falafel

Ready to learn how to make authentic falafel from scratch? My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need!

Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. 

What’s your favorite way to enjoy falafel?  I love them in warm pita sandwiches with <a href="https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/">tahini sauce</a> or <a href="https://www.themediterraneandish.com/how-to-make-hummus/">hummus</a>, along with my lazy Mediterranean <a href="https://www.themediterraneandish.com/3-ingredient-mediterranean-salad/">tomato and cucumber salad</a>. But you can enjoy it alongside other plates or as part of a <a href="https://www.themediterraneandish.com/category/appetizer-and-mezze/">mezze</a> spread (lots of ideas below!)

How to Make Falafel

dried chickpeas (Do NOT use canned or cooked chickpeas)

tsp baking soda

parsley

cilantro

dill,

onion,

7-8 garlic cloves,

Salt

tbsp black pepper

tbsp cumin

tbsp coriander

cayenne pepper, optional

tsp baking powder

sesame seeds

Tahini Sauce

Pita pockets

English cucumbers, chopped or diced

Tomatoes, chopped or diced

Baby Arugula

Pickles

(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafel patties in a colander or plate lined with paper towels to drain.

Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Fantastic, held up great! You can also use a bit of flour if the mixture is a little too loose.

I made them according to your recipe which is great, I even  added a little Mediterranean spice that took it up a notch. I believe it is an acquired taste I still do not like Falafel however my neighbor and his 3 kids loved them he said taste better than his mom. He said my crust is light not really thick mind you this is my first time making them. His kids if they do not like something they will definitely tell you.  I wish I could post a photo they came  out perfect. This was my first time making beans from scratch meaning soaking over night instead of the can beans. I do have some beans left over I guess I will make hummus which I do like. I am learning to cook
Mediterranean cuisine  from your site.  I made the salad with the herbs added feta yellow peppers best salad hands down..

Hello Suzy
I left the chickpeas and Baking soda to soak for 48 hrs as they were not soft after leaving overnight. They began to smell fermented and I noticed bubbles on the water is it still safe to use the chickpeas? We did have a very hot couple of days in London.

I made it exactly like the recipe, it was so good.  My husband said it’s the best falafel he has ever had.  I have some uncooked ones in the freezer that I plan on baking.  Should I thaw them before baking, and how long should I bake and at what temperature?  Thanks!

I cooked mine in my air fryer and they are pretty good, although I am still considering deep frying them next time I make the recipe.  I feel like deep frying will definitely make them fluffy where my air fryer kinda just toasted them. Great recipe though, thanks!!

I had never made successful falafel before, they had always dissolved. Turns out, according to this, it was due to using canned chickpeas - so I was excited to try this recipe. Followed exactly, no changes - overnight soak, overnight chill. When I made the falafel balls I thought the mix would never hold together in the oil, it seemed fragile and moist. But it did perfectly. They are absolutely amazing! 

Note: at 375F / 190C they got too dark outside before being done inside - 180C worked better for me.

Love, love, LOVE this recipe! It's the best. My Egyptian husband loves it too. I have to keep some frozen so he can have it on demand haha!

https://www.youtube.com/watch?v=ff3IjiYs7K4

An authentic falafel recipe just as they serve on the busy streets of Cairo. 

👉 FULL RECIPE: http://bit.ly/TMD-Falafel
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 SPICES: http://bit.ly/TMD-Spices

INGREDIENTS
🔹 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
🔹 1/2 tsp baking soda
🔹 1 cup fresh parsley leaves, stems removed
🔹 3/4 cup fresh cilantro leaves, stems removed
🔹 1/2 cup fresh dill, stems removed
🔹 1 small onion, quartered
🔹 7–8 garlic cloves, peeled
🔹 Salt to taste
🔹 1 tbsp ground black pepper
🔹 1 tbsp ground cumin
🔹 1 tbsp ground coriander
🔹 1 tsp cayenne pepper, optional
🔹 1 tsp baking powder
🔹 2 tbsp toasted sesame seeds
🔹 Oil for frying

