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Close-up of a halved falafel, revealing its green, crispy interior. Other whole falafel pieces arrange in the background on parchment paper.
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3 from 1 vote

Homemade Falafel Recipe

This homemade falafel recipe is completely foolproof. It comes out crispy on the outside and moist on the inside. Use it for pita sandwiches, falafel bowls, salads, or just enjoy them as a snack!
Prep Time14 hours
Cook Time6 minutes
Total Time14 hours 6 minutes
Course: Vegetarian
Cuisine: American Fusion
Keyword: homemade falafel
Servings: 4
Author: Lee Funke

Ingredients

  • 12 oz. garbanzo beans dried
  • ½ cup fresh cilantro packed
  • ½ cup fresh parsley packed
  • ⅓ cup fresh dill packed
  • 1.5 teaspoons sea salt
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • 1 teaspoon cumin
  • ½ teaspoon ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon fresh lemon juice
  • 3-5 garlic cloves

Instructions

  • Add the garbanzo beans to a bowl and cover the beans in water. Let the beans soak overnight to rehydrate. Do not use canned garbanzo beans, this recipe will not work.
    Two glass bowls on a marble surface: one with dried chickpeas and the other with soaked chickpeas in water.
  • The next day, drain the water from the beans. Rinse the beans and place them on a paper towel or a tea towel. Cover the beans with another towel and gently massage the beans to remove the outer casing of the beans. Remove as many as possible.
  • Transfer the beans to a food processor. Add the rest of the ingredients for the falafel to the food processor and process until pulverized and completely combined. You may have to scrape the sides down a few times. The mixture should form a ball when you squeeze it in your hand.
    A food processor filled with blended green pesto.
  • Scoop 3 tablespoons of the falafel mixture into your hand and place it on a plate. Repeat until all the mixture is gone.
    A white plate with twelve round, greenish-yellow falafel balls. Nearby are a bowl of falafel mixture, a bowl of salt, three garlic cloves, a cloth, and a pair of tongs.
  • Heat 4-5 tablespoons of avocado oil in a large skillet over high heat. When the oil is hot, place the falafel in the oil. Fry the falafel for 1-2 minutes on each side until the whole falafel is golden brown. Place the cooked falafel on a paper towel-lined plate and salt. Set aside when all of the falafel has been cooked.*
    A skillet with twelve golden-brown falafel balls frying in oil on a light-colored surface.

Video

Notes

  • Do NOT use canned garbanzo beans for this recipe. We’ve tested this recipe with both beans and the canned garbanzo beans leave you with mush.
  • Air fryer instructions: Preheat the air fryer to 400ºF. Place the falafel in the basket and spray them with a cooking spray. Be sure to coat them in oil. Season them with salt. Air fry the falafel for 10 minutes. Remove them from the air fryer. Set aside.
  • If you would like to spice up your falafel, add a scoop of harissa sauce or top with red pepper flakes.

Nutrition

Calories: 153kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Fiber: 7g | Sugar: 4g