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
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!
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:
I hope you all love this recipe! It’s:
Simple
Flavorful
Crispy on the outside
Tender on the inside
Garlicky
& 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!
Easy Vegan Falafel (Freezer-Friendly!)
Ingredients
FALAFEL
- 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)
FOR SERVING
- Garlic Dill Sauce (for serving // found within the Mediterranean Baked Sweet Potato Recipe)
Instructions
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated without sauce or optional ingredients.
Menew says
I made these tonight and they were the perfect consistency. I did add a squeeze of lemon and used 2 Tbl emmer flour and 2 Tbl rice flour (because that is what happened to be close at hand). No problems sticking together. I even actually just threw everything in the blender together (including the flour) and then blended until it kind of came together. Oh yes, I added some garam masala (again what I had). Easy to work with and tastey. Thank you! My new go-to falafel recipe!
Jayne says
I just made these for dinner tonight. They were absolutely delicious. I added a generous pinch of chilli, as we like things spicy, but left everything else the same. I didn’t have any breadcrumbs, so I coated with a thin coat of semolina, which made the outsides nice and cruncy. I will I had made double the amount, though there are a few left tomorrow, to pick at with lunch, along with a few of the roasted veggies I served alongside. This one is definitely going to be a regular. Thank you!
Jolene says
Made this for dinner tonight! It smelled amazing while we were making it, and tasted even better! Kids loved it! Doubled the recipe and it was still under 10 dollars. Thanks!
Bethany Praska says
Let’s just note that after our first bite, my boyfriend and I decided these kicked the local [highly rated!] falafel joint’s butt. DELISH. I have made falafel at home before without the oat flour and I think this made a big difference in this recipe [along with the seeds-talk about a little pizzaz game changer] — they turned out PERFECT! I was impatient and didn’t chill the falafel dough before making and still was extremely happy with how easy it was to handle them and make the balls. We had all of the ingredients on hand, so so simple and easy, and we cannot wait to make these a regular staple :)
Lydia says
I have been looking for a simple falafel recipe and yours looks and sounds delicious. I will most definitely be trying this and report back to you ;)
Lydia
Fifi says
I made this and it’s a great and easy recipe. Also my first time making falafel. Your recipes always work out very well for me. I didn’t need to refrigerate before cooking.
Monica says
Hi, chubby vegan girl here lol I’m currently trying to eat a little more healthy and I was wondering if I would b able to make these in the oven
Hi Monica, we tried baking them and they didn’t have as much flavor and were a little harder for some reason. But they still tasted good!
Maddie says
Oh my goodness, this was absolutely SUPERB. I didn’t have cardamom or coriander, but I threw in about a tablespoon of curry powder, and this recipe seriously hit the spot. Made an adaptation on your sauce using some vegan mayo, and it was KILLER! Thank you so much, best and easiest recipe I’ve found for falafel yet. YUM
kaceyjt @ omandnom.com says
Made this last night and looooved it! I had a little trouble getting the falafel to stick together when frying, so I may need to add a little liquid…or maybe add less flour? Either way, delicious!
Hi Kacey! Either blending them more or adding less flour will help with that! A little tahini can also help them stick together. Hope that helps!
Kalpana says
Hello Dana ! Thanks for sharing this Vegan Falafel recipe with us . I cooked Falafel for my mother and she really like this. It would be great if you share your ideas on my sites also. Waiting to hear back :-) :-)
Valerie says
I followed the Falafel recipe to the T, however, since there is no binder it fell apart, but I did manage to salvage it. The garlic dill sauce is the absolute TRUTH.
Matthieu says
I agree with the garlic dill sauce!!! WOW I could just eat this again and again
Hi Valerie, sorry to hear you had trouble with this recipe. The flour should act as a binder. Did you chill the mixture for 1-2 hours before cooking?
