we have turned to a vegan diet as a means to try and regain some of that control back. It has been difficult, as prior to this, I was not very eager to try new things in the kitchen and I had very little confidence that what I was making would be tasty as well as healthy. Enter this website. I love, LOVE how you take wonderful, beautiful, healthful dishes and somehow make me believe that I can attempt to recreate them at home! You have a real gift and I thank you for sharing it with us. I have just made the hummus recipe you recommended above as well as these oh-my-sweet-good-gracious-I-would-eat-the-batter-with-a-spoon Falafel recipe for dinner tonight {I substituted mustard greens instead of collard, and a Tbsp of organic, hulled sunflower seeds with a few drops of sesame oil instead of the tahini because that’s what was in my pantry} and I will be proud to serve them tonight. Thank you again for your imagination, your sheer brilliance with making the food come alive through photography and your sublime palate. I look forward to your next creation.

    • Dana @ Minimalist Baker says

      Thank you so much for the kind words! So glad you’ve found encouragement and recipes here that are healing and healthy for you! Thanks for sharing! Cheers.

  131. lauren says

    I just made these based on the awesome reviews. I fried them first and then baked them to make them crispier. They were WAAAAY too bitter and green tasting for me. Maybe I did it wrong?? I followed the recipe exactly… It says 1 bunch of collard greens, that seems to have been a lot. Next time I will substitute some other veggies in there? What do you think?? Are they supposed to be this bitter?

  132. Dax says

    I can’t wait to try this. My friend the Greek Vegan (www.greekvegan.com) has a wonderful recipe for revithokeftedes. By the way, though the recipe sounds great, I do need to correct the comment in the blog post about falafel and Greece. Falafel is a Middle-Eastern dish, not a Greek one. Revithokeftedes is the similar (but not exactly the same) Greek chickpea patty. Just a small point.

    Thanks!
    Dax

  133. Curtis says

    I can’t get collard greens where I am, nor can I get lemons, so I used parsley instead of collard greens, and lime instead of lemon. Also, I started with dried garbanzos that I cooked and I used the water I cooked the garbanzos in to blend them with the rest of the ingredients. It did not turn out well. Next time perhaps I need to drain the water off and I think I will use chard instead of collard greens, and I will skip the citrus. I think if I had actually followed the recipe it would have been delicious. My version is two stars, but I will give you the benefit of the doubt and rate this five stars.

  134. Christina says

    I’m not sure what I missed here. Maybe it’s because I don’t normally eat vegan, but these did not taste good to me. I even liked the puree well enough raw (though I found nearly overwhelmed by the collard greens), but once it was cooked, the falafel took on a bitter, alkaline flavor. So non-vegans, take note: this probably won’t work well for your palate.

    • cactusren says

      I’m not vegan (though my boyfriend is, so I do frequently eat vegan food), but I thought these were amazing and would recommend them to vegans and meat-eaters alike. They didn’t seem bitter at all, especially considering the amount of greens in them (I used kale). I’d say they’re a great way of disguising dark greens for those who don’t particularly like them.

  135. Rayca says

    Funny, people talking about rating system and soft on inside. Soft on inside is just what I’m looking for. Crunchy or hard on outside. I don’t care if they’re fritters. Those are good too. I rate recipes on the ingredients and my perception of how it will turn out. I then come back and give my review after I’ve tried it, giving suggestions that I may have tried. Guess I’m doing that wrong. Having said that, I’m giving 5 stars cuz I’m a good enough cook to know how they will taste and turn out.

    • Dana @ Minimalist Baker says

      Thanks Rayca! And thanks for your insights, too. Super helpful. Appreciate the honest review and so glad it turned out for you! Cheers.

  136. Gizem says

    I usually use your recipes. They always work good !

    but,
    am I wrong or you really did not cooked chickpeas? Only soaking does not sound logical to me. Could you please make it clear?

    • Dana @ Minimalist Baker says

      Yes! They were cooked! I used canned chickpeas, but if you’re using dry make sure to cook them first!

  137. Jillian @ Newly Bread says

    I can’t wait to try this! Falafel is one of my favorite foods. Do you think coconut flour would work in this?

    • Dana @ Minimalist Baker says

      It may affect the flavor and it will require a little less than the suggested amount, but yes! I think it would work!

