Falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pitas, salads, and so much more. Bonus – I’ll show you how to make both fried falafel and baked falafel so you can choose your favorite method!
Why This Falafel Recipe Is Unmatched
Are you ready for the best falafel you’ve ever tasted? I’ve enjoyed falafel on numerous trips through Egypt, Israel, and Jordan — from sit-down restaurants to bustling street corner vendors (which are about as authentic as they come). Make sure to watch the video below for a little snippet from one of my Middle Eastern trips! And while each experience has had some slight variations and tweaks to the recipe, after eating my way through Tel Aviv several years ago I figured out what truly makes a great falafel. Here’s my secret:
- Use lots of herbs. You’ll notice that my falafel are greener than other recipes. That’s because the best falafel I’ve eaten in the Middle East had tons of fresh herbs (I’d say double the amount you’d find in more Americanized versions). More herbs give a beautiful, vibrant color plus a delicious boost in flavor!
- Add a touch of green pepper. A small green pepper imparts a special kick that’s “a little something extra.” Don’t worry, it’s not spicy, just insanely delicious! When I first saw a falafel vendor add this, I realized what had been missing from other recipes.
- Don’t forget the tahini sauce. My homemade tahini sauce is a non-negotiable when serving up these falafel. It gives them a creamy, lemony garlic touch!
What is Falafel?
Before jumping straight into the recipe, let me describe falafel a bit better. Traditional falafel are made from a mix of ground chickpeas or fava beans, fresh herbs, and aromatic spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of a mezze (a group of small meals). It’s also naturally vegan, vegetarian, and gluten-free.
Falafel Ingredients
- Chickpeas (Garbanzo Beans): Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly (they’ll turn out a bit mushy).
- Onion & Garlic: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well. For the garlic, use fresh garlic versus powdered for a more robust flavor.
- Parsley and Cilantro: This is the ultimate herb combination for falafel. But if you are not a fan of cilantro, I’ve got notes on that below.
- Green Chile Pepper (Serrano Pepper): As I mentioned above, this is key for that authentic flavor with depth and oomph. You can adjust this to more or less, but don’t omit it without trying it first — trust me.
- Cumin, Cardamom, Salt, and Black Pepper: These aromatic spices are often used in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
- Chickpea Flour & Baking Soda: This helps to bind the mixture together, add a fluffy texture, and retain the shape while frying. I prefer chickpea flour (as it’s more authentic), but you could use almost any flour.
Find the printable recipe with measurements below.
*Note: While this recipe is gluten-free and all falafel I’ve had overseas have been made with gluten-free ingredients, always double-check the flour used and if there’s cross-contamination with the oil.
How to Make the Best Falafel
Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
Mix the falafel dough and let it chill. Transfer the mixture to a bowl, add the chickpea flour and baking soda, then stir it all together. Cover the falafel dough with plastic wrap or a lid, then chill in the fridge for 30 minutes to one hour.
Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. And it’s up to you if you’d like round balls or a flatter patty or disc shape. Any shape can be used for deep frying, though the flatter shapes are better if you plan to pan-fry or bake. And once you’ve formed them all, place them on a plate.
How To Cook Falafel – 3 Different Ways
You’ll notice in the photo below that no matter which method you choose, they look pretty similar once cooked. A perfectly golden outside and bright green inside!
- How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350°F (175°C). Once the oil has reached temperature, gently drop 6 to 8 balls into the oil at a time. Let them cook for 1 to 2 minutes, or until they’re golden on the outside. Use a skimmer to remove the falafel to a paper towel-lined plate.
- How to Pan-Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2 to 3 minutes, or until golden. Then transfer to a paper towel-lined plate.
- How to Bake Falafel: Pre-heat your oven to 425°F (220°C). Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil, and bake for 25 to 30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
- Want to know the method I use most often? If it’s just for me, I’ll pan-fry my falafel. It’s quick and easy and uses less oil than deep frying. If it’s for a party or guests, I’ll deep fry a batch or two and make falafel balls. I love the rounded shape and they’re the perfect finger food!
Cooking Tips
- If your falafel breaks apart, it’s probably because the mixture wasn’t processed to a fine enough texture. You can pulse the mixture a bit more, or if they’re too dry, add more water to help bind them together.
- If your falafel mixture is still wet after chilling, mix in a bit more chickpea flour before forming into balls.
- If you can’t have cilantro, you can use parsley on its own or swap in another tender herb.
- For cooking in the air fryer, I’ve had readers tell me that they’ve had success by air frying them at 400°F (200°C) for about 5 to 6 minutes.
