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.
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!
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!
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!
Thanks for sharing, Christine! We agree that if making in advance, adding a little moisture back before cooking would be a good idea!
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.
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
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!
So glad to hear it, Manya! Thanks for the lovely review! xo
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.
Thanks, Madelon!
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!!
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
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!!!
So glad you enjoyed this recipe! Thanks so much for the lovely review! xo
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!
Ah, thanks Chris!!
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.
Thanks for sharing, Andy!
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!
Thanks for sharing, Phyllis!
Anne-Marie Lafortune says
Awesome tip for the freezer – that’s what I did and they turned out perfect!
Great recipe, thanks!
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!
Lovely – thanks for sharing, Daniel!
lillianzahra says
These were so good! The texture was perfect and no falling apart while cooking. Will be making these again!
Yay! So glad you enjoyed them, lillianzahra!
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!
So great! Thanks for sharing, Tracey!
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!!!
Whoop! Thanks, Roberta!!
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.
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
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 ;)
Great! Thanks for sharing, Stephanie!
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!
So glad to hear it, Melissa! Thanks for the lovely review!
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!
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
Reyna says
If I am making tgem for an Israeli style brunch, serving 30 people, how many falefel should I make?
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!
Carcarlala says
How will it turn out if I used rice flour instead?
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!
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.
Whoop! So glad you enjoyed. Thanks for sharing your experience, Hanna!
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!
Hi Jenni, sorry to hear that happened. Did you let the batter chill for 1-2 hours before cooking?
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!
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.
Hi Devanshi, 24 hours would be fine!
Jennifer Mc says
I have a garlic and onion allergy. Do you suggest substituting anything if I omit them?
Thank you!
I would just omit!
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!
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
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” :-)
Wonderful! Thanks for sharing, Bec!
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!
You could try pan frying them on a nonstick…
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.
Amazing! Thanks for sharing, Kate!
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.
Lovely – thanks for sharing, Jonelle!
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??
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!
Shamani says
I made a second batch and I put the chickpeas in the oven until they were very dry – almost roasted. That worked! I only needed about 4 tbs of flour.
Thanks for sharing, Shamani!
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!
Thanks!
Ah, thanks Priscilla!
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.
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!
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!
For more baked insides, transfer falafel to the oven at 400 F (204 C) and bake for 10-15 minutes more!
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!
Thanks for sharing, Jasmine!
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!
Thank you for sharing your process! We are glad you enjoy this recipe :D
Deb says
Would you be able to sub all purpose flour with almond flour?
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!
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.
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!
Yeliz
Yeah that should be fine!
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.
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?
Yes!
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?
Yes, that would be best!
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.
Thanks for sharing, Paula!
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.
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!
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.
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!
Whoop! SO glad to hear it worked out for you, Linda! Thanks so much for sharing!
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!!!!
Thanks, Derek!
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!
Smart! Thanks for sharing, Beth!
Danel de Villiers says
Yum!!!!! I made it and it was absolutely delicious!
Thanks, Danel!
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.
You know its a good recipe when there is no leftovers :D Glad you enjoyed!
Gina says
Do I cook the chickpeas first?
We used canned chickpeas in this recipe, so no! But if you were to use dried chickpeas, you’d want to soak them first.
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.
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!
Victor Blizzard says
Recipe was great!!! I’ll make this again
Thanks, Victor!
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.
Sher says
pretty good.
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?!?!?
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.
Kristina says
Just tried them and they are lush! And you are right the dip goes perfectly with them.
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!
Margaret says
These were so yummy. Everyone loved them. I’ll definitely make them again.
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!!!
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?
Thanks!
Yes! Freeze to keep fresh for up to 1 month.
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!
haha yay! So glad you enjoyed them, Taylor!
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 :)
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!
Maya says
Amazing Dish!!! It’s too delicious. Thanks for sharing with us.
Jay says
No recipe for the sauce???? Ooookaaaay
Hi Jay, you can find the link to the sauce in the recipe box if you click “Garlic Dill Sauce”. Hope that helps!
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!
Alysa says
So much fun to make and equally delicious! The falafel mix kept great in my fridge for almost 5 days. I was able to enjoy falafel all week- best week ever!
Spice mix is on point! Definitely suggest throwing in fridge before cooking and using the panko breadcrumbs for extra crunch! I added pickled onion and cucumber salad + hot sauce on my pita- so so good!
Also that dill sauce is a must! I made extra and not a drop of it went to waste.
estela says
I don’t have a food processor. Can I just mash everything together real well with a fork you think??