  138. Sophie says

    Hi there,
    I couldn’t find any collard greens or chard so used kale instead. Totally scrumptious thank you for the delicious recipe !!

  139. Jennifer says

    I made these tonight and they were excellant!

    I did not have any oats on hand to grind so I just used regular flour and I did not have an Tahini so I use a bit of egg. I followed all the other directions/ingrediants and I loved them! I made a taziki sauce and we had them in a pita with lettuce and tomato! So yummy!

    xo Jennifer

  140. Stacie says

    I promised to stalk you and here I am… Laying in bed, stuffed full of falafel and hummus (and black bean brownie – had to make a new batch because I gave them all away!) I gave up making my own hummus because I couldn’t find a decent recipe. This hummus recipe is perfect for me. Love it. Now, I can’t say I’ve ever had a falafel before, or at least it wasn’t memorable, so I have no falafel experience for comparison. I can say that I devoured these scrumptious greenies up like someone was going to steal them… No joke, I stopped to breathe only once. Clearly I MUST continue to stalk you. ;)

  141. B.P. says

    I loved the use of collard greens. We use spinach, carrots and zucchini in our felafels usually, just salt a little to get the veggies to give up their water. I have read a lot of recipies lately and I am wondering why people are using grain flours instead of besan, aka chickpea flour, my nanous would twist my ear for adding anything but besan. Its gluten free after all.

  142. Taylor says

    These are great! I love that they are so simple and easy to make. I had a ton of beet greens laying around after making your vegan lava cakes (!!!) for v-day and this was the perfect recipe to use them up!

  143. Amanda says

    These look great! I can’t wait to try them =) Recipe says it makes 4 servings, and nutrition says 1 falafel is about 154 calories….Should it be 1 serving (3 falafels) is 154 calories?

    • Dana @ Minimalist Baker says

      Amanda, sorry for any confusion. Yes, it serves 4 people, but each falafel has about 154 calories. Hope that helps!

  144. Amy Greenlaw says

    Hello,
    I tried making these and they didn’t cook all the way through and the whole house was starting to smoke when cooking them.
    Also I used brown rice flour.

    Do you think I could bake them to get the middle’s cooked?

    Thanks,
    Amy

    • Dana @ Minimalist Baker says

      Amy, I’m not certain but brown rice flour might be the culprit. Next time, since you had trouble mainly in the cooking process, I would suggest baking these at 375 for 20-25 minutes and flipping once halfway through. This should help!

  145. Tessa says

    Made this last night and it was delicious. I was worried that the collard flavor would be too strong but it wasn’t. Served it with a lightened up tahini sauce from oh she glows. I used soaked dry chickpeas instead of canned. Used quick soad method of 1 minute boiling and then left them for 8 hours.

    Thanks for the recipe!

  146. mireaux says

    I just made these tonight and ate them in lettuce wraps with smoked tomato basil hummus and tomato. I haven’t cooked something good for myself in so long and it was a real treat. Thank you very much!

  147. joy says

    I just tried this with you hummus recipe. I love the hummus and am in like with the falafel. I think I over processed the mixture my Cuisinart because I had to use way more flour than what was instructed. I cooked them way longer because I couldn’t seem to get the middles cooked through. I think I’ll try again in the oven though because I am close to making it work out. Thank you for the cool recipes. I never thought to add collard greens (Or greens of any type). And I love the parsley addition to the hummus.

  148. Dominique says

    Hi Im planning to use j this recipe over the weekend and just raised I have dried chick peas rather than canned and was wondering what the weight of the chickpeas was once they were rinsed and drained? I can’t find any chickpeas that are canned that are the same weight as the ones used in the recipe.
    Thanks for your help

    • Dana @ Minimalist Baker says

      Dominique, excellent question! I speculate that the weight is roughly 12 ounces post draining. The good thing is this recipe is fairly forgiving, so it shouldn’t matter too much if you’re an ounce off. Hope that helps!

  149. Jennifer says

    I just made these, and the flavor is fantastic. One BIG word of caution – DO NOT OVER PROCESS! I made the mistake of pureeing the mix before adding the flour and ended up having to use 1 CUP of oat flour just to handle them. I also ended up using more oil than I needed to just to get them to crisp up (which they did, beautifully). I also finished them in a 400 degree oven for 9 minutes just to cook the flour all the way through. This of course meant that the seasonings needed to be upped as well, so more salt and cumin were added to the batter. Other than my rookie mistake, these are really delicious and I will try them again once this batch is finished.