Freezing & Storage Tips
- Freeze the falafel dough: Good news, you can make them ahead of time and freeze raw balls of falafel for up to 3 months, then cook individual portions on demand using the methods listed. No need to thaw the balls beforehand!
- Storing leftovers for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
- Reheating leftovers: While you can easily reheat cooked falafel in the microwave, they’ll be crispier on the outside if you reheat them in a 400° (200°C) oven for about 10 minutes.
How To Serve Falafel
Falafel are best served immediately after cooking, so they’re warm and crispy. They’re delicious served in pita, wrapped in lettuce or collard greens, or topped on a simple green salad (my preferred method). They’re also great for protein bowls (as falafel are high in protein!), with dollops of hummus or baba ganoush. However you serve them, don’t forget to drizzle them with my lemony garlic tahini sauce (made from homemade tahini). It’s a creamy and flavorful requirement!
More Middle Eastern Recipes You’ll Love
- Israeli Salad: A simple vegetable salad is always a welcome addition.
- Shakshuka: The #1 breakfast recipe on this website – it’s a reader favorite.
- Lentil Salad: A delicious mix of lentils, cucumber, red onion, dates, and parsley.
- Cauliflower Rice Tabbouleh: My veggie-heavy spin on tabbouleh.
- Falafel Flatbread: Want to turn this falafel recipe into a slice of bread? Try this flatbread – it’s incredibly unique and so versatile.
- Or enjoy these delicious Mediterranean diet recipes!
If you make this falafel recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Cookie Scoop For round falafel balls.
- Falafel Scoop For disc-shaped falafel.
- Metal Skimmer The best skimmer I've used for ages.
Ingredients
- 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley, about a one large bunch
- 1 cup roughly chopped cilantro, about a one large bunch
- 1 small green chile pepper, serrano or jalapeno pepper
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
- oil for frying
Instructions
- Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
- Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Chill the falafel. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Shape the falafel. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- Cook the falafel. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
- Remove the falafel. Use a skimmer to check the color of the falafel and make sure they don't overcook. Then remove them to a paper towel-lined plate.
- Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
Lisa’s Tips
- Falafel are best golden on the outside, not charred. Make sure your oil doesn’t get too hot. If it does, the outside will cook too fast before the inside can warm up.
- The falafel should not break apart while cooking. They’re slightly fragile, but should certainly hold together and retain their shape. If they don’t, see my tip above about adding more flour or water.
- Can you meal prep falafel? Yes! Make the dough mixture and then freeze it for up to 3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Alternatively, you can freeze pre-shaped raw falafel and fry or bake straight from frozen!
- 1 cup of dried chickpeas = 3 cups of soaked chickpeas
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Originally published July 2019, but updated to include new photos and information for your benefit!
Hi, i tried this out and it turned amazing, i was afraid that it will fall apart, but it was Even better than the ones we buy from our local restaurants in Palestine And of course healthier ( i put it in the oven).
And my mom is so proud of me :)
Thank you so much
Hi Haya- Wonderful! Now you can always whip up your own falafels at home :)
My newly vegetarian daughter is home from school, and I have been trying to find falafel for her at the local grocery store, but they just don’t seem to have it.
So I made your falafel recipe. Mine are not nearly as pretty as yours, but they taste amazing! My daughter is going to make them into sandwiches for dinner tonight. Thanks! I’ll keep an eye out for your recipes!
Hi Jon- Happy to hear both you and your daughter love this recipe!
I don’t usually leave comments, but everyone needs to know just how amazing this recipe is! Not only is the end product the best thing I have ever tasted, but the recipe is super easy to follow and offer alternative cooking methods. Super thankful I planned for left overs and tripled the batch to stick in the freezer.
Side note, I subbed an alternate flour and it worked great, just had to add a little extra like the directions suggested. THANK YOU @downshiftology
#falafel #downshiftology
Hi Megan – Thrilled to hear you’ve found a winning falafel recipe! Which alternative flour did you use by chance? Would love to know for future readers!
Help. I know i know DON’T USE CANNED CHICKPEAS. Look the store is sold out and ya girl has a craving. ok. Since I have to use canned how many cans will i need? since 1 cup dried grows 2-3 times bigger. I was also going to let the canned chickpeas dry out on paper towels to help with the moisture.
Hi Katrina – yes, dried chickpeas grow to approximately double their size once they’re soaked. So you’ll need two 15-ounce cans, and then use about 2 cups of those chickpeas (one can has about 1 1/2 cups of chickpeas). You might want to start with just one can though, as they will be softer, and then add more as needed. You could also try adding more flour.
How do you bake them?
Temperature?
Length of time?
Thanks.
Hi there – If you scroll down the page, you will find the baking instructions listed, along with the other different methods :)
Hi, I am going to try this for tonight but unfortunately I don’t have chick pea flour , can I substitute it for gram flour instead? As we are under lockdown atm..
Hi Nandita- I haven’t tried this recipe using another flour yet, but you can definitely try. Also, note that using other flours might alter the taste just a smidge. Do let me know how it turns out though – would love to hear feedback!
Hi, I’m doing this recipe for dinner tomorrow and I was wondering if it would still work well if I was to do it in an air fryer?
I’m really looking forward to do this recipe as it looks amazing!
Hi Lara – I haven’t tried this in an air fryer, but I’m sure you can! Just might need to keep an eye on it in terms of how long to cook it.
These were amazingly delicious! Thank you!!
Wonderful! Glad you enjoyed this falafel recipe :)
Best falafel recipe i have tried at home 👌🏻👌🏻
Thrilled to hear that! This is definitely a reader’s favorite recipe :)
Thanks is amazing Recipe. Mine was a little bit crumbling what can I add to put it together!?
Thank you,
Fio
Hi Fiorella – If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Wish I had seen this recipe last night! Id like to make them tonight but is 8 hours enough of a soak? Would bringing them to a quick boil before soaking help? Thanks!
Hi Kim – I would soak them for a few more hours before creating this! I wouldn’t boil as you don’t want your chickpeas to be cooked all the way :)
I absolutely LOVE your channel, I am celiac and I have been following you for ever. Tonight I made falafels and followed your instructions to the teeth. The ones I cooked in the air fryer (360 for 15 minutes) turned out great. The ones I pan fried with avocado oil, they didn’t really hold together and they stickied to the pan. The flavor was amazing though! Any tips to what I might be doing wrong? My husband really enjoyed the pan fried ones though….
Hi Lily – Thanks so much! I’m happy you love my recipes and videos! In order to get them to stick together better it could be a few things. You might have needed to pulse the mixture a little more. But next time you could also try adding a little more water (and sometimes flour). Hope that helps!
I just used this recipe tonight along with the homemade tahini AND the tahini sauce- that’s 3 of your recipes in one day and for one meal! I’ve made falafel a handful of times in the past and could never get it just right whether it was the bits of chickpeas remaining too hard once cooked, or the raw balls falling apart when manipulating them. This recipe was perfect- I had always used an egg before to hold everything together but this recipe allowed me to discover the trick of refrigerating the mixture!! No idea why I never thought of that as I swear by refrigerating a lot of my cookie doughs etc. before cooking. Your recipes are wonderful- whether they’re staples revisited and remastered thus rendering them foolproof, or total innovations and amazing new ideas in the kitchen. Never disappointed!!
Hi Kimberly – I’m so glad you finally found a winning falafel recipe! And yes, the refrigerator definitely helps with the molding of the balls. Thanks for all your support and I hope you continue to enjoy my recipes :)
Hi! I made these the other day .. followed the recipe exactly … soaked dry chickpeas .. kept in fridge over an hour .. the mix was very wet … so I added 3-4 tbsps chickpea flour … made nice little patties, baked in oven, they turned out well. Were also very tasty. Wondering why the mix was so wet
Hi Bernadette – Unfortunately, without being in your kitchen I don’t know why your mix may have been more wet, if you followed the recipe exactly. But it sounds like you were able to tweak the recipe and enjoy them, so yay for that!
I Made this recipe and it came out perfect! I am making them again tonight along with tahini sauce to dip them in. I will not be adding the full measure of cilantro at my daughters request as she is not a fan of the ingredient, my husband and I didn’t mind the cilantro. I may also add a bit more of the pepper, as I like a bit more spice. Enjoy!
Hi Kim – I’m so glad you all enjoyed this recipe! And yes, you can always adjust the ingredients for different taste profiles :)
I normally wouldn’t comment, but this recipe is brilliant! We were sceptical about adding the chilli pepper but it wasn’t too spicy but added great flavour. We substituted chickpea flour for plain flour, and fried in sunflower oil and the results were still amazing. Also added more 1.5-2x the amount of salt but that comes down to preference. Apart from that we thought the ratio of the powdered spices is bang on.
