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Falafel are delicious balls of chickpea and herb goodness in Middle Eastern cooking. Naturally vegan and vegetarian, falafel are great in wraps, pitas, sandwiches and salads. Today, I’ll share how to make both fried falafel and baked falafel. You choose your favorite!

Falafel on a plate with tahini sauce.

Are you ready for the best falafel you’ve ever tasted? I’ve had my fair share of falafel on travels through Egypt, Israel and Jordan. I’ve had them in restaurants and on street corners (about as authentic as they come). I’ve had them stuffed in pita and on salads. And I’ve had them with slight variations and tweaks, though the recipe itself is fairly simple.

So after eating my way through Tel Aviv several years ago, I realized what makes the best falafel. And here’s the answer: tons of herbs (double the normal amount) and a small amount of green pepper. This makes for an addictive flavor that’s “a little something extra” but not spicy. Just insanely delicious.

What is Falafel?

Traditional falafel is made from ground chickpeas or fava beans, herbs and 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 mezze (a group of small meals).

Falafel ingredients in a food processor.

Falafel Ingredients

Falafel are naturally gluten-free and made from a few simple ingredients. Here’s what’s in my recipe:

  • 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.
  • Onion: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well.
  • Parsley and Cilantro: These two delicious herbs inject heaps of flavor into your falafel and turn the inside a beautiful, vibrant green.
  • Garlic: Use fresh garlic cloves rather than garlic powder for the most robust flavor.
  • Green Chile Pepper (Serrano Pepper): A small pepper adds a kick of flavor and spice without over-powering the falafel. 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 used often in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love.
  • Chickpea Flour: This helps to bind the mixture together and retain the shape while frying. I prefer chickpea flour (as it’s more authentic), but you could use almost any flour you prefer.
  • Baking Soda: This is a key ingredient for helping to provide the fluffy inside texture of the falafel.

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. 

Pulsing falafel dough in a food processor.

How to Make the Best Falafel

Are you ready to make homemade falafel? Great! Let’s break this into two parts – making the dough and then cooking (so you can choose your preferred cooking method).

How to Make the Falafel Dough Mixture

  1. 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.
  2. 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. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
  3. Transfer the mixture to a bowl. Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.
  4. Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
  5. Shape your falafel. You can do this by hand, with a cookie scoop (which is what I use) or a falafel scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
Rolling balls of falafel.

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 golden on the outside. Use a skimmer to the 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. It uses less oil but is still super crispy on the outside. If it’s for a party or guests, I’ll deep fry a batch or two and make falafel balls. They’re the perfect finger food!

Showing how to cook falafel three ways.

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). But 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!

Falafel on a plate with tahini drizzled on top.


  • To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
  • Freeze for later: You can freeze raw balls of falafel for up to 3 months, then cook individual portions on demand using the methods listed above. No need to thaw beforehand!
  • To reheat: 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.

More Middle Eastern Recipes You’ll Love

  • Hummus – The original and best hummus recipe!
  • Baba Ganoush – This roasted eggplant dip is smoky delicious.
  • 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. You’ll love it!

I hope you enjoy this falafel recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers!

Falafel on a plate.

Most Delicious Falafel Recipe (Fried or Baked)

4.98 from 356 votes
Prep: 45 minutes
Cook: 10 minutes
Total: 55 minutes
Servings: 18 falafel balls
Author: Lisa Bryan


The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs and spices that's blended together and fried (or baked). They're crispy, soft and delicious! Watch the video below to see how I make them in my kitchen!




  • 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


  • The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size.
    Chickpeas in a bowl of water.
  • Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
    Falafel ingredients in a food processor.
  • Pulse the food processor several times until the mixture resembles the texture of coarse sand.
    Pulsing falafel dough in food processor.
  • 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.
    Mixing falafel dough in a bowl.
  • 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.
    Rolling balls of 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.
    Cooking the falafel in a pan of oil on the stove.
  • Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
    Removing the falafel from the pan once they're cooked and golden.
  • Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
    Falafel on a plate with tahini drizzled on top.

