Homemade Falafel

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I don’t remember when I had falafel for the first time, only that I loved it ever since my first bite. Working in Boston, there are plenty of great spots to grab falafel for lunch. My favorites are Falafel King and Pita Thyme, but once we started working from home, I decided to try to make my own recipe.

This recipe is easy to make with a food processor and is a great recipe to double up, and then freeze for later use. During the week, I’ll take some frozen, un-cooked falafels from my freezer and fry them up to put over a big greek salad or make pitas with. Eric is always excited when I say this recipe is on the menu that week.

Three gray plates: one in the center right with falafel balls over salad, one to the left with hummus, one to the upper right with a stack of pitas. Gold spoon, cherry tomatoes scattered.

Falafel can get dry pretty easily – but not this recipe! I love falafel– it’s fiber-rich, and a great for lunch, pitas, and a wonderful topping for salads! I suggest doubling the batch and freezing them. Falafels cook much better when frozen.

What you need to make seasoned and salted’s Falafel:
  • chickpeas
  • garlic
  • shallot
  • ground cumin
  • ground coriander
  • all-purpose flour
  • salt
  • ground pepper
  • vegetable oil

Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!

Homemade Falafel

Allie Hagerty
Easy, homemade falafel – best served with hummus and other Mediterranean delights! Perfect for salads or pitas.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 15 falafel balls
Calories 162 kcal

Equipment

  • food processor
  • heavy-bottomed pot or dutch oven
  • stainless steel slotted spoon
  • cutting board
  • measuring cups
  • measuring spoons
  • chef’s knife
  • can opener

Ingredients
  

  • 1 15 ounce can of chickpeas drained
  • 4 cloves garlic roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • vegetable oil for frying

Instructions
 

  • Add the chickpeas, garlic, shallot, salt, pepper, cumin, coriander, and flour to a food processor with a metal blade. Pulse a few times until coarse- do not overblend!
  • Form 1 – 1 1⁄2 inch balls, forming tightly so they are compact. Place the falafels in the fridge to chill while you start heating the oil. (If you are freezing, which I suggest, move falafels to your freezer on a sheet tray until frozen solid (about 2 hours). Then, move to a bag or a container suitable for the freezer). Whether cooking from frozen or fresh, follow the next steps..
  • Heat 3 inches of vegetable oil in your pot or dutch oven. The oil should be at 375 °F – use a candy thermometer for this, and make sure it's not too hot or else the falafel will fall apart.
  • Using a stainless steel slotted spoon or spider (or large serving spoon), gently drop falafels into hot oil. Cook until golden, flipping to ensure even color. When cooked, remove carefully and rest on a plate with paper towels. Salt immediately while hot, and serve right away. I love to dip hot falafel in hummus for an easy snack!

Notes

  • This recipe freezes extremely well. Here’s how: follow the first two steps, then line a baking sheet with parchment paper. Place falafels on sheet and freeze for at least two hours, or until hard. Move to a freezer-safe airtight container. To cook from frozen, follow same instructions as above. (They actually tend to get crispier if you fry them frozen!)
  • I normally double this recipe, it’s great to have on hand.

Nutrition

Serving: 3falafelsCalories: 162kcalCarbohydrates: 27gProtein: 5.4gFat: 4.2gSaturated Fat: 0.3gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 0.6gSodium: 66.6mgPotassium: 108.9mgFiber: 1.2gSugar: 1.8g
Keyword chickpeas, falafel, greek, mediterranean, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

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