FOR SANDWICH (optional)
🔹 Pita pockets
🔹 Tahini Sauce (https://youtu.be/2ug2Eldj374) or Hummus (https://youtu.be/vj1xPYh1gJ4)
🔹 English cucumbers, chopped or diced
🔹 Tomatoes, chopped or diced
🔹 Baby Arugula
🔹 Pickles

How to Make Fresh Falafel from Scratch | The Mediterranean Dish

You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our <a href="https://www.bbc.co.uk/food/recipes/chickpeas_with_harissa_99809">easy chickpea stew recipe</a> and <a href="https://www.bbc.co.uk/food/recipes/easy_hummus_96922">easy hummus recipe</a> for more ways to shuzsh up that tin!

Falafel

400 grams/14 ounces tin chickpeas

spring onions, finely chopped

tsp cumin

lemon, zest only

dessertspoons plain flour

salt

black pepper

olive oil

lemon, juice only

½ cucumber, peeled and thinly sliced

tomatoes, roughly chopped

round lettuce, washed, leaves

pitta breads

plain yoghurt

chilli sauce

hummus

Three easy, tasty ways with a chickpeas tin- falafel, hummus and with harissa.

Pimp my chickpeas tin

Learn to make chickpea falafel the traditional way with multiple variations. Includes recipe, how to video and photo tutorial.

chickpeas

garlic (I prefer roasted garlic cloves)

tbsp flour flour

tsp coriander

tsp black pepper

cayenne pepper

cardamom

tsp baking powder ((optional

Vegetable oil

One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours). They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.

Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Note: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.

Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don&#039;t over-process, you don&#039;t want it turning into hummus!

Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.

Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Note: Some people like to add baking powder or baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, stir 1 tsp of baking powder into the falafel mixture after it has been refrigerated.

Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F; the best way to monitor the temperature is to use a deep fry or candy thermometer. After making these a few times, you will start to get a feel for when the oil temperature is "right."

Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.&nbsp;

If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.

Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.&nbsp;

When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides. 

Once the falafels are fried, remove them from the oil using a slotted spoon.

Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.

Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn&#039;t process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn&#039;t soak long enough. Try buying a fresher batch of dried chickpeas next time and make sure you soak them until they&#039;re doubled in size and slightly tender.

SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.

HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.

TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.

EGYPTIAN FAVA BEAN FALAFEL: Use 1 lb. dried fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain, rinse and peel them. You can also use a mixture of soaked fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.

After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.

HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel. 

Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.

Here are some traditional add-ons that can be added to your pita: tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli salad, onions, dill pickles, hummus, tabouli, french fries

Here are some less traditional add-ons that are also tasty: sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, feta cheese, yogurt, tzatziki.

https://content.jwplatform.com/videos/FovxVTdA.mp4

Falafel Recipe Video - Learn to make chickpea falafel the traditional way with multiple variations in this step-by-step tutorial.

Falafel Recipe Video

Whip up these delicious grain-free falafel bites for your next dinner. They're quick, easy and are perfect on top of salads!

Baked Grain-Free Falafel Bites

onion

chickpea flour

garlic powder

chili powder

cumin

lemon juice

Preheat oven to 375°.

Add all the ingredients to a food processor and blend to a thick, paste-like consistency.&nbsp;

Using a tablespoon sized cookie scoop, scoop the dough into balls onto a greased baking sheet. Repeat until no dough remains.

Bake the balls until golden brown and crisp, about 20 - 25 minutes.

Allow to cool for 10 minutes, then enjoy!

This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).

Crispy Falafel

extra-virgin olive oil

red onion (about 1/2 small red onion)

parsley (mostly leaves but small stems are ok)

cilantro (mostly leaves but small stems are ok)

garlic,

fine sea salt

(about 25 twists) black pepper

cinnamon

With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

This was so good! I made this recipe exactly as written to serve 4 young children (age 4 - 8). Each child liked it and ate their whole serving. I also loved my serving. Next time I will definitely double this (in two batches - my food processor is not large enough to do in one batch). Only thing I might do differently is to use a little bit less salt because it was a tiny bit salty for my taste. Perhaps the salt I’m using is saltier than what you used? Anyway I give this 5 stars. Very happy to have this recipe. Very easy and delicious.