Laura says
Love these falafel! I love them with your flatbread recipe too! I just have to remember to do my prep work earlier in the day so that it’s ready at dinner time! Thanks for making so many recipes that are vegan friendly! We cook from your cookbook/website 4-5 times a week! ❤️
Selina says
I made these last night and…WOW! They were absolutely delicious. Even my non – vegan partner and son loved them and said ‘better than from the shop’, I agree. Only thing different I will do next time is make a double batch!! Thanks so much for the awesome recipe x
Erin says
I made these and they are unbelievable! SO GOOD! Thank you for the recipe. They are great to take to lunch. These will for sure be on my lunch rotation!
Lovely, thanks!
Jodie says
These were absolutely delicious. Thanks for the great recipe. My son and his girlfriend are vegans. I am making lots of vegan recipes and this one will definitely be saved in my recipe file.
Yay! Thanks Jodie!!
Eva says
I tried this recipe last week and it is AMAZING.
Having had tons of falafel in my life, I can confidently say that it’s up to par with the traditional, deep-fried goodness that you’ll get at an authentic restaurant.
It’s a great option for a vegan diet, and will be added to our regular recipes :).
So kind! Thanks Eva!
Johanna says
Sorry if this has been asked before. Just wondered if you can chill overnight or is that too much time? Thanks!
That should work!
Nini says
Oh my G*
I made these….and the whole time I was SUPER SKEPTICAL (not being a full vegan and all). They were so quick to make I didn’t think they would taste very good. And when I had done a quick taste test in the food processor stage I found the Shallots to be extremely overwhelming. Lo and behold lunch time rolls around and I start cooking. The aroma was intoxicating. I dished out the food to the very PICKY men in my house and all I got was a stunned silence. Then the “HOLY SH**Ts” came and all hell broke loose. Everyone was clamoring for more. Simply amazing. I was even paid to make more!! Thank you thank you, thank you!!!
(Side note: the sauce is a must, you’re right. I even added some TJ’s tatziki and tomatoes yumm.)
Jake says
Served in thin pita bread with tzatziki and veggies. Soo damn good! <3
Jimisha says
Chilling the mixture right now; can’t wait to see how it turns out! What type of blender/processor did you use for this one? I have a Vitamix, but had a hard time getting it to mix all the ingredients without adding liquid. Perhaps I’ll try it again once I have a Vitamix dry container…
Hmm we used a Vitamix also- maybe the size of the Vitamix matters? You could try doubling the batch next time!
Julie says
Loved it- super easy and delicious. Love the sesame seeds!
Jessica @ Dairy Free Betty says
I am in LOVE with these! Amazing recipe and so so easy!
Melinda Burnhham says
Made this last night with the dill sauce, major kudos! My son almost ate them all up without anything else, have to fight for my share.
Bronwyn says
These are really good! I didn’t use quite enough flour (only 1 Tbsp, which seemed enough at the time) so the first few fell apart during cooking, but it didn’t matter; the crumbly bits were great for layering into the pita pockets!
Chrissy says
Hi! Are the finished disks supposed to be a little doughy? Or does that mean my batter was too wet? I did everything by your instructions. :-/ they taste wonderful though! And your garlic sauce is AMAZING!
Hi Chrissy, it sounds like perhaps you need to add a little more flour next time. Hope that helps!
Shannon says
I just made this today and WOW! The garlic dill sauce was to die for honestly!
Nicole says
I just made this recipe and am really impressed–it is fabulous and for those reading this, you need to make this. I doubled it, threw a couple of cardamom pods in there for good measure (while saying, “What the hell, I’m doing it!”) and put everything in the food processor. I love the kick of the garlic and the shallot, and that punch of cardamom is brilliant. I think I like this recipe better than my favorite falafel shop where I live (and I absolutely love that falafel shop..love love). WELL DONE!!(*High FIVE*)
Kam says
I’m planning on making these today. Can they be baked instead of fried? Thanks
Hi Kam, we tried baking them and they didn’t have as much flavor and were a little harder for some reason. But they still tasted good!
