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Crispy Falafel

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.

Course Side Dish
Cuisine Middle Eastern
Keyword chickpeas, falafel
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 35 pieces


  • 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 tsp cumin
  • 2 tsp salt
  • 2 tsp coriander
  • 1/2 tsp black pepper
  • 2 Tbsp chickpea flour
  • 2 tsp 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.

     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.