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CuisineMiddle EasternLebaneseHigh-FiberStove TopFood ProcessorDeep-FryLunchVegetarianVeganDairy-Free

Homemade Falafel

featured in 5 Recipes Straight Out Of Middle East

Whether you’re trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you’re ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you’ll want to make over and over again.

Jordan Kenna
Tasty Team
81% would make again

10 minutes

Homemade Falafel

Inspired by toriavey.com

10 minutes

Ingredients

for 5 servings

  • 30 oz cans of chickpeas (850 g), drained and rinsed
  • 1 red onion, chopped
  • ¼ cup fresh parsley (10 g)
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup bread crumbs (115 g)
  • oil, for frying

Serving Options

  • pita bread
  • mixed green
  • tomato, sliced
  • ¼ cup cucumber (35 g), diced
  • tahini sauce

Nutrition Info

  • Calories 490
  • Fat 11g
  • Carbs 76g
  • Fiber 15g
  • Sugar 11g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
  2. Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
  3. Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
  4. In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
  5. Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
  6. Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
  7. Enjoy!
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Homemade Falafel

Inspired by toriavey.com