  150. Lindsay Lucarlli says

    I didn’t have Swiss chard or collard greens, so I used kale. I also added a teaspoon of chopped garlic and 1/4 tsp of coriander.

  151. Xan says

    I made these yesterday for a family get-together. The only thing I changed about the recipe was that, having doubled it, I decided to use the oven rather than pan-fry. That part worked great, though it took them a little longer than I expected. Something that surprised me was that they tasted best as “dough”, and that before adding any oat flour. Once cooked, I felt they had taken on a little bitterness, which is odd. Well, never mind. They were still good enough to eat. The husband had made a super spicy raw tomato and bread crumb sauce for some potato tapas which went great with these, plus some tahini sauce.

  152. Laurie says

    I made these and had trouble keeping them from crumbling in the frying pan. I know they are meant to be vegan, but i think an egg would have helped a lot.

    • Dana @ Minimalist Baker says

      Laurie, they are definitely tender and take some careful handling so yes, an egg would help. I opted not to keep them vegan. But baking them in the oven (perhaps 10-15 min at 400 F) may help keep them from crumbling. Hope that helps!

  153. Vendela says

    This recipe seems awesome. I have one question though, and I don’t know how stupid it is and if I need to ask it because my native language is not English and/or because I am tired and/or because I am relatively new at cooking. But I can’t make sense of these steps:

    4. Heat a large skillet over medium to medium-high heat and add 2 msk oil at a time. Swirl to coat pan.
    5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.

    What am I supposed to do with the skillet really? Only add oil to it when there is no falafel in it or is it implied that I am putting the falafel in it too? How many falafel “bits” am I supposed to do and when? Before the pan or the skillet?

    Thanks for reading this! I feel like my question is ridiculous…
    /Vendela

        • Vendela says

          Hi again,

          thanks for the reply! It’s not the measurement standard that is the problem, however, but I don’t know what to do with the skillet and the pan as I wrote above – are those the same thing? :P

          Glad to hear you like Sweden, it’s a bit dark at this time of the year – hopefully it will snow soon :)

          • Olga says

            Yes, they are the same thing. a skillet is also called a frying pan, sometimes it is shortened to pan. Don’t be embarrassed, English is not my first language either, so I also have trouble when Americans do this.

  154. courtney says

    Just made these, so DAMN good!!!!! Made some spicy hummus and threw the falafel on a gluten free wrap, hummus and fresh coleslaw mix (no dressing) by far one of the best meals i have ever cooked myself! can’t wait to wow friends with it!!!! thanks.

  155. Marz says

    I’ve just made them and while frying they were falling apart so I transferred them to the oven. I wonder if anyone else had this problem? I’m thinking what I did wrong. Maybe too much tahini or too much oil?

  156. Heather says

    Hi there, just a a quick question! ..If I don’t have oat flour, what other kinds can I use? Right now, in my cupboard, I have whole-wheat flour and all-purpose unbleached flour and I think some bread flour. Thanks!

  157. Bridgett says

    I just wanted to say thank you for giving us a healthy option of falafel…It is absolutely delicious! adding cilantro and spring onions or red onions will also boost up the flavor a bit as well! I did want to give a tip to others out there that may have the same problem as me with browning…3/4 of my 1st batch were burnt within 2 minutes using the med-high setting as indicated above and even after lowering it to medium. I have an electric maytag stove and the perfect setting for this was 4, which is 2 settings below medium. They turned out perfect after that! you can also pop them in the oven at about 400 degrees for about 10-15 minutes after browning or w/o browning =)

    • Dana @ Minimalist Baker says

      Thanks so much for the comment, Bridgett! I’ve cooked this recipe in several different kitchens and all oven tops and skillets seem to cook differently! So thanks for these tips as well as sharing your experience in baking them. So helpful!