Hi Estela! We highly suggest using a food processor or blender, as it may not mix well by mashing it with a fork. If you give it a try, let us know how it goes!
Kristi says
My favorite preparation for falafel. By far. This smelled great as I prepared, as it cooked and then I couldn’t resist. Oh so good! I love these. So much! I like this method more than the dry soaked chickpeas method. Mmm. This recipe is a keeper!
Josie says
Oh my. It was all my husband and I could do not to finish off the batch in one sitting. Served over a cucumber-tomato-red onion-quinoa-parsley-dill salad with garlicky silk tahini sauce. First time making falafel, won’t be the last! We are two months into our plant-based diet – you are making it a breeze, Dana!
FJoan says
My kids love falafel or anything that resembles burger patties. As we’re testing out vegan waters, I think this a perfect dish to let them get used to and enjoy plant food on a daily basis. I’ve already tried your hummus and vegan cheese variations and loved them all. I’d like to make this dish a bit spicier, maybe add some paprika and za’atar to the batter. Zaatar herb with hints of thyme, savory, marjoram and oregano would give this a perfect middle eastern touch. Although, zaatar is now easily available everywhere, the quality of mixes varies a lot. Most in the market contain fillings like wheat, or even citric acid in place of sumac, and importantly low quality and less amount of the zaatar herb. If buying online try sourcing from eatzaatar, or search for quality Za’atar, Za’atar with no fillings, pure Za’atar, or zaatar no salt.
Rue says
Ok so for those of you figuring out the vitamix, I found a few tricks to help out. Number 1, the chickpeas have to be very very dry. Drain and rinse, then ignore them for an hour or two. Second, blend chickpeas first without any other ingredients for just a few seconds. Scrape out the chickpea batter (should be the texture of oatmeal and mince the garlic and shallot and cilantro and toss in with the batter. Add spices and then flour one tablespoon at a time until the batter doesn’t stick to your hands. Doing the chickpea separate from the aromatics and making sure they are very dry made all the difference for me. First time I made this recipe I hated it. This time I LOVE it!
Thanks for sharing, Rue!! So helpful.
Esther says
OMG, these falafel are soooo good! And really easy. The cardamom is a brilliant touch. Thank you!
alexandria says
on instruction number 10, the link for garlic-dill sauce takes me to a recipe for intermediate baked sweet potato.
Esther says
It’s the “Garlic Herb Sauce” within that recipe.
Laura D says
I just made this for 2 native Israelis and the pronounced it as the best falafel they ever had – that is saying a LOT. Thanks for the great recipe.
Whoa – thanks, Laura! Thanks!!
Megan Hedican says
Can this be made the day before and left overnight in the fridge before cooking?
Yes, I think that would work Megan!
Gina says
Can these be baked instead of fried? I’m trying to cut out oils. Thoughts??
Hi! It should work, you could also try omitting the oil and use a non-stick pan instead!
Daniel Haines says
Excellent recipe and sooooo easy tout do! Thanks!
kenniceangle says
Hi Dana, Your simple recipe looks very nice and taste.Thanks to share your vegan falafel recipe.
Lisa says
Recipe seemed easy enough to follow. They tasted great but did not get crispy at all. They stayed mushy even after frying them. Have no idea what happened. This was my first attempt at falafel and I don’t know if I’ll try them again which is a bummer because they are my boyfriend and daughter’s favorite.
Hi Lisa, is it possible that the heat wasn’t high enough? That would be our best guess! Also, if the batter was too wet, you could try additional flour next time. Too much moisture could cause it to not crisp up. Better luck next time!
Tanya says
My second time making them. My daughter always loved falafels and she said this is the best recipe ever. First time I left them little bit chunky and I like that way much better then smooth dough. I also added 1Tbs of smoked paprika. Don’t ask me why, I just put paprika everywhere. Thanks for sharing.
Rachel M says
I love your recipes!! This blog is the go-to site for my roommate and I, and we’re making something from here at least twice a week. :) I just wanted to comment that I was able to adapt this to work with tahini and some hummus instead of the sesame seeds, and that baking them works as well – 350F for about 15 minutes!
Nollz says
dude these turned out INCREDIBLE, i can’t wait to make them again! i used fresh cilantro instead of parsley. i made a vegan tzaziki and the combo was out of this world. i’m hungry just thinking about how great they were! thanks for this bomb recipe!
Noelle says
what are your thoughts on using dried parsley? I have all the ingredients on hand except for fresh parsley!
