I made this a couple times now and it has been fantastic everytime!!! This one stood out and I was very happy that I picked this one. Thanks! Use a spatula to scrape down the sides of the bowl as needed. We also have a few extra tips up there in the blog post under “best falafel tips,” tip #3 has some options if the mixture isn’t holding together. Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce. I just turned them halfway through. I just tried baking these and everything worked fine except they stuck quite badly to the baking paper when cooking, I drizzled about a tablespoon of oil over each one – does that seem enough? Hi Keiko – unfortunately this recipe needs chickpeas. The dough is a little bit wet, so I added a little more garbanzo flour, which worked great. If you’re scared of this recipe, don’t be! It has never upset our stomachs which is soooo rare!! 5. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Falafel are naturally gluten-free and made from a few simple ingredients. Mix the spices together (1 tablespoon garlic powder; 1 to 1 ½ teaspoon seasoned salt; 1 teaspoon each sweet paprika and black pepper; and ½ teaspoon nutmeg). Check out this post for more healthy dinner ideas, or this post for 85 more vegan recipes! I prefer the baker version of your recipe since it’s even healthier. Glad you found a recipe both you and your partner can enjoy Amber :). Easy and delicious. The falafel baked well and had the classic taste to it! :). Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. Thanks for sharing! If you’re thinking, “Wait. Bleh. Or you can enhance the flavor with hummus and/or spicy sauces. 6. One cup or the three cups. Also made the tahini sauce and cauliflower tabouleh, what a fest! Good to know this came out perfectly in the air fryer . If the mix is crumbly, you could pulse it a little more. Awesome! They were just as delicious as when I baked them on the day I mixed them up. And I’ve had them with slight variations and tweaks, though the recipe itself is fairly simple. I ended up grinding it by hand with a mortar and pestle. This falafel recipe is so easy to follow and everytime I make it its delicious! I am a NEWBIE with an air fryer! I have been wanting to try to make falafel for a while now, but never seemed to get around to it. Thank you!!! Glad your first falafel recipe was a success :), This comes out perfectly every time! Thanks for sharing. The only thing I would change next time is seeding the peppers, because I skipped that step and they came out a little spicy for me. Today, I’ll share how to make both fried falafel and baked falafel. Hi Heidi, no you’re not missing a step – the chickpeas cook in the oven, it’s how falafel is traditionally made (except without deep frying it). Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate. The detailed instructions are written within the post under the section: HOW TO COOK FALAFEL – 3 DIFFERENT WAYS. Mix the wet and dry ingredients together. I have some chickpeas soaking and realized that I will be having a dinner party tonight 24 hours after I began soaking them. It comes out deliciously crisp just the same, and it’s a little lighter than the traditional version. Thank you. Packed with herbs & spices, this crispy baked falafel recipe is bursting with delicious flavor. How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. I looked 4 times. I looked at a couple of other recipes online that suggested refrigerating the mixture for an hour or two before forming, so I may try that next time. (I usually don’t, even when wet!). Falafel are delicious balls of chickpea and herb goodness that you find in Middle Eastern cooking. Can you meal prep falafel? I love you! Thanks so much Sunita and I’m glad you enjoyed this falafel recipe! ... What texture should the mix be? Next, I tried it with the herbs but found that the spices did not come through as well as they did with the collard greens (full disclosure: I am not a fan of cilantro. I just made these and they are the bomb!!! :). Thanks for leaving your tips! I’m a recipe developer, food blogger, YouTuber and massive wanderluster (getting food inspiration from around the world!). All are great options to round out your falafel meal. My Falafel Recipe Ingredients. I’m glad to hear these came together well in a panini press. Great recipe! Thanks Lucy! Hi Christine, it’ll be fine – I’ve soaked for 2 days before (I wouldn’t do much more than that). And kept in refrigerator? So glad to hear this recipe was a success! We eat these baked but drizzled with generous vegetable oil! Happy to hear this recipe was able to help you master falafels right at home! Never imagined that collard greens could be so tasty! Sounds delicious and so glad you loved this recipe Lorraine :). Can you please provide me with the nutritional breakdown for this baked falafel recipe. I think k she wrote you but now I’m curious as well? If the stuffing came out too wet and soggy (aka bread soup!) If it does, the outside will cook too fast before the inside can warm up. Give it a watch below! Serve falafel with salad, tahini sauce, and pita. I’m looking forward to the finished product!! oh yes, try that, we found 30 minutes to be helpful (check out the other tips in the #3 tips paragraph in the post text). It’s a popular street food throughout the Middle East and Europe (if you’re ever in Paris, make a stop at L’As du Fallafel), where you can find it stuffed into pitas brimming with fresh veggies, herbs, sauces, and pickles. If you have the rest of the chickpea you soaked (if you measured 1 cup from the dry), I would pulse those in until the mixture is less wet and resembles the photos above. Compared to the fried version, they do turn out a bit dryer though. I am trying to do no to low oil. This is what gives them the crispy non-mushy texture. Are you ready to make homemade falafel? If it does burn, there's a solution for that too! Thankyou so much for sharing this recipe. Glad your falafels turn out perfectly every time Rosie! Make the dough mixture and then freeze it for up to 2-3 months. My husband, however, loves cilantro but liked it either way. If your hand gets too sticky, you can wet it again. I struggle to find food that my partner enjoys, which is also vegetarian! I have already began the soaking process. Can u clarify how much chickpeas you use once they have been soaked. If it’s for a party or guests, I love the balls. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of mezze (a group of small meals). Mine taste pretty good but totally fell apart. soaked 24 hours, drained, rinsed, and patted dry* (see note). Also, can I pan fry these instead of baking? Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Mix wet ingredients: In a medium bowl or 2 cup measuring cup, combine the ¾ cup warm water (between 105 and 115ºF.) Thank you so much! Baking powder a must. I have never made falafel because I do not enjoy deep frying at home. Oy was I supposed to measure the cup of chick peas before I soaked? *Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy. I’m Lisa, a real food lover, meal prep fanatic, massive wanderluster and YouTuber. Season the chicken all over, and be sure to lift the skins up and apply the spice mixture underneath. Perfect blend of flavors. I like to add a couple of jalapenos to my falafels. They’re so quick and easy! Thanks! Yay, I’m happy you loved this falafel recipe, Charity! So much goodness! I’ve found three cups of soaked chickpeas is the perfect equivalent. Smear a good dollop of hummus or yoghurt (or Yoghurt Lemon Sauce, below) down the middle. Best falafel I’ve ever made or eaten. Originally published July 2019, but updated to include new information. Are they ok to use? So like 35 hours ? Stuffed into pita bread with veggies, tahini sauce, and a pop of pickled onions, it’s insanely flavorful, making it one of my all-time favorite foods. My SO and I have stomach issues, and these baked in the oven with a dab of olive oil spread on top and fresh pita and hummus is divine! Gluten-free and vegan. Used red onions, just a preference, and topped with tzaziki sauce, yummo! My husband is very sensitive to oil so we really appreciated the baked option! Thanks you. Thank you for the recipe! Heat the oil to 350F. But however you serve them, don’t forget to drizzle them with Tahini Sauce. In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. You can even make my greek salad or Israeli salad to go with it. I’ve had them stuffed in gluten-free pita and on salads. Any details you can share about HOW LONG, HOW HOT… etc I would really appreciate it!!! What kind of flour could I use instead of chickpeas flour if I don’t have it? How to Bake Falafel: Pre-heat your oven to 425F. I’m also a big advocate of self-care and taking life “down a notch” – while chasing adventures half-way across the globe! I always forget to measure a cup of dried chickpeas and dump the whole bag in to soak overnight. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden. Would anything negative happen if I let them soak overnight again ? You can use an all-purpose flour or gluten-free flour blend! Drain off any excess water, and set aside to cool. Flavors are amazing!! I’m planning on baking my falafels and wanted to know :^) Thanks in advance. Please tell me how can i fix wet falafel? Thank you! Blenders are best for more liquid ingredients and food processors are best for more thick and chunky ingredients. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Do you have any suggestions to substitute the pita? Start with one tester falafel. Thanks for sharing your variation Kristin! Looking forward to trying this recipe out x. yep – 1 cup dry, then use all of them post-soak (drain them first and pat dry). That sounds like the perfect Mediterranean meal! It’s possible you could try scooping a little tighter, maybe it’s too loose after all of my “not too tight” warnings. Combine dry & wet: Pour wet ingredients into the dry ingredients. Use a wet pastry brush to wipe down sides of pan as sugar crystals form. If you’re not in the mood for pita, top your patties onto a big salad along with some crispy roasted chickpeas, or serve it over a bed of quinoa, cilantro lime rice, or cauliflower rice with lots of fresh veggies. Thank you for this wonderful recipe! Glad you found a winning recipe Tony :), So good! If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. The