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


Calories: 48kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 166mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Falafel, Falafel Recipe, How to Make Falafel
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Originally published July 2019, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Thanks for this recipe! Am going to make it tomorrow. One question: I will be using chickpeas that I’ve previously soaked, cooked, and put in the freezer. How many cups should I use?

    1. Hi Kristen – one cup of dried chickpeas equals about 3 cups of soaked chickpeas. Enjoy the recipe!

  2. If I soak the chick peas over night, do I have to start making them right away in the morning? Can I drain them and set them aside for a few hours? Should I refrigerate them or just in a Tupperware on the counter until I’m ready to add the rest of the ingredients?5 stars

  3. These look beautiful! I’m eyeing this one and the falafel flatbread to decide which one to make first.

    Quick question – is it possible to use the parsley and coriander stalks as well? The bunches that I bought were not as large as I would hope for and I don’t think I’ve found any recipes where I can just use the stalks so they don’t go to waste.

    1. Hi Flora – yes, no problem. You can always use the stalks as well! Hope you enjoy the recipe!

  4. These falafels turned out SO well! Since I don’t own a food processor, I was able to combine the ingredients in my Vitamix with a tamper. I added a bit more gluten-free flour to my mixture to get the right consistency, then pan fried them in a cast iron pan. YUM!5 stars

    1. Hi Lauren- Amazing! Sometimes the consistency differs between everyone in terms of how much flour to add, but I’m glad it worked out in the end :)

  5. This is the best ever!  My entire family ranging in age from 12 to 92 loved them!  I baked them and they looked and tasted ‘OMG so awesome!’. They looked just like the picture!  Thank you so much for creating this recipe.  I tried three others before this that were complete failures.  So happy to have persevered and found this recipe!5 stars

  6. Thank you so much for this recipe and for all your recipes actually. I learned how to make my first poached egg from your YouTube video and I was impressed at first with how much information you put into that video. As a content writer, I know what research means and how a result looks like when you put a lot of effort in the process of making it, trying to offer your public useful information. So long story short, I could clearly see there your implication, that what you said was tested, well argumented. Immediately got my trust and subscribe. And it’s the only channel about food where I subscribed bc I use YT mainly for fitness and music :)) ok then I followed your IG page, your tiktok… Got my best chia pudding, my best guacamole ever… Needless to say you are my first call when I need to make a recipe with no place for failure. Honestly, none of your recipes has been a fail for me so far. As for falafel, well quarantine caught me in an airbnb, not at home, and has me and my bf together for over two months here. We don’t even have a classic cooker, but an electric stove. We don’t have a vitamix or powerful mixer, but a vertical blender we bought from the nearest store. Even so, your recipe worked GREAT!!! We ate tonight some incredibly delicious falafel and I am so happy I decided to give it a try. Never did it at home
    :))) tasty, perfect, even better than those I eat at the restaurant. Ideal texture, ideal taste, we ate them in a gluten free tortilla wrap, with some cherry tomatoes, yogurt dressing, rucola, olives and hummus made by my boyfriend. And I love that green color it keeps in the middle, while the crust gets brownish. Thank you so much for this recipe and for all the effort you put in everything you do, you are amazing!! Lots of love from Romania :)5 stars

    1. Hi Bianca- I’m so happy to hear you enjoyed this recipe and found it easy to follow along with. I always do tons of testing before I release a recipe, and always want to provide the best information possible! I can’t wait to see what recipe you make next :)

    I did not have cilantro, so I used only parsley, also used cayenne pepper and instead of chickpea flour, I used 2 TBSP of ground flaxseed and it turned out AMAZING!
    I am just too excited for this :”D way better falafel than in any restaurant :D5 stars

    1. Hi Tara- So glad to hear this recipe still came together with the use of ground flaxseed! I’ll keep that in mind :)

  8. Can I use dried parsley, due to the covid 19 It’s best to stay home but I only have dried parsley, how do I substitute it?

