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–+ servings
Homemade Falafel

Crispy Homemade Falafel: Irresistibly Flavorful & Vegan

This homemade falafel recipe is a delightful, gluten-free, and vegan option that's easy to prepare and bursting with flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Middle Eastern
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Falafel Mixture
  • 1 cup Dried Chickpeas Soak for 24 hours
  • 1 large Onion Roughly chopped
  • 1 cup Fresh Parsley Substitute with mint or dill if desired
  • 1/2 cup Fresh Cilantro Can be omitted
  • 1 teaspoon Salt Season generously
  • 4 cloves Garlic Infuses flavor
  • 2 teaspoons Cumin For authentic flavor
  • 1 teaspoon Ground Coriander Citrusy and nutty essence
  • 1 teaspoon Baking Powder Keeps falafel light and fluffy
  • 4 tablespoons Chickpea Flour Binds the mixture
For Frying
  • 2 cups Vegetable Oil Ensure it's hot before frying

Equipment

  • food processor
  • Deep skillet
  • mixing bowl
  • parchment paper

Method
 

Step-by-Step Instructions for Homemade Falafel
  1. Soak the chickpeas in a large bowl, covering them with water for 24 hours.
  2. Drain and rinse the chickpeas. In a food processor, add chickpeas, onion, parsley, cilantro, salt, garlic, cumin, and coriander. Process for 3–4 minutes until grainy.
  3. Transfer the mixture to a bowl and mix in baking powder and chickpea flour until combined.
  4. Roll heaping tablespoon-sized portions into balls and slightly flatten them into patties. Arrange on a parchment-lined tray.
  5. Cover the tray with plastic wrap and refrigerate for 1–2 hours.
  6. Heat oil in a deep skillet to around 350°F (175°C). Add falafel balls in batches, frying for 30–60 seconds per side until golden brown.

Nutrition

Serving: 1pattyCalories: 120kcalCarbohydrates: 20gProtein: 5gFat: 3gSodium: 250mgPotassium: 300mgFiber: 5gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Store uncooked falafel in an airtight container for up to 48 hours, or freeze for up to 3 months. Reheat cooked falafel in a preheated oven at 375°F (190°C) for 10-15 minutes.

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