homemade falafel

You won't get fresher falafel than what you make at home with this recipe from Delish.com

Homemade Falafel

can chickpeas, drained

garlic, roughly chopped

shallot, roughly chopped

tbsp. freshly chopped parsley

cumin

coriander

tbsp. all-purpose flour

Kosher salt

black pepper

Vegetable oil,

c. Greek yogurt

Juice of 1 lemon

olive oil

tbsp. dill

c. tahini

garlic clove,

lemon juice

tbsp. warm water (plus more as needed)

Pitas

lettuce

Halved cherry tomatoes

cucumbers

Followed the recipe and they didn't fall apart. Super delish

We have made this recipe now a few times and I can safely say it is my boyfriends favorite recipe - we made a triple batch last time! I do add a tiny bit of tahini to the recipe to help bind it and for flavor, however the first time I did not use it and had no issues with it holding together. They reheat perfectly in an air fryer. We make this recipe at least once a month!

This recipe is great! Most recipes suggest never to use canned, but I felt like these turned out great with so much less hassle and prep then soaking dry chickpeas! In addition to the recipe I also added a tablespoon of chopped cilantro to enhance the flavor. 

Also, I noticed some comments about them falling apart. Here is what I did: I opted to bake mine at 450 for 6 minutes on each side! Heat the pan alone for 5 minutes then prep the pan generously with oil, heat up the pan for 1 minute and then place the falafels in patty form! Turned out great and didn’t fall apart at all.

Turned out super yummy! I upped the spices and herbs by 1/2 teaspoon and increased the flour by 1 T in the falafel mixture, and let it sit covered in fridge for 2 hours before forming into balls and frying. I found a tzatziki recipe and made that instead of the yogurt sauce. It was super bomb! Will be making again

Honestly... this falafel recipe was SOO GOOD!! It was the first time we ever made falafels and they turned out amazing. We used the yogurt sauce, but didn't make the tahini sauce. The flavor of everything was on point!! One of our falafels did fall apart, but the rest came out fine. Tip: don't "roll" the falafels together in your palms; we found smushing them together in our hands made them more "packed" and easier to fry. About spoonfuls of the "dough" worked for us!!

I followed the recipe and mine also disintegrated in the oil. So I regrouped, added an egg and a tablespoon of tahini to the mixture and rolled them in breadcrumbs and they turned out great! I also used store-bought tzatziki and served in a pita with cucumbers, tomatoes and a squeeze of lemon.

I'll probably blend or mash my chickpeas first before I mix in all the other stuff for a more consistent texture the next time I make it  but was very easy to follow. We did the yogurt sauce and for real ty! Was great and a new staple in our little recipe book.

Everyone in my family enjoyed this.  They came out perfectly.  I made the yogurt sauce and it was good but I didn’t make the tahini sauce.  Will make again.  I might have processed the mixture more than indicated but my falafels held together well and did not fall apart at all.  I served them over Greek pasta salad over a bed of spinach.

Delicious recipe. I chilled the falafel for about 30 minutes before frying and they stayed together while cooking

Followed recipe and it came out perfectly. Thank you . Good flavours.

These are out of this world. That tahini sauce is magical. It went from runny to a roasted garlic consistency in 30 seconds. This is, 100%, a keeper.

This is lax-- canned chickpeas don't work and 3 tablespoons flour adds gunk. Not enough greens...

Best recipe ever! First time using this recipe, it’s the best!!!
Thank You!

Very tasty and fresh. I used an air fryer to cook

Chilled it in the fridge first like a few people recommended. Easy and delicious!

Did not stay together during cooking. Don’t use this recipe

Instructions are vague and unclear. Leaves a lot of guess work and trial and error.

You probably should chop the shallots ahead of time so they are evenly distributed and avoid over blending. 

The putting in the fridge should be a good amount of time at least 20 mins to help with forming the falafel. 

Use a small saucepan for the oil to save on waste and flip over the falafel halfway 4 mins at least on each side. Look for a darker brown to black to cook all the way through. 