I made this today for the first time and it was delicious! I left out the cilantro just as a personal preference and it was still so flavorful. I will definitely make this again.

WOW this was easy and terrific. I have had successes with so many of your recipes I always look for Cookie + Kate first. Another winner for the permanent rotation.

These are my favourite baked falafels!  So crispy and tasty. Super easy to make and a great protein option for my salads. Thank you!

There is only one word for these. AWESOME. Will be making more, often. A few tweaks to ingredient amounts but that is only for my preferences, Make this recipe exactly as  printed the first time. You'll be back for more.

I've been making falafel for decades and this is by far the best recipe I've come across, in terms of flavor and texture. I'm a very bad girl, so I pan fried, instead of baked, because to me falafel should always fry.  
The mix was a bit bland for my taste so I doubled the garlic and salt. I left out the cinammon which I find just weird for this dish. So, the salty, garlicky result was excellent: my teenager who spurned falafel in the past gobbled up as many of these as she could stuff in a pita. 

Leftover make great breakfast food with fried egg and tomato on the side.

This was delicious and easy to make. It was super crispy on the outside and is one of the best falafels I've ever eaten!

Delicious!!! I just made them and I know this recipe will become a staple in our house! Very easy to make! Thank you very much, Kate!

This is my go to recipe for felafel! I love it. Now I want to make a large batch to freeze. Should I form the patties but freeze them without baking? Or should. bake them and then freeze them once cooked?
Thanks!

This was so perfect! Who knew all of these years I had been making falafel the wrong way!? I loved using the oven, that was so much easier, and made the house smell amazing. I will be making again.

I'm so happy that I found this recipe, thanks for sharing!
I found the processor a bit of a faff to use so I used the handheld stick blender instead and that saved me so much time.
My friends and I absolutely loved these falafels and this may have to become my go-to recipe when trying to impress people.
I'm going to have to see what other recipes you've got after how well this one worked out!

Hands down the best falafel I've ever had. Everyone loved it at my ladies lunch and it is definitely going into my weekly rotation!! Thanks for the amazing recipe :)

Thank you for this recipe! The taste is authentic and reminds me of what I had in the middle east. I made vegan tzatziki and pickled red onions to go along with cucumber slices and tomatoes wrapped in warm pita bread. This is going to be a regular in my new vegan way of eating. Yum!!!

I loved the flavor! I soaked chickpeas overnight, but then cooked on the stove as they were still hard. My mixture wasn’t quite coming together in the food processor so I ended up adding a little extra oil. I used a 2 Tbsp cookie scoop and flattened a bit. I baked in 2 separate pans on different racks. The top pan pieces fell apart when I flipped; bottom pan from middle rack was great. These were so delicious, I will make them again and bake in separate batches and a touch longer based on my oven. Fantastic flavor!

Best homemade falafel I've tried! The tzatziki is great too. Both are the perfect mix of surprisingly light and refreshing but still yummy and filling. Thanks Kate!

This recipe was a major letdown... should've known it wasn't going to be good because of the cinnamon in a falafel recipe. Also shocking the recipe called for a 1/4 cup of olive oil on the pan instead of putting the falafel on parchment paper... and didn't include any lemon joice.

Cinnamon overpowered and ruined the flavor of the falafel. Hard pass on this waste of ingredients.

Simply delicious and so easy to make. I was scared of making falafel but I can't believe how good these turned out. Will definitely be making again and again.

I doubt it, I think they would just fall apart. I've just made them and the patties had to be squeezed to remove liquid and seem quite crumbly. I wouldn't chance it in an air fryer!

Totally tasty! We loved these, paired with the tahini sauce and a simple bowl of greens, kalamata olives, feta, tomatoes, cucumber and a bit of rice.

Tastes amazing and are super easy to make too! They're A little dry, but perfect with some hummis or tzatziki.

https://content.jwplatform.com/videos/Ke3RF6cp.mp4

Watch how to make crispy baked falafel in this short video! This recipe produces delicious, crisp-on-the-outside, tender-on-the-inside falafels just like your favorite Middle Eastern restaurant’s.

