Name: Crispy Homemade Falafel (Baked or Fried)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 250 g dried chickpeas, soaked in cold water for 12–24 hours (do NOT use tinned — they'll fall apart); 1 small onion, roughly chopped; 4 garlic cloves; Large bunch of parsley (about 40 g); Large bunch of coriander (about 40 g); 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp cayenne or chilli flakes; 1½ tsp salt; 1 tsp baking powder; 2 tbsp chickpea flour or plain flour (if the mix is loose); 2 tbsp sesame seeds (optional); Oil for frying, or 2 tbsp for baking; To serve: pitta, hummus, tahini sauce, pickles, tomato and cucumber salad

Crispy Homemade Falafel (Baked or Fried)

Bright green inside, crunchy outside, packed with herbs. Made from dried chickpeas the traditional way — plus a shortcut version.

Vegetarian Vegan Gluten-free (89 ratings)

Prep20 min

Cook20 min

Total40 min

Serves4

DifficultyMedium

Ingredients

Serves 4
Tick ingredients off as you go.

250 g dried chickpeas, soaked in cold water for 12–24 hours (do NOT use tinned — they'll fall apart)

1 small onion, roughly chopped

4 garlic cloves

Large bunch of parsley (about 40 g)

Large bunch of coriander (about 40 g)

2 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne or chilli flakes

1½ tsp salt

1 tsp baking powder

2 tbsp chickpea flour or plain flour (if the mix is loose)

2 tbsp sesame seeds (optional)

Oil for frying, or 2 tbsp for baking

To serve: pitta, hummus, tahini sauce, pickles, tomato and cucumber salad

Method

Drain the soaked chickpeas very well and pat dry. Put them in a food processor with the onion, garlic, herbs, spices and salt.
Pulse — don't blend — until the mixture looks like coarse, damp sand and holds together when squeezed. Scrape down the sides a few times. Stir in the baking powder and sesame seeds, and the flour if it feels too loose. Chill for 30 minutes if you have time.
Shape into walnut-sized balls or small patties with wet hands.
To fry: heat 3 cm of oil to 180°C in a deep pan and fry in batches for 3–4 minutes until deep brown. Drain on kitchen paper. To bake: brush with oil and bake at 220°C (200°C fan) for 20–25 minutes, turning halfway.
Serve hot, stuffed into pitta with hummus, salad and tahini sauce.

💡 VeggieTip notes

Fried falafel are the classic; baked are lighter and still very good — flatten them slightly so they crisp more.
Raw mixture keeps in the fridge for 2 days, or freeze shaped balls and cook from frozen (add 2 minutes).
Tahini sauce: whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove, a pinch of salt and enough water to make it pourable.

Nutrition (per serving, approx.)

380kcal

15g protein

42g carbs

17g fat

11g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: falafel chickpea street food pitta make ahead

Crispy Homemade Falafel (Baked or Fried)

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

You might also like

Creamy Leek & Cannellini Gratin

Pineapple Cashew Fried Quinoa

Coconut Lime Rice Pudding