Classic Vegan Falafel (GF)

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Platter with mixed greens topped with our 10-ingredient Classic Vegan Falafel recipe

How many falafel recipes can one person have on their blog?

Five. The answer is five. Proof: 1 – 2 – 3 – 4.

Either I’ve lost my mind or I’m getting really good at making falafel. Fingers crossed it’s the latter.

Food processor with ingredients for making gluten-free vegan falafel for a plant-based meal

We’ve been exploring our new Portland neighborhood for about a month now, and we’re getting to know our favorite food spots (very important on our list of priorities).

One place I’m loving is Wolf and Bear, which serves up vegetarian and vegan Middle Eastern food with lots of gluten-free options. My go-to has been the gomasio salad with falafel. You can add two but I ask for three, because obviously.

Now that I’ve had this falafel a few times, I’ve studied its flavors and texture and was convinced it was time to up my falafel game. I think you know where this is going.

Food processor with freshly mixed gluten-free vegan falafel batter

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.

The following is our inspired version made with a shortcut! For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef.

How to Make Falafel

This recipe requires just 10 ingredients and is expedited with the help of a quick-soak chickpea method I borrowed from The Kitchn.

The primary differences between this recipe and my previous attempts are that I start with dry chickpeas, and instead of baking, they’re pan-fried – two improvements I believe make all the difference.

Browning gluten-free vegan falafel in a cast-iron skillet for a plant-based meal

The ingredients are so simple, and the flavors are complex and wonderful.

Soaked chickpeas are blended with onion, garlic, parsley, cumin, cardamom, coriander, and sea salt. A little gluten-free oat flour keeps these gluten free while also helping them bind/form into a dough. After letting the mixture chill in the refrigerator for 1 hour, simply form into balls or discs and pan fry. Look at the crispy, golden perfection. Swoon! Find my selection of go-to sauces in the instructions.

We hope you love these falafel. If you try them, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Delicious bites of gluten-free vegan falafel drizzled with tahini sauce

Classic Vegan Falafel (GF)

10-ingredient, classic falafels kept vegan and gluten-free and pan fried to perfection! A faster, easy way to make falafel the traditional way!
Author Minimalist Baker
Tray of salad topped with Classic Vegan Falafel and tahini sauce
4.74 from 100 votes
Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings 24 (falafel)
Course Entree, Side
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? Best when fresh


  • 1 1/2 cups dry chickpeas
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped white onion
  • 4-7 small cloves garlic
  • 2 Tbsp gluten-free oat flour (or gluten-free flour blend)
  • 1 – 1 1/2 tsp sea salt (plus more to taste)
  • 2-3 tsp ground cumin
  • 1 pinch ground cardamom
  • 1 tsp ground coriander
  • 1 pinch cayenne pepper (optional)
  • Grape seed (or other high smoke point) oil for pan frying


  • Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
  • In the meantime, add parsley, onion, and garlic to a food processor. Mix until well processed. Set aside.
  • Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free oat flour, salt, cumin, cardamom, coriander, and cayenne (optional). Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You’re looking for a near paste with only very small bits of chickpeas and herbs.
  • Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm.
  • Once cooled, remove from refrigerator and scoop out 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small discs using your hands. If the falafel isn’t sticking together the mixture may need to be blended more thoroughly, or dusted with a bit more oat flour if too wet.
  • Once your falafels are formed (~24 total // amount as original recipe is written // adjust if altering batch size), heat a large metal or cast-iron skillet over medium/medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is browned, flip gently as they can be fragile. Continue until all falafel are cooked. Adjust heat as needed if they’re browning too quickly, or aren’t cooking quickly enough.
  • These falafel are delicious on their own with hummus,garlic dill sauce or tahini sauce. I also love garnishing them with chili garlic sauce for heat. Serve over greens, in pita, or enjoy as is!
  • To freeze, pan fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed through.


*Nutrition information is a rough estimate calculated with 1/3 cup (80 ml) grape seed oil for cooking 24 falafel.
*Recipe adapted from the talented Tori Avey.