I would make sure they sure each one is about 1/2 to 3/4 inch thick or they break apart easier unless you can submerge the entire falafel under the oil easily.

Probably need to replenish oil once.

They come out very standard for a falafel if done right. 

I would look at another website for a recipe that is not so general and vague.

Tasted great! I just rolled the mixture into balls after chilling it in he fridge for a while and they held together just fine.

Followed the recipe completely, held together perfectly and tasted fantastic. We used the yogurt sauce (also tastes good on potatoes!). Thanks for sharing

Falafel was falling apart in the frying pan. Wouldn't make again.

https://streaming.hearstdigitalstudios.com/68cf70e6-437e-404c-a8b9-500e9405967b/video_rover_16x9_1080p_hd_1548973422_21925.mp4

Falafels are the perfect easy weeknight dinner. Simple to make and can be made into a pita or a salad!

The Perfect Falafel Is Now Homemade

These Gluten-free Homemade Falafel balls are simple to make and make a tasty mid-week family meal.  Falafels are a middle eastern dish which is made from chickpeas, spices and fresh herbs.  

Cups Dried Chickpeas

Cup Fresh Parsley Leaves

Cup Fresh Coriander

Cloves Garlic, Minced

onion

Tbsp Baharat Spice Mix

Cup Sesame Seeds

water

Chickpea Flour

Tsp Baking Powder

Salt and Pepper to taste

Vegetable Oil

Place your chickpease in a food processor, along with all the other ingredients and blitz for a good 3-4 minutes until combined, adding in more water if they are too dry.

Using a tablespoon, scoop out the mix and roll the falafel mixture into round balls and place on the lined tray and place in the fridge for around an hour once you have rolled all your falafel.

Heat vegetable oil in a frying pan and wait until the oil has reached a high temperature before gently placing the falafel into the pan.

Lightly brown the falafel on all sides and leave to drain excess oil on a paper towel.

I would love to try this. I'm a huge chick pea fan, so I'm fairly certain I'll love it.

This looks so good! Love that it's gluten-free!

I love these falafel!! I’m celiac so these are perfect and so delicious!

this recipe is healthy and looks delicious at the same time... thanks for sharing!

Cha at <a href="https://www.littlemisadvencha.com" rel="nofollow">Little MisadvenCHA</a>

It's nice to find some unique gluten free options that make me feel like I'm not giving up anything!

Authentic homemade falafel made from dried chickpeas, herbs and garlic.

Homemade falafel

chickpeas

1⁄2 large onion, roughly chopped (about 1 cup)

parsley

cilantro

salt

garlic

baking powder

Tablespoons chickpea flour (or flour)

Soak the chickpeas for 24 hours in a large bowl. covered by at least a couple of inches of water.

Drain the chickpeas and place them in a food processor along with the onions, parsley, cilantro, salt,  garlic, ground coriander and cumin.

Process until the mixture is blended and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.

Form the falafel mixture into little balls about the size of one heaping tablespoon. Flatten slightly and place on a parchment lined tray. Continue until all the falafel balls are formed.

Place the tray in the fridge for about an hour to let the mixture set.

Fill a large skillet with tall sides with a couple of inches of oil and then heat over medium heat.

When the oil is heated, add the falafel balls to the skillet by lowering them gently into the hot oil.  Leave ample space between the balls - I fit about 6 in my skillet.

Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart.  The falafel is ready to be flipped when the sides have turned a golden colour.

Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.

Continue until all the falafel are cooked.

Enjoy piled onto flatbread with roasted zucchini, slices of jarred chargrilled capsicum, and a simple yoghurt sauce.

Baked falafel with grated zucchini

brown onion, roughly chopped

garlic cloves,

zucchini zucchini

tsp extra virgin olive oil

tsp cumin

tsp coriander

Place the chickpeas in a large bowl and cover generously with water, ensuring you have room for the chickpeas to expand. Soak overnight or for at least eight hours, then drain and rinse well.

Grate the zucchini. If you find it's quite wet, place the grated zucchini in a tea towel and squeeze out excess liquid. Add the zucchini and rinsed chickpeas to a food processor with all the remaining ingredients (starting with just 3/4 cup of the besan flour). You may need to do this in batches, depending on the size of your food processor. Pulse until the mixture comes together. Some chunks of chickpea and onion are OK, but you don't want big lumps, nor do you want a smooth paste. The mixture should feel slightly moist, and will firm up further in the fridge when you leave it to rest for an hour (an important step). If it's too wet, add the remaining 1/4 cup besan flour and pulse again. Cover the mixture and place it in the fridge for at least an hour (I've even left mine overnight and it was fine).

When you're ready to bake, preheat the oven to 180°C and line two large baking trays with baking paper. Fill a small bowl with warm water for the purpose of keeping your hands moist. With slightly moistened hands, roll heaped tablespoon-full portions of the mixture into balls, giving it a squish as you do to ensure they are firmly packed. Place the balls on the baking sheet, allowing a couple of centimetres space between the balls yet fitting as many as you can on each tray. Depending on the size of your trays and balls, you may need to do a second batch. 

Bake in the oven for 25-30 minutes, rotating the balls after 15 minutes to ensure they are evenly browned. They are done when they're golden brown all over. Serve in a wrap with yoghurt tahini sauce, chargrilled capsicums in vinegar, roasted zucchini (or other roasted vegetable) and some fresh coriander leaves. If you're freezing falafel to eat later, reheat by microwaving them or pop them straight from the freezer in the oven at 180°C with a little drizzle of olive oil on a lined baking tray — my preferred method. They will take 10 or so minutes to warm through and 15 to get nice and golden. 

Healthy Plant Based Recipe for baked Falafel. Pickled Onions add flavor, color, texture and are so easy to make.   Serve individual falafels with tahini dipping sauce as appetizer or in a wrap with condiments and fillings as a main dish.

Healthy Baked Falafel

raw sunflower seeds

shallot (roughly chopped)

lemon

Tablespoon cumin

Tablespoon coriander

sea salt

cayenne pepper*

chick. peas

Tablespoons tahini

almond meal*

flax

tahini

maple syrup

purple onion (thinly sliced)

cider vinegar

white vinegar

Heat oven to 450 and line rimmed baking pan with unbleached parchment.

Place parsley, cilantro, sunflower seeds, shallot and garlic info bowl of food processor.  Process until everything is well chopped into tiny pieces.

Zest lemon over processor bowl and sprinkle on cumin, coriander, salt and cayenne.  Process again.

Juice lemon over mixture and add in chickpeas and tahini.  Pulse, until mixture is pasty with a few chunks.

Mix almond meal and ground flax in shallow bowl.

Scoop falafel mixture onto prepared pan.  You should get about 20 falafel. Wet hands and roll into golf ball sized spheres.  Drop each into the flax mixture, toss to coat and then place on prepared pan.

Bake for 15 minutes, turn and then bake for additional 10 minutes until golden.

Store extra falafel balls in the fridge for up to a week.  Leftovers can be eaten cold, or at room temperature.  For warm falafel balls, gently heat on stovetop or in 375 oven until heated through.

Falafel:

Whisk together 2 Tablespoons of the water with the maple syrup and tahini. Add more water 1 Tablespoon at a time until pourable consistency.

Store in fridge for up to 2 weeks.  If mixture hardens, set container in a bath of warm water and whisk.  Or, whisk in 1 Tablespoon warm water

Tahini Drizzle:

Thinly slice onions and place in small glass jar.

Place vinegars, water, syrup and salt in small saucepan. Bring to a boil and then turn down to a simmer. Stir continuously until syrup and salt are totally dissolved.

Top 5 homemade falafel recipes from across the web

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Homemade Falafel

Homemade falafel

Baked falafel with grated zucchini

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Top 5 homemade falafel recipes from across the web

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

Top Tags

Homemade Falafel

Homemade Falafel

Homemade falafel

Baked falafel with grated zucchini

Healthy Baked Falafel

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