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My falafel recipe is more than just a list of ingredients and how-to steps; it’s a century-old legacy wrapped in the warmth of Middle Eastern hospitality and the love of Lebanese tradition. This authentic falafel recipe has been passed down through my family over several generations; it embodies the core of family and the rich flavors that define my culture.
Table of Contents
- What is Falafel?
- Recipe At A Glance
- Recipe Video Tutorial
- Ingredients to Make Authentic Falafel
- How to Make the Falafel Batter
- How to Make the Crispy Falafel Balls
- Other Methods of Cooking Falafel
- Tips for Making the Best Middle Eastern Falafel
- What to Serve With Falafel
- Freezing Falafel Mix
- Frequently asked questions
- More Lebanese Recipes:
- Crispy Falafel Recipe Recipe
Making these falafels is like taking a journey back in time. The process, from soaking the chickpeas to blending them into a thick paste with herbs and spices, is done with patience and care. As I fry each batch of falafel, turning them until they’re just the right shade of brown and listening to them sizzle, I’m reminded of the power of food to connect us to our past, to each other, and to the simple pleasures that life has to offer. This falafel recipe isn’t just a meal; it’s a celebration of heritage and the enduring bonds of family.
This recipe is part of our monthly Cooking Challenge for April 2024!
What is Falafel?
Falafel is a Middle Eastern recipe that is basically mashed chickpeas with herbs and seasonings formed into patties and fried. It’s a traditional food in Lebanon that’s made with only a few ingredients and served plain with tahini sauce, hummus, or garlic sauce for dipping, or as a falafel sandwich or falafel wrap. The patties have an irresistible crispy exterior and soft bright green interior.
While falafel originated in the Middle East, falafel is now a very popular street food recipe that’s made all over the world. There are loads of recipe variations, but at its core is soaked chickpeas, parsley and/or cilantro and Middle Eastern seasoning. In many regions, it’s also made with fava beans.
Recipe At A Glance
Cuisine Inspiration: Middle Eastern
Primary Cooking Method: Stovetop
Dietary Info: Dairy Free, Vegan
Key Flavor: Herby with a hint of spice
Skill Level: Intermediate
Recipe Video Tutorial
Please note that this recipe video for falafel is from the original recipe, and has only slightly changed to use more garlic.
Ingredients to Make Authentic Falafel
- Chickpeas: Use high quality dry chickpeas that come in a bag. Check the expiration date to make sure they are fresh. Do not substitute with canned chickpeas.
- Fresh herbs: Parsley and cilantro are a must in any falafel recipe. You can do equal parts of both or add more of one kind if you prefer. Make sure the herbs are washed and thoroughly dried.
- Onion: 1 small onion is all you need. Don’t substitute onion powder because the fresh onions add texture, a touch of moisture and extra flavor to the patties.
- Garlic: Surprisingly, garlic is not mandatory in this falafel recipe, but garlic does help add flavor. You can substitute garlic powder here if you’d like, but I recommend fresh.
- Baking powder: This is optional, but I recommend adding it right before baking or frying the falafel. It’s a raising agent that helps to give it a light and fluffy texture. You can also use baking soda, but it may leave a more metallic taste. I prefer baking powder—make sure it’s aluminum free!
- Seasonings: Salt and pepper, cumin, and coriander.
How to Make the Falafel Batter
How to Make the Crispy Falafel Balls
Other Methods of Cooking Falafel
- Air Fryer: I’ve got a whole recipe post with how to instructions for making falafel in the air fryer! It’s super simple and does cut down on the oil.
- Baking in the oven: If you really want crispy falafel pan frying, or the air fryer is going to be your best option, but you can still make falafel in the oven if you want. Follow the recipe below for making the falafel balls; place each ball on a parchment-lined baking sheet, leaving about 1/2in of space between them. Spray them with cooking spray. Preheat the oven to 375°F and bake for about 25-30 minutes, turning them halfway through the baking time to ensure they get crispy on all sides. The falafels are done when they are golden brown and crispy on the outside. If you prefer them extra crispy, you can leave them in for a few additional minutes, watching closely to ensure they don’t burn.