Go for dried if you’ve got some, Noelle!
elena says
thank you very much. it is a second recipe I try and it is amazing. I had such a hard time finding the right recipe. I am allergic to gluten and can not eat falafel out. we were close to giving up on it, but I love love falafel so gave this one a try . it , finally, worked! many thanks. have to try your Persian chicken (I think I will do pieces though) and shakshuka.
Brit says
I made these last night and they came out perfect! A couple of changes: I used three scallions in place of the onion, and threw in some turmeric and curry powder for seasoning. Also, I used a lot more oil for frying so they were probably not as healthy, but super crunchy and delicious. After having read many recipes – and many that insisted you had to use dry chickpeas soaked over night – I was so happy to have this recipe turn out so well using canned chickpeas. Cause sometimes, you want falafel tonight!
Eileen says
I love falafal but never thought I could make it decently at home. This recipe has changed that! This was so delicious and very easy to make. I didn’t have all the optional spices, so I added 1/2 tsp garam masala for some extra flavours as well as adding gluten free flour which worked great. Again going gluten free I omitted having a pita and served it up salad style with the falafal on top. This recipe has already become a favourite!
Karen says
For some bizarre reason I was unable to give the recipe five stars in my previous comment. So…here you go! Five stars! ☺
Thanks for the love, Karen!
Karen says
Seriously! This recipe is so delicious that I made it twice this week! I used cilantro, simply because I have an abundance of it. The aroma while these little beauties fry up is incredible. I served the falafels with homemade flat bread, a Mediterranean salad, hummus with baby carrots & a drizzle of vegan tzatziki sauce that I prepared earlier…happy family. I will be serving these with your garlic dill sauce next time. Thank you for another wonderful recipe.
Joan says
Just had this for supper tonight. Both my husband and I raved about them. That Garlic-Dill Sauce was so easy and so lovely. Thank you, thank you, thank you!
Brooke says
Which of the five falafel recipes do you recommend the most?
Depends on what we’re craving. But we’d say the Better Than Restaurant Falafel and Black Bean Quinoa Falafel are top of our list!
Abigail says
Can I make this without cilantro or parsley or any fresh herbs. I don’t have any on hand.
Yep, omit them!
Hannah Christian says
What do you do when they start to fall apart in the pan?
Hi Hannah, 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!
Veronica says
These falafel are amazing, even my non vegan mom fell in love with them! I used cilantro because I love its flavor and instead of all purpose flour I used 4 tbsp of oat flour and the batter came out great! Once againg thank you for another amazing and delicious recipe! Lots of love from Puerto Rico!
Ingeborg says
Just made these and they smell amazing! However, they were incredibly crumbly, and if I`m not very careful when I touch them, they fall apart completley. Is this because I left out the flour (didn`t add it because my mixture had a good consistency without it)?
Hi! Yes that could have been the reason that they crumbled! The flour acts as a binder and helps them to stick together! Better luck next time!
Ingeborg says
Okay, thanks! I’ll let you know how the next batch turns out
Abby says
hello. Do you think these could be made with soaked chickpeas instead of canned? Or will I need to cook them first? Just soaked a whole pound. Haha. Lots to use.
Hi Abby! I recommend either using canned or cooked chickpeas!
John says
I live for falafel but like everyone else I don’t always have the time or energy to make the effort. Thank GAWD i found premade frozen falafels that are actually really good. I buy the Tadah falafel wraps (its like a falafel burrito) and their falafel poppers. i keep them stocked in my freezer and just heat them up when the craving hits. At one point I was eating one everyday. Nothing beats freshly made falafel but these guys are legit and have saved me from going falafel-less.
Otilija says
Hello, can these be made day before and kept in the fridge?
Yes, that should work! Let us know if you give it a try!
Jacquelyn V says
Love this recipe. Simple and delicious. It’s a house favorite! Thanks for sharing
Megha says
Thanks for this awesome recipe, Dana! I had tried making falafels at home a few years ago and they came out so hard that I was totally discouraged and never tried making them at home. Now that I had recovered from that experience, thought to try again and came upon your recipe. Just so good! Great texture, too. My husband loved them! Says he can have them pretty much every day! Wish my son had liked them, too — would make my job so much easier! Was looking for some healthy, protein rich options to pack for his lunch at school. Anyway, thanks so much once again for sharing this recipe and giving such excellent, easy to follow directions. :-)
Pratibha S. says
Thank you for sharing this recipe – I made the falafels and the Dill-Garlic dip – they came out sensational!! Very tasty and the instructions were so easy to follow!