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Falafel Recipe

by Katerina

5 from 10 votes

Jan 13, 2022, Updated Apr 26, 2024

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Delicious balls of Falafel are tender on the inside, crispy on the outside, and loaded with zesty flavor! Whether you prefer baked falafel or fried falafel, they’re versatile enough to shine in any dish. Serve them in wraps, pitas, or tossed in a salad. Here, I show you how to make both styles of falafel—pick your favorite or try them both!

Have you ever bitten into a falafel and just knew it was the best thing ever? Well, that was me, not too long ago! I’ve munched on falafels everywhere from Istanbul’s loud streets to the hidden gems in Dubai, and even grabbed some from street vendors who know their stuff. Whether it’s stuffed in a pita or tossed on a salad, I’ve tried them all.

But here’s the scoop: I believe I stumbled onto what I swear is the golden rule for amazing falafel, and that was down the street here in Chicago! He shared that you need to load up on the herbs and toss in a bit of heat. Don’t make them spicy, but crank up the wow factor to a whole new level. ALSO? He assured me that I was not breaking the law by baking them instead of frying them, m’kay?

Made with garbanzo beans, garlic, tahini, and a blast of fresh cilantro, these homemade falafel are a super simple vegetarian treat that works beautifully for a main course, side dish, or starter right next to a bowl of ajvar. You can serve falafel as a sandwich, in a salad, as a side to lemon rice soup (YES!), or as part of a yummy appetizer spread.

Ingredients You’ll Need

Making baked falafel really isn’t hard at all! And you don’t need a ton of specialty ingredients to get an authentic, super flavorful result. All of these items are readily available at most grocery stores.

For the Patties

• Garbanzo Beans: Canned garbanzo beans make this recipe super easy! Rinse them well, and drain them thoroughly, before using.
• Onion: Chop up one small onion: red, white, yellow, or sweet onions are all fine.
• Garlic: I like the pop of flavor you get from fresh garlic in this recipe!
• Jalapeno: I used one small jalapeno with seeds and ribs removed. The pepper is optional, but it does add a tiny bit of spice and flavor.
• Cilantro: You’ll need a nice amount of fresh cilantro to make the falafel; pack it into measuring cups to measure accurately.
• Tahini: Tahini is a condiment made from pureed sesame seeds, similar to how peanut butter is made from peanuts. You can find tahini in most grocery stores.
• Cumin: Cumin adds a beautiful earthy spiciness to this recipe, without adding heat.
• Cayenne: For a little kick, I add a small amount of cayenne pepper to my baked falafel. Feel free to omit the cayenne if you don’t like it.
• Salt and Black Pepper
• Panko: You can use regular panko crumbs or even pork rind panko.
• Pita Bread: We can’t have a true falafel without the bread. I use my naan recipe or this Lavash bread.
• Cucumber slices: The fresh flavor and crispy texture of the cukes is the best!

For the Sauce

• Tahini: A base of nutty tahini makes this sauce so easy and addictive!
• Water: A little warm water gives the sauce a better consistency and flavor.
• Lemon Juice: For the brightest flavor, I recommend using fresh lemon juice. Bottled is also fine.

How To Make Falafel

It’s very helpful to have a food processor when making falafel. You can definitely make it the old-fashioned way by crushing the garbanzo beans with a potato masher or similar, though! Use what you have.

1. Prep. To make baked falafel, preheat the oven to 450˚F, and slide a baking sheet in there to heat up right along with the oven. 
2. Process the Falafel Ingredients. Dump the rinsed and drained garbanzo beans into your food processor, along with the chopped onion, garlic cloves, jalapeno, cilantro leaves, tahini, cumin, cayenne, salt, and pepper. Process the ingredients until everything is  finely chopped, and the mixture holds together. 
3. Make Patties. Use a spatula to scrape the falafel mixture into a mixing bowl. Add the Panko, and stir well to combine. Pinch off pieces from the mixture, to make 12 patties or balls.
4. Bake! Using oven mitts, take the hot baking sheet out of the oven, and grease it with cooking spray. Arrange the patties on the baking sheet, and place it back in the oven. Bake the falafel for 10 minutes, flip them over, and bake for 10 more minutes, or until they are golden and crisp. 
5. Make the Sauce. While the falafel are in the oven, combine the tahini, warm water, and lemon juice in a bowl. Stir with a fork or whisk, season with salt and pepper, and taste. Add more salt, if needed. If the sauce is too thick, you can add a little more warm water to thin it out.
6. Enjoy! Serve the falafel with warm pita bread, cucumber slices, and the prepared tahini sauce. 

How To Serve Falafel

Serve your gorgeous homemade falafel any way you like! They pair deliciously with the tahini sauce here, but any dipping sauce is excellent. They fit perfectly into buns or pitas for hearty sandwiches and complement any side dish. Try them tucked into fresh pita breads with a drizzle of homemade taratur, aka cucumber yogurt sauce, or alongside a vibrant Shopska—a Macedonian chopped salad packed with fresh veggies. And for a fresh, crunchy side, whip up an easy tabouli salad.

Storing and Reheating Leftovers

Leftover falafel should be stored in the refrigerator within two hours of baking. Cover well or place in zip-top bags or airtight containers, and they’ll keep for 3 to 4 days in the fridge or up to 4 months in the freezer. To reheat, bake at 350°F for 5 to 10 minutes or until hot.

More Vegetarian Classics

• Chickpea Salad
• Easy Black Bean Burgers
• Hummus
• Macedonian Shakshuka
• Lemon Rice

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5 from 10 votes

Falafel Recipe (Baked or Fried)

by Katerina | Diethood

Falafel are packed with chickpeas, tahini, jalapeño, garlic, and a burst of cilantro, making them a fantastic vegetarian treat. Serve them in wraps, pitas, or tossed in a salad.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

1x2x3x

For the Falafel

• ▢ 15 ounces canned garbanzo beans, , well rinsed and drained
• ▢ 1 small yellow onion,, chopped
• ▢ 3 cloves garlic
• ▢ 1 small jalapeno,, ribs and seeds removed, and roughly chopped
• ▢ 2 cups cilantro leaves,, packed
• ▢ 2 tablespoons tahini
• ▢ 1 teaspoon ground cumin
• ▢ ¼ teaspoon cayenne pepper,, or to taste
• ▢ salt and fresh ground black pepper,, to taste
• ▢ ¼ cup panko crumbs

For the Sauce

• ▢ ¼ cup tahini
• ▢ ¼ cup warm water
• ▢ 3 tablespoons fresh lemon juice

For Serving

• ▢ pita bread,, for serving
• ▢ cucumber slices,, for serving
• ▢ tomatoes,, for serving

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Instructions 

• Place a baking sheet in the oven and preheat the oven to 450˚F with the baking sheet inside.
• Meanwhile, in a food processor combine garbanzo beans, chopped onion, garlic cloves, jalapeno, cilantro leaves, tahini, cumin, cayenne, salt, and pepper; process until finely chopped and the mixture holds together.
• Scrape the mixture into a mixing bowl and stir in the panko.
• Pinch off from the mixture to make 12 balls or patties.
• Using oven mitts, remove the baking sheet from the oven and liberally grease the baking sheet with cooking spray.
• Arrange the falafel patties on the baking sheet and bake for 10 minutes.
• Flip over the falafel and continue to bake for 10 more minutes or until golden and crisp.
• In the meantime, prepare the Tahini Sauce by combining tahini, warm water, and lemon juice in a bowl and whisk until creamy. Season with salt and pepper; taste and adjust with more salt if needed. If the sauce is too thick, add a little more warm water until you reach the desired consistency.
• Remove falafel from oven and transfer to a serving plate.
• Serve the falafel with warm pita bread, cucumber slices, and tahini sauce.

Notes

Deep Fryer Directions: Fill a pot with oil and heat it to 350˚F over medium heat. Add the falafel balls in batches, about 5 at a time, and fry them for about 1 to 2 minutes or until they are golden brown and crispy.

Nutrition

Serving: 3falafel | Calories: 253kcal | Carbohydrates: 23g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 342mg | Potassium: 356mg | Fiber: 6g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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