Francesca says
Just made these and they are even better than the deep fried falafels I get from my favorite greek place. I will definitely be making these all the time now.
Chrys Rocha says
Great, easy recipe!
Elena Lathrop says
Love these! The ratio of ingredients was perfect – they held their shape very well.
Megan says
I don’t like falafel. Every time I’ve had it, it just tastes bland and unappetizing. This recipe changed my mind! Thanks again for another wonderful recipe!
Sonia says
Just made these last night they were amazing! Simple ingredients with so much flavor. I also made the sweet potato and the garlic sauce all of which were a hit!
Thank you!
sylvie says
Amazed to find a recipe this easy! So many use soaked uncooked beans, who has that just lying around? Thanks so much.
Alyssa says
Do you know if this recipe is gluten free too? I’ve been wanting to make my own falafels ever since I had a falafel sandwich at Falafel Guys before I turned vegan, this recipe makes it look pretty easy to make. By the way I’ve been loving your recipes so far, all the ones I tried have been really good!
You can use oat flour or our gluten-free flour blend with varied results to make it gluten-free. Links are available in the recipe box. Hope that helps!
Deb says
I was so excited to try these, as I adore falafel (like everyone else, apparently)! Unfortunately, it was awful. Despite so many great spices and so much parsley, they were not flavorful. As for the texture, the first batch was entirely MY FAULT–I used too much oil in the pan, so they were mushy and fell apart completely. The second batch I was much more judicious in my oil use and though they got brown on both sides and they didn’t fall apart too much, they were not crispy and the insides were really like baby food. I did use the panko, as I wanted to be sure to get a crispy exterior. My falafel quest continues and I am sad : (
Hi Deb, it sounds like your falafel needed additional flour. Better luck next time!
Amber says
Just made this falafel recipe for the second time–I’m obsessed (and so is my omni boyfriend)! Super tasty, not to mention quick and easy, which is a huge plus for an inexperienced cook like myself. Very excited to branch out and start making some of your other vegan recipes! Thank you for this!
Drew says
This was my first time making falafel and your recipe turned out great here. We had 15 pleased guests at dinner. Thank you.
Twen says
Just tried this recipe. It was my first time making falafel and I’m quite satisfied!
One question though, I did end up getting more of a paste than a crumbly dough, and thus had to use a lot of flour, thereby losing some flavour. Could it be because I used a white onion instead of chalots? I also used a hand mixer instead of a blender, because I don’t have one. What would you recommend in the future?
JC says
I had the see problem. I was scrolling the comments for suggestions to no avail. I’m not sure if I should leave it as is or add flour. :(
We’d recommend using a blender or food processor and adding flour if need be!
Khren says
Has anyone omitted the oil and baked these? I try to really avoid oil and I love falafel.
You could try pan frying them on a nonstick…
Anne says
I used 3/4 cup onion for this, added some garam masala for something different, and coriander powder. The end result was totally delicious, but I was worried when blending because it quickly became wet/mushy. I added 4 tablespoons of flour but even then it was mushy/wet. I added another tablespoon and then didn’t want to add anymore. I put it in the freezer actually for like 30 or 40 minutes. When I took it out it was stickyish but I used panko crumbs and did like you said on the skillet and they came out superb. We put ours in a chapathi with homemade hummus, lettuce, tomato and jalapeño. This was great, thanks!
J Wright says
I consider myself talented I in the kitchen & have worked in various restaurants & ive got to say, these falafels completely fell apart. made the mistake of deep frying, they simply disappeared in the oil. tried frying in a sauté pan, way too delicate. disappointed, keep looking.
Hi J, since this recipe isn’t intended for deep frying, that part makes sense. If it fell apart in the sauté pan, it sounds like maybe your falafel could have used additional flour as it acts as a binder. Better luck next time!