    1. I haven’t tried this recipe with dried spices, but I’d probably just add a couple tablespoons of dried parsley.

  9. The crunch of these falafels was delicious. We didn’t love the cardamom in there, so will omit next time. That aside, these were delicious and I’ll follow this recipe again. I didn’t have the right sized ice-cream scoop so used a 1tbsp spoon to portion out each ball and it worked perfectly. Thanks Lisa!5 stars

  10. Thanks for the recipe, I have made them and they came out delicious. Now I want to make them again but dont have any parsley (the first time i omitted it completely). Can i substitute fresh mint leaves instead?  I dont want to alter the flavour dramatically flavour though 5 stars

  11. Yum! I didn’t know that making falafels would be so easy. This is a new favourite recipe!5 stars

    1. Hi Jennifer- They are much easier than you think, as long as you nail the consistency! Glad you enjoyed this one :)

  12. BEST recreation ever! Tastes just like ones I’ve had on my visit to Israel!!! A keeper! Easy and delicious. Love that your instructions and tips are always on point making it a fail-proof recipe on my end 😉 As always, thanks Lisa! 5 stars

    1. Hi Camelia- Happy to hear this recipe tastes just like falafels from Israel! Definitely what I was going for :)

  13. Dear sister,

    First of all I would thank you very much for this so beautiful and useful website.

    After having lived in Abu Dhabi, UAE for more than 3 decades and had enjoyed tasting of Palestinian, Lebanese, Egyptian and Turkish flavour of Falafil for numerous times, but never tried making this receipe.  

    My wife soaked the Chick peas over night asked today for the Falafeel Receipe. Immediately, out of curiosity, I had googled it today and fortunately found your Receipe. Followed your advise of the processes and hand made it today for breaking our Ramadan Fasting in Chennai, India.

    Yummy yummy … It was so nice, softer, and explicitly delicious. My family members liked it nothing was left over.

    Thanks a lot dear and May God Bleas you.

    Thanks and regards

     5 stars

    1. Hi Jaafar- I’m so glad you stumbled upon my falafel recipe, and that everyone enjoyed it :)

  14. Thank you so much for the recipe!!! My falafel was amazing with your help and Love 😉😍5 stars

  15. This is a great recipe. Incredible explanations, technique, well done.
    I’m a professional chef and wish recipes online were so well thought out.5 stars

    1. Oh wow, thanks so much Dane! That really means a lot to me. I’m thrilled you love the recipe!

  16. Hi there, I’m in the process of making this recipe but my mixture is a bit wet. I couldn’t find your blog you had mentioned about mixture being wet and how to fix it.
    Thanks so much 

    1. You know what forget it, I just saw the solution of adding more flour. Sorry I was in a rush to make your recipe that I didn’t read through the notes. 

      Also, my husband bought something called Tahina.. is it the same as tahini sauce?

      1. No worries! I just responded :) And Tahina is the prepared sauce while Tahini is simply the pureed hulled sesame seeds.

  17. These were excellant. I don’t care for cilantro so I didn’t think I would even like them but I was wrong. I ate them plain, no sauce, with some Farro. I did add a bit more flour to the mix, I would guess about 1 TBL more than the recipe though I didnt measure, just guaged it by the texture while forming the patties. We pan fried in cast iron pan. Thanks for sharing this recipe.5 stars

    1. Hi Kat – Glad you enjoyed these falafels! Yes, sometimes you might need to add a bit more flour, depending on how well your chickpeas stick together :)

  18. I don’t have chickpea flour just regular flour. Will that work? I’m going to try fro the first time. 

  19. Excellent recipe. Followed all instructions but added a little more flour to help it all bind properly. I think if I had the patience to chill them and if I had chickpea flour in hand that may have avoided the additional flour I needed to use.5 stars

    1. Hi Michael- Yes, sometimes the flour will make all the difference when it comes to binding! But, I’m glad these falafels still turned out great in the end.

  20. I’ve tried a number of recipes but this is the best one! The taste and consistency is perfect and my family loves it!5 stars

  21. OHMYLANTA!! These were AMAZEBALLS!! Lol! Seriously- full of flavor, deseeded one jalapeño and kept seeds in the second (doubled the batch). I did have to add quite a bit more chickpea flour to get the right consistency- not sure I drained my chickpeas well enough and prob could have dried them a bit- but we got er done and this will for sure be a regular on our menu!!! 5 stars

    1. Hi Amanda- Awesome! Thrilled to hear you enjoyed these falafels so much :) The consistency can vary sometimes depending how moist your chickpeas are, so I’m glad you found a balance with the amount of chickpea flour.