Nutrition (1 of 24 servings)

Serving: 1 falafel Calories: 78 Carbohydrates: 8.7 g Protein: 2.7 g Fat: 4 g Saturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 150 mg Fiber: 2.4 g Sugar: 1.5 g
Our Classic Vegan Falafel recipe atop fresh lettuce leaves for a protein-packed lunch

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My Rating:

  1. Heidi says

    I’m a relatively new cook, so this is the first time that I’ve made a recipe with a ‘pinch’ of spices. After a taste test, I realised that I had a big cardamom issue — oops. I decided to add another can of chickpeas, which helped a bit, but the cardamom was still overpowering. I then decided to go a different direction altogether and add tri-colored, cooked quinoa. I didn’t have sesame seeds, so I thought this would add a nutty flavour and also help downplay the cardamom further. I think the quinoa may have saved this dish; I am so relieved! I made a few into patties vs. the traditional shape and they turned out really delicious! I am really pleased and will come back to this recipe again and again. Thank you. =)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heidi, We’re so glad you enjoyed the recipe with some modifications! Thank you for sharing! xo

  2. Susan Sherman says


    This looks like a great recipe. My question is whether I can sub canned chick peas, and if so, what quantity would I use?


  3. Cillian says

    These were wonderful. I ended up using all-purpose flour because I’m not GF, and air fried them at 375 for about fifteen minutes in batches. They came out perfectly crispy and held together really well. This is definitely going into my regular rotation for lunches and dinners, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed this recipe, Cillian. Thanks for the lovely review and for sharing your modifications!

  4. Patricia says

    These were delish!!! I’ve tried other raw chickpea recipes before but the texture was not right. I was a little worried they were going to be too hard to form (i.e. too dry) but the ground mixture came together perfectly. These falafel looked and tasted fantastic on a bed of greens, a pita side, and a healthy drizzle of tahini lemon dressing. Wonderful–thanks for the recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Magali, these are best when pan-fried, but if you want to bake them, we’d suggest 15-20 minutes at 400-425 F. Spray them with a little cooking oil for crispness. Hope that helps!

  5. Chan Zhao says

    Made these with 2 cups of cilantro and man they were delicious. I skipped leaving the batch in the fridge for an hour as I did not want to wait that long.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Chan! Thank you for the lovely review and for sharing your modifications! xo

  6. Laura says

    I LOVE falafel and used the dry chickpeas. They came out so so crunchy that it was too much. I’m guessing they needed to be soaked longer. Otherwise the taste was delicious. Next time I’ll either cook the chickpeas longer or use canned.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Laura! It does sound like the chickpeas needed to soften more. Hope it goes better next time!

  7. Emily says

    Hi I made this recipe and used a 1:1 gluten free flour mix and I thought they came out just fine. I let the mix sit over night in the fridge, then fried them in avocado oil. These falafel were very tasty! The next time I will try the oat flour.

  8. Sophia says

    I enjoyed this recipe however u can see why other people thought that it was extremely garlicky. I used 5 small cloves of garlic and the taste of garlic was extremely overpowering for my brother who is not as fond of garlic as I. I highly recommend less garlic.

  9. Eliza says

    I usually love all of your recipes, but this one had way way too much garlic or something and I’m usually all about the garlic! The flavor was just overwhelming! I tried to salvage the batter, but ended up throwing it out! Going to try again with less garlic!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that happened, Eliza. Did you use 5 garlic cloves or the full amount? Is it possible your garlic cloves were on the larger side? Again, so sorry that was your experience and hope it goes better next time!

  10. Lin Leong says

    Hi. I love this recipe! Is it possible to use the liquid from the chickpeas as aqua faba when doing this quick cook method?

  11. Anna G says

    I usually love minimalist baker recipes, but we almost couldn’t eat this one. This recipe calls for SO MUCH garlic. If I were to use it again I’d use maybe 3 cloves. As is, it was not good, and not representative of other minimalist baker recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, we’re so sorry to hear that was your experience! We do love garlic, but we wonder if your garlic cloves were on the larger side? We ask because it seems other readers have really enjoyed this one! Either way, we’ll take another look and see if we can add a more specific amount.

  12. Summer says

    I’ve made this recipe a few times now and LOVE it. I always use canned chickpeas because the dry ones are almost impossible to find near me. My trick to get the same texture: for every can of chickpeas I use (2 are needed for the whole recipe) I boil them with half a teaspoon of baking soda for about 20 minutes and then drain in a fine mesh strainer. I do the same thing to chickpeas when I make hummus as I find it just really softens them and gives them a bit of a creamier texture when cooked!

    I’ve also made this with oven roasted garlic (I just use the whole clove), and have added spinach and different herbs (my favorites being dill, mint and basil based on what I have). It’s such a simple and versatile recipe that you can really change up based on your mood/ingredients!

  13. pg says

    you’ve said oat flour keeps it gluten free – it doesn’t – it must be specifically gluten free oat flour as if not will contain gluten which coeliacs like myself can’t have

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ah, yes- good point! We’ll modify the language to make that clear. Thanks for pointing that out!

  14. Katherine says

    I am trying the recipe just now. It is setting in the fridge before I make discs of them.
    I was wondering for the chickpeas, after doing what was written, I found the chickpeas still hard. Was it supposed to be? They were still easily edible but wayy more crunchier than the canned ones!

    I tried the 1 pot curry yesterday with the carrot cake smoothie and it was deeeeliish!!
    I am happy I came across your site. I feel this time my weightloss journey might actually work because these recipes are healthy and delicious! I am motivated to try new meals!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you are enjoying our recipes, Katherine! Thanks so much for sharing! The chickpeas will be harder than canned when cooked this way, but it sounds like they could have used a little extra time?

  15. Kay says

    I’ve made this following the instructions exactly, and with canned chickpeas and no food processor when I was in a bind. Both were fine. Soaked chickpeas do have a better texture in the falafel but using canned tasted delicious as well! Don’t be discouraged from this recipe if you can’t find dry. I used 2 cans drained/rinsed chickpeas and did less salt. Flavors were the same, difference was just texture.

  16. Griffen says

    Hi, I love the flavor of this recipe! Falafel is one of my all-time favorite foods. I’ve had to go fully gluten-free recently, and I cannot seem to get my gf falafel to stay together when I fry it. I never had this issue when I used to add regular wheat flour to my recipes instead of oat, chickpea, or an all-purpose gf blend. I made this recipe last night and it seems to disintegrate even if there’s only a thin layer of oil. After testing a couple in my cast iron skillet, I ended up baking it instead. What could I be doing wrong? Thanks for any suggestions you might have :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! They definitely shouldn’t fall apart. Typically that means they need additional flour as it acts as a binder. Otherwise, you could try letting them chill for 1-2 hours to firm up. Hope that helps!

    • mia says

      Hi Griffen, I’m Middle Eastern and have making falafel since I was a kid. If they are disintegrating it might be bc there is too much moisture. Letting it dry out a bit might help. The traditional way to make falafel does not use flour or any binding agent, we just control the moisture. If not when you went to fry it would disintegrate in the oil. I normally puree the onions separately and then squeeze out the excess moisture as well as making sure to use dry instead of canned. I know this is an extra step and falafel made the traditional way is more time consuming. If you want to avoid flours as a short cut maybe this adjustment will help. Best!

      • Griffen says

        Thanks Mia! I actually tried again and has this exact realization. It works beautifully! Falafel is my favorite food ever I think, and I’m painfully gluten intolerant so the fact that there’s no flour involved in making it properly is the best news I’ve gotten since I found out I can’t eat bread anymore. Cheers!!

  17. Michelle Connor says

    So delicious! The entire family enjoyed these falafels. I serve them with baba ganoush, tahini sauce and sliced radishes.

  18. Aleesia says

    I’m glad to have found a recipe that I can use! I have been following the Instagram page for some time now and have also noticed that you have moved to Portland! Welcome! I love to call this place home and I’m glad to hear that you are exploring!


      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Emma, Pan frying is best. But if you try baking them, we’d suggest 15-20 minutes at 400-425 F. Spray them with a little cooking oil for crispness. Let us know if you try it!

  19. Catherine Lok says

    DO NOT USE AS MUCH SALT as the recipe says. Use .5 tsp salt not 1.5. It was so salty I had to add lemon and more chickpeas. I used normal table salt not sea salt so idk if there’s a difference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Catherine, normal table salt does tend to taste more salty, so that’s likely the issue! We’ll take another look at the recipe though and make modifications, as needed. Thanks for sharing!

      • Ca says


        Thanks so so much. Otherwise, I LOVED these. So healthy and tasty. I made heart shapes out of them and gave them to my partner, brother and flight instructor. Such a loving gift. Thank you!

  20. Dharma says

    Hi! I would love to do this recipe, but in the ingredients list you use dry chickpeas. I was wondering if I could use can cooked chickpeas instead? If it’s possible, how many cups would I need?

  21. Deanna says

    I thought I read the recipe wrong when it said 1.5 tsp of salt, and I second guessed it. However, instead of making a change I just went with it. OH my goodness. That is WAY too much salt! I tried doubling the batch and leaving the salt out of the second and combining it with the first so it would help, and it didn’t. I tried cooking them and hoped it would be better once they fried, and it didn’t. I will probably try them again but will need to use 1/2 tsp salt.

  22. Trish says

    Made as per recipe but soaked my chickpeas for 24hrs. Also used spring onions and a generous helping of onion powder as didn’t have any onions. I pan fried mine in olive oil. Absolutely delicious! Thank you so much for sharing this recipe.

  23. kj says

    I’ve been making felafel using dry chickpeas for years. So authentic. I like to add just a bit (maybe 1-2) tbs. of tahini and lemon juice to the mix before frying. Love your website and all your recipes.

  24. Rachael says

    Can these be made into larger discs for burger patties? If so, how long should I either fry or bake them?
    Also, would it work to use ground nuts instead flour?

  25. Maggie says

    These were delicious. I soaked my chickpeas for 24 hours instead of using the boiling method and used regular flour since we aren’t GF. They turned out perfect.

  26. Elissa says

    I cooked way more chickpeas than I need for this recipe ( I like having extra). What is the equivalent of cooked chickpeas instead of 1.5 cups dry?
    Thank you!
    Love your recipes. :)

  27. Karla says

    Best falafel recipe ever! It’s more flavorful than some restaurants I’ve been to! And the texture is divine. I bought a food processor for this because I loved it so much! Now I make it for ever New Years Eve. Thanks for sharing!

  28. Kiri says

    This recipe is amazing! I didn’t have coriander but it still tasted just as good as my favorite store-bought falafel. I ended up baking the falafel at 375F for ~30 minutes, flipping halfway through so that both sides would brown.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kiri. 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

  29. Kelsey M says

    You are an absolute genius in the kitchen! My main rotation of recipes are almost exclusively yours and this one is a top favorite! I love that you have 5 falafel recipes but this one is my fav! Thank you for sharing!

  30. Jenn says

    The last and first time I made falafel, they were baked. I just made these and they are delicious. I probably used a bigger scoop than I should have, because I’ll only get 12, lol, but that’s okay. Thank you for this recipe. I’m definitely making these again. :)

  31. Cara Lenz says

    Hi- thank you for sharing this recipe! Why are the chickpeas only boiled for 1 minute (vs hummus chickpeas that are boiled until soft)? Thank you!

  32. Aran says

    I have never made “real” falafels before. I took the plunge since this is definitely a weekend recipe and I had all the ingredients. Wowsers!!! It was delicious! I feel so accomplished today!

  33. Andy says

    Delicious recipe and surprisingly easy to make. Like someone else said below, the chickpeas felt a little hard after boiling for a minute, so just to be safe, I boiled for another minute. After combining the ingredients in the food processor, I thought it looked/felt dry but they actually formed into perfectly solid disks and stayed together throughout the frying process. I made these to go along with the tomato-onion-parsley base and I could not be happier. Excellent with hummus and/or tzatziki. Thanks for the great recipe!

  34. Kim says

    Fantastic recipe. I reduced the garlic down to 3 cloves and I increased the cayenne a bit. This is a keeper!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Kim! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers :D

      • Sandi Bellack says

        I have not made this yet but saw another similar recipe with oat flour added. Do you think that would help the consistency?

  35. Sarah Kiser says

    I have made falafel so many times and its always been good, but nothing fantastic. Until this recipe. Absolutely amazing!!! I will never make falafel any other way than this method..followed your recipe and how to prepare the chickpeas to a T. Thank you so much! Falafel is one of my very favorite foods and it’s so wonderful to know how to make it right. Thank you thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Sarah. 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

      • Sandi Bellack says

        I have not tried this yet but also saw another similar recipe only with oat flour added. Do you think this would help the consistency or not?

  36. Lindsay says

    These are the best. Whole family loved. My two year old wants more “fawafels”.

    One question— have you doubled the recipe? I’d rather make a large batch but I felt like the spices probably shouldn’t be doubled. What do you think??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, so glad to hear everyone enjoyed it! We haven’t doubled the recipe, but another reader has done so with success- she doubled all ingredients except salt. You could certainly try with the lesser amount of spices and add more to your preference. Hope that helps! Let us know if you give it a try!

    • Mikka says

      Can you make the paste a day ahead of time and then pan fry the next day? I’m wanting to make these but I’m not sure I have enough time to do it all at once. Thank you!

      • Janelle says

        Can I make this with cilantro instead of parsley? I only have dried parsley. Can I add some dried parsley and fresh cilantro? Thinking about making this falafel for friends on Tuesday night!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Janelle! Fresh parsley gives these falafel their classic taste, cilantro would also be delicious, just different!

  37. Ingrid says

    I like to add a cup of grated beets and a little oil. I then form them into small rounds and bake them, to keep the oil content down. They’re lovely, thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. Christine says

    These were perfect! I added in more water as I was processing. I wasn’t getting a paste like consistency, probably about an extra 1/4 cup added slowly. Next time I would soak the chickpeas overnight rather than the quick soak method. The spices were perfect! Thanks you for sharing this delightful treat.

  39. Emily says

    These are so good, my partner and I have made this at least 3 or 4 times since it was posted. The only things I did differently were, add a little oil into the mixture to help it stick, and after whirling everything in the food processor I hit it with the immersion blender in a bowl to get it into more of a paste. I think my food processor might be kind of lame, it just doesn’t ground this stuff up fine enough on its own to stick together.

  40. Courtney says

    These were so good and relatively easy! They definitely require some planning ahead though with the soaking of the chickpeas and refrigerating the dough (lots of hands off time, just need to be sure to start early enough!). I made the recipe as is, but had to add a little bit of water to get the dough to come together. I also skipped the cayenne since I was feeding them to my 11 month old as well. Still super flavorful!

  41. Gabriele says

    I made these yesterday. They were easy and super delicious. I made them so I could have falafel wrap sandwiches at work all week for lunch. I put hummus, garlic aioli, falafel, lettuce, banana peppers, cucumbers and feta on my whole wheat wrap and it’s SO GOOD. Will make these falafels once a week from now on :)

  42. Noura says

    Hello There,
    I’m from Saudi Arabia so I know how original Falafel done. It’s always made with soaked uncooked bean (falafel are mad with chickpeas. Tameyah “Egyptian virgin of flafel” made with 1:1 chickpeas and peeled faba bean) mixed with onions and herbs. Meat mincer is the machine for it, generous amount of dried coriander and hint of nutmeg and tablespoon of white vinegar and baking soda and you will not need the oats.. deep fried, but pan fried will do yo good ??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Check the comments, I believe others have done it. They aren’t as good, but yes it works!

  43. Darrien Sherman says

    Hi Dana! I’ve been craving falafel lately and wanted to give homemade falafel a try! I had followed two other recipes before coming across this one. For some reason, I had followed the other recipe twice and the batter tasted somewhat bitter. I was still determined to perfect my falafel game and I was kicking myself as to why I didn’t turn to my favorite baker and cook (you!) to find a recipe. So, I made this recipe last night and it still tasted a bit bitter to me. I’m wondering if I may be adding too much parsley…can parsley turn a dish bitter? Any suggestions to reconcile this? I have the batter in the fridge and plan to make this after work today so hoping that maybe the flavors melding together overnight will change the taste!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you perhaps add too much lemon? Or maybe your parsley was bitter….did you go ahead and cook it? It does deepen the flavors when it’s cooked.

      • Darrien says

        Thank you for your quick reply! I did not add any lemon to the dish, but do you think that would help balance out the flavors? I also bought fresh parsley before I made this last night because I wanted to make sure that I wasn’t going to mess this up again! haha

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, well in that case I’d just suggest going ahead and cooking them because it could just be some bitterness in the uncooked dough.

      • Suzanne says

        Hello! I struggled with cooking these in the pan because the sides never got crisped. It was all very squishy/doughy. I did coat pan with oil and more and more oil. Eventually I took the cast iron and put it in the oven hoping to cook them up some more. Any suggestions on what to do for next time are appreciated! Thank you

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Suzanne, it sounds like the batter may have had too much moisture. We would recommend adding more oat flour next time. Hope that helps!

  44. jackie says

    yum yum yum. Came out so good that I made them two days in a row for guests. Served them with the hummus dip and they were gone in seconds. So easy to make. I made with tinned chickpeas and had no problem with them coming together.
    Thanks for another great recipe.

  45. Sandra says

    I’ve made several falafel recipes over the
    Past 2.5 vegan years and this is THE bomb! The consistency is perfect and taste is also. I think this is as good as my favorite Mediterranean restaurant.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sandra. We are so glad you enjoy 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

  46. Lindsay says

    Amazing. My food processor is terrible so mine were vert lumpy, but I didn’t even care. Doubled the recipe but only put in salt for one batch and it was great!

  47. Dede says

    Made these falafel last night (no substitutions/modifications) and they were amazing! We ate ours in pita with some spinach, tahini sauce, and some grilled onions. Yum, will be making these on the regular!

  48. Maddie Meigs says

    They are just disintegrating on me when I fry them… I don’t know what I’m doing wrong! Followed the recipe, my oil is hot, I’m doing them 3 min on each side but by the time i flip them they have just disintegrated into the oil… any ideas?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It sounds like they ended up a little too dry. We would recommend using tahini, oil, or some other type of moisture to get them to bind better. Hope that helps!

  49. Azi says

    Hello, when I panfry the falafels,will inside of them be cooked through?Sometimes inside will be uncooked if we dont deep fry them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      They turn out firm and slightly moist on the inside, but not uncooked. Hope that helps!

  50. Nurdan Karakurt Tobolski says

    I love it! it’s a bit spicy for me but the taste was so good! love your recipes, and photos! ?

  51. Annette says

    I have tried many falafel recipes and they didn’t quite make the cut…but this one sure does! It was easy, especially the dried bean cooking method, delicious and tasted amazing. This is my new go-to recipe. Thanks for sharing it!

  52. Tess says

    Delicious! I made it and it was wonderful. I’m not gluten free so I just used some whole wheat flour I had on hand. It only took 1 minute to mix everything throughly. Would definitely make again.

  53. Natascha Winkler says

    This recipe was sooooo easy and even more delicious. I am picky with Falafels but my hubby and I both agreed they are pretty damn good. I will surely make them over and over again.

  54. Ronica says

    I made this AGAIN-so yummy-kids proclaimed as favourite meal! (With Moosewood’s pita bread)
    I used trick from vegan meatballs to dry two cans of chick peas and worked like a charm! (I forgot to buy dry ones) thanks so much for the awesome recipe!

  55. Kaley says

    Made exactly as directed except did not use flour. Was not necessary. I fried some and baked some because I can’t eat a lot of oily things, I have heart problems and certain foods make my heart go crazy. Anyway, both varieties held together great and were very tasty! The fried ones are definitely better and I served those to my family. I ate the baked ones on a salad topped with your tzatziki sauce. It was delicious! I might cut down on the salt next time. I also might use canned garbanzos next time if I BAKE them, as suggested by another reviewer because they were quite dry. I know you don’t recommend baking for this recipe, but that’s just what I have to do, so I will try cooked chickpeas for that reason.

  56. Trish says

    Wow! Wish I’d read the whole recipe before starting. I thought the timing for ‘cooking’ the beans was incorrect & cooked my dry garbanzo beans. Uugh. Figured I’d try cooking them anyway. They fell apart in the pan. Any way to salvage? Thanks.

  57. Danielle says

    Made this and it was really good. But I couldn’t get the patties flat enough to brown up nicely like in the photos. I feared that if I added more flour it would be too dry. Any suggestions? I used regular flour since that’s what I have and I’m not gluten free.

  58. Ronica says

    Great recipe! Just made them and everyone ate them including kids :-)
    I added smoky paprika as we use to at NF deli I use to work at! Thanks for the recipe!

  59. Erica says

    I made this last night for dinner and my family loved it. I tried to substitute canned garbanzo beans and it was an epic fail when I tried to fry them. However, I was able to save them by baking them and the flavor was excellent. I learned my lesson, and I will be trying this recipe again with dried garbanzo beans.

  60. Katie says

    Delicious! I made 19 little patties, and felt full from eating 7 in 3 lettuce wraps with kale. Unfortunately I didn’t make it into a paste, so I had little bits of hard chickpea, but next time I’ll blend it longer in my Vitamix.
    Differences: no coriander (forgot to buy some); used dried parsley

  61. Anna says

    These turned out incredible. I fried in groundnut oil and they were crunchy on the outside and super soft in the middle. Paired with roasted tahini humus, my guests couldn’t believe I made these myself. I stuck to the recipe almost 100%, added smoked paprika instead of cayenne and some more onion than required. Can’t wait to try more. Many many thanks from Berlin

  62. Ali says

    I made this last night and they were delicious! I used canned chicpeas, added one tsp of flour and would use way less salt next time. Used them in a wrap – love the recipe!

  63. Carla says

    My little guy is grain free… is there a way to omit the oat grain flour? Would coconut flour work or a flax egg/real egg? TIA

  64. Mona says

    You can also try new way of falafel cooking , press Dough in tart pan and bake for about 45 minuets or until get light golden, when it done turn it in plate and garnish with fraid potato cubes, eggplant, cucumber, sliced tomatoes,parsley, cooked chickpeas and tahina sauce

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tara! We have only tried baking ones that had already been pan-fried and frozen. They weren’t as good as the fresh ones, but still good. I would still highly recommend pan-frying, but if you want to bake them, I’d suggest 15-20 minutes at 400-425 F. Spray them with a little cooking oil for crispness. Good luck!

  65. Laryssa says

    I tried this for the first time last week! It’s sooo good!! I had never made or tasted falafel before. Now a new favorite! Though we aren’t vegetarians, I do like to have a few meatless meals. My meat-lover husband couldn’t get done telling me how much he loved this meal! I served the falafel on a bed of greens with a choice of tahini sauce or dill yogurt sauce and fresh pita bread. Absolutely amazing! Thank you for the recipe!

  66. Anita says

    These were by far the BEST!!! Easy to make (I have a food processor), and the key is to “follow the recipe”. Thank you for sharing your talent, as I have been blessed through your site several times already. You are an amazing cook. ? I wish I could share my pic ? Anita

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are so glad you enjoyed this recipe, Anita! Feel free to share a photo using the hashtag #MinimalistBaker on Instagram and we’d love to see what you cooked up!

  67. Liat says

    Hello Dana, would this recipe be suitable to bake in the oven rather than frying? can i use frozen chickpeas instead of dry ones? thanks a lot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liat! We’ve only tried baking ones that had already been pan-fried and frozen. They weren’t as good as the fresh ones, but still good. I would still highly recommend pan-frying, but if you want to bake them, I’d suggest 15-20 minutes at 400-425 F. Spray them with a little cooking oil for crispness. Good luck!

  68. Kylie Besly says

    Can you freeze some of the batter (?? before its pan fried) to save for later? Have they, post freeze, turned out as good?? Thanks!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend freezing the batter! To freeze, pan fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed through.

  69. Lara says

    I am new to falafel! I recently purchased some and my family had mixed feelings about them. Tonight I made these and have to admit that I used 2 cans of Chickpeas (time was short!) I did dry them first and followed the recipe I also added a tablespoon of Moroccan spices (don’t think this added any extra flavor). They where lovely and moist not wet they shaped well and cooked very well my family loved them and I will be making them again! Thank you for a beautiful recipe that I can add to my families favourite meals.

  70. Gabriele says

    Hello there, thank you for the very easy and atractive recipe! I couldn’t help trying it out :p Yet my falafels didn’t look like yours, they turned out quite chunky… So I wonder how to improve them, cook/ soak chikpeas longer? Blend longer? Fry? Also it’s hard to form them so they would cook evenly… But despite all, I would use exactly This recipe for next falafel round ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabriele! It sounds like you’d probably want to blend them a little longer and that should help!

  71. Corey says

    Made these tonight! First time trying the soak method with the chickpeas and it worked well. Next time, I’ll try omitting the flour since mine were in a pretty good, moldable state prior. Also, for those wondering about baking, I baked mine on parchment paper at 400 degrees for ten minutes total (no oil), flipping once halfway and was happy with them in naan with the tahini dill sauce listed here! Thanks for another great recipe!

  72. Kelly-Lynne says

    Absolutely delicious! I opted to omit the oat flour and cooked them in an air fryer. I sprayed them with canola oil, and they were in the air fryer at 390 degrees for 12 minutes. They were probably a bit more crumbly than you’d like, but I expected that going in since I was using an air fryer. Served in a warmed pita with taziki, feta and tomatoes.

  73. Louise says

    I’ve tried making homemade flutes for ages and this recipe is the 1st I’ve tried that worked!!! And tasted awesome! This will be a weekly go-to for me as they’re super affordable to make with dried chickpeas.

  74. Jaci says

    I’ve made these twice – once pan fried & once deep fried and both times they were sensational. I eat a LOT of falafel and they’re probably the best I’ve ever had. I daydream about these (probably) a bit too much, and people ask me to make them again all the time. Highly recommended – this is the kind of recipe that makes you look reeeeeeeally good in front of friends & family.

  75. Debra Whitley says

    Delicious! Although, I did use canned chickpeas for convenience and I plan on trying with the dried. I used a combination of parsley, cilantro and mint. I placed them on a bed of spinach and topped with my spicy black bean hummus, garlic sauce, tzieke sauce, tomatoes and scallions. SO GOOD!

  76. Jocelyn says

    I ate at Wolf & Bear when I was recently in Portland; does this recipe taste like their recipe? Wolf & Bear had the best falfel I have ever eaten! Do you know what was in the sauce that came with the falfel?
    Thank you

  77. Jessica says

    I love this recipe so much. I had never made falafel before, but have now tried this recipe a few times, and I love it. I like to serve it as a falafel burger on toasted whole wheat sesame buns with garlic chili sauce, spinach, cucumber tomato — “all the fixin’s.” Thanks so much for this recipe and your site.

  78. Marissa says

    I’ve attempted a few different falafel recipes over the years, but they’ve never turned out very well. I decided to give it one more try with this recipe, and it came out PERFECTLY. I’m so excited to have a go-to falafel recipe now! Thank you!

  79. Katie says

    I want to preface this with how much I love you blog. This is my first ‘flip’. I made this recipe and 7 cloves of garlic was way too much. I couldn’t eat them (I even added more chickpeas to dilute the flavour). I really like garlic, but is that perhaps a typo?

  80. Joie says

    Love love love this recipe! I actually used canned garbanzo beans because I didn’t have any dry ones on hand and it came out great! Thank you for sharing this recipe

  81. Deb says

    These turned out great! Great flavour, great texture, fantastic recipe :) Served with homemade pita’s and salad. I’ll be making these again!