Jacqui says
We love this recipe and we eat it at least once a week in our house! I combine it loosely with Dana’s better than restaurant falafel recipe by adding the spinach and lemon juice and I also add a little red chillies for a small kick. We serve it on either pita bread, lettuce, tacos or rolls and add an assortment of toppings! My favourite go to recipe in a vegan
Jenny says
Loved this recipe so much! Have to admit I added about 1/4 egg as a binder so I didn’t stay totally vegan. Also- try flax seed instead of flour- it really worked well and adds another layer of flavor, too. I honestly could eat these everyday, they are just that delicious. Thanks so much for the recipe!
Christin says
I just served this tonight, on warm naan bread topped with spinach leaves, cherry tomatoes, and red onion slices. I had some olive hummus in the fridge and just added some dill and lemon juice to it- yum! I made the falafels exactly as the recipe states- perfection! Thanks so much for making another weeknight dinner a success. My husband and I really enjoyed it. =)
Lucy says
I just made these and they were absolutely incredible! Stuck together so well unlike other falafel/chickpea burger recipes I’ve tried… you’ve nailed it! Thanks so much for the recipe X
Nicholas says
This recipe looks amazing! The only question I have is if I save some mixture for another day, will keeping it in the fridge too long make it too tough to mold?
No, that should work! Up to a few days.
Diana says
You’re gonna think I’m crazy, but one of the characters on last night’s episode of “The Walking Dead” was eating falafel, and I’ve been wanting some all day!! Found your recipe on my smartphone while I was standing in the chickpea aisle at the grocery store after work, and I made these. They were dee-lish & so easy to make! Husband loved them too, and he asked if I’d make your recipe more often!! Thanks for my tasty, easy dinner!!
Ha! Thanks for sharing! So glad you enjoyed these, Diana!
Karen says
I can’t wait to try this! I have time to put it together tonight but I want it for tomorrow’s dinner. Do you think it would be fine to sit in the fridge overnight instead of just 1-2 hours?
I’m so happy to find this recipe and your sweet potato one. I order falafel out whenever I can but haven’t thought to make it myself. I sent my husband to the store for sweet potatoes to make that meal later in the week. Thanks!
That should work! Hope you love it, Karen!
Nyima says
I made these with my kids and they were so good and easy! Thank you for a great recipe! I live in Mexico and crave foods you can’t find around here. Made my own garlic tahini sauce with sour cream and some fresh herbs, and used these local herb wrap tortillas to make falafel wraps, but I was also just eating the little patties with the sauce and chile, so good! Would actually be a good canape too.
So great! Thanks for sharing!
kwame macdonald says
New to being vegan and this was one of the first things I tried making myself. And omg yasss. The sAuce is way to damdamn good!
Ha! So glad it worked. Thanks for sharing!
Pascal says
This a very easy recipe with one problem…. it doesn’t work!!
Taste really good but barely stick together. Worst Falafel ever.
kwame macdonald says
I had no problems wi th this at all. How long did you llet the falafel mix chill for?
Hi Pascal, sorry to hear you had trouble! It sounds like you may have needed additional flour as it acts as a binder. Or as Kwame suggested, making sure to chill for 1-2 hours.
Chad says
Do you have any recipes that use uncooked chick-peas? I’ve always assumed the flour only acts as a binder and adds no flavor (but unnecessary calories).
Also, the link to your garlic-dill sauce leads to Mediterranean baked sweet potatoes. While those *do* look delicious, I would be most grateful if you could provide the sauce recipe as well.
Chad says
Just saw that the potato recipe lists the sauce recipe. Derp!
Hi Chad, we do! Here is our recipe using uncooked chickpeas https://minimalistbaker.com/classic-vegan-falafel-gf/
Talulah says
I tried to make a double batch of these and they looked delish until I accidentally added too much flour. I have them setting in the fridge, any suggestions to fix it so I won’t have to throw the whole lot away?
Thanks :)
Hi Talulah, sorry to hear that! Adding more of all the other ingredients would be our best recommendation. Luckily the extras can be frozen :)
Lenka says
Hello Dana, I think I just found the best falafel recipe ever :) I can’t wait to make them for my family. I tried once from other source, but it was an oily dissaster :( and then I just gave up & bought at the store…Thank you !
michelle richmond says
I have NEVER has falafel add good add this and I even bought falafel spice once to try to perfect my recipe. I know it is a while later and you will not respond but major kudos on a fabulous falafel recipe that is now a family favorite!!!
Heidi says
I just discovered your internet page a few days ago and have already tried a few recipes and I’m impressed, they are just fantastic!!
I am really looking forward to trying these falafels ( tomorrow! ) and I especially love the fact that some recipes, like this one, have conversions to grams.
It makes it so much more easy, a big plus for you :)
Thank you for sharing all these amazing recipes!
ariamarazzie says
i made this for my school lunch, super quick and easy. these are pretty healthy and i liked the texture they tasted quite garlicy, but a tweak to the recipe next time i make these will fix that. I’m a big fan of pita bread :)
Erin says
I left out the breadcrumbs and added Ener-g Egg replacer.. maybe it was too moist because something was just off.
Hi Erin, we haven’t done much experimenting with that egg replacer, but it could be the issue!
Seema says
Made this last night for dinner and wow, I was very impressed! I used fresh cilantro and a touch of mint instead of the parsley. I also added cayenne pepper and some extra cumin and coriander powder for more taste. I ultimately used about 5 Tbs of whole wheat flour. This is definitely going into the dinner (and lunch) rotation. Thanks for a great recipe!
Thanks for sharing, Seema! Glad you enjoyed it!
Christopher says
I have to say, I fiddled with this recipe because I was in a rush, had to use dried parsley vs. fresh (I know, bad) and it was still good. So I think it unfair to downgrade it to 4 stars for not following the recipe so I give it a 5. I also had issues with my Vitamix and the “batter” being trapped at the bottom and not getting the chickpeas fully “batterized”. I’ll fiddle with that too. Grapeseed oil was perfect choice though, thanks.
I am not sold on the garlic sauce. Hummus on top of chick peas on top of lemon. Needs contrast or something.
Deborah Lake says
I think I’m gonna top mine with a vegan avocado aioli.
Sammi says
This is the best falafel I’ve ever had, and I eat falafel regularly. Amazing recipe! The sauce was delicious as well. Thanks!
Victoria says
I literally just finished making and eating this recipe and I can honestly say this is the best falafel I’ve ever had/made. As someone who is starting their vegan journey this makes me very excited and happy to continue.
Ah, thanks Victoria! So glad you enjoyed them. Best of luck!
Heather R says
Just made these with your dill sauce for my first vegan meal (Just became vegetarian last week, but thought I’d go true vegan with this one)….yummmmm! Not as pretty looking as yours, but I’m sure with practice I will get there :)
So great! Glad you enjoyed it, Heather! Falafel takes a little practice, but I get better with every try!
NDG Susan says
Liked these! Nice and crispy on the outside. The sauce was perfect.
Lauren says
Just found this blog three days ago and got so excited! I made these tonight for dinner with the garlic sauce, And my whole family loved them! I also made the hummus and the date Carmel!
I made an Iced chi tea by blending the date Carmel with cashew milk cinnamon and 4 ice cubes! Thank you so much dana for sharing these recipes! There delish!
So great! Thanks for sharing, Lauren! Glad everyone enjoyed them.
Christine says
Tried this recipe out last night as a friend was coming for dinner and everyone loved it (including my VERY picky boyfriend). I would highly recommend adding the panko as it does give the falafel a very nice crunch. I made the MB microwave hummus (I added a ton more lemon!), and then the dill dressing (I doubled the recipe and had a little left over). We topped our pitas with greens, tomato, cucumber and onions as well. Very delicious, not a difficult recipe, and definitely worth a try. I will remake this and freeze falafel for a quick veggie meal! Love so much that it’s not just from a box!!