  22. Delicious and healthy recipe! I only put 1 cup of parsley and I combined them with your tahini sauce.
    My 2 years toddler loved them!
    Thanks for your amazing work and inspiration.5 stars

  23. I want to make this recipe but can’t get my hands on fresh cilantro, can I use dried cilantro? More parsley?

    1. Hi Cristina – fresh herbs are really best in this recipe. You can add more parsley, but it might be overpowering. I’d probably leave the parsley ratio as-is and just omit the cilantro (or add a variety of other fresh herbs).

  24. Thank you for the delicious recipe and awesome tips!  I successfully made falafels for the first time!!! My family (teenage boys, hubby and I) love falafels but the only time I ever tried to make them was full on fail! So glad I found your recipe!!! Made the tahini sauce and hummus too which were all amazing!!! 5 stars

    1. So thrilled to hear you and your whole family enjoyed these falafels! I’m glad you made the tahini sauce and hummus along with it. These 3 recipes create the perfect Mezze meal :)

  25. Hi Lisa, I’m a big fan of Falafel! I have tried so many restaurants and recipes, but no avail! Since I have moved to a very small town in Texas panhandle, I have been trying so many different recipes at home to recreate my NY city experiences in 90s while I lived there. Since we have no Mediterranean restaurant where I’m at currently living, my husband will drive us to Albuquerque to eat Falafel at Yasmin’s Cafe on my birthdays. And if we are visiting Chicago, we would make sure to eat Falafel there as well.
    I had gone back to NY, the Falafel is awful now on trucks, not the same as they had back in 90s.
    But, I’m sooo happy I came across your recipe, it’s the same as all those 3 cities like to eat!! I just made it! It smells, tastes and looks the same. I could not thank you enough that you shared your lovely, authentic recipe!!5 stars

    1. Hi Mona- Wow, I am so excited to hear that my falafel recipe stands on par with some of your favorite spots across different cities! I’m so glad you now have something to reference to and the fact that you can make these right at home :)

  26. This recipe is surprisingly easy.  The first time I made it I only had whole cumin and cardamom, so I crushed them in a mortar and pestle, and I used about 3x the cumin and at least twice the cardamom by accident. I realized my mistake after it was too late, but they turned out amazing, on par with my favorite restaurant ones.(I used the pan fried method in olive oil)
    Just made them last night for the second time, and followed the recipe with exactly the amounts of store bought ground spices that are called for. They turned out ok, but definitely not as good. I highly recommend at least doubling the spice! And consider grinding your own. It really made a massive difference.5 stars

    1. Hi Judy- I’m so glad you found a spice ratio that you love for these falafels. You definitely can never go wrong with adding more spices to this recipe :)

  27. This lifelong falafel lover is a convert! The fresh herbs balance the garlic and cumin so well! Didn’t change a thing, and both my vegan daughter and I loved this. Pantried in small patties worked for me. I follow a special diet for MS which avoids animal and dairy fats, all saturated fats as much as possible and this is a perfect addition. SOOO easy too. Thank you! 5 stars

  28. I’ve been looking for this recipe for years. The best felafel was made for me to eat on a plane from Costa Rica to Boston by the Israeli father of someone I met there. She told me her father was known for his felafel. There were no pickled turnips, no tahini sauce, no pita- but this was outstanding.
    Trying to figure it out on the plane, I thought I tasted coriander- but, thanks to you, I now know it was cardamom.
    I made your recipe last week with powdered cardamom and green bell pepper with added dried cayenne. It was almost like that flight all over again!
    Now that I’ve sourced whole cardamom seed and fresh serranos during the lockdown, I’m making it again tonight.
    Thank you!5 stars

    1. Hi Ellen- I’m so happy to hear you finally found the perfect falafel recipe! I love the addition of green bell peppers as well :)

  29. I’ve been wanting to make falafels at home. I was so done eating out all time, I came across your recipe and I’m never going back. I followed it to the T and they came out absolutely delicious. Not to forget the tahini sauce recipe of yours too, which complimented it so well. Looking forward to trying out some more recipes from your site.5 stars

    1. Hi Jillian – I’m so glad to hear you’ve found a falafel recipe to your liking! And yes, the tahini sauce is the perfect match to this recipe :) Can’t wait to see what you try next.