  158. Karin says

    They look lovely! Is that 15.5 oz drained or undrained? The chickpeas I mean? I’m going to attempt these(but with kale instead) tomorrow but as we don’t have the same size cabs here in Sweden, or the same measuring system, I’ll have to do some maths first! :-)

      • Karin says

        Yes, of course it is! Don’t know how I could miss that :-) thank you for the reply anyway! By the way, I’ve got a batch of black bean brownies in the oven right now and I can’t wait to try them! :-D

  159. Allison says

    Soooo yummy! I was just telling my boyfriend today that I was craving a falafel burger but I’ve recently found out that I’m allergic to gluten… Thank you so much for this recipe! Satisfied my craving and then some :)

  160. Kyle says

    Maybe I made them incorrectly, but unfortunately these were not good at all. they just tasted like fried collared greens and not like a falafel at all. they were also very mushy, which was okay but could not get past the taste :( the hummus was good though..

  161. Catherine says

    Very good flavour! Should they be very soft to eat? The browning was fine but the texture throughout was really soft. Delicious though…

  162. Donna says

    I just made this but with kale and rice flour. Tasted ok but didn’t hold together well, fell apart as I tried to eat it! I think it needs more spices

  163. Caron says

    My daughter has only been gluten free for about two weeks. We tried this recipe last night and it was excellent. We actually substituted kale which required us to add a little water but we were happy with the result which we had with homemade tzatziki sauce. Thank you. :)

  164. Bonnie says

    Made these yesterday because I was craving falafel after a month-long trip around Europe. You said they were amazingly better. They weren’t. They didn’t taste like falafel. The texture was off. I tried refrigerating the mixture before cooking, but that didn’t help… These aren’t falafel, but are veggie fritters. And I’m annoyed, too, that these were rated five-stars by people who didn’t even make them.

    • Elizabeth says

      lol y so mad tho? Sorry we’re not all as privileged as you were to go to Europe and have them made for us there. But yes, in comparison to gyro and middle eastern eateries out here, these were and still are some pretty top notch falafels (actually about to make these again for the 4th time). Take your attitude somewhere else…actually, back to Europe.

      *still rating this recipe a 5 too

    • Shauna says

      I COMPLETELY 100% agree that the 5 star ratings by people who haven’t even tried this is extremely frustrating. I chose to make this recipe for dinner tonight based on the high star rating, before actually going through the reviews to make sure they were legit. Note to everyone: don’t rate something just because it SOUNDS good…rate because you tried and it WAS good. Thank you. That being said, I am still excited to try these for dinner tonight.

    • Sue says

      Instead of using canned garbanzos (chickpeas) soak dry garbanzos over night then put them In The food processor with the collard greens and process until they are small pieces. Don’t make it into a purée. Stop when thery are about the size of bulgar wheat or quinoa. You will find that this method has the right texture and is more authentic.

  165. Connie says

    Last time I made falafel I subbed kale because I didn’t have parsely. I liked them must better with the kale.

  166. Kara says

    I just made this falafel recipe and it was really yummy! The collard greens gave the falafel a mild, spicy flavor. Thanks for sharing this recipe.

  167. Elizabeth says

    I have never had a more satisfying and moist falafel EVER! I love falafels but have always had a hit or miss relationship with the places I go to get pitas at because they’re usually too dry, but these were just right! AND VEGAN!!! :D I used spinach instead of collard greens and berbere instead of cumin, added a pinch of fennel and extra lemon. So darn delicious! I can’t wait to make these again and play with the recipe as I go. For everyone else that has already made these, how did you get the sides/edges browned? I like my falafels larger than average so I had a hard time getting the sides browned as well. Also, the insides didn’t cook all the way through (which I kind of liked because the moister the better for me), but I’m afraid they won’t last as long in the fridge because they’re not completely cooked. I’m thinking of lightly browning them in a pan then throwing them all in the oven for a little next go round. Any advice?

    Thanks for this awesome recipe! Much love! :)

  168. Jeni says

    My husband is falafel OBSESSED… and he was floored (as was I). :) So easy and tasty!! And the collard greens were a nice change up. Thank you so much for sharing.

  169. Tatiane says

    Hi, could you say how much grams or kl is in “1 15.5 ounce can chickpeas”?
    I’m brazilian and we don’t buy chickpeas in can so I’m having difficult to convert…
    Thanks

        • Alisha says

          Keep in mind though that 425 grams of dried chickpeas is going to be a different quantity than 425 grams of canned chickpeas. If you’re buying them dried then go with 425 grams, soak them and then weigh out 425 grams again when they’ve absorbed the water. You’ll have leftovers.