Crispy Falafel Recipe

The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs and spices that&#x27;s blended together and fried (or baked). They&#x27;re crispy, soft and delicious! Watch the video above to see how I make them!

Most Delicious Falafel Recipe (Fried or Baked)

onion (roughly chopped)

parsley (roughly chopped (about a one large bunch))

cilantro (roughly chopped (about a one large bunch))

green chile pepper (serrano

garlic

tsp cardamom

avocado oil

Soak

The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they&#039;ll triple in size.

Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.

Pulse

Pulse the food processor several times until the mixture resembles the texture of coarse sand.

Stir

Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.

Scoop

Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it&#x27;s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.

Cook

Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.

Remove

Use a skimmer to check the color of the falafel and make sure they don&#039;t over cook. Then remove them to a paper towel-lined plate.

Serve

Serve the falafel immediately, while warm and crispy on the outside. They&#039;re delicious served with tahini sauce as well.

Are you ready for the best falafel you've ever tasted (whether fried or baked)? Falafel are delicious balls of chickpea and herb goodness that you find in Middle Eastern cooking.

I've had my fair share of falafel on travels through Egypt, Israel and Jordan. I've had them in restaurants and on street corners (the best authentic street food). I've had them stuffed in gluten-free pita and on salads. And I've had them with slight variations and tweaks, though the recipe itself is fairly simple.

But here's how you make the best falafel recipe - add tons of herbs (double the normal amount) and a small amount of green pepper. This makes for an addictive flavor that's "a little something extra" but not spicy. Just insanely delicious.

Falafel are naturally vegan and vegetarian. You can then deep fry the falafel, pan fry or make baked falafel. It's up to you! Just don't forget to drizzle with my tahini sauce. ;) Enjoy! 

Falafel Recipe: http://bit.ly/32C96Zu

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#falafel #falafelrecipe #vegan

THE BEST FALAFEL RECIPE | crispy fried and baked falafel (vegan)

Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

whole coriander seed

whole cumin seeds

green cardamom pods, small internal seeds only, toasted (optional)

kosher salt,

parsley and cilantro leaves

(120 milliliters) extra-virgin olive oil

Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chilies, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

Falafel flatbread is a vegan and gluten-free bread made from a blend of herbs, vegetables, and chickpeas. It&#039;s a unique take on a traditional flatbread that&#039;s bursting with fresh and savory Mediterranean flavors. Just slice it into pieces and find out how versatile it is in the video above!

Falafel Flatbread - Amazing Vegan Flatbread Recipe

water

The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they&#x27;ll triple in size.

Preheat oven to 400 degrees Fahrenheit.

Drain and rinse the chickpeas and add them to your food processor. 

Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, black pepper, and baking soda to the food processor and pulse several times until it the texture becomes a fine grain. Then transfer the falafel mixture to a large mixing bowl and refrigerate for 30 minutes to an hour.

Take the mixture out of the fridge and add the chickpea flour, water, and olive oil. Mix everything together with your hands until well combined.

Flatten the falafel mixture onto a parchment lined baking sheet. Gently press down with your hands to flatten.

Bake for 25 minutes.

Let the flatbread cool for about 10 minutes. Then slice it into individual pieces.

Falafel flatbread is a vegan and gluten-free bread made from a blend of herbs, vegetables, and chickpeas. It's a unique take on a traditional flatbread that's bursting with fresh and savory Mediterranean flavors. If you combined my socca flatbread recipe and my falafel recipe, then cut it into squares, this is what you get. A delicious, healthy recipe!

My favorite part about this recipe is the falafel flatbread's versatility. You can dip it into hummus, use it as sandwich bread, or pile on tons of fresh toppings. Make sure to check out the blog post on the website for the full recipe and more topping ideas. Enjoy!

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FALAFEL FLATBREAD | amazing vegan flatbread recipe

Deze zelfgemaakte falafel is de bom. Super crunchy van buiten, smeuïg van binnen. Je bakt de falafel gewoon in de koekenpan. Zo klaar dus!

Top 40 falafel recipes from across the web

The most viewed falafel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed falafel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine