This Homemade Falafel recipe is loaded with herbs and lots of flavors!
It is so easy to make with a can of chickpeas, some seasonings, and a food processor. It makes for a great wrap between pita bread or as a salad topper!
What is Falafel?
Falafel is made from ground chickpeas (aka garbanzo beans) or fava beans, lots of fresh herbs, spices, onions all ground up to make a dough.
The dough is then formed into patties and pan-fried (or you can make them into balls and deep fry it).
It is commonly found at food trucks, food carts, and even some Shawarma and Middle Eastern restaurants in your neighborhood.
How to Make Falafel
To make homemade falafels:
- Drain and rinse a can of chickpeas. Add them to a food processor with remaining ingredients.
- Process the mixture until smooth but still coarse enough to shape into small patties, about 1 1/2″.
- Pan fry with a little vegetable oil until browned on both sides and fully cooked on the inside.
Let them drain on paper towels and serve warm.
How to Serve Falafel
This is the easy part! Falafel is so good in a sandwich, a wrap, or on its own. Make a sandwich or wrap with shredded lettuce, mayo (or a spicy mayo!), tomatoes, sliced cucumbers, tucked into pita bread or Naan bread! Top with hummus, tahini sauce, or tzatziki.
A lemon tahini sauce is traditional, but falafel tastes so good, it can be paired with any kind of sauce! Try placing a couple of balls of falafel or a patty of falafel over a bed of lettuce with dressing for a healthy, meat-free lunch!
Falafel is great with a side of marinated olives, some hummus for dipping, or a bright, crunchy salad!
More Delicious Mediterranean Recipes
- Mediterranean Pasta Salad – make ahead
- Chickpea Salad – perfect for potlucks
- Greek Salad – a classic
- Mediterranean Orzo Salad – so fresh
Did you enjoy these Homemade Falafels? Be sure to leave a rating and a comment below!
Homemade Falafel Recipe
- 1 can chickpeas (15 ounces) drained & rinsed
- ½ small red onion peeled & quartered
- 4 cloves garlic peeled
- ⅓ cup fresh flat leaf parsley packed
- ⅓ cup fresh cilantro packed
- ¼ cup all purpose flour
- 1 lemon
- 1 teaspoon baking powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt and pepper to taste
- ¼ cup vegetable oil
- Zest and juice the lemon. In a large food processor add chickpeas, red onion, garlic, parsley, cilantro, flour, 1 tablespoon lemon juice, 1 teaspoon lemon zest, baking powder, cumin, chili powder, salt, and pepper.
- Pulse until the mixture is coarse but not mushy. Scoop out 2 tablespoon round balls and slightly flatten to form patties. If the mixture will not hold together stir in a little more flour.
- Add vegetable oil to a large 12" skillet and set over medium-high heat.
- When the oil is hot add the falafel patties to the oil and cook until golden brown, flip the falafel and cook until the other side is golden brown.
- Remove from the oil and place onto a paper towel lined plate. Continue cooking until all your patties have been made.
- If you run out of oil add a little more vegetable oil to the pan and finish making your falafel patties.
- 1/2 cup tahini
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 1/2 lemon, squeezed (about 2 tablespoons)
- salt to taste
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Hi,could these be cooked in an airfryer with a spritzing of oil.
I haven’t tried it so I can’t say for sure Margaret, but I think it should work just fine! If you try it I would love to hear how it turns out!
Could I use almond flour ?
Hi Claire, we have never tried this recipe with almond flour so I can’t say for sure. But it is a much moister flour so I am not sure the falafels would hold together well enough once cooked.
Do you think these could be baked or cooked in an air fryer?
how many patties per serving
Hi Tara, the nutritional information is calculated per patty. We made 15 falafel patties with this recipe. When serving we like to include 2 patties in each pita with an assortment of toppings and sauces. Hope that helps!
Best recipe ever! Made these for a friend (and myself) going through cancer treatment- she loved them and requested more to snack on.
How kind to share with your friend Glenda. Wishing her good health.
Can I freeze the cooked ones?
Yes, you can Katie. Let them cool completely then store in an airtight container or freezer bag for up to 2-3 months in the freezer.
Such an awesome and easy recipe. I made this tonight and my family, even my picky toddler, loved it!