    2. I can’t wait to try this recipe! Unfortunately, I only have canned chickpeas. Do you recommend using a whole can?

      1. Hi Anna – I don’t recommend using canned chickpeas in this recipe. The texture will be too soft.

  30. I made these and they came out amazing. So fresh and so tastey. My father who isn’t a fan of falafel said he now loves falafel! I posted what I cooked and everyone asked for the recipe so I sent them exactly this. Great job on the recipe!5 stars

    1. Hi Nathan – Happy to hear this recipe changed his mind about falafels! And thanks so much for spreading the word about Downshiftology :)

  31. Made these with my vegetarian daughter and they turned out perfect! I shallow fried them in a little walnut oil which added a nice nutty flavour, and served with homemade tzatziki – delicious! Not sure my daughter will let me serve her store bought falafel again 😂 Thanks for the great recipe.5 stars

    1. Hi Jo- I’m so glad you both enjoyed this falafel recipe! Homemade is sometimes much better than store-bought, especially since you know exactly what ingredients are being used :)

  32. These were fantastic! My first time making falafel the proper way with dried chickpeas and they worked out so well. I made mine into patties and shallow fried and they were so crispy and delicious! Thank you!5 stars

  33. I was really annoyed with myself yesterday! I knew I’d enjoy this recipe, so I doubled it. When I was done, I only had 11 falafel balls! I went back to the recipe to see where I went wrong and realised that I measured 2 cups of SOAKED chickpeas not dry ones. hehehe it’s funny now but last night we devoured them and wished we had more. They were delicious. We ate a few of them in lettuce wraps with your home-made hummus recipe. Really really good and totally hit the spot!!5 stars

    1. Hi Terri – Ah yes! Dried chickpeas are ideal for this recipe – but that’s okay! I’m still glad you enjoyed your falafels.

  34. Tried these for the first time and they worked out well – I did have to add a bit more flour (I used plain flour) to be able to form small patties to pan fry. Thanks!5 stars

  35. Can you substitute cumin seeds for ground cumin in this recipe? If you can, what quantity of cumin seeds should I use?

  36. I love the way this recipe looks, yum! I am curious though if you may have a suggestion for a substitute for the chickpea flour? I don’t have any in the pantry:(

  37. i did like the flavor! mine were a little difficult to hold together though . I had to add more flour and an egg to be able to bind them together.
    Also do you think it makes a difference to use all-purpose flour? i didn’t have chick pea flour.
    I enjoyed your how to video also.. very thorough.5 stars

  38. We’ve just eaten these for tea with simple lettuce, tomatoes, cucumber and a dollop of hummus. Just delicious! I’m thinking this will be on the menu again in the next day or two!!! Thank you for sharing your awesome recipe :)5 stars

    1. Hi Hannah- Love the additional sides you’ve added with this! Sounds like the perfect Mezze plate with tea :)

  39. I made the pan fried version for the first time and they came out amazing! So moist and flavourful, yet so simple. Definitely will be making them again soon.5 stars

  40. I’ve done this recipe three times and it’s always a hit. First time I made them in the oven and second / third time fried. Both methods came out great (I still prefer the fried version). They’re easy to make and paired with Lisa’s hummus…’just delicious 5 stars

    1. Hi Karina – That’s amazing! I’m glad you found a cooking method that works for you. And yes, definitely pair this back with hummus or even my tahini sauce!

  41. Made this as a first ever attempt at falafel and it turned out amazing! Even my brother (who doesn’t like cilantro) loved it! I baked it and it turned out amazingly crispy!5 stars

    1. Hi Sarah- Congrats on your first batch of falafels! I’m glad both you and your brother enjoyed this recipe.

    1. I soaked them in boiling water for about 30 minutes, then let them continue to soak in room temperature water for another 4 hours and it worked perfectly!