Tips for Making the Best Middle Eastern Falafel
- Do not use canned chickpeas! Use dried chickpeas and soak them. This is the most important tip when making your own falafel. The problem with canned chickpeas is they are too soft and moist to yield a crispy exterior falafel texture. If you do use canned chickpeas, you’ll have to compensate for the moisture by adding flour, which changes the essence of the recipe.
- Allow time for the mixture to set in the fridge. This time helps the ingredients bind well together and also helps the flavor develop in the mixture; so don’t skip the resting time in the fridge.
- Make sure the patties hold well together before frying. The mixture should feel moist and paste-like, but not too wet. It should feel compact before dropping it in the oil. If it’s not, you may need to pulse it more in the food processor until it comes together.
- Use a high smoke point oil for frying. Some olive oils may work for this depending on their smoke point. But to be safe, use an oil meant for deep frying like grapeseed oil, sunflower oil or canola oil.
What to Serve With Falafel
- With falafel sauce Tahini Sauce, hummus or garlic sauce.
- As a sandwich or wrap, stuffed in a pita with tomatoes, pickles, onions, parsley and sauce.
- On top of a salad, such as
Freezing Falafel Mix
Freezing your falafel mix is a great way to have a quick meal prep solution on hand. It’s simple and you’ll thank yourself on those busy days when you need a meal quickly. Here’s how to do it:
- Prepare the Falafel Mix: Follow the falafel recipe up until the point where you would add the baking powder. Make sure your mix is well combined and ready to go.
- Portion the Mix: If you have a specific meal size in mind, portion your mix accordingly. This could be the amount you’d need for one family dinner or single servings, depending on your needs.
- Packaging: Lay out a freezer-safe zip-top bag and spoon the falafel mix into it. Flatten the mix in the bag, pushing out as much air as possible before sealing. This not only saves space but also makes it easier to break off just what you need later.
- Labeling: Don’t forget to label the bag with the date and contents. Falafel mix can be frozen for up to 3 months.
- Freezing: Place the bag flat in the freezer. If you’ve divided the mix into portions, you can freeze them separately, or you can freeze the mix as one flat block and break off pieces as needed.
- Cooking from Frozen: When you’re ready to cook, you can thaw the mix in the fridge overnight, or if you’ve frozen it flat and thin enough, you might be able to thaw at room temp in just a couple of hours. Just add the baking powder, mix, shape and fry per the recipe’s instructions below.
By freezing your falafel mix, you’re setting yourself up for an easy and delicious meal that can be cooked up with no fuss. Plus, it’s a great way to keep the mix fresh and reduce food waste.
Frequently asked questions
Once cooled, place your falafel in an airtight container. You can layer them between sheets of parchment paper to prevent sticking. They’ll stay fresh in the fridge like this for up to 5 days. Keeping them in a tightly sealed container helps maintain their texture and flavor.
Reheating Falafel: To bring back that fresh, crispy texture, reheat your falafel in the oven at 350°F (175°C) for about 10 minutes, or until they’re heated through and crispy on the outside. You can also reheat them in an air fryer at 375°F for 3-5 minutes.
To Freeze Falafel: Place cooled falafel on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer bag or airtight container and freeze for up to 3 months. To reheat, bake frozen falafel in the oven at 350°F for about 15 minutes or until hot and crispy. No need to thaw!
Because there are minimal ingredients in this homemade falafel recipe, the herbs make up a big roll in the texture and flavor. I do not recommend substituting with dried herbs.
You can use a thermometer to check that the oil is around 350°F/175°C. Without a thermometer, drop a small piece of the mixture into the oil. If it sizzles immediately without burning, the oil is ready.
Yes, you can use a potato masher or a fork, but it will require more effort to achieve the fine texture needed. The mixture should not have large chunks, or it will not hold together well.
Falafel can fall apart if the mixture is too wet or hasn’t been processed enough to create the right consistency. Ensure that your chickpeas are well ground and that the mixture holds together when pressed. It’s important to dry the chickpeas really well after soaking.
There we have it, a plate of falafel that’s as close to my family’s Lebanese kitchen as you can get without a plane ticket. Making them always takes me back to my roots, and there’s nothing quite like seeing that same enjoyment in the eyes of my family and friends. Whether you’re trying these out for the first time or you’re a seasoned falafel maker, I hope this recipe adds a bit of warmth and flavor to your gatherings.