Ah, nice! So great everyone (including the BF) enjoyed it! Thanks for sharing, Christine!
Daniela says
you might want to encourage people to save the drained chickpea water and make vegan meringue with it! Think of all that magic water going down the drain……
DG
ah, I haven’t tried that yet! But I hear I need to!
Tenia says
I made this recipe last week and loved it! Super simple and bold flavors. I was just looking through recipes to make for dinner this week, and I think this is going to make the list again.
Oh yay! Glad you liked it, Tenia. Thanks for sharing! xo
Ellen Rozalia says
Falafel is easily my go to comfort food when I actually want to feel as good eating as I do afterwards. Love!
niesha says
mine were mushy on the inside.
Hi Niesha, next time, try adding additional flour. Hope that helps!
jeff says
Can’t locate the garlic-dill sauce anywhere on this websight.
Can you supply the link
I link to it above, but the link is grey, which is why you probably didn’t see it. Try this!: https://minimalistbaker.com/mediterranean-baked-sweet-potatoes/
Gabi says
These look delicious! I made falafel last weekend, but I baked them (to hot to stand above boiling oil :D )
I will try this at some time. And I have to add a comment regarding dried beans. They’re terrible. I use canned ones. Much easier to handle.
Thanks for sharing, Gabi! Yeah, the dried bean method weirded me out! And, very time consuming.
Melissa says
It says “or sub oat flour or gluten free blend with varied results”
Has anyone tried it? I would love to make these GF!
(I have a family full of Celiac’s)
Thanks!
~melissa
Jacqui says
We use GF flour and no difference in taste or texture
Dahlia says
Tried almond flour and they just turned to mush when i sautéed them
Laura says
I am making these now… I cooked my own beans, however, and the parties seem to be dry. Do you think adding a little oil or water would help hold them together?
I do! Start with a little oil, then add water.
Hannah says
Never had falafel before, so I made this last night. It wasn’t what I expected…it was even better!!! This will be our new quick to-go dinner. I made a couple of substitutions with what I had available, but it was still so yummy. Thank you so much for this quick and delicious recipe!
Wonderful! Thanks for sharing, Hannah!
Lizzie says
Thanks for the great recipe! I like this one more than the last falafel recipe you posted. I blended everything together the night before and made them during my lunch break. Such a tasty treat!
Thanks Lizzie! I agree! Glad you enjoyed it.
Natalie says
I want to freeze and make these for an up coming camping trip! Do you think they would work best to cook as instructed and freeze or to par bake them at 350 F for 10 min or so and then freeze? To prepare them while camping I plan to grill them.
Either way. I’d say freeze them par-baked so they have better flavor!
Sarah | Well and Full says
You are the falafel queen!! I especially love the addition of sesame seeds in the falafel :)
haha, I am a bit obsessed. Hope you love these, Sarah!
Farha - faskitchen says
Ahh… I have never tried making falafel before.. Guess I am spoiled for choices with falafel the place i live.. but i cant let this one pass me.. loving this recipe incredibly..
Sofia says
I love home made falafel, it’s so much fresher and less dry than the ones you get in take-out places. Have to check out that sauce of yours, it sounds delish!
Thanks Sofia! Hope you love it!
Sus @ roughmeasures.com says
I’ve been on the hunt for a easy falafel recipe for a while now. Ta da – found it! Thanks for sharing this awesome goodness guys!
Of course!! Hope you loved these!
Bianca says
These pics make me sooo hungry and I’m not even a falafel fan! :D
Nicole {VeganShowOff.com} says
I loooooove falafel, especially the more traditional falafel which I’ve had a hard time duplicating at home. Probably because I refuse to fry them! I currently have all of these ingredients so maybe I’ll give these a shot this week : )
Amanda - Create N Plate says
This looks so amazing!! I’ve tried your other falafel recipes many times and loved them so I’m sure this one will be fabulous as well. I can’t wait to give it a try!
Jen @ sweetgreenkitchen says
I have been in love with falafel ever since my college boyfriend/now husband (I wonder if it had anything to do with this crispy chickpea treat?) introduced me to them so many years ago. I have made multiple versions myself, finally found one I’m truly happy with (although I’m still perfecting it before I post), but I think I may need to add yours to the list, looks so good and the sauce, yum!
Thanks for working so hard to give us such great recipes!!
Thanks Jen! Hope this one meets your expectations!
Denise says
Not sure what I did wrong. My mix is so dry I didn’t bother to add flour. Added some lemon juice to try and get them to stick together. Maybe I dried my chickpeas too much?
It sounds like you may have dried the chickpeas too much..
Cassie says
Falafelllllllllsssssss yusssss! These look super healthy and tasty!!
Anna says
I’ve always wanted to try falafel!!! Does it taste like hummus somehow?? the ingredients are very similar :D
It’s like a savory hummus-like nugget. Try it!
Beth says
Yummmm!
A perfect recipe for me, I’m lactose intolerant!
Your photography is really strong too.
Can’t wait to read more of your posts,
Beth
xoxo
Eve @ Baking the Day says
Falafels, I could live off them! These look so deliciously crispy without using a fryer which I love; sometimes in restaurants, the falafels are so greasy.
Millie | Add A Little says
Falafels are my FAVOURITE things ever. Seeing this recipe has instantly made my day about a million times better!
So glad! Hope you love these!
Sophie says
Ohh this looks amazing and really easy to do, I can’t wait to try it!! Do you reckon it would be possible to bake them instead of frying them :)?
I tried baking, and they didn’t have as much flavor and were a little harder for some reason.
Katie says
What about grilling?
We haven’t tried that but fear they might fall apart. Let us know if you give it a try!
Brittany says
I haven’t had falafel in so long and I have not clue why. Gimme!
DUDE. Change it.
Abby says
This looks so delicious, Dana! Looove! <3
Katrina @ Warm Vanilla Sugar says
This has got to be the easiest falafel EVER! Yum!
Emilie says
YESSSS can’t wait to make this!!
Sydney | Modern Granola says
Yum.. What a dreamy basket! You seem like such a falafel savant, I can’t wait to give all of your falafel creations a go!
Happy Saturday!
xx Sydney
haha, best compliment. Hope you give these a go!
Synnøve says
Thank you! I’ve been planning to make falafel. They look so good with the sauce.
You must try it with the sauce! That or hummus. So good ;D
Emma {Emma's Little Kitchen} says
I adore falafal, but never make it at home because it all seems a bit too cumbersome… you may have convinced me to stop being such a lazy bones and just DO IT! Also- gorgeous pics, love your background :)
You MUST! I think you’ll love these Emma. Thanks! The background is an old barn door I painted white ;D
Christina Adepoju says
Do you have to use fresh parsley, or can I use the ones in McCormick’s bottle?
I would recommend fresh!
Vickie. a. Smith says
Yuck on the dry ones, but do what you must and try to do it sometime with fresh cilantro or parsley.
Erika Mittermaier says
That door is the most beautiful background! It provides subtle texture and depth for a perfect balanced picture that highlights this dish. Well done!
Erika Mittermaier says
And the recipe was delicious, thank you : )
Faith VanderMolen says
If I could only eat one food for the rest of my life, I’d choose falafel. Seriously.
This recipe looks amazing! I love how falafel is so easily adaptable with the spices and herbs you choose. I recently discovered the method of making falafel with dried, soaked chickpeas instead of canned. Thanks for the recipe!
Tom ~ Raise Your Garden says
Wow! It’s time to try falafel then, never had before!!!! Loving the garlic and shallots in there, so tasty. Wife loves growing those. And the cardamon. That’s so good, such yummy flav. Want to eat this on the beach.