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4.9 from 57 votes

Falafel

YES! You can make Falafel at home, and they will be delicious, easy, crunchy and much better than store bought! This post is everything and anything you need to know about Falafel!

Prep Time
12 hrs
Cook Time
mins
Servings: 12
Calories: 371 kcal
Course: Main Course , Appetizer
Cuisine: Mediterranean , Middle Eastern , Vegan

Ingredients

Falafel:
  • 2 pound dried chickpeas
  • 3 onions halved
  • 4 cloves of garlic
  • 2 cups of herbs split to your taste between parsley cilantro and dill
  • 1 1/2 Tablespoons salt
  • 1 teaspoon cumin
  • 1/2 tablespoon coriander seeds
For frying:
  • 2 cups falafel mix above
  • 1 teaspoon baking powder
  • 2/3 cups sesame seeds for coating
  • 2 cups oil neutral tasting

Notes

  • Do soak your chickpeas overnight before using them.
  • Do use a food processor to make life easier.
  • Do use lots of onions, garlic and herbs to flavor the chickpeas! Falafel ingredients are simple, so make sure you use them generously!
  • Do make a big batch one go and freeze most of it for later.
  • Do add baking powder before frying only. If you’re freezing raw falafel mix, don't freeze it with the baking powder.
  • Do check back for another post on my favorite Falafel Sandwich!
  • Don’t ever use canned chickpeas. Use only raw dried chickpeas or fava beans or a combo of both.
  • Don’t do Baked falafel. It’s simply not falafel. You can call it a baked chickpea patty :)
  • Don’t crowd your frying pan.
  • Don’t attempt to flip your falafel as soon as it hits the oil, let it set and hold it’s shape before flipping.
  • Don’t under-fry or over fry your falafel.Falafel is BEST enjoyed the day of while crispy. If you’ve got leftovers, you can re-crisp them in air flyer or in a 300 degree oven.
  • Falafel is freezer friendly, so freeze the raw falafel mix ( without baking powder). When ready to serve defrost the mix, add baking powder and start frying.
  • ENJOY and make this homemade falafel recipe today!!
  • Falafel Do’s and Don’ts