More Lebanese Recipes:
- Chicken Shawarma Salad
- Kibbeh
- Beef Shawarma
- Shawarma Pita Pizza
- Chicken Shish Tawook
- Zaatar Manakeesh
- Ful Medames
- Mujadara Hamra
- Ejjeh {Lebanese Omelette}
If you’ve tried this healthy-ish feel good Lebanese Falafel recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This falafel recipe was originally published July 30, 2019 and has recently been updated with new photography and step-by-step collage to better help make the recipe.
Crispy Falafel Recipe
Video
Ingredients
- 1 pound dry uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral oil for frying
- Tahini sauce
Instructions
- Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
- Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.
- Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour (this lets allows the batter to set).
- Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside.
- Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter. Don’t worry if the balls feel a little loose at first — they will bind once they fry.
- Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
- Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.
Equipment
Notes
- Instead of using only chickpeas, you can add some soaked fava beans as well to the mixture. I don’t recommend completely substituting with only fava beans though.
- You can use only parsley or only cilantro if you prefer, but it’s best made with both types of fresh herbs.
-
Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Sorry to ask this: Can you BAKE or AIR FRY these and get the same deep-frying results?
Air-frying is going to get you the closest result to pan-frying but I have instructions for both baking and air-frying under “Other Methods of Cooking Falafel” in the post. Hope that helps!!
Hi, can I make the falafel dough the day before and then fry the next day?
Yes, absolutely! Instead of refrigerating for one hour, you can refrigerate overnight and then follow steps 4-8 the following day.
Guest commenting to other guest, “These being your first-ever falafels, the bar is being set high with these!” They were great! I cooked in air-fryer, brushing with olive oil halfway through (when flipping). Didn’t have parsley or cilantro so substituted 1.25 cup fresh basil and 1 Tbsp dried parsley. Tasted great but would like to make again with traditional herbs.
Was worried they wouldn’t hold together so added 1/4 cup fresh ground flax which added a nutty flavor complexity. After reading comments I now realize gluten nor GF binders are the solution to the feared disintegration– water exploding the falafels when high heat turns it to steam is the culprit.
I also missed that the soaked garbanzos were supposed to be left raw. I’m posting to say pressure cooked garbanzos work fine when well drained. (Post-cooking heat evaporation/steam causes the garbanzos to dry out well). Cooked garbanzo > falafels did not disintegrate in air-fryer.
Turns out this is a forgiving recipe!
Wow thank you for all of these notes about your experience, Lydia!! This is really helpful. Love to hear that pressure-cooked chickpeas work fine in the air fryer when they’re well drained!
Sorry, this was a complete failure. The batter did NOT hold together. Recipe sounded SOOO good but would not make it again. The deep-fried crumbs are yummy, though.
So sorry it didn’t work out for you. Sounds like you didn’t have the right consistency, falafel can fall apart if your mixture is too wet or hasn’t been processed enough. You need to make sure the chickpeas are well ground and the mixture holds together when it’s pressed. Did you dry the chickpeas really well after soaking? That’s another important step. Hope that helps!
just finished making the falafel and it is outstanding. Next is ratatouille. Many thanks.
Yay, so glad you liked it! Thanks, Linda!
Something doesn’t seem right here, help please? I soaked ONE POUND of dry chickpeas overnight, drained, etc. It is a MASSIVE amount of chickpeas and will not fit in a large Cuisinart food processor (well, they do, but I cannot add the onion etc.). Am I supposed to use the ENTIRE one pound dry/now plumped up chickpeas in this recipe? I had to dump a bunch of it out of the processor and now will have to mix by hand, not able to make a paste because it is a massive amount, even for a large processor. Suggestions? Thanks!
Hi there! If your food processor isn’t large enough for the full pound of chickpeas I recommend splitting the recipe in half or quarters and doing one section at a time. Once the chickpeas are pulsed down to pebble-sized pieces, you can add the other ingredients in if they all fit in the food processor. If not, you can process the other ingredients with one section of the chickpeas and do a final mix by hand in a big bowl with a fork or potato masher to make sure the other ingredients are incorporated evenly. Hope that helps!
Thank you for your reply. And I completely missed that you did mention an 11 cup only does half of the recipe at a time. Lesson learned! I followed the recipe exactly except for adding far more garlic than just one clove and I had to use dried cilantro instead. Using the instructions of making the balls with about 1-1/2 Tablespoons of batter, there were far more than 18 falafel balls, closer to 28 or so. But the the bottom line is the taste – DELICIOUS! I made your Favorite Chicken Shawarma recipe (we love it) and served over white rice and a big salad of greens, cucumbers, chopped tomatoes, pickled red onions, sunflower seeds, peanuts, and feta with a sesame tahini dressing. Served the falafel with homemade tzatziki. I made notes on the printed out recipe and will make this again. I froze the leftover falafel – already have had some warmed up – YUM! Thank you so much for this recipe! I highly recommend this recipe, just make sure you read it in detail, and do half of the recipe in an 11 cup size food processor, then do the rest.
The video on YouTube is very helpful but it made me question whether to follow your YouTube recipe (uses a little wheat flower and baking soda) or the written one (gluten free and baking powder) … I ended up going with the written one. It was my first time making falafel ever and they are so delicious freshly fried! Sesame seeds like you showed in the video on the outside are a must. I tried making a falafel pita sandwich like you did in the video but the pita wasn’t big enough so I ate it more like a piled high tostada.
I made it a second time and forgot the baking powder. It wasn’t as good. So don’t forget it!
Thank you for the recipe and teaching us how to pronounce falafel correctly!
You’re welcome, Gol! I’m so happy to hear your falafel turned out great the first time you made it!!
Why do you first place these on the parchment paper? Why not go directly to frying?
You can, if you prefer, drop them in the fryer as soon as you make them. I like to make all my falafel balls in one go so I use parchment paper to help keep them from sticking before they go into the fryer.
Could I use chickpea flour instead in this recipe? If so what quantity? Thanks
Unfortunately, chickpea flour will not have the same texture. It’s best to prepare dried chickpeas as the recipe states for your falafel to turn out well.
Hi Yumna, just to clarify when frying the falafel before resting in the fridge is baking power or baking soda used? The video mentioned baking soda. Please advise. Thanks.
Hi Rehana, baking powder!
Hello, so, I am soaking 1 pound of dry chickpeas. How many cups will this yield soaked? Thanks, Aaron
The dry chickpeas will double in size once soaked. This recipe calls for 1 pound of dry chickpeas, which yields about 18 falafel balls.
How do I cook the falafel in an air fryer ?
Hi Dorothy, check out my air fryer falafel recipe!
I was a student in Cairo, Egypt at the American University in Cairo and make the Egyptian version of falafel called ta’amiya at home. I have looked far and wide for a good Lebanese falafel recipe and this is it. Alaik noor! I am going to soak my chickpeas this evening and begin preparing this recipe the day after tomorrow.
Aww yay, I’m so happy you found my recipe!! Please come back and let me know what you think, I hope you love it!
Likewise! Thank you so much!
Yumma J., Working from your recipe my falafel turned out perfect. Shukran! Thank you so much.
So happy to hear it, John! You’re welcome!!
To clarify – you just soak the chickpeas you do not cook/boil them?
Yes, you just soak them! No need to boil chickpeas when making falafel.
Why can’t I just print the recipe, why do I have to email you?? Don’t understand why I can’t just print it myself like every other recipe I wanted to try?? Thanks.
Hi K.D., you can print the recipe by itself by clicking on the little printer button over the photo of the falafel on the top righthand corner of the recipe card. Hope that helps!
Could I air fry these? If yes, what temp & how long? Thank you!
Hello Yumma. In the video you add baking soda but in the recipe above it’s baking powder? I’m pretty sure it’s baking soda. Can you let us know which one is right? Thank you
So sorry for the confusion! You can actually use either of them. Baking powder is more popular but both will make the falafel light and fluffy. Baking soda may just leave a more metallic taste which is why I prefer baking powder.
