Crispy Falafel

A plate of fresh falafel.

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Traditional Middle Eastern crispy falafel is made with ground chickpeas, herbs, and spices. Naturally vegan and vegetarian, falafel is perfect in wraps, pitas, and salads. It can be baked or fried, depending on your preference.


Units Scale
  • 2 cups dried chickpeas, soaked overnight
  • 1 large onion, chopped
  • 1/2 bunch parsley, chopped
  • 1/2 bunch cilantro, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons coriander
  • 1/2 teaspoon black pepper
  • 2 Tablespoons chickpea flour
  • 2 teaspoons baking powder


  1. Add chickpeas, onion, parsley, cilantro, and garlic to blender. Pulse until well-blende. Stir in cumin, salt, coriander, pepper, chickpea flour and baking powder.
  2. Refrigerate mixture for 2-3 hours. Using a cookie scoop, form mixture into balls. Add more flour if necessary if mixture is too sticky.

Fried Version:

  1. Add oil to a sauce pan and heat over medium-high heat until it reaches 350F.
  2.  Working in batches, add falafel to the pan turning until it has reached a golden brown color and is crispy in texture. Let cool on a paper towel lined plate. Serve hot.

Baked Version:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Place falafel balls on baking sheet and bake falafel for 25 minutes or until golden brown. Serve hot.



  • Nutrition facts are calculated based on baking the falafel. Frying the falafel will increase the caloric intake.
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