Hi Tamir- I’m so glad this recipe came together even with your minor adjustments :) The chili pepper isn’t too spicy when it gets blended in with the rest of the mixture!
delish!!! had our 15 year old grand girl whip these up/double batch to freeze half for later. Pan fried in a wee bit of refined coconut oil. very nice recipe!! thanks :)
Hi Suzi – Wow! Can’t believe she made these falafels :) I’m so glad you all enjoyed this recipe.
super awesome recipe..I made them yesterday and they were instant hit..I want to make them again for a party..Can I fry them in afternoon for dinner party? how do I warm them without loosing the crunchiness?
Hi Varsha – Yes, you can fry this in the afternoon even if you’re not eating it until lunch. But you will loose that slight crunch over time. It still tastes delicious though, so I wouldn’t worry :)
I made this for supper tonight–my first attempt at making falafels, and they were no disappointment! In fact, they were as good as the ones we get at our favorite mid-eastern restaurant. This is really a wonderful recipe with accurate and easy directions. Thank you so much!
Hi Jan – Amazing! Glad to hear your first time making falafels was a success! Now you can have restaurant quality ones at home.
How many pieces is the nutrition information based on? I see this recipe makes 18 falafel balls but the nutrition info seems to refer to a few only.
Hi Juan – The nutrition info is always for one serving :)
And how many serving is 18 balls meant for? That 1 serving or more? Sorry for not getting this 😂
There are 18 balls at 62 calories each. Most people eat about 3-4 balls per meal, but it’s up to you.
Looking for healthier choices. Enjoyed the baked version of this recipe. My husband was reluctant to eat the falafels because he doesn’t like chickpeas. He really enjoyed them and will
let me make them again, lol.
Hi Jill – So glad your husband loved this recipe! And that it changed his mind about chickpeas :)
I understand advertising is important for your website but I like to see the video for the recipe. where is the video for the falafel recipe? :(
Hi Sandra – the video is about 1/3 of the way down the page, under the header that says “Falafel Recipe Video.” It’s a YouTube video. You can also find it on my YouTube channel.
Made the recipe several times. Delicious! This is now my base for making falafel. The only thing I added was coriander. Also, add an extra sorrano pepper and a pinch of Cayenne for spiceyness.
Hi Randy – Amazing! So glad you love this recipe along with your few additions. Stay tuned for tomorrow – as I will be revealing a special recipe that might have to do something with falafels in the mix :)
I am looking forward to making these this week! I was wondering if it’s okay if I refrigerate the batch longer than 1 hour?
Sure, I don’t think a little bit longer would make much difference.
HI! I AM FROM ISRAEL. I HAVE A VITAMIX BLENDER. CAN I MAKE THIS IN THE VITAMIX ? AND HOW.
THANK YOU : LIRAZ.
Hi Liraz – In my experience, it is better to make falafels in a food processor because it creates a better, thicker consistency which a falafel needs to hold together!
This looks good but falafel has to have coriander in it , the spice.
Hi Jen – I use fresh cilantro in this recipe (which is coriander).
The problem with this recipe is that too scrumptious! It takes enormous discipline not to gobble it all up in one go! The only change I made was adding two eggs, because the mixture just wasn’t sticking together. (I didn’t have chickpea flour, so I used almond flour – which may also be why it wasn’t sticking well.)
Another amazing success from my new inspiration, Lisa!
Hi Karryn – This really is an addicting recipe! But I’m so happy to hear you enjoyed it this much.
My son who goes to school in NYC was home and wanted some falafel. We found this recipe and made it exactly as written. It was fantastic! We were eating the mix out of the bowl before he formed it into the balls!! We also made some greek chicken for my husband for dinner because he hates chickpeas. Well guess what? He tried one then came back for three more!!!
These are so wonderful! Thank you so much for sharing the recipe.
Hi Elizabeth – Amazing! So exciting to hear everyone in your family loved all these recipes :)
DO NOT USE CANNED CHICKPEAS.
I have made this recipe many times and the falafel always comes out amazing ❤ even made them for the family at christmas for nibles.
This time around I got a bit cocky and used canned chickpeas and nonono I learnt my lesson… fried them and they just dissolved.
These look so good!! Do you think there’s a way I could make these without a food processor? Honestly I’m on the verge of buying one just to try making these falafels… But there’s got to be an alternative way, right?
I’m so happy you love the recipe Emma!
Super!!! Turned out great. Husband approved who is a very picky eater :)
Hi Jahnavi – Thrilled to hear you and your husband loved these falafels :)
I love this recipe, and especially that you took the time to show different methods of cooking. I’d go for baked as I avoid too much oil. Thank you for that beautiful work
Hi there – So glad you loved this recipe and that you found a baking method that works for you :)
Thanks for the recipe! I followed it exactly and they were perfect. Taste and texture was excellent. I cooked them in a cast iron pan with a little avocado oil. Flattened them a bit so both sides cooked evenly.
Hi Sandra – Amazing! Glad to know your falafels came out perfectly in terms of texture and taste :)
I have to admit, I will be trying all your recipes.
Made falafel two days in a row, one time for lunch and the next day for high tea party. Everyone loved it. I served it with the Israeli salad and roasted red pepper hummus.. so good… My love for cooking is growing with each passing day and I can’t thank you enough..
Hi Shalini – So happy to hear everyone loved these falafels along with the red pepper hummus! Thanks so much for your support and I’m glad I can inspire you to cook healthy again :)
Thank you so much for this wonderful recipe. I have been making falafels for a long time, but they were never as good as these.
Hi there – So glad you finally found a recipe that works for you :)
Third time, love it. easy peasy and I love your instruction. Thanks.
Hi Eileen – Amazing! So glad you found this recipe easy to make and delicious :)
Made this tonight and paired it with your tahini sauce and Israeli salad recipes. It was delicious and another successful Downshiftology meal! Thank you so much for your fresh recipes and all the hard work you put in to make sure they’re perfect every time.
Hi Ashley – So glad you enjoyed these falafels with my tahini sauce! It really is a match made in heaven :)
Has by one attempted to make these with canned chickpeas? It’s all I have on hand…
Hi Ali – I probably wouldn’t recommend canned chickpeas, as the texture won’t come out as well.
I heard what you called zucchini sauce but I did not find a recipe on your site((
Hi Bogdan – The sauce to go with falafels is actually Tahini sauce! Not Zucchini sauce :)
Why are my chickpeas still taste raw after soaking for over 20 hours?
They are still raw. ;) They’re just soaked raw cashews.
I’ve tried several falafel recipes but none of them were as good as this one. My friends who are not vegetarians tried it and loved it as well ❤️
Hi Franklin – Thrilled to hear this is your favorite falafel recipe :)
I loved this! I’ve made it a couple of times and I love how easy it is!
Hi Elin – I’m so glad you’ve enjoyed this recipe so much :)
I’ve tried making falafel several times with every attempt a failure. I’d all but given up until I tried this recipe. It was bloody delicious, relatively simple and now a keeper.
Thank you!
Hi Tania – Thrilled to hear this is the one falafel recipe that worked out for you :)
I wish I could give this more than 5 stars!! I love to cook and constantly try new recipes, and this was one of my all time favorites to make. It was fun, fairly simply, and absolutely delicious. I felt like a true chef by following this recipe! My husband and I couldn’t get enough of them.
Hi Becca – Thrilled to hear you and your husband loved this recipe! Now you’re a master in one of my favorite Mediterranean dishes :)
I never knew I could bake my Falafel in the oven! this is genius! Also I love your herb-packed version and the tahini sauce is our new favourite :D
Hi Katharina – That is definitely one way to do it! Happy to hear you enjoyed it, as well as the tahini sauce :)
I loved this recipe! It was so easy to make and they turn out perfect! Thank you Lisa!
Hi Marit – Happy to hear your falafels came out great with this recipe :)
Indeed the best falafel recipe ever! So tasty. I tried the oven and I pan fried them and the second method worked better for me. I actually froze some baked leftovers and reheated them in the oven covered with kitchen foil, even though you warned me not to. They were actually great.
Hi Babette – I’m glad to hear this still tasted great after reheating them in the oven!
Made these exactly as recipe directed and shallow pan fried with grape seed oil. Delicious! They ARE the best falafel ever.
HI Lisa – I’m so glad you loved these falafels!
Can I leave the chickpeas to soak overnight?
Yes, that’s what I mention to do in the recipe.
Just made these! Loved it!! So easy to make them and so delicious!! I used oat flour and cake out good as well. 😋😋 thank you Lisa!!
Hi Dea – So happy you loved these falafels! :) This is a great recipe to start your new year off.
I’ve never tried Falafel, but this recipe looks absolutely delicious! I love using Cilantro and Parsley together as well!
Hi Shanika – You’ll definitely have to try this recipe sometime! It’s all sorts of delicious :)
Falafel are definitely a favorite and these look great! Love that you’ve shown how the different cooking methods compare too
Thanks so much Caroline! Yes, there are several easy ways to make falafel, so it’s really up to you. No matter which method you choose, they’re all delicious!