I have made this recipe several times and it always turns out so good. Great to have the option to make a large batch, cook half for dinner and keep the other half in the freezer. I just cook for myself and my partner so we don’t eat as much. Definitely try this recipe if you haven’t already!
Thanks, Tiffany! I’m so glad you like this one!!
I used this recipe to make falafel for the first time. It was so easy to make and everybody loved it!! I’ll definitely be making it again.
Hi, I made these falafels today. Everything turned out so good . I baked most of the batch in the oven as was avoiding to fry them . But also fried a few to see the difference in taste . For sure the fried ones tasted better. Also made the tahini sauce with it . Everything was so easy to follow. Love Lebanese food the restaurant ones are so oily . Glad can make them now . As always so good . Thanks
So happy you enjoyed them!
I made them for the second time and they turned out much better. I need to make things twice to understand the recipe. I added 2 garlic cloves. Thanks.
Made these falafels today. l baked most of them in the oven.
Just fried a few of them to see the taste difference. The healthy option is good to thou the fried ones for sure taste better . Along with this also made the tahini sauce which also turned out to be good .love the recipe 😋😋
I made these today. I watched your video first and noticed that you had added 1 tsp of salt and in your recipe you have written 1 TBSP. Sometimes, I notice the recipes and video instructions are different. They were O.K. I’m going to make them tomorrow again. I think my chick peas were not completely dry. Some of mine also fell apart. I want to try again since it was my first time. Is 12 hours enough to soak the chick peas. or is 24 hours better? Thanks.
Unfortunately I lost 5 falafels to the oil, I followed every instruction but they just fell completely apart the moment they touched the oil. I tested with a small piece and everything. Luckily I didn’t put too many in and was able to air fry the rest, but weren’t as crispy as I wanted. I’m not sure what I did wrong 🙁
So sorry to hear. Did you make sure the chickpeas were very dry after soaking? If not, they can make the mixture too wet to hold together when fried.
This falafel turned out absolutely delicious! Perfectly crispy and flavorful! It was such a great lunch option and a refreshing change since I was getting tired of having chicken, beef, and other meats. I will definitely be making it again! I had never made falafel before, so I wasn’t sure what to expect, but this came out great!
My first time making falafel, it was very easy to follow and turned out great. This recipe inspired me to buy a food processor and it was so good I doubled the recipe and shared it with family who also thought it was delicious! Love the option for baking or frying
Love this, thanks for sharing!
I have just tried this recipe and i wanna thank you for making falafel remind me of home and so easy and convenient to make! Highly recommend for a nice healthy lunch or even a cozy vegetarian dinner!!
Aww love this!
hi just to clarify
is baking soda or baking powder used in the recipe
the written recipe says baking powder and the video mention
baking soda
please confirm
thanks
Hi there, baking powder!
I absolutely loved cooking these falafel. I’ve long loved falafel but never have made them before. Easy to follow directions and they came out perfect. I was so proud to feed my family this meal!
Love this, thanks for sharing!
I saw the recipe yesterday and I knew I have to make it ASAP, so I soaked the chickpeas overnight and made the falafel for lunch today. Crispy on the outside and soft on the inside – so good 😊
I’ve had falafel before but always felt too intimidated to try it. Soaked the chickpeas yesterday and made it for supper tonight. Huge hit with hubby, my toddler and nearly one year old. Will definitely be making again!!
Love this! So glad it was a hit with the whole family!
My first time preparing the dish I love to eat
Yay! So happy you can now have your favorite meal at home!
Hi Yumna,
Middle Eastern cuisine is one of my favorite cuisines of all time. Growing up, my mom used to fry up a whole bunch of falafel and we just ate with the usual toppings and either homemade or store-bought hummus. The way my mom makes her falafel is almost like yours. Thank you for the amazing recipe!
So happy this is such a nostalgic recipe for you!
We make this dish in Iran, and also add mango powder as a seasoning to have special flavor 😋 and sometimes use sesame seeds on top of it, befor frying.
Sounds amazing!
I love this recipe so much one of my favorites I’ve been learning to make it and I think it’s getting better every 🤗
Yay!
Wow! I never realized how easy it was to make falafel! The ingredients are simple, yet so flavorful! Thