Easy Vegan Falafel (Freezer Friendly!)

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Serving containers filled with pita bread topped with homemade Simple Vegan Falafel

World, meet falafel. Falafel, meet your eaters.

What is Falafel?

Falafel is a Middle Eastern dish made from chickpeas and/or fava beans. Traditionally, it is deep fried to yield a crispy texture and often served in a pita.

Since I eat falafel so often at restaurants, I wanted a recipe I could make at home and really enjoy. I wanted it to taste traditional, but without being deep fried or labor intensive. I believe I’ve gotten as close as humanly possible without busting out the fryer – a feat I have yet to attempt.

How to Make Falafel

This recipe really threw me for a loop! But after multiple rounds of testing, I believe it’s perfected and ready to be enjoyed by all of you.

Simply add chickpeas, parsley, shallot, garlic, salt, pepper, and spices to a food processor or blender and pulse the mixture until combined. All-purpose flour (or your flour of choice) is added to soak up some of the moisture. 

Hands on prep is minimal, and the only waiting period is 1-2 hours for chilling the dough (which is optional but recommended). Otherwise, these little gems come together with minimal effort and time.

Then they are ready to cook in a large skillet until perfectly browned, crispy on the outside, and tender on the inside.

These falafel are simple:

  • Require just 10 ingredients (give or take a spice) 
  • Come together in a blender or food processor
  • Sauté up beautifully in just 5 minutes
Blender with ingredients for making easy homemade vegan falafel

What are the ingredients?

Traditionally, falafel is made from dried chickpeas and/or includes fava beans. I opted for a more simple version, using canned chickpeas so you don’t have to wait for the chickpeas to soak overnight or worry about not being able to find ingredients.

For flavor, we included fresh parsley (or you can use cilantro in a pinch), garlic, shallots, sesame seeds, cumin, salt, and pepper. Cardamom and coriander can be added to step it up a notch. 

The magic ingredients for making it crisp up are all-purpose flour (or see recipe for gluten-free alternatives) and avocado oil (for cooking). Panko breadcrumbs are optional and can be used for an even crispier coating.

Flavor Variations

If you want to try other flavor variations, consider adding ground turmeric, DIY Shawarma Spice Blend, or DIY Curry Powder. Or, try cayenne or ground chilies for spicier falafel!

Cooking easy vegan falafel in a cast-iron skillet

How to Eat Falafel

What is a falafel without a good sauce? My 4-ingredient garlic-dill sauce is not to be missed. While your falafels are cooking, whip this up in just 5 minutes to elevate this dish to the next level of awesome. Trust me on this one – you’re gonna want that sauce. 

For more sauce & dip ideas, try our:

Serve these in a pita with tomato, onion, lettuce and my garlic-dill sauce and you’re seriously good to go. Hummus and vegetables make an excellent side dish. Otherwise, serve these atop a bed of greens for a lighter option.

For more serving ideas, try these recipes:

Pouring delicious vegan Mediterranean-style dressing over falafel

I hope you all love this recipe! It’s:

Crispy on the outside
Tender on the inside
& Super satisfying

Who needs take-out when you can make perfectly delicious falafel at home? 

Prior to this recipe, I’ve made two other falafel recipes for the blog. First were my Better Than Restaurant Falafel, which still rank up there as one of my all-time favorite plant-based recipes! And more recently I made these Baked Falafel Burgers, which are all kinds of hearty and delicious. 

And since then, I’ve gone falafel-crazy and come up with recipes for Classic Vegan Falafel (Gluten-Free), Kale Falafel Hummus Wraps (30 Minutes!), Simple Vegan Falafel, Smoky Quinoa Black Bean Falafel. Friends, that’s how much I love this stuff.

If you make this recipe, let us know! Leave a comment and rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!

Basket filled with Vegan Falafel on pita bread with 4-ingredient dressing and fresh vegetables

Easy Vegan Falafel (Freezer-Friendly!)

Easy, 10-ingredient vegan falafel made with canned chickpeas to save time, and packed with flavor from parsley, cumin, and garlic. A simple, flavorful approach to restaurant-quality falafel!
Author Minimalist Baker
Takeout basket filled with Easy Vegan Falafel on pita with vegetables and sauce
4.78 from 214 votes
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 12 (falafel)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1 15-ounce can chickpeas (rinsed, drained and patted dry)
  • 1/3 cup chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)
  • 2 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)
  • 1 1/2 tsp cumin (plus more to taste)
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 1 healthy pinch each cardamom and coriander (optional)
  • 3-4 Tbsp all-purpose flour (or sub oat flour or gluten-free blend with varied results)
  • 3-4 Tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
  • Panko bread crumbs for coating (optional // see instructions // gluten-free as needed)


  • Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)


  • Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
  • Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands – I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).
  • Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
  • Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step – but they will be a little more fragile when cooking.
  • Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs (amount as original recipe is written // adjust if altering batch size).
  • OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier falafel, but it’s optional.
  • Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp (30 ml). Swirl to coat.
  • NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and cook as instructed!
  • Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5-7.
  • Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  • OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it’s oven-safe)!
  • Serve warm with garlic-dill sauce or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens.
  • Best when fresh, though leftovers will keep in the refrigerator covered for 4-5 days. Freeze after that to keep fresh for up to 1 month. From thawed, reheat in a 350 degree F (176 C) oven for 15 minutes or until hot.



*Recipe loosely adapted from Tori Avey.
*Nutrition information is a rough estimate calculated without sauce or optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 falafel Calories: 91 Carbohydrates: 8.1 g Protein: 2.2 g Fat: 5.8 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.04 g Monounsaturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 87 mg Potassium: 77 mg Fiber: 1.6 g Sugar: 1.5 g Vitamin A: 148 IU Vitamin C: 3.34 mg Calcium: 18.79 mg Iron: 0.76 mg

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My Rating:

  1. Rebecca Hartley says

    LOVED this recipe!! Even my husband who isn’t a huge fan of most things labeled “vegan”, loved this. Planning on making a few batches to freeze next time!

    • Support @ Minimalist Baker says

      We love hearing this Rebecca! Thank you for your lovely review! So glad you and your husband enjoyed them. xo

  2. Donald Schueman says

    Made my first batch and liked the flavor of the Falapel. Frying in Veggie Stock is doable but time consuming. The crust is lighter but it was easy to make mush in the frying pan next batch I will try in an air fryer. Made a batch in olive oil and the mix soaked up much more oil than we care to eat.

  3. Abby says

    Can I make this batter and store in the fridge for 24-48 hours, THEN take out and fry on the night of? We love your recipes, Minimalist Baker!

  4. Carola says

    Delicious and simple recipe. I doubled the recipe, as I was cooking for a crowd (and secretly wanted leftovers for myself, lol), and it worked out great! I used cooked chickpeas instead of canned. Instead of chilling before forming, I shaped the patties, put them on a baking sheet, then chilled in the fridge. I pan fried them a day ahead, and they were perfect when reheated for 10 minutes in the oven. I will definitely be making them again, thanks for the great recipe!

  5. Niamh says

    Made these to put in wraps as a last minute meal. I blitzed the onions, etc, first a little bit before adding the chickpeas, which I just drained. Got a lovely crumbly but slightly sticky texture that formed perfect balls after adding 2 tablespoons of flour. Also added a sprinkle of chilli flakes and dried parsley since I’d no fresh parsley in the house. Fried them up straight away, slightly flattened, as I’d no time for chilling. Even with the quick and easy method they were wonderful! Thanks for the recipe!

  6. Lucy says

    Omg they turned out perfect! I have tried a lot of falafel recipes and most of the time it doesnt turn out great, but these ones were the best. I flattened the balls a bit, fried them in a pan on each side, then put them in the air fryer on 400 for 11 mins. Yum!!

    • Support @ Minimalist Baker says

      Yumm! The air fryer probably makes these soo delish! Thanks so much for the lovely review, Lucy!

  7. Melissa says

    This was delicious and I can’t wait to make them again. The only thing I would do differently is double the recipe. Everyone loved these – adults and children. I didn’t have sesame seeds so I ended up using sunflower seeds and it turned out great. Did the Panko and baked them in the oven- so yummy!

  8. Elaine says

    I made this last night and it was so good! I left out the cilantro (I am not a fan) and didn’t have sesame seeds on hand so I used finely chopped and blanched almonds in place. I also used chickpea flour in place of regular flour to enhance flavor. Otherwise everything else was the same. The falafel came together nicely and held it’s shape, and the taste was excellent, especially in a Mediterranean style pita. I am saving this recipe for more falafel in the future!

  9. Naz says

    Thank you for this recipe! Great that it works so well with canned chick peas. Made this at least 4 times now and it’s delicious each time! Simple and actually quite quick in terms of hands-on time – just throw everything into a blender and its done. We freeze each time for the 45 mins rather than refrigerate, which I originally tried in my first go, and I’ve not noticed a difference.

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Naz! Thank you for the lovely review and sharing your tip for chilling! xo

  10. Krystal says

    These turned out amazing! I made traditional falafel in the air fryer using soaked chickpeas a couple weeks ago and they were way too dry for my kids to really enjoy them. They devoured these! Even my picky 17 month old! So impressed thank you for this wonderful recipe!

  11. Zohra says

    I love that you use cooked chickpeas for this recipe, it comes together very easy and tastes delicious. Would definitely make again!

  12. christina says

    I hate to say this, but these falafel were not great. I normally make my falafel with dried chickpeas but I’d run out, so decided to give these a shot since minimalist baker recipes are normally fantastic.

    Followed the recipe closely, including drying the chickpeas after rinsing, coating in panko, etc. I did add 3 TB flour, and I put them in the fridge for 2 hours.

    Pan fried AND baked for about 10 minutes, and these were still mushy and underwhelming. They are a tiny bit better the next day after 10 min in the air fryer, but still not great.

    I’d say to make SURE your chickpeas are very well patted dry and maybe add some panko into the batter, or extra flour, otherwise you’re going to get mushy patties.

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry they didn’t turn out well, Christina! It does sound like the batter needed more flour. Hope the next one goes better!

    • Support @ Minimalist Baker says

      Woohoo! Thank you so much, Barbara! We are so glad you enjoyed the recipe! Next time, would you be able to leave 5 stars along with your review? It really helps us and other readers. Thanks again!

  13. Kristy says

    This recipe is a winner! I made it with cilantro, not parsley and cooked in my airfryer for 15 mins. So lovely.

    I’m a huge fan of your work, Minimalist Baker :)

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it, Kristy. Thank you for the lovely review! xo

  14. Olivia says

    Recipe is fabulous – easy and delicious. The only thing that I did differently, is to make the patties after mixing and then placing them in the fridge for required time.

  15. Sam says

    These went beyond my expectations! I skipped the cumin (not a fan) and added a bit of paprika. I used chopped walnuts in place of sesame seeds and about 5-6 tbsp of flour. Had a few leftover for lunch the next day and they were great after popping them in the oven for a bit. I will be making these again and again!

    • Support @ Minimalist Baker says

      Woohoo! Sounds delish. Thanks for the lovely review and for sharing your modifications, Sam! xo

  16. Molsa190 says

    These are amazing. I just made them with my two children, as we’re testing out new recipes for school lunches and these were a hit.

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks for the lovely review, we’re so glad they were enjoyed by all!

  17. anne says

    I have a general question about cooking with canned chickpeas. Whenever I drain and rinse them a lot of skins come loose. Would you recommend including them with the peas for a hummus, or this falafel recipe, or taking the extra step to remove those skins that have already separated? Thanks!

    • Support @ Minimalist Baker says

      Hi Anne, it shouldn’t make a big difference with this recipe, but with hummus, it will have a smoother texture if you remove the skins. Hope that helps!

  18. Krista says

    I’ve made this recipe twice. It is delicious! Both times, I’ve had to add water to the chickpea mixture to get it to blend, but it turned out amazing. Putting them in the oven was a good tip!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Krista! You could also try adding a bit of tahini, if preferred. Hope that helps!

  19. Kaden says

    These falafels are really delicious for being such an easy recipe for someone who is trying to eat more vegan food. I would have rated these 5 stars, the only issue was that I had a hard time blending the mixture with a Nutri ninja blender (the kind that has a cup and not a big jug) and so I added some water. It ended up still not blending completely, so I just mashed up the parts that weren’t blended with a fork. Because I added the water I had to add about 6 tbsp of flour instead of 3-4, so I added more spices for the flavor to stay. I also used regular breadcrumbs instead of panko breadcrumbs and it worked out well. I thought I would not like these because I have tried frozen falafel from the grocery store and it was bad but I tried these and they are really good.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Kaden. If you have a food processor, we’d suggest that over a blender for best results.

  20. Anneke says

    Love this recipe! Made these falafel today and the family loved them. I prepared them with gluten free flour and used tahini instead of sesame seeds. Chilled them in the freezer as I didn’t have 1 – 2 hours to chill them. Then I fried them in sunflower oil. They were super fluffy and crispy and really really tasty. Even better then the falafel from our favourite falafel joint Maoz in Amsterdam ;-) Thank you for sharing!

  21. Hailey says

    Amazing! I used 1/2 cup fresh parsley and 1/2 cup cilantro, subbed out the sesame seed with walnuts and in place of the flour I used 2 tbsp almond flour and 2 tbsp oat flour. So wonderful and fresh tasting! I baked them at 425 for 25 minutes on a preheated cast iron and sprayed with a little avocado oil and they were perfectly crispy and stayed together perfectly. Thank you for this wonderful canned chickpea falafel recipe!! I definitely recommend everyone try.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Hailey! Thanks so much for the lovely review and for sharing your modifications! xo

  22. Stella says

    This is a great recipe would recommend. tastes great 👍🏼 I am overly thrilled with how my falafels came out. If you are a first time falafel maker then this is for you. Thank you so much for this amazing recipe

    • Support @ Minimalist Baker says

      Yay! We’re so glad it turned out well, Stella. Thanks so much for the lovely review! xo

  23. Stacey says

    Hi, I’m making these as part of a dinner party and will be preparing a lot of food. I’m wondering if I could fry these up and freeze them, and pop them in the oven at the last moment. Thanks Stacey.

      • Marijke says

        I just love how quick and easy it is to make falafel from this recipe. Last time I combined fresh parsley and cilantro and it was sooooo tasty! Thank you for sharing this recipe :)

    • jenna says

      would i be able to smash it by hand (we have no type of blender/processor) and would i be able to fully bake them instead of frying? thank you x

      • Support @ Minimalist Baker says

        Hi Jenna, we aren’t sure if that would work as we haven’t tried. They may have trouble holding together. But the flavor would still be lovely! Let us know if you try it!

  24. Rose Darby says

    I followed this step by step and got a crumbly dough. however soo crumbly that it didn’t stick together very well. any ideas on how to fix this? Flavour was good Tho.

    • Support @ Minimalist Baker says

      Hi Rose, Typically that means that they needed additional flour as it acts as a binder. Or more time in the food processor. Otherwise, if you didn’t let them chill for 1-2 hours, that would be our other suggestion. Hope that helps for next time!

  25. Cheyenne says

    I wish to add broccoli to this recipe for the added boost of veggie power :)
    Though this is not traditional, would you imagine this turning out well? If so, what liquid would I adjust to suit the preferred texture and shape?

    Thank you!!

    • Support @ Minimalist Baker says

      Hi Cheyenne, neat idea! We’d suggest pulsing it into small pieces before adding the remaining ingredients. We’d also suggest reducing the chickpeas slightly and increasing the flour, but we haven’t tried that way and can’t guarantee results. Let us know how it goes!

      • Cheyenne says

        I have to admit I strayed away from the broccoli since this is the first time I’ve made falafels, but I can confirm that the recipe made some bomb falafels, after I added quite a bit of flour :)
        Thank you :)

    • Support @ Minimalist Baker says

      We think fresh dill would be nice, but we haven’t tried it. If using dried parsley, we’d suggest less of it and you may need less flour. Let us know if you try it!

