Falafel is a delicious, crispy, and flavorful Middle Eastern dish made from ground chickpeas (or fava beans), herbs, and spices. It’s a popular vegan and vegetarian option, known for its crunch on the outside and soft, flavorful center. Falafel is great as a main dish, appetizer, or topping for salads and wraps. Making your own falafel at home is easy and incredibly satisfying—plus, it’s much healthier than the deep-fried versions often found in restaurants.

Vegan Falafel Recipe

Ingredients:

  • 1 1/2 cups dried chickpeas (or 1 can of chickpeas, drained and rinsed)
  • 1 small onion, roughly chopped
  • 2-3 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tbsp flour (chickpea flour or regular all-purpose flour)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric (optional, for color)
  • 1/2 tsp ground cinnamon (optional)
  • Salt and pepper, to taste
  • 1/2 tsp baking soda
  • 2-3 tbsp water (if needed)
  • Vegetable oil (for frying, or use a small amount for baking)

Instructions:

  1. Soak the chickpeas: If you’re using dried chickpeas, soak them in plenty of water for 12-24 hours. Drain and rinse them well before using. If using canned chickpeas, drain and rinse them thoroughly.
  2. Prepare the falafel mixture: In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, cilantro (if using), cumin, coriander, turmeric, cinnamon, salt, and pepper. Pulse until everything is finely chopped but not completely pureed. You want it to have texture, not a paste.
  3. Add flour and baking soda: Sprinkle in the flour and baking soda, and pulse again to combine. If the mixture feels too wet, add a bit more flour (or chickpea flour) to bring it together. If it’s too dry, add a bit of water, 1 tablespoon at a time, until the mixture holds together when pressed.
  4. Chill the mixture: Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour (or up to overnight). Chilling helps the falafel hold together during cooking.
  5. Form the falafel: Once chilled, use your hands to form the mixture into small balls or patties (about 1 1/2 inches in diameter). You can use a spoon or falafel scoop to make this process easier.
  6. Cook the falafel:
    • Frying: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches, cooking for 2-3 minutes on each side until golden brown and crispy. Avoid overcrowding the pan. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
    • Baking: Preheat the oven to 375°F (190°C). Place the falafel on a parchment-lined baking sheet and lightly spray or brush with olive oil. Bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
  7. Serve: Serve your falafel warm with your favorite accompaniments, such as pita bread, hummus, tahini sauce, chopped salad, pickles, or in a wrap.

Nutrition (per serving, makes 6 servings, 2-3 falafel balls each):

  • Calories: 150
  • Protein: 6g
  • Fat: 6g
  • Carbs: 20g
  • Fiber: 5g
  • Sugar: 1g
  • WW Points: 4 (based on the current Weight Watchers points system)

Tips:

  • Make ahead: The falafel mixture can be made ahead of time and stored in the fridge for up to 2 days. You can also freeze the formed falafel balls before cooking. Just freeze them on a baking sheet and transfer them to a bag once frozen.
  • Oil-free option: To make this recipe oil-free, bake or air-fry the falafel instead of frying them. Air frying yields a nice crispy texture without the oil.
  • Flavor variations: Add other spices like paprika, cayenne, or ground chili for a spicier flavor. You can also add chopped onions or olives for extra flavor.

Homemade vegan falafel is a great, healthy option that can be enjoyed in many ways—stuffed into pita, served with a side of veggies, or added to a salad bowl!