Easy Falafel Recipe

Looking for a delicious and easy-to-make appetizer or main course? This Easy Falafel Recipe is just that. Packed with flavor and protein, these crispy fritters are simple to prepare and require minimal effort. These falafel are dressed in a creamy tahini and made with simple, everyday ingredients. You’re going to love them!

❤️ Why You’ll Love This Easy Falafel Recipe

• Easy: It’s in the recipe name. These falafel are so easy to make. Prep them in only 15 minutes with simple, everyday ingredients.
• Quick: This Easy Falafel Recipe will be ready in just 25 minutes. You’ll have a healthy, nutritious meal prepared for the whole family for those busy weeknights.
• Meal Prep: What I love about these easy falafel is that you can prep them in advance and have them on hand for the week to toss in salads or bowls.

🍲 Ingredients

Chickpeas: High in protein, chickpeas are a go-to in many vegetarian recipes. They are also packed with nutrients and a rich source of vitamins, minerals, and fiber – chickpeas help keep you feeling full and are a must to add to your diet.

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Tahini: You may be wondering “What is Tahini”? Tahini is made by grinding sesame seeds into a smooth paste and has nutty and earthy flavors. I like to use tahini to make dressings, dips, and more!

👩‍🍳 How to Make Easy Falafel

Homemade Falafel

1. If using canned chickpeas, go the the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, cover with water by 3-4 inches. Drain and then pat chickpeas dry.
2. To a food processor add soaked or canned chickpeas, onion, baking powder, all-purpose flour, parsley, dill, cilantro, cumin, coriander, cayenne, salt, and pepper to a food processor. Mix/pulse to combine until mixture is well combined, scraping down sides as needed (you want a minced, crumbly texture, not pureed).
3. Scoop out heaping tablespoonfuls of falafel mixture (a small cookie dough scoop works well) form into balls and then press into small patties – you should get about 12 falafels. TIP: wet hands can help form the falafel more easily.
4. Set a paper towel-lined plate aside. Fill a high-sided frying pan with ½ cup grapeseed oil, turn heat to medium and heat oil. Pan is ready if you put a pinch of falafel mixture in and soon after it starts to sizzle.
5. Fry the falafel patties in batches, turning as needed to get a golden brown on both sides, should be no more than 5-8 minutes total. Rest falafel on a paper towel-lined plate once done.
6. Serve with tahini sauce, fresh salad greens, and chopped tomatoes.

Basic Tahini Sauce

1. In a small bowl whisk together tahini, 1 tbsp water, juice from one lemon, and a pinch of salt. If the sauce is too thick, add one more tablespoon of water.

🪄 Tips and Tricks

• Make Ahead: Make these falafel ahead of time to have on hand to throw in bowls, on salads, and in wraps all week.
• Let Chill: If you have the time, chill the mixture. After putting together the falafel mixture in the food processor, chill it in the refrigerator for at least 30 minutes, or even better, for an hour or two. This helps the flavors meld and makes the mixture easier to shape.
• Don’t Over-Process: Over-processing the chickpeas in the food processor can make the falafel mixture too smooth and dense. Aim for a slightly coarse texture.

🗒 Substitutions

• Chickpeas: Chickpeas may sound weird to substitute when they are the main ingredient for falafel, however, you can use lentils or other beans like black beans. They will give a different texture and flavor though.
• Flour: Use your preferred flour in this recipe such as oat flour or almond.
• Herbs: Play around with the herbs to add more or less, or swap them completely with your favorite fresh herbs for different flavors.

🗒 Best served with

• Swap the salmon for falafel in these easy Air Fryer Salmon Bowls
• Use these Meal Prep Greek Bowls as a base and use the falafel instead of the meatballs
• Swap the Chickpea Bites in this Mediterranean Wrap recipe for falafel

👝 How to Store Leftovers

Store in an airtight container in the fridge for up to 4 days. You can also freeze uncooked falafel between layers of parchment paper and store it in a container in the freezer for up to 1 month. Then, thaw and cook as instructed.

🤔 Common Questions

Easy Falafel Recipe

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What is your favorite way to enjoy falafel? I am sharing my delicious Easy Falafel Recipe and my favorite way to enjoy falafel – dressed in tahini.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Appetizers + Sides

Cuisine Mediterranean-Inspired, Middle Eastern-Inspired

Servings 12 falafel

Calories 133 kcal

Ingredients

  

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Homemade Falafel

• 2 cups canned chickpeas OR 1 cup dried chickpeas soaked overnight
• 1/4 tsp baking soda if using dried chickpeas
• 1/2 small yellow onion, chopped
• 1/2 tsp baking powder
• 1/3 cup all purpose flour
• 1/2 cup fresh parsley, stems removed
• 2 tbsp fresh dill
• 1/4 cup fresh cilantro, stems removed
• 1/2 tbsp cumin
• 1/2 tbsp coriander
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/2 cup grapeseed oil (or other neutral oil) for frying

Basic Tahini Sauce

• 1/4 cup tahini
• 1-2 tbsp water
• juice from one lemon
• pinch salt

For serving

• baby tomatoes, cut in half
• mixed greens

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Instructions

 

Homemade Falafel

• If using canned chickpeas, go the the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, cover with water by 3-4 inches. Drain and then pat chickpeas dry.
• To a food processor add soaked or canned chickpeas, onion, baking powder, all purpose flour, parsley, dill, cilantro, cumin, coriander, cayenne, salt and pepper to a food processor. Mix/pulse to combine until mixture is well combined, scraping down sides as needed (you want a minced, crumbly texture, not pureed).
• Scoop out heaping tablespoonfuls of falafel mixture (a small cookie dough scoop works well) and form into balls and then press into small patties – you should get about 12 falafels. TIP: wet hands can help form the falafel more easily.
• Set a paper towel lined plate aside. Fill a high sided frying pan with ½ cup grapeseed oil, turn heat to medium and heat oil. Pan is ready if you put a pinch of falafel mixture in and soon after it starts to sizzle.
• Fry the falafel patties in batches, turning as needed to get a golden brown on both sides, should be no more than 5-8 minutes total. Rest falafel on a paper towel lined plate once done.
• Serve with tahini sauce, fresh salad greens and chopped tomatoes.

Basic Tahini Sauce

• In a small bowl whisk together tahini, 1 tbsp water, juice from one lemon and a pinch of salt. If the sauce is too thick, add one more tablespoon of water.

Video

Notes

Make this falafel ahead of time, cool and then use in a wrap or salad.

Freeze uncooked falafel between layers of parchment paper and store in a container in the freezer for up to 1 month. Then, thaw and cook as instructed.

Nutrition

Calories: 133kcal | Carbohydrates: 9.1g | Protein: 2.6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6.7g | Monounsaturated Fat: 1.7g | Sodium: 334.8mg | Fiber: 2.1g | Sugar: 0.2g

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