  170. Scrambled Megs says

    Going to try these tonight. If they turn out well, I’m going to blog them with a credit to you. They look divine and a good way to sneak in some greens, eh! x

  171. Yvonne @ bitter baker says

    I loooove falafel! Especially homemade. I have to try this recipe, never made a green version before! Also, I love your pictures :)

  172. Alisha says

    Your nutritional info says per falafel but I think (by my calculations) that’s per serving. I got 12 falafels out of the recipe so the nutritional value you have posted should be per 3 falafels? Either way, I’m still really excited to make these again. The boyfriend gave them a 10/10! (That never happens – he’s a meat and potato kinda guy)

    • Alisha says

      I haven’t baked them but I pan fried them with just cooking spray and medium-high heat. They came out nice and golden brown

  173. Alisha says

    Holy balls. These are sooooooooooo good! Simple to make, fast to put together and are just delicious. I used spinach, lime juice and gluten free all purpose flour. I’m also confident that this would make an A-grade hummus if the flour is nixed. I’m in love. Thank you for sharing!

  174. Bernadette @ Now Stir It Up says

    I would have never guessed that collard greens are in these. They provide such a pretty green color!

  175. dixya@food, pleasure, and health says

    I have never cooked nor eaten collard greens but this falafel is delicioussss looking. Cant wait to try it :)

  176. hanah says

    Made these along with your hummus tonight — so so so good! Best hummus recipe I’ve ever had/used — & the falafel were to die for. I will say I did have to add a tad bit more flour (I used Chickpea flour) but other than that everything was spot on!

  177. Courtney West says

    I happen to have half of a monstrous bunch of rainbow chard left in my fridge and it’s totally being made into felafel. Thanks!

  178. Jess says

    I do love falafel, but I especially love how much good stuff you’ve managed to pack into these! Good luck with that cleanse, Dana – if these are on the approved eating list, it might be just about the only cleanse I could ever hope to make it all the way through!

  179. Mimi @ Culinary Couture says

    I LOVE falafel! I never thought of using collard greens, so I can’t wait to try these!

  180. Ashley Naomi says

    SO YUMMY! I just made this for lunch! I didn’t have tahini or collard greens so I used spinach instead and added chilli! Will be adding this to my staple weekly meals! Thankyou x

    • Don B says

      Make your own tahini. It’s easy. Toast some sesame seeds, then in the food processor with olive oil. It’s that simple.

        • Dana @ Minimalist Baker says

          I think it makes them a little more moist, but try omitting it and let me know how it goes!

  181. Eileen says

    I keep seeing all these amazing falafel recipes lately, and then being sad because our lack of food processor makes grinding all those chickpeas a serious challenge. Maybe it’s time to actually get one… :) These look so good–I would never have thought to add collards to falafel!

    • cactusren says

      I just made this using an immersion blender, as I don’t have a food processor, and it worked out fine. The mixture is definitely too thick for a regular blender, but being able to move the immersion blender around to different sections of the bowl and work through the greens bit by bit was pretty easy. Plus I only had to wash out one bowl, the blender, and the pan.

      These were fanstastic–thanks so much for the recipe!

  182. Dana @ Conscious Kitchen Blog says

    These look delicious! I’ve wanted to make falafel for awhile now, but most of the recipes I find are complicated and/or involve deep frying of some sort. This version seems like the perfect beginning of a falafel making adventure. Thanks for sharing.

  183. Alexandra @ Lean Green Healthy Machine says

    Love your spin on the falafel…adding greens into recipes is always a plus in my book. I recently blogged about a quinoa falafel that I tried which was tasty…and now I’m looking forward to try your innovative version! Thanks!

  184. Ashley says

    We are infatuated with collard greens over here as of late, so I love the addition of collards in this recipe! Also, Chris has a MAJOR thing for falafel. :)

  185. Joy says

    You had me at falafel. Seriously, you could have just posted a picture and said the word falafel and I would still be dying to try this!

  186. Lisa says

    Love everything about this! I have some prepared chickpeas so maybe this will be made tomorrow or Thursday night :)

  187. Ashley M. [at] (never home)maker says

    I love this! Ada really likes falafel, and this is a recipe I wouldn’t mind giving her!

  188. thelittleloaf says

    I love love love falafel. I’ve made them with peas and spinach and butternut squash but never with greens – making this next week for my packed lunch!

  189. Kathryn says

    I’m actually eating some pretty average falafel right now – these look like total beauties. Can’t wait to upgrade to them!