This Falafel Recipe is easy to make and the perfect fix when you’re craving authentic falafel using canned chickpeas. Learn the secret tips and tricks with step-by-step instructions to make them come out super crispy and delicious using your air fryer, pan-fried on the stove, or in the oven!
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What is Falafel?
Wondering where did falafel come from? Falafel is a popular Middle Eastern dish made from a mixture of chickpeas (or fava beans), spices and fresh herbs that you form into small patties or balls.
Traditional Falafel is deep fried in order to give the patties that crispy texture on the outside with a soft and doughy texture on the inside, but I have also included ways you can skip the deep fryer and avoid all that greasy mess.
Packed with protein, fiber and nutrients, this classic Mediterranean recipe is delicious alone, in pitas, wraps, sandwiches and salads. You can serve them for lunch, dinner or as an appetizer as a mezze with a fresh veggie platter along with hummus, tzatziki or tahini sauce.
Why we love this recipe
My son absolutely loves this staple from the Middle East. We order it any time we are eating out at an Egyptian or Mediterranean restaurant. We wanted to come up with our own healthier homemade version. This healthy falafel recipe still includes the traditional taste of authentic falafel, but without having to use a deep fryer.
What I love about this crispy falafel recipe is not only easier to make since it calls for canned chickpeas, it’s also made with simple pantry-friendly ingredients you can easily find at the store. Plus, it’s also vegan, dairy-free and gluten-free.
Ingredients you need:
Making homemade falafel isn’t as hard as you think. All you need are a few simple ingredients:
- Canned chickpeas – you can also use dried chickpeas that have been soaked and then cook either in the Instant Pot or on the stove
- Red onion – roughly chopped. You can also use yellow onion or white onion.
- Garlic – we don’t recommend using fresh garlic cloves instead of garlic powder for the best flavor. You’ll need 3 garlic cloves.
- Lemon juice – fresh lemon juice works best.
- Fresh herbs – we like using a combination of fresh parsley and fresh cilantro
- Nutritional yeast – adds an extra kick of flavor.
- Dried spice mixture: Smoked paprika, cumin and ground coriander – this combination of spices adds that familiar warm, aromatic, bold, flavor we all love about authentic falafel. Feel free to add a pinch of cayenne for some extra heat.
- Fine Sea Salt and freshly cracked black pepper – to taste.
- Superfine blanched almond flour – our favorite gluten-free flour in place of all purpose flour that helps bind the mixture together.
- Baking soda – a key ingredient that helps give a nice rise and makes these falafel balls airy and fluffy.
How to make Falafel
To make the delicious falafel mixture:
- Pulse the chickpeas: Place drained chickpeas in a food processor with onion and garlic. Gently pulse for about 30 seconds until the chickpeas are mostly smooth.
- Add the rest of the ingredients: Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blitz again until combined and then stir in the flour and baking soda.
- Form into patties: Take a tablespoon of the mixture and roll into a ball or form into patties. Repeat with remaining mixture. It should make around 15 patties.
3 Different Methods to Cook Falafel
How to cook the best falafel in a pan:
- Heat a thin layer of oil in a large frying pan on medium heat. Gently place the patties in a single layer in a large pan, work in batches as needed. Cook for 3-4 minutes on each side until golden brown and hot through.
How to bake falafel:
- Preheat oven to 350F. Place balls on a large baking sheet / baking pan lined with parchment paper or lightly coated and bake for 20-25 minutes, flipping each one over half-way through.
How to air fry:
For air fryer falafel you’re going to want to:
- Lightly coat falafel with avocado oil spray. Working in batches, place the patties in the air fryer basket. Turn the air fryer to 375F and cook for 12-13 minutes, flipping each one over half-way through.
Can you freeze falafel?
Yes, the great thing about making this gluten free falafel is that you can easily make it ahead of time for a party or a picnic.
How to make ahead: Simply combine all of the falafel ingredients together and store in an airtight container or a large bowl covered with plastic wrap in the fridge for up to 2 days. When you’re ready to cook, remove the bowl from the fridge and form into patties.
How to freeze: Once you form the mixture into patties or balls, place them on a large baking sheet and freeze for at least 40 minutes, or until firm. Transfer the hardened falafel patties into a large resealable freezer bag for up to 3 months.When ready to cook, fry or bake them straight from the freezer. You will need to adjust the cooking time.
How to Serve Falafel
Crispy baked falafel are best served hot on the same day. We think vegan falafel are delicious on their own, over salads, pitas, wraps, or over cauliflower rice along with some:
- Tzatziki or tahini sauce
- hummus OR Spinach Tahini Hummus
- In a bowl or Salad
More delicious Mediterranean or Middle Eastern recipes you will love:
This falafel recipe is easy to make and the perfect fix when you're craving authentic falafel using canned chickpeas. Learn the secret tips and tricks with step-by-step instructions to make them come out super crispy and delicious using your air fryer, pan-fried on the stove, or in the oven!
- 2 cans (14-ounce) organic no salt added chickpeas , rinsed, drained well & patted dry
- 1 small red onion , roughly chopped
- 3 garlic cloves
- 2 tbsp lemon juice
- 1/3 cup fresh parsley
- 1/3 cup fresh cilantro
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper , optional for an extra kick of heat
- 3/4 tsp salt
- black pepper
- 2 tbsp superfine blanched almond flour
- 1 tsp baking soda
Place drained chickpeas in a food processor with onion and garlic. Pulse for about 30 seconds until the chickpeas are mostly smooth.
Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blend again until smooth and combined. Then stir in the flour and baking soda.
Take a tablespoon-sized scoop of the mixture and roll into a ball or form into patties. Repeat with remaining mixture. It should make around 15 falafels.
Heat a thin layer of oil in a large frying pan on medium heat. Gently place patties on pan, work in batches as needed. Cook for 3-4 minutes on each side until golden brown and hot through.
Preheat oven to 350F. Place patties on a large baking sheet lined with parchment paper or lightly coated and bake for 20-25 minutes, flipping each one over half-way through.
Lightly coat falafel with avocado oil spray. Working in batches, place patties in a single layer in the air fryer basket. Turn the air fryer to 375F and cook or 12-13 minutes, flipping each one over half-way through.
Best served hot but will keep for 2-3 days in an airtight container in the fridge or freeezer for up to 3 months.
Helen -
This is my new go to recipe. I tried The baking method (as i’ve had hungry nights Trying to fry my falafEl) and they were a hIt. I’m making a new batch now and wIll be freezing Some for later. This is defin a recipe to archive for the ages. Thank you for sharing!
Lucy Daniel -
This recipe looks quite tempting! Baking or air-frying falafel is a much healthier way to cook than the traditional deep frying. Falafel is simply amazing as it curbs your appetite, supports healthy blood sugar, and may reduce the risk of some chronic diseases.
Olivia -
These came out delicious! My parents loved it so much, thank you!