Ditch the falafel mix and make this amazing homemade Falafel recipe instead! It’s vegetarian, full of fresh herbs, Middle Eastern spices, and hearty garbanzo beans.
Crispy on the outside and tender on the inside, this falafel recipe is perfect for falafel bowls, stuffing into pita bread, or topping on a salad like this Herby Cucumber Tomato Salad!
We’ve been trying to perfect our own falafel recipe, and finally did it! While a pre-made falafel mix is a great convenient option (trust us, we’re all about convenience as busy moms), they’re usually loaded with preservatives and lack that fresh, homemade taste. Not only that, making your own falafel allows you to customize the flavors to your liking. And the taste is just so dang GOOD 😋 We’ll never go back to the pre-made, store-bought version.
All you gotta do is prep your garbanzo beans and put all your ingredients in a blender. Then form them into balls and fry until a beautiful golden brown. We even tested these bad boys in the air fryer, so don’t you worry, we’ll share those instructions, too 🌈
- Garbanzo beans: Use dry garbanzo beans instead of canned for the best texture and flavor. TRUST US ON THIS.
- Fresh herbs: We used fresh cilantro, parsley, and dill in this recipe for a bright and herby flavor.
- Spices: Paprika, ground coriander, cumin, sea salt, and ground black pepper add depth and warmth to the falafel.
- Baking powder: This helps the falafel hold its shape and stay light and fluffy on the inside.
- Baking soda: Similar to baking powder, this helps with texture and fluffiness.
- Lemon juice: A little acidity adds a bright and tangy touch to the falafel.
- Garlic cloves: Need we say more? Garlic is QUEEN for flavoring the falafel.
- Avocado oil: This oil has a high smoke point and adds a delicious flavor to the falafel.
- Food processor: Use this to blend all the ingredients together to create a smooth falafel mixture.
No. Do NOT use canned garbanzo beans for this recipe. We’ve tested this falafel with both beans, and the canned garbanzo beans leave you with mush — please don’t do this.
make it spicy!
If you would like to spice up your falafel, add a scoop of harissa sauce or top with red pepper flakes.
How to Make the Perfect Falafel
This homemade falafel recipe is a foolproof way to make the perfect falafel, crispy on the outside and soft on the inside. Here’s a step-by-step guide on how to make it:
- Soak Beans: Start by adding the garbanzo beans to a bowl and covering them with water. Let the beans soak overnight to rehydrate. Pro tip: Do not use canned garbanzo beans, or this recipe will not work!
- Remove Skins: The next day, drain the water from the beans. Rinse the beans and place them on a paper towel or a tea towel. Cover the beans with another towel and gently massage the beans to remove the outer casing of the beans. Remove as many as possible.
- Process: Next, transfer the beans to a food processor. Add the rest of the ingredients for the falafel and process until pulverized and completely combined. You may have to scrape the sides down a few times. The mixture should form a ball when you squeeze it in your hand.
- Scoop: Scoop 3 tablespoons of the falafel mixture into your hand and place it on a plate. Repeat until all the mixture is gone.
- Fry Falafel: Heat 4-5 tablespoons of avocado oil in a large skillet over high heat. When the oil is hot, place the falafel in the oil. Fry the falafel for 1-2 minutes on each side until golden brown. Place the cooked falafel on a paper towel-lined plate and salt. Set aside when all of the falafel has been cooked. Serve and enjoy!
Absolutely! To air fry, preheat the air fryer to 400ºF. Then, place the falafel in the basket and spray them with cooking spray. Season them with salt and air fry for 10 minutes. When done, remove them from the air fryer, and you’re good to go! This is a great easy option if you don’t want to fry yours on the stove top.
To store, allow the falafel to cool completely before placing it in an airtight container. They can be stored in the fridge for up to 3 days.
Ways to Enjoy Your Falafel
This falafel recipe was destined to be enjoyed in our amazing falafel bowl recipe that goes live in a few weeks…hehe. In the meantime, we love serving it with our Greek salad or our creamy cucumber salad.
You can also enjoy your falafel in a pita pocket or wrap, served with a side of hummus and tahini sauce. Add some fresh vegetables like lettuce, tomatoes, and red onion for added nutrition and flavor.
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Add the garbanzo beans to a bowl and cover the beans in water. Let the beans soak overnight to rehydrate. Do not use canned garbanzo beans, this recipe will not work.
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The next day, drain the water from the beans. Rinse the beans and place them on a paper towel or a tea towel. Cover the beans with another towel and gently massage the beans to remove the outer casing of the beans. Remove as many as possible.
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Transfer the beans to a food processor. Add the rest of the ingredients for the falafel to the food processor and process until pulverized and completely combined. You may have to scrape the sides down a few times. The mixture should form a ball when you squeeze it in your hand.
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Scoop 3 tablespoons of the falafel mixture into your hand and place it on a plate. Repeat until all the mixture is gone.
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Heat 4-5 tablespoons of avocado oil in a large skillet over high heat. When the oil is hot, place the falafel in the oil. Fry the falafel for 1-2 minutes on each side until the whole falafel is golden brown. Place the cooked falafel on a paper towel-lined plate and salt. Set aside when all of the falafel has been cooked.*
- Do NOT use canned garbanzo beans for this recipe. We’ve tested this recipe with both beans and the canned garbanzo beans leave you with mush.
- Air fryer instructions: Preheat the air fryer to 400ºF. Place the falafel in the basket and spray them with a cooking spray. Be sure to coat them in oil. Season them with salt. Air fry the falafel for 10 minutes. Remove them from the air fryer. Set aside.
- If you would like to spice up your falafel, add a scoop of harissa sauce or top with red pepper flakes.
Calories: 153 kcal, Carbohydrates: 26 g, Protein: 8 g, Fat: 3 g, Fiber: 7 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