      • Renata says

        I made a version of your recipe using dill generously and some chickpea flour and it worked really well! I had half of it the day I made it and the other half the next day, and it stayed well in the fridge. I made it in the oven at 375F for 30 minutes and it was enough to cook it but it didn’t get crispy (I didn’t want to fry it and I don’t have a nonstick pan). I might cook it in higher temperature for longer, next time. I had it with hummus, steamed then baked potatoes, and a grain-free tabbouleh-inspired salad, and it was a great dinner. Thanks for the recipe!

        • Kaleb says

          Husband literally said, ” I’m not usually a fan of Falafel since it’s usually dry AF; BUT these are amazing. Way better than any restaurant we’ve had.”

          • Support @ Minimalist Baker says

            Whoop! We’re so glad to hear it! Thanks so much for the lovely review! xo

  26. James says

    This recipe was excellent. Although neither myself nor my girlfriend are vegan, she is a vegetarian and lactose intolerant so we tend to adapt a lot of vegan recipes for her. Came out crispy and delicious! Unlike so many other recipes out there, this one calls for canned garbanzo beans which are much easier to come by when you live out in the sticks. Rolling in panko was a great way to get them extra crispy at the end. My girlfriend loved the dinner I made!

  27. Elizabeth says

    Thank you Dana for another delicious recipe. So easy to make in the food processor.

    After deciding I wanted falafel for lunch, I realised I didn’t have enough chickpeas, so I used half chickpeas and half cannellini beans, and this worked perfectly well.

    I baked in the oven at 210 degrees celsius for about 30 minutes on a lined baking tray that I sprayed with oil, also spraying the top of the falafel with oil to help crisp them up, and flipping them over half way through baking. Amazing!

  28. Trisha Paytas says

    I cooked this with my sistor, Moses. She did most of the work, but I watched. The recipe was simple enough, but we don’t know how to cook. Thus, it was too hard. Eh, whatever. We had a good time making balls of peas. Unfortunately, they’re not spicy enough. Other than that, lovely treat.

    • Support @ Minimalist Baker says

      Hi Trisha, falafel aren’t usually spicy, but perhaps you mean garlicky? Feel free to add more garlic to taste!

  29. James says

    I love the recipes you have on here and my wife and I have made several of them. One suggestion I would make is to put the recipe at the top of the page and let those who want to read the book on it scroll down.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi James! We have a “jump to recipe” button under the title so you can skip to the good stuff if you want!

  30. Emma says

    I loved this recipe! I’ve become a bit obsessed with Cava and have been trying to find some good vegan recipes for friends and family with dietary restrictions, so wanted to give it a try and I’m so glad I did! I did add extra garlic, cilantro, and parsley, and a little cardamom and coriander. I also didn’t have any whole sesame seeds, so subbed in tahini, and served with roasted potatoes, roasted green beans, and roasted carrots, and plan on making arugula salads with these for the week.

  31. Isabella says

    I just Fried this recipe and IT turned out amazig. I tastes super good and they didnt fall apart. I had to substeute some of the seasonings and the sesame bevise i didnt have it. I usedvanlig walnuts instendig and a curry seasong and they turned out so good.

  32. Kitkat says

    Made these yesterday and will be making again today! I’ve made many other falafels (also delicious), but these are by far the best!
    1. SIMPLE
    2. Didn’t fall apart
    3. Delicious!!!!
    Thank you!!! Your recipes are fool proof.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them! Thanks so much for your kind words and lovely review =)

  33. Marie Biddix says

    I have made many falafel in my life, but these are by far the easiest and the most flavorful! Wonderful recipe from Minimalist Baker, AGAIN! I used GF panko and added sesame seeds for a little something extra. Tossed them on some greens with the garlic dill sauce and I am very full and very satisfied. So yummy!

  34. Kate says

    I’ve never made falafel before and these were genuinely the nicest Falafel I’ve ever tasted! Do tone the garlic down if you’re not a fan though.

    I ended up cooking mine in the oven with a sprinkling of flour on the outside and a few drips of oil on each. They were unreal with salad in a flatbread. New favourite work lunch I think!

  35. Laura D. says

    I made this for dinner tonight, and it was wonderful. I followed the recipe as-advised, the only substitute being walnuts for sesame seeds. I also held them in a 400-degree oven to finish baking after getting them golden brown in the pan. I served with chopped tomatoes, roasted sweet peppers and a tzatziki sauce.

    I have had falafel fails in the past (disintegrating in the pan) with canned chickpeas, so I was a little afraid to try it again. Glad I did. I think the chilling plus the careful attention beforehand to getting the right texture (and not over-processing) may be key. Thanks so much for this recipe!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Holly. 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

  36. Amira says

    I just made this and followed all the directions but my falafel fell apart almost completely by the end of frying them. However, I put a few of them into the air fryer for myself(I try to be oil free) and those were not mushy or anything. It seems that the falafel soaked up the oil and got mushy, do you have any idea why this could have happened? It still tasted amazing, just didn’t stay together like it should have. I was thinking maybe adding flax egg would help. Any suggestions would be helpful! Thanks for all of your amazing recipes! Your website is my favorite!

    • Support @ Minimalist Baker says

      Hi Amira, Typically that means that they needed additional flour as it acts as a binder. Otherwise, if you didn’t let them chill for 1-2 hours, that would be our other suggestion. Hope that helps for next time!

  37. Heather says

    Hi, I’ve made this recipe before and it was great! What do you think of dehydrating the mix? (Am going camping, trying to pack light and my daughter hates the store-bought falafel mix). I figure I could dehydrate everything together and then rehydrate at campsite. Would love to know your thoughts.

        • Support @ Minimalist Baker says

          Hi Eileen, we wouldn’t recommend it. The flour helps with binding and soaks up the moisture to help them crisp up.

        • Juanita says

          If you don’t want to deflect from the chickpea flavor and get a very authentic original like falafel you could use besan flour which is ground dried chickpeas. This also has a higher binding power than wheat flours, while being gluten free and lower in calories.

  38. Heather says

    I made the falafel about twice as big, which probably kept them from cooking as well – they were pretty moist inside. I enjoyed them with hummus. I would double this recipe for 3-4 people if it’s a significant part of the meal (not accounting for the pita, which I didn’t use). I think I ate more than half the batch myself… (with coleslaw on the side). Can these be baked? I’d rather not use oil.

  39. Amber says

    Loved it! So simple and tasty. I kind of messed up and rinsed and left the canned chickpeas in the fridge over night, but maybe it helped get that “dry chickpea” feeling. I doubled the batch to freeze for leftovers, and instead of stacking between parchment paper as suggested I just layer the disks flat on a cookie sheet and put it in the freezer and transferred to a freezer bag this morning which worker very well. Thanks again!

  40. Jasmine Olds says

    I used cashews instead of sesame seeds and had to use white onion instead of shallots! This was my first time make falafels and I wasn’t disappointed! My mixture came out like a paste and I put them in the freezer for about a hour. Didn’t have any problem with them sticking to my fingers or falling apart BUT they were rather doughy after cooking. Would that be from maybe adding too much flour? How do I keep the mixture from getting paste-like?

    • Support @ Minimalist Baker says

      Hi Jasmine, it sounds like the dough may have gotten a little over processed. If you used a blender, we’d suggest a food processor next time for best results. Hope that helps!

  41. Rachel says

    This recipe was so good! I made it once and then went back to restaurant falafel to compare, and this recipe still wins out. I didn’t have any sesame seeds so I used pistachios with great results! Also I’m not a fan of cilantro but used it anyway (the store didn’t have parsley), but I barely noticed any cilantro-y flavor (bonus for me!). I also don’t have a food processor so I mashed everything with the bottom of a cup and then re-fluffed it using a fork. Recommend it to anyone, especially college people looking for a quick healthy meal!

  42. Janet says

    We are oil-free . Any suggestions? Air fryer maybe. How would I do that? ( I’m lousy at experimenting.)

    • Support @ Minimalist Baker says

      Hi Janet, we haven’t experimented with an air fryer, so we’re not sure on that. You could try baking it, but we prefer it pan-fried first. Alternatively, this recipe is entirely baked!

      • erin says

        i just made some in the air fryer – 400 degrees. 5 minutes and flipped and another 5 minutes. i would recommend brushing them with oil first… they got a little stuck. but otherwise, turned out well

  43. Helena says

    Patted the chickpeas dry with two paper towels and used about 3 tablespoons of flour.

    After freezing the dough for an hour (accidentally froze parts of it, beware!) they shaped nicely in my hands. While the patties are waiting to into the pan, I blotted extra moisture with more paper towels.

    Once cooked, the falafels stayed crunchy for the duration of dinner! Super happy with this recipe, though it’s true I should be bolder with the cumin next time :p

    Thank you, Dana and team!

  44. Sheri says

    Unbelievable taste. This dish was a real change of pace for me. I’m a barbaric meat eater that usually scoffs at a vegetarian choice. The sauce was key, don’t miss the creamy component. You might opt to use your favorite creamy salad dressing (no judgement). I do think the instructions underestimate how fragile the dough is. It’s crucial to chill before pan frying and equally important to give the patties space. Crowding makes mush. But …. even the mushed ones made a delicious wrap.

    I’m going to make this again next week using dry chickpeas which I will soak for 24 hours and pat dry.

    • Jess says

      Mine is definitely mushy and I’m really sad about that. I guess I didn’t pat them dry enough :( But I’m chilling the dough right now and we’ll see how that goes! I added curry powder and extra spices :)

      • Support @ Minimalist Baker says

        Oh no! We hope it firms up in the fridge. You may want to also try adding more flour. Hope that helps!

  45. Gabby says

    delicious recipe!! great job. i accidentally made my falafels a bit more like potato pancakes because i did not fully drain the canned chickpeas, still delicious.

  46. Laura W says

    We had these for dinner tonight and they were amazing. I made a double batch with the intentions of having extra for the next couple of days but there is none left! Even my four year old demolished everything on her plate! This recipe will definitely be on our regular rotation now, thank you so much!

  47. Kelsey says

    So easy, so delicious. Has become part of my weekly rotation of weeknight dinners. If you haven’t made it already- do it! And make sure you serve it with the garlic-dill sauce

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kelsey. 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

  48. Sara says

    Awesome recipe, they were so delicious! I baked my canned chickpeas and to dry them out before putting them in blender. I also suggest you double the recipe – you won’t regret it!

  49. Diane says

    Very tasty! Made a nice lunch. Used cilantro instead of parsley. I formed the patty’s first then popped them into the freezer for 35 minutes. They did not fall apart. I’d make it again!

  50. Kaitlin says

    Hello! I am halfway through making this recipe.. so we’ll see how it goes!! My current issue is that I did everything following the video but my dough is still too wet – even with 4+ tablespoons of flour. I am using gluten free, would that make a difference? Or should I dry the chickpeas for longer? Either way, I’m sure this will still taste amazing, I made sure to add coriander and cardamom!!

    I appreciate any advice on how to solve the wet dough! Thanks for posting such clean recipes.

    • Support @ Minimalist Baker says

      Hi Kaitlin, we’d say add a little more flour. Gluten-free can be less absorbent than all purpose flour. Placing it in the fridge can also help dry it out. Hope that helps!

  51. Stefanie says

    Fantastic recipe that’s super easy to follow! I’ve made this twice now and have let my canned chickpeas air dry throughout the day so I haven’t used flour as they’re tacky enough as is. I don’t have a food processor so I’ve used my blender and have pulsed in small batches (have also had to simply pinch a few chickpeas that dont get ground up) which makes things a bit more time consuming but still gets the job done nonetheless.

    Made with the garlic dill sauce and it is deeelicious!

    • Christa says

      Hi, I am a bit confused about the ratio for falafels. It’s written 1 15oz. So is it 1.2 oz or am I missing something?

      • Support @ Minimalist Baker says

        Hi Christa, sorry for any confusion! That reads as one 15-ounce can. Hope that’s more clear!

  52. Stacey says

    We loved these falafel. The recipe was detailed and easy to follow. They cooked up perfectly. We had your Garlic Dill sauce with them. Thanks for another great recipe.

  53. Gracelin says

    This was the most amazing falafel ever! Thank you for adapting it for canned chickpeas. I added the optional ingredients and I added curry powder to 1/3 of it, and shawarma mix to another 1/3. The curry was my favorite–thank you for the suggestion!

  54. Vivi says

    Well this is my first time making falafels and they were a bit disappointing as they wouldn’t stay together. So I think I’m going to add an egg to my next batch. Also, I had to add almost triple the amount of spice.
    But definitely a great base for a recipe.

    • Support @ Minimalist Baker says

      Hi Vivi, thanks for sharing your experience! Typically that means that they needed additional flour as it acts as a binder. Otherwise, if you didn’t let them chill for 1-2 hours, that would be our other suggestion. For the spices, make sure they are fresh!

  55. Dana says

    I love a lot of the recipes on here, but this was just ok for me. It was a little too much shallots. The center wasn’t cooked enough and I even baked it in the oven after for 10 min. Maybe I blended it too much. The flavor was nice, if I make it again I would cut down on the shallots and add more parsley. I used a gluten free flour, maybe that didn’t help.
    I will probably wait until my favorite Mediterranean restaurant reopens.
    Thank you for all the recipes though. Other people like this so maybe I didn’t prepare it well.

    • Support @ Minimalist Baker says

      Hi Dana, thanks for the feedback! Did you measure out the amount of shallot or just use 3/4 cup? We wonder if maybe your shallots were larger?

      • Dana says

        I have to say when I ate the leftovers the next day it was delicious. Maybe when I tasted the mixture raw it was overwhelming with raw garlic and shallots And that bad taste stuck with me. It was so good the next day I would make it again. I would be careful not to over do the mixing and maybe brush with oil and bake it in the oven on a high heat.

  56. Veronica says

    This was the best falafel I’ve had! Even better than most of the local Mediterranean restaurants around here. I added in the optional cardamom and coriander and you should too! Pressed some Panko into them too. Served with Dana’s 3 ingredient tahini, hummus, tomatoes, cucumbers and roasted red peppers. Absolutely delicious

      • Nicole W says

        Thanks for adding substitution suggestions! I used some of them – onion instead of shallots, and cilantro instead of parsley. I had to improvise because my blender wouldnt blend the Ingredients and neither would my hand mixer. So I mixed by hand with a flour mixer/potato masher. I ended up using 4 tablespoons of flour as you suggested. I took the extra step of frying then baking and they came out soooooo good!! I used regular bread crumbs and it worked great! Will definitely make again. Thank you!!

  57. Tayla m says

    Holy moly, these were excellent! Subbed mixed roasted nuts for the sesame. Added 4.5 tbsp flour. Didn’t bother to pre chop the ingredients and still turned out so well! Made the garlic sauce as the accompaniment. Can’t say enough good things about this recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Tayla. 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

  58. Ariana Katsanis says

    Best falafel I’ve ever had. Make sure you read the instructions careful regarding flour. If you touch the dough and it sticks in your hand it needs more flour.

    Super good!
    Anyone try baking it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Ariana! I’d think spritzing with oil and baking at 375 for 20-25 minutes would be delicious!

      • Anya says

        Hi! So I made the dough and it’s in the refrigerator right now… I was reading the comments and noticed that my dough was a bit sticky even after adding 5 tablespoons of flour … do you think it will still work if I add more flour after it is chilled?

  59. Alexandra says

    Turned out perfect, thank you! I substituted breadcrumbs for corn flour as I did not have them, baked in the oven after roasting. Yummy!

  60. Judi Cahill says

    Be sure to add the flour!!! It held together nicely when I formed it so I thought I didnt need it. I chilled it and started to cook the patties and they disintegrated in the oil.
    But the small bits I rescued had a good flavor so I will try again and this time USE FLOUR! ?

  61. Emily Goldberg says

    Greet taste but mine wouldn’t stay together and I definitely followed all the directions. Any recommendations in why they didn’t bind? Can you bake these in the oven instead to help with falling apart?

    • Support @ Minimalist Baker says

      Hi Emily, Typically that means that they needed additional flour as it acts as a binder. Otherwise, if you didn’t let them chill for 1-2 hours, that would be our other suggestion. Better luck next time!

  62. Marm says

    Mixture was definitely too wet (paste, puree texture). That is why using tinned chickpeas is discouraged. Used a lot of flour to dry up the mixture which compromised the taste and shape. Substituting white onion also added more moisture. This recipe definitely should be revised to include the instructions to pulse the chickpeas minimally, or in batches to avoid a “paste”.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Marm and sorry to hear it didn’t work well for you. We’ll take another look at the recipe to see if we can add clarity.

    • Veronica says

      I used canned chickpeas and pulsed all my ingredients whole at once and did not end up with a paste. You probably didn’t pat dry your ingredients enough.
      Gotta appreciate the convenience of canned chickpeas when don’t have 10 hours to soak dry ones. You just gotta handle them properly.

  63. Jw says

    Ok. Needed to add a ton more seasoning for my taste, and maybe I over processed the dough. I ended up adding chili, chipotle, more cumin, coriander powder and fresh cliantro, garlic powder, chili flakes, sesame oil… I basically just kept adding stuff until it had some flavour. Before adding more seasoning, was nearly tasteless. I also doubled or tripled the sesame seeds because the texture was off. Next time I will process it less.

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience! These should be quite flavorful, but we’re glad you were able to adjust to preference! Were your spices fresh?

  64. Jessie says

    Super easy to make! I was a little nervous that I’d over process to get the right consistency, so I’ll definitely be good next time. So yummy and love the oven tip!

  65. Urvashi Lodha says

    I don’t want to use canned chickpeas. What is the method for using fresh ones? Soaked overnight and boiled/steamed or just plain soaked? Thanks a bunch.

  66. Jeanny says

    I have to admit it, I’m a terrible cook, I’m not creative in the kitchen and I need to follow recipes in order to be able to cook whatever, and since I started following your blog, I’m making delicious, flavorful and super yummy food! My hubby thanks you ?and I do too! I like that your recipes are simple, only 10 ingredients and BOMB! This one is my favourite so far as I love falafel! I also made Tahini from scratch, Hummus and Baba Ganoush, which were a huge hit ??THANK YOU!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Jeanny! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Ashley says

    This was the recipe I was looking for! I’ve made falafel a few times using dried chickpeas soaked overnight but they always came out dry and crunchy on the inside.

    I tried this one last night and added in a few extra spices (chili, garlic powder, and paprika) then put them in the air fryer at 370°F for 12 minutes and they were perfect! Crisp on the outside and soft on the inside and they held together great.

    Thank you for sharing this recipe!

  68. Susan says

    This is my first falafel from scratch experiment and it was great! Loved using processor and we used mostly cilantro and little parsley…it was what was on hand…and loved the garlic dill dressing. We used tahini. Unfortunately there was nothing left to freeze. We had iceberg with it in pitas. We paired with a kiwi, pineapple, mandarin & pomegranate arils salad dressed with lime & honey. I know I should’ve used agave or something, but, as a vegan for almost seven months, it’s the only thing I sometimes cheat on. I used a reviewer’s’ note and used chickpea flour as the grain. Loved adding the panko. I must add that without so many of your recipes, I’m not sure I’d be as successful as I have been with this vegan lifestyle. Especially since my omnivore spouse loves all the things I make as well!

  69. Margaret says

    My son made this recipe for us about 2 years ago and I loved it and sent me the link. We were hosting New Years party for a group of friends and I thought I would try something a little different and a little more healthy than other heavy snacks or nibbles. Found the link and saw that it could be made and frozen ahead of time and I was sold. I actually even cooked them a head of time and when it was time for the party I spread them with EVOO and reheated in oven. They did not come out as crispy as they did when my son fried them and we ate them fresh but everyone loved it. I served it in some little pitas I had found with a choice of a cucumber dill sauce or a garlic hummus. There were none left!

  70. Juniper says

    I’d love to try & make these using my Belgian waffle iron but most waffled falafel recipes include a couple of eggs & copious amounts of oil for a more batter-like consistency. You think incorporating some reserved garbanzo liquid + a splash of EVVO and skipping the fridge chill might work? Hmmmm???

    • Support @ Minimalist Baker says

      Hi Juniper, we’ve never tried it in a waffle iron and unfortunately don’t have any tips. Let us know if you do some experimenting!

      • Crystal says

        I’ve made falafel waffles two times with this recipe. I added 2 Tbsp olive oil, replaced the flour with 1 cup breadcrumbs, didn’t chill in the fridge, and cooked for 8 min on medium high heat (olive oil and bread crumb proportions are copied from vegan pizza burgers that I’ve also made as waffles). I squished the dough into 1/4 cup balls and sectioned them into the waffle iron. I didn’t like the taste/consistency of just putting the dough in like a regular waffle. I recommend using a food processor to mix everything; you’ll get a nice dough. Without a food processor, the falafel waffles are a little crumbly and require extra care to get them out of the waffle iron. I’ve also made the falafel as written and they were great, too!

  71. Rick says

    Made this a few weeks ago for my vegan daughter (I’m an omnivore). Great instruction on how to prep the ingredients. Seemed like more parsley would better. Making it today and will jack up the parsley.

  72. Happy Eats says

    This recipe is wonderful! I used a small onion in place of the shallots and they came out tasty. Thank you for sharing!

  73. Danielle says

    I followed this recipe to make falafels at home and they came out great!

    However, I made some modifications –

    I used EVOO opposed to avocado oil.
    As suggested, I used a pinch of coriander.
    I also threw on a few sprinkles of panko bread comes before frying.
    I ended up both frying and baking them.

    Last night for dinner, I created a falafel platter with – falafel, hummus, pita bread, olives, artichokes, roasted garlic, roasted tomatoes, stuffed grape leaves and tabouli salad.

    I can’t wait to make them and enjoy them again!

  74. Emily says

    Loved this! Did mix cilantro and parsley, then finished of in my air fryer instead of oven, and they got super crispy! The next day reheated again in air fryer and they were good as new! Super stoked to make these again, and it’s giving me so many ideas on ways to make these with all different spices!

  75. Jamie says

    Awesome! I have been enjoying a falafel wrap from a local restaurant near my work about once a week, and always wondered how difficult it would be to make. Found this recipe, had a friend come over and we doubled the recipe. Easy to make and I must say it was hard to save some for tomorrow! I didn’t have all Ingredients to make the wraps, so was just eating the falafel balls, can’t wait to try it on a pita with the dill sauce!

  76. Mindy thompson says

    Yum yum yum! Made this yesterday! Served the falafel nuggets over a fresh green salad. Used cilantro instead of parsley (as always, I love cilantro, not so much a parsley fan) and it was so yummy. I did add extra salt and cumin and corimander and it was so good! I also made the fill dressing but I didn’t have hummus. So instead I used some canned white beans and some oil. My hubby said “don’t forget this dressing recipe!” He loved it.

  77. Emily says

    I made this today and it was SO good! Ladies with your dill sauce, a warm pita, cherry tomatoes and spinach it was as good or better than what I buy at the local green restaurant! I used home cooked chickpeas – which ended up being a sorta estimate on volume but with a little taste testing I think I got the flavor right and I was able to make it the night before and chill. That way I just came home. Made the little falafel balls and fried them. Quick and easy! definitely making this (new) vegan thing so much easier for me! Thank you.

  78. Lauren Cosentino says

    This recipe calls for way too much shallot/onion. I used exactly 3/4 cup and the flavor was really overwhelming. It’s all I tasted when I bit into the falafel. Really unpleasant. I maybe would give this recipe another try with less onion.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Lauren! We’ll give it another look and see if we can make any improvements.

  79. Carolyn says

    Hi, I love to snoop around on this site and often find yummy recipes.
    Can the Falafel be baked instead of fried?

  80. Kristin says

    Just finished scarfing down your falafel! My husband and I both love this recipe (and if you knew my husband, you’d know what a big deal that is!). The first time, I did the freezer for 45 minutes and made the lovely garlic dill sauce to go with. Tonight (2nd time around) I did the fridge for 2 hours and also did the extra step of baking them in the oven. I was too lazy to make the sauce this time, so I just slathered some roasted red pepper hummus on some whole wheat pita bread and garnished with cherry tomatoes and baby greens. I think it’s safe to say that I could eat this every day!

  81. G.A says

    This was so quick, easy, and delicious! Was skeptical of using tinned chickpeas but they turned out really well and now I make this recipe regularly! I rolled the dough into balls and then put them in the freezer for 10 minutes and they stayed together just fine during the cooking process! I only put a tsp of cumin and half the garlic, as I felt the suggested amounts were too much for me :)

  82. Ty says

    Absolutely delicious and so easy to make!! We tried falafel in a restaurant and really enjoyed it. So when we came across your recipe, we decided to try it at home and see if it was as good. Well, it absolutely was just as good as, if not better than, the restaurant! We also love that there are so many “alternate” spices and seasonings we could use to make the adaptable to sandwiches or other ways of serving them. We’re going to use sage type spices to make it more like a sausage to use on a breakfast burrito! Thank you for a great recipe!!

    • Jas says

      You really have to place the mixture in the fridge/freezer after forming. I tried this baked a few minutes after pan frying. Even if the first batch crumbled, I couldn’t help but eat it. I used, dried parsley, 1/2 tsp cumin, salt and pepper with 2 cans of chickpeas because my daughter doesn’t like onions or garlic. they turned out great and very delicious.

  83. Erika Davidson says

    This recipe is truly delicious. I did coat mine in Panko crumbs before frying AND baked mine in the oven at 400 for 10 mins, as suggested, and the results were excellent. Crispy on the outside and so tender and delicious on the inside. Great recipe!

  84. Amy says

    Can I make the mixture a day ahead and keep it in the refrigerator? Would you recommend shaping it first or just storing in a bowl and shape it the next day? I made these last week and they were awesome!

  85. Hanna Esther says

    This turned out great. I thought 2 shallots would be a lot but it tasked delicous! Easy to prepare and cook! My friend’s son who doesn’t like falafel liked it! I used non-gluten flour for my vegan friend. and added 5 T based on the comment below from Ivette!

  86. Ivette says

    Tasted really great , I used oat flour and I think maybe next time I’ll add more because I would have liked a little firmer but it was very good and really easy. I ate it with a tomato, avocado and red onion salad.

  87. Paula says

    I’ve been wanting to try a good falafel recipe, and this one did not disappoint. So tasty and easy to make! I’m happy I have a bunch frozen now :) Thanks so much!

  88. Chris says

    I like to make large batches for this week and freeze some for later.

    How long can the dough stay relatively fresh while frozen?

  89. Izzy says

    Very tasty recipe! Just make sure you don’t have the pan on too high a heat as I did, because my falafels burnt before they had properly cooked. Aside from that, will definitely make again, perhaps adding some chilli flakes for a bit of heat. Thanks :D

  90. Regina says

    My first week trying out vegetarian recipes and I literally get to hit the jackpot by trying this falafel recipe. It’s incredibly easy, savory, and you can adjust it to your liking. The best part is knowing that I can save part of it to make next week since I’m lowkey lazy (I really just have a crazy busy schedule as many of you can relate) and would love to get away with not having to repeat efforts yet still yield the same, incredible results. This goes excellent on a bed of arugula with a lemon/honey dressing too, just saying!

  91. Kim Goldfeder Clarke says

    AMAZING! I am throwing a party in a few weeks and some of my guests are GF and/or Vegan, so I’ve been amassing a bunch of recipes to include in my menu and testing them out. I often find myself going to the Minimalist Baker’s site for new recipes and am always delighted with the results; this one most certainly included! I just attempted this tonight and along with the Garlic-Dill dipping sauce, was utterly thrilled with how they came out. It was extremely easy to recreate and even my husband, who is usually very reserved in his commentary, remarked “These are REALLY good. Delicious!”

    Thank you once again for this recipe and for helping to add yet another delicious meal to my repertoire!

    Quick question though: I see in your recipe that these falafel will keep for a few days in the refrigerator and will also be okay frozen for up to 1 month. My question is this: What do you suggest is the best way to reheat them? In the oven? In the microwave? Another quick sauté on the stove? Please advice. I would like to make a very large batch for my party in a few weeks and it would be a HUGE time-saver to pre-make them, freeze them and then thaw/reheat them on the actual day. Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! If freezing or refrigerating, I’d suggest not cooking them and leaving them raw / unformed. Then let come to about room temperature and cook as instructed!

  92. Christine says

    I made this for a meatless meal midweek, and trying to make it as low-fuss as possible had prepped the mix the night before. I think in doing so, the mix dried out a tad too much and while this was a flavor bomb (in the best kind of way), if I make this in advance again, I might add back in a tablespoon of water or look at using a binder of some sort.

    We also made the dill hummus sauce, and it was GENIUS. It’s going to be fan favorite for a taste of the mediterranean all summer long. Thanks!

    • Support @ Minimalist Baker says

      Thanks for sharing, Christine! We agree that if making in advance, adding a little moisture back before cooking would be a good idea!

  93. Akhila says

    Delicious!! Everyone do try at your home. It’s not only a delicious one also a healthy recipe for all the age groups. Thanks for sharing such a tasty recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Akhila. 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

  94. Manya says

    These were absolutely delicious! Perfect consistency, nice and crunchy on the outside and crumbly on the inside… I added a bit of lemon juice and cayenne pepper, and they were super tasty. Thank you so much, will definitely be making these often!

  95. Madelon says

    This has been my favourite falafel recipe for the last few months! It’s so easy to make, yet so so tasty.
    tip: I like to coat my falafels in some sesame seeds before baking them. This gives them an extra crunch and some extra flavour.

    • Lin says

      Just made these, they are delicious!! No Panko crumbs, just used flour and fried 4-5minutes each side to crisp up. Next time I will double all the herbs for more flavour punch. So pleased I tried this recipe, it’s a keeper for sure!!

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Lin. We are so glad you enjoyed 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

  96. B says

    YUM! I never thought one could make falafel with canned chickpeas!!! I did dry the chickpeas within paper towels prior to construction. I followed all directions using chickpea flour as the binder. Fantastic! I used both cilantro and a bit of parsley with good solid pinches of cardamon and coriander. Loved the spice! Another winner!!! Thank you!!!

  97. Chris says

    I never leave comments, however, this was so easy and such a huge hit! Cannot wait to make again!
    My son & his girlfriend are huge fans of falafel, while my husband and I are not, or should I say were not!
    We are hooked! These are delicious! Made them for the kids to go with chicken souvlaki, that I was already making for dinner, however we all devoured them! They are now on my need to make often list! Easy, inexpensive, but most of all, DELICIOUS!!!! Thanks for the recipe! Highly recommend!

  98. Andy says

    Good felafel recipes are harder to find than they should be – I’m glad I found this one. I added a little paprika as well, and ate them on a salad with the garlic dill sauce. It makes for a phenomenal lunch to take to work.

  99. Phyllis Shisler says

    I didn’t read the suggestion of refrigerating the chickpea mixture for 1-2 hours prior to making it and didn’t have that amount of time (and was REALLY looking forward to this for lunch) so I put it in the freezer for 45 min and it was perfect! This recipe is very easy to make and is a new favorite!

  100. Daniel says

    Falafel came out perfect. I used canola oil instead and put more oil to kind of deep fry it. I placed them in a baguette. Was so good and easy. Thanks for the recipe!

  101. lillianzahra says

    These were so good! The texture was perfect and no falling apart while cooking. Will be making these again!

  102. Tracey Pitz says

    Absolutely delicious! It’s hard to find recipes that the entire family enjoys but this one was a hit with everyone. Thank you so much!

  103. Roberta says

    Just got back from Toronto where I had some bowls with falafel as the protein. When I returned to the states I had a hankering for more falafel – so glad I found your recipe.
    The only thing I did differently was use dry chickpeas – didn’t have canned. These falafels are absolutely scrummy. I’m not a fan of dill but the sauce goes so nicely with the falafels. I served with flat bread, spring mix, sliced fresh mushrooms, grape tomatoes and diced onion. OMG!
    Will be making these again tomorrow for my daughter and her family!!!

  104. Jenna Hughes says

    I work in a group home and my primary job is preparing meals, and of course healthy meals. These guys are used to eating meat with every meal, and no one really cared to nourish their beings with the foods they prepare for them. THIS RECIEPE HAS BEEN SUCH A HIT! Thank you so much for curating this blog full of wonderful nutritious recipes. So grateful xoxoxo.

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Jenna. We are so glad you have found this recipe helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  105. Stephanie says

    When I made the falafel, I didn’t use shallots (white onions instead) and I went ahead with the breadcrumbs… My mouth exploded with flavor as soon as I tried it! I’ve recently gone vegetarian (and eventually vegan once I get the hang of being vegetarian) and I must say… WOW! If cooking can be this delicious without meat or animal products, I don’t think becoming vegan will be that hard anymore ;)

  106. Melissa says

    THANK YOU SO MUCH, DANA! I had lost my falafel mojo, until I found your recipe. Your recommendation to obtain the right “texture” was critical to my success. I backed off on some of the seasonings, I cut back on the garlic a bit, and I didn’t use the panko, but I LOVED these. And I realize that as long as the texture is good, then the flavor profile can have some flexibility. I used 2 heaping tablespoons of Bob’s Red Mill GF flour mix, and it was the perfect flavor for the falafel.

    I had never thought to use nuts (I used finely chopped almonds), and I think it provided a superior flavor (and I grew up in the middle east, eating lots of falafel, so I think that’s saying something!)

    I served mine with a tahini sauce, along with a side plate of sliced avocado, radishes, roasted red pepper and sliced cherry tomatoes. My favorite surprise was the zip of the RRP, and the cooling effect of the avocado. Again, thanks for leading me to my falafel sweet spot ^_^

    I am putting these into my regular rotation! Thanks for this fantastic recipe!

  107. Ruby Franken says

    Just tried this, and it was super easy and delicious as a salad! A definite go to recipe for texture! Works well with creamy vegan dressings if you aren’t up for the calorie hot that tahini packs. This one will go with me for long weekends, and summer dinners!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ruby. 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

    • Support @ Minimalist Baker says

      Hi Reyna, the recipe as written makes ~12 falafel and we would suspect you to need about 2 falafel per person- so perhaps 5 times the batch. Hope that helps!

    • Support @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but if you experiment with this recipe, report back on how it goes. Good luck!

  108. Hanna says

    Wow! I have been making the same falafel recipe for like 7 years and I decided to try this one instead and I liked it so much better! A few changes I made: I added more parsley (mostly bc I just chopped too much, but I liked the green color it gave the mix), and I baked the canned chickpeas at 350/375 for 15 minutes beforehand to remove excess water. This actually made the dough a better consistency and I didn’t even need to add flour. I have just an Oster blender and no food processor, so I mashed the chickpeas with the bottom of a glass first, and stirred them together with all the other ingredients before putting in the blender. I also threw a small amount of white beans (unbaked) in at the end because I needed to use them up. Then I baked them instead of frying them (for 25 minutes at 350 F) but they did seem a little dry after baking them. I think they would have been a perfect consistency for frying though.

  109. Jenni Wells says

    This recipe fell apart on me when I tried to pan fry them so I coated them in oil and baked them off with much better luck. I will make again but with a flax egg to bind. Great flavor!

    • Support @ Minimalist Baker says

      Hi Jenni, sorry to hear that happened. Did you let the batter chill for 1-2 hours before cooking?

  110. Emma McAdam says

    I just made this in the air fryer- a spray of canola oil and 10 minutes at 370- pretty delicious! Thanks for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Emma! 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

    • Devanshi says

      Can I make them and freeze in the refrigerator (not in freezer compartment) for 24 hrs. Will it get spoilt?
      If yes, before how many hours of frying I need to remove them from fridge.

  111. Chelsea says

    Great recipe and a keeper!
    As a confession, I’ve had some bad luck making falafels – they’ve been too dry, too dense, too heavy, or lacking flavour. Made these on a whim for a friend visiting from out of town – and I took a chance to make falafels (without even trialing the recipe…eek!). I’ve made a lot of food with other recipes by Minimalist Baker which has never failed me. I put my trust in once again…and of course rendered wonderful results. They were easy to make, straight=forward, and no surprise ingredients. Hearty but not heavy, while very robust in flavour! My friend who is vegan loved them and my boyfriend kept raving about them.

    I served these with hummus along with an avocado-chilli sauce which were perfect compliments to the falafels. Thank you for restoring my faith that I can make falafels and providing once again another wonderful recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Chelsea! We are so glad you enjoyed 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

  112. Bec says

    I’ve made many felafels in my lifetime, but this is by far my favorite! I used spring onion in place of shallot, and cumin seeds in place of ground cumin. Will probably leave out the sesame seeds next time as my blender left them whole. I didn’t have time to rest mixture as 4 yr old was “starrrrrving”. Will also cook longer on lower heat as the outside was crunchy but inside moist.
    We put them in a tortilla with garlic yogurt sauce (garlic, chives, lemon juice and yogurt), feta, capsicum, cucumber, and spinach. Yum! Miss 4 also thought they were “deeeelicious” :-)

  113. Cheryl says

    This recipe looks amazing! I can’t wait to try it. My question is, I do not use oil, is there something I can recommend in its place? Thank you!

  114. Kate says

    Hi, this was so tasty!!
    i have been vegan for 3 years and since i found your page i just know doesn’t matter what i make it will be good. No more trying recipe out before some big dinner e.t.c. Thank you so much for all your work. Me and my family have never been let down and are always happy to discover some new recipes.

  115. Jonelle Lilly says

    This was awesome! I used 1/2 an onion and was so glad she recommended taste-testing: way too oniony! So, I just sprinkled more of each of the spices and extra sesame seeds and flour. They turned out great! I used a GF flour blend and that worked with no problems. It did have xantham gum included so that might have made a difference. I am egg free right now and having a falafel tonight made my day.

  116. Shamani says

    I made the dough and it’s super sticky. I drained and rinsed the chickpeas. I added like half a cup of flour and it’s still super sticky. No way I can roll them into balls. I followed the recipe and used fresh parsley. How do I get it dryer??

    • Support @ Minimalist Baker says

      Hmm I’d add more flour and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. Hope this helps for next time!

  117. Priscilla says

    This is the first felafel recipe I tried and I can stop looking now! They are amazing!
    I used fresh dill in the garlic dill sauce and it came out super delicious, and can also be used as a salad dressing.
    I’m new to being vegan and I’m so happy I found this. I will probably double the recipe next time and freeze some for an easy addition to salads, wraps, on a tasting plate or along side veges. They are already a favorite in our household!

  118. Skip says

    Hi. I am blown away by all the positive comments on this recipe. I’m going to try it tomorrow. Just wondering if you have any suggestions on cooking it in an air fryer. Should I brush a little oil on it before putting them in the fryer? Thanks.

    • Support @ Minimalist Baker says

      Hi Skip! We haven’t tried making these in an air fryer, but if you experiment with it, report back on how it goes! Good luck!

  119. Vanessa says

    Followed the recipe, no changes, yummy! Crispy outside and very soft inside. Any way to make it less soft inside, with some more consistency?

    Anyway, hubby and I loved it with hummus and veggies. Just a pity that the kids didn’t appreciate it.

    Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For more baked insides, transfer falafel to the oven at 400 F (204 C) and bake for 10-15 minutes more!

  120. Jasmine Martineau says

    For those readers looking for a review from someone who actually made it… here you go! These were absolutely delicious, definitely the best falafel I’ve ever eaten – and I’ve had my fair share of falafel shawarmas! We added a bunch of spinach and chili flakes to the blender and they turned out an amazing green and were super tasty. I probably added more than 4 tbsp of flour in the end, but they stuck together really well.

    Thanks so much for the recipe, it’s going straight in my special favourite recipes book!

  121. EmptyNester says

    I was introduced to this recipe by my son who is vegetarian and I just loved them. When I have tried to make them before it was too time consuming so thought he put a lot of effort into the dinner. Come to find out how simple it was. I have made them with good results several times, eating them fresh and freezing them for a month or so, very lightly browned. I then thaw in fridge day of event and baking further to brown and heat (brush with olive oil -375 deg for about 10-15 min flipping them about half way through). If they are a little dry when making the balls and don’t stick I will put in a drop of sesame oil and a little water into the mixture. The sesame oil increases the sesame flavor too if you are using other nuts. – a drop is all you need. I have also played around with the spices but really like the cardamom and coriander. Panko crumbs give a nice toasty coating but don’t always use them. Great recipe!

    • Support @ Minimalist Baker says

      I’d recommend subbing with oat flour or gluten-free blend with varied results, which will give you more success than almond flour in this case!

  122. Muna Kenny says

    I love falafel and always looking for different versions to try. I haven’t tried yours yet but I am curious to find out how adding flour and cooking with avocado oil enhances the flavor of the falafel, this sounds interesting.

  123. Yeliz Selvi says

    Look absolutely divine and it’s going on my weekly chart immediately.
    My only question, do you think this would be fine to make even a few more our earlier to rest in the fridge? Say in the morning before work so they’re ready to cook off once I get home?

    Many thanks from now, and for sharing as always!

  124. Brandon Baker says

    I tried this recipe last night and it was the bomb! Straight up forgot the sesame seeds but it was delicious without it. Love all your recipes.

  125. Cris says

    These look delicious and I’m planning to make them tomorrow. Do you think the mix will be ok if I make it tonight and refrigerate overnight before making it into parties and cooking?

  126. Maureen says

    I made these and they were a big hit with the fam! Planning on making them on vacation. I see that they can be frozen but are better fresh. Would it be a better idea to freeze once molded and then defrost on vacation and cook them there?

  127. Paula Cunningham says

    This recipe was amazing! I made it exactly as the recipe stated using fresh Italian parsley and adding cardamon and coriander. I served it on Naan bread because that’s all I had at the time with lettuce and tomato. I already had a vegan ranch sauce on hand so I used that. My non-vegan family loved it as well. I’ll be making a double batch next time so I can freeze some for later.

  128. Shaun says

    USE the water from the chickpeas (Aquafina) as a natural thickener to make vegan mayo just add lemon juice and black pepper/salt to about 1/2 the liquid in a jug, mix then slowly add about 15fl oz of rapeseed oil whilst blitzing with a hand blender.
    Chill for an hour or 2 and it will thicken slightly.

  129. E says

    Hi there, E here just wondering what containers in the picture you used? Trying to find a way to serve these to my teens that will make them eat it. Thank you!
    P.S. Great recipe I use it all the time!

    • Support @ Minimalist Baker says

      So glad you enjoy this recipe, E! We used red plastic fast food style baskets. You should be able to find them for sale online.

  130. Linda says

    Hi Dana! Linda here on the island of Grenada on my boat! This was easy to make in my tiny kitchen and so tasty with local greens and avocado! I had to substitute “wild big thyme” for parsley / cilantro because their wasn’t any available in the grocery store. My carnivore husband even likes this! Thanks!

  131. Derek says

    This was just exceptional. Easy to follow. No surprises. Extremely tasty. I can’t be more complementary. I’m getting my feet wet with vegan and this is just the ticket! Keep up the fabulous work!!!!

  132. Beth says

    I just made these tonight! I followed the recipe pretty faithfully except I doubled it for my family of 6 and added shawarma spice. They were delightful delicious and de-lovely. I served them with Greek salad and yogurt-tahini sauce (I’m vegetarian not vegan). Thanks for the yummy recipe!

  133. Sandra says

    Amazingly deliciousness! Thank you for a great recipe. Zero leftovers, ha! And super easy to make. A good recipe to prep in the morning and quickly cook the patties just before dinner.

    • Support @ Minimalist Baker says

      We used canned chickpeas in this recipe, so no! But if you were to use dried chickpeas, you’d want to soak them first.

  134. Lisa Kenyon says

    I seem to be struggling with making falafal! This is the 4th recipe I have tried , and whilst it has been the most successful so far , they always seem to fall apart at the cooking stage. Next time I’m going to try making the patties thinner, but I’m starting to think deep frying is the only way to go to get that crispyness.

    • Support @ Minimalist Baker says

      Hi Lisa, Did you make sure to let the batter chill 1-2 hours? Also, what kind of pan are you using. We find that cast iron works best. Hope that helps!

  135. Stacy says

    Very flavorful. I let my dough sit covered overnight which might have dried it out too much as it did not want to stay in a ball. So we ended up with falafel hash. The garlic dill sauce was a great addition. The panko adds crunch, but the extra work after making those little balls was fiddly. Also put on the tabouleh with some minced radish for extra crunch.

  136. Ashley says

    Soooo I think I did something wrong but I promise I followed the recipe… I put mine in the pan and they instantly turned to mush I left them in the fridge for two hours and crumbed then too and they still turned to mush……:( what did I do?!?!?

    • Support @ Minimalist Baker says

      Hi Ashley! I am wondering if you may have put too much oil in the pan? This has been an issue for other readers, which is why I wonder if that is the case for you as well.

  137. Suzanne I says

    So easy! Thanks for this recipe! I added green onions and had roasted garlic on hand i used instead of raw. I was out of pita , so just warmed up tortillas! Delicious. My 1st attempt at falafel, so glad I did it!

  138. Ivannia Van Arman says

    Made this for the first time last week and making it again tonight! Super easy and delicious. I used pecans and white onion because that’s what I had and it turned out great. My kids loved them too. Thank you!!!

  139. Lindsey Mokriy says

    Hi, I’ve made these before and LOVED them!
    Trying my best to become a “meal prepper”
    Do you think these could be frozen?


  140. Taylor says

    My husband always pokes fun at my for my attempts at healthy eating. He didn’t know what falafel was and while watching me make these said “I see you mashing up beans in there – I like MEAT! Paired these with the garlic dill sauce and topped with fresh chopped cucumber, tomato, pickles, olives and red onion and he said, “Those were actually delicious. I’d eat those anytime.” Huge win, will be making these again and don’t ever see the need to look for another falafel recipe as I’ve found the winner! Thank you!

  141. Melanie says

    Just made these for dinner and they were absolutely phenomenal! I didn’t have any plain sesame seeds on hand so I subbed in my Trader Joe’s “everything but the bagel” seasoning then omitted adding extra salt. Thank you so much for sharing!! I will definitely be putting these little discs of heaven in my dinner rotation much more frequently :)

  142. Olivia says

    This was a perfect recipe for a falafel! Mine turned out amazing! I followed the instructions step by step and did not need any modifications. I made some of them with Panko crumbs but I liked the ones without them better. They brown up perfectly and stay together without cracking. Thank you for this recipe!

    • Support @ Minimalist Baker says

      Hi Jay, you can find the link to the sauce in the recipe box if you click “Garlic Dill Sauce”. Hope that helps!

  143. Luisa Beckman says

    I made this falafel this week and YUM! Mine were a little on the green side because I used an entire bunch of parsley. I found this super easy to make, even though I admit I was a bit intimidated before I started. I started the prep early in the day in order to not feel overwhelmed with the many steps. I found that it made about 5 small falafels and 15 large ones…but there was no way for me to stretch it to 24. I Highly recommend this recipe!