results were fantastic. Can’t wait to make them again without cooking the chick peas…. The change I made was I soaked the beans overnight as stated but then pressure cooked them for 10 mins prior to mixing with the other ingredients which made them softer and I far preferred that version. Would you just add more parsley? Question- I soaked 1 cup dried chickpeas and they plumped to create about 3 cups- does all that go in food processor or just 1 cup? Would definitely recommend adding some black olives too. And really easy to make. And if yes, do you freeze them before or after cooking? Ive always been intimidated by felafels, so never made them. Love them. How to Serve: * Falafel wraps / rolls - Use large or small flatbreads. I make these all the time for my family, and they are always a huge hit! (be sure to drain it first). Mixture seemed a little wet at first (my herbs weren’t totally dry and I used too many!) Hope you next try comes out better! Will keep you posted! Making this for a big group and want to prep. Real falafel are ALWAYS made with soaked dried chickpeas. So glad you’ve been enjoying these falafels Sherri! I doubled this and I’m about to double it again because I know we are going to devour the first batch. I’ve had my fair share of falafel on travels through Egypt, Israel and Jordan. Looks like a delicious recipe, Lisa! I can only get them to work if I bake them. How many cups should the chickpeas amount to once soaked? While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. In the photo of them in the wraps, you have a green dressing. Falafel are best served immediately after cooking, so they’re warm and crispy. Love the flavor of them! The Collapse of the Falafel. I’m so happy you love it Kathleen! I made it first time and everyone loved them! I was thinking of trying this too! Use a skimmer to the remove the falafel to a paper towel-lined plate. How to Make Long Island Iced Tea Jello Shots. The night before, soak the dried chickpeas in water. Here’s what’s in my recipe: *Note: While this recipe is gluten-free and all falafel I’ve had overseas have been made with gluten-free ingredients, always double check the flour used and if there’s cross-contamination with the oil. I tried them in the Airfryer today. Falafel are best golden on the outside, not charred. Happy to hear you love this falafel recipe Susan. Thank you! Thank you for the gorgeous recipe, I am so looking forward to trying it! Can the mixture be made the day before? So you don’t cook chickpeas before blending. Let’s break this into two parts – making the dough and then cooking (so you can choose your preferred cooking method). Great substitution idea as well. You can add all the same fixings – crispy veggies, pickled onions a scoop of hummus, and generous drizzles of tahini sauce. Not sure if I should have blitzed it in the food processor for a bit longer. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. hmm… and you used all of the chickpeas after they soaked and increased in size (vs. measuring 1 cup post-soak?). Would you please let us (whose who are allergic to chickpeas) know the alternative to chickpeas? Do you have any suggestions for a substitute for cilantro? What am I doing wrong. Want to turn this falafel recipe into a slice of bread? I’m going back to work full time and looking for things I can pop in the freezer for our busy (crazy) days . Transfer to paper towels; let sit 5 minutes. This makes for an addictive flavor that’s “a little something extra” but not spicy. Mix dry ingredients: In a large mixing bowl, add the flour, yeast, sugar and salt, mix to combine. I will be sure to keep in mind to create more hummus flavors soon :). What is falafel?”, you’re in for a treat. This our new favorite meal. If your texture was too thick, that would definitely prevent the falafel from sticking together. Cooked falafel don't store well as the outside becomes soft. Make sure your oil doesn't get too hot. Thank you very much. Serve the falafel immediately, while warm and crispy on the outside. Yes! Just insanely delicious. Use a skimmer to check the color of the falafel and make sure they don't over cook. I make this recipe all of the time and it is delicious! These are so amazing! Looks delicious, would the mix freeze well? Pat the chicken dry. I cannot wait to try this! Thanks! If only I could find a good gluten-free pita recipe to go with this! Only talks about oil. I make felafel quite a lot, but this recipe sounds AMAZING! Falafel is a delicious Middle-Eastern vegetarian dish made with chickpeas, a mix of onions and different herbs and spices. Truly the best, easiest, most delicious homemade falafel recipe I’ve ever tried. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour. P.S. I may be blind. I feel you can serve falafel with some fresh tomatoes, cucumbers, and pickled onions as well. Required fields are marked *, Notify me of follow-up comments via e-mail. Sharing of this recipe is both encouraged and appreciated. 350F for 20 minutes worked perfectly for me. Hi! You don’t want to use a lot of sticky ingredients though, you want the mixture to hold together but not feel gooey. It was a bit of a mess to make (my lack of finesse) but I was really pleasantly surprised at how delicious it turned out. Do you think this would work in a blender? Therefore, I’ve used collard greens from that point forward and make it often. Hi Leah, any dry chickpeas will do – I get the kind from the bulk bin section at Whole Foods (I’m not sure what brand it is). Thank you so much :). They’re a bit delicate, but they firm up as they bake. It’s a creamy and flavorful requirement! Thanks again! I replied to your friend that I think they’d be best baked ahead of time and reheated in the oven when ready to serve. Even better than our local Greek restaurant! You’ll notice in the photo below that no matter which method you choose, they look pretty similar once cooked. This is our go to falafel recipe. It’s crispy, rich, and satisfying, packed with fresh herbs and aromatic spices. Correct. Amazing! I don’t recommend canned chickpeas in this recipe, as the falafel will end up too soft. A perfectly golden outside and bright green inside! Hi Shelly, it’s the green tahini variation: from this post! Needless to say, we didn't try another batch. I mostly enjoy them over a green salad. Falafel is quite rich in several micronutrients and serves as a good source of fiber and protein. This post may contain affiliate links. Healthy, easy., great flavor. Kirsten Nunez Southern Squash Casserole Recipe My 8 year-old daughter devoured it. The pickled red onions are a must have on hand at all times! I quadrupled the recipe, and I’m so glad I did-absolutely delicious! I “baked” mine in a waffle iron! Knead this way for 8-10 minutes until dough is nice and soft. But yes, this recipe traditionally uses uncooked chickpeas :). Hope that helps! If your burger mix is too wet, adding these will create a type of paste. ©Downshiftology. Hi Emily, I hope you enjoy this baked version! The aroma coming out of the food processor is to die for! Great! It’s simple, just takes a few steps. Didn’t miss the “fry” at all. They’ll grow in volume after they soak, and they should all be drained and used. To customize your pita sandwich, you could easily swap another Middle Eastern sauce like tzatziki or baba ganoush for the hummus, or drizzle it with cilantro lime dressing instead of (or in addition to) the tahini. I like to add a bit of extra cilantro, and make sure to use a large serano pepper! Again, these are now a staple in my home. I’m making it every week now! Pulse until well combined but not pureed. Top with tabbouleh and/or lettuce, tomato, onion and falafels broken in half. It all goes in! This was great! Just as a reference a 1 lb bag of dried chickpeas is the right amount for a double batch of these. Traditional falafel is made from ground chickpeas or fava beans, herbs and spices. My fault of course. They really are great as a portable meal. If they don't, see my tip above about adding more flour or water. Wonderful! They come out crisp on the outside, soft in the middle with great flavor. Best homemade baked falafel recipe I’ve used – and I’ve used many! This recipe turned out great. YES! Happy to hear this is a winning falafel recipe for you :). I’m going to make these this week. Hi Melanie – you can freeze the dough before cooking but not after! Hi Sky, I haven’t tried, so I’m not sure if the mixture would dry out too much overnight (which could cause them to crumble fall apart). Lightly spray or brush a baking sheet with oil. My first time making falafel so I looked and compared a lot of internet recipes. Have you ever thought about changing the flavor palette and making vegan Italian meatballs with this recipe? I am SO happy to hear that when my NEW air fryer arrives in the mail I can MAKE these. The best authentic falafel recipe you can make at home! Do you have a recipe for that posted somewhere? Incredible! So easy and just as good as the traditional ones. Hi Christine, you can just use extra parsley. The only change I made was that I was able to successfully cook it in my air fryer. And here’s the answer: tons of herbs (double the normal amount) and a small amount of green pepper. Agree with the dried chickpeas for felafel – they add this amazing texture you just don’t get with the canned variety! I’m a pretty good cook but hadn’t found a falafel recipe until this one. Hi Jessie, I’m so glad you loved the falafel! Now we are in lockdown, our fave middle eastern joint is closed so I had to try. Hello do you freeze them prior to cooking or after ? Ours might have been too wet? Hi Anja – Yes, you can freeze the mixture before cooking. I’m sure there are dried ones in the bean aisle of any grocery store. Going to try and will update you. Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. If the mix is too wet, also make sure your herbs are well dried after washing them. These balls are a great source of protein :). If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If the mix is crumbly, you could pulse it a little more. I will never use another recipe! This was delicious. If I ever come across some amazing GF pita, I’ll report back , Look up Chickpea Tortillas! Thanks Jeanine – appreciate your taking the time to respond. I made this today and it was disappointing- it was too dry and i just couldn’t make a ball Shape, and what I could get to stick together just disintegrated in the oil. Thank you for your help-found them at a bulk barn! Low on beans, high on veggies, these vegetarian burgers have a substantial "meaty" texture that's moist but never soggy. Fantastic and so easy. I don’t like cilantro, so made mine without. When I try to deep fry they fall apart in the oil and they do the same in the frying pan at 2-3 minutes. Hi Leanne – no, for this recipe you don’t cook the chickpeas. I did not have cilantro so only used parsley and left out lemon. Canned chickpeas will be too soft and wet and your falafel will not form properly. Let them cook for 1-2 minutes or until golden on the outside. Turn heat to medium. MORE: So I made it and shared it with meat eating spouse and he loved it! I am on my third batch of this falafel recipe. These are delicious. During the last few minutes of baking, wrap the pita in foil and warm in the oven. Next time time processing it for a little bit longer. This recipe is definitely meant to be baked, not fried, since they’ll become cohesive in the oven. I’ve made it twice, baking both times, using a little olive oil on the outside of the patties. Neither are super large but I like them for recipes like this. Love how you used the falafel in a wrap. 1 cup of dried chickpeas = 3 cups of soaked chickpeas. PERFECT! I made these tonight, and they were perfect. Everyone loves falafels, vegetarians and non-vegetarians! Works great with my silpat in my toaster oven. I have only ever bought the canned! but baked up to a very nice texture. The one cup of dried chickpeas had expanded to about 2.5 cups. Thank you! But did find it in Jordan on the same trip. Reheating in the toaster oven worked great, as I’m sure air fryer would too. Thank you for the helpful feedback – just another reason I keep coming back to your recipes (even if this is the first time I’ve commented on one of them . My favorite part, aside from how awesome they taste, is the fact you just chop up the cilantro and parsley (stems and all) – makes that super easy. Hi Penny, yes, the recipe calls for 1 cup uncooked chickpeas. Wonderful! This is a first rate recipe and the love and care that it was made is evident in the video. I used baba ghanouj, herbs, tomatoes, pickled onions, and drizzled with cucumber tzatziki. A simple combination of chickpeas, herbs and spices that's blended together and fried (or baked). So delicious and easy! Content and photographs are copyright protected. The only changes I made were to use canned instead of dried (and rehydrated) chickpeas, and to chill the balls a few minutes before frying so they wouldn't fall apart. 5-Part Guide to Delicious Vegetarian Eating! I tried finding it in Dubai with no luck. No need to look any further. I was very apprehensive about not cooking the chickpeas first. Could I keep the raw batter in the fridge overnight or even for a few days in the fridge? Dried them out for 8 hours beforehand, made sure the herbs were dry after washing them, then used an air fryer on 400 for 14 min & they held their shape & were delightfully crispy . I made a whole batch and froze half of the falafel mix to use later. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. We would like to show you a description here but the site won’t allow us. We have to travel a lot for my healthcare so they are great for the car ride,  breakfast at the hotel, whatever. Wondering if anyone has tried them in an air frier. THESE ARE THE BEST!!!! I really like them in a big salad with arugula or topped onto a grain bowl with brown rice or quinoa. It’ll be roughly 3x the amount. I love falafel but I am very picky with it (there is one middle eastern restaurant that makes it sooo well) and did not want to deal with making/frying it. Lots of fresh, herby goodness. Yes I did, and I soaked them for 24 hours as instructed. I made these with canned chickpeas (all we could find at the time) & found a way to make them work! This one is my favorite falafel recipe to date, and I hope you fall for it too! Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size. Hi Jean, I’m so glad you loved these so much! Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. Place the patties on the baking sheet. by Lisa Bryan — September 19, 2020 Make tangzhong: In a small pot over medium-low heat, continuously whisk together 3 tablespoons flour and ⅔ cup water until mixture is thickened and begins to bubble, 3 to 4 minutes. Drizzle. Here’s what’s in my recipe: Chickpeas (Garbanzo Beans): Only use dried and soaked chickpeas, not canned chickpeas in this recipe. I love your blog and all the recipes you post. They should be a little delicate and not sticky like veggie patties or meatballs. Alternatively, you can mix dough in an electric mixer fitted with a dough hook. I am eating falafel and tahini sauce made from your recipes and DAMN IS THIS GOOD! Hi Hannah, I’m so glad you had success with canned chickpeas! Hi, did you use dried chickpeas (not canned), and use the full amount post-soak? The falafel should not break apart while cooking. Hi, can you leave out the lemon zest or substitute it?? Made these last night and they are phenomenal!