If you’ve never made falafel from scratch, let me reassure you—it’s easier than you think, and so worth it. These little golden bites are packed with protein, herbs, and spices, making them a plant-based staple in my kitchen. Whether tucked into a warm pita, tossed onto a salad, or piled high in a falafel bowl with creamy tahini sauce, homemade falafel is the kind of meal that feels both comforting and nourishing.
As a busy mom juggling farm life, two kids, and a full-time job, I’m always hunting for recipes that check all the boxes: easy, affordable, kid-approved, and plant-based. Falafel does exactly that. Even my picky eaters love them (especially when I serve them with extra hummus for dipping!).
Why You’ll Love This Falafel Recipe
✔ 100% plant-based – naturally vegan and dairy-free
✔ Protein-packed – made from chickpeas, a budget-friendly pantry staple
✔ Crispy outside, fluffy inside – no dry falafel here!
✔ Versatile – enjoy in pita wraps, bowls, salads, or as snacks
✔ Make-ahead friendly – perfect for meal prep and freezing
Ingredients for Authentic Falafel
Here’s what you’ll need to get started (full measurements below in the recipe card):
- Dried chickpeas (soaked overnight—not canned for best texture)
- Fresh parsley and/or cilantro
- Onion and garlic
- Ground cumin and coriander
- Baking powder (for lightness)
- Salt (and pepper, if desired)
- A little flour or chickpea flour (to bind, if needed)
- Oil for frying or air-frying
💡 Pro Tip: Using dried chickpeas is key to getting that authentic falafel crunch. Canned chickpeas will make your mixture softer and more mushy than the authentic version.
Easy Vegan Falafel
Equipment
Ingredients
- 1 ½ cups dried chickpeas, soaked for 12 hours or 1 15oz can of chickpeas, thoroughly patted dry
- 1 cup parsley roughly chopped
- 1 cup cilantro roughly chopped
- ½ medium onion chopped
- 3 cloves garlic minced
- 2 tbsp sesame seeds
- 1 tbsp flour chickpea flour preferred, but AP or other may be used
- water as needed, usually a few tbsp
- 1 tsp baking powder
- 1 tsp cumin
- ½ tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- oil for frying
Instructions
- Drain and rinse your chickpeas. Pat dry.
- Add chickpeas to a food processor, along with the parsley, onion and garlic. Process until everything is combined and of similar size.
- Now add the sesame, flour, baking soda and your spices. Pulse a few times to combine. Add the water, a tbsp at a time, until the batter is softened. It should be thick, yet pasty, and allow you to shape into a ball. Allow to rest. While resting, pre-heat a small pot or skillet with an inch or two of oil OR pre-heat your deep fryer.
- Roll the batter into small balls (approximately a couple tbsp combined). You should yield approximately 12 falafel balls.
- Once your oil is ready, add in your falafel, ensuring there is plenty of space around each ball to cook. Fry for about 3 minutes, or until lightly browned. Carefully remove from heat and repeat with the remaining balls.
- Serve as desired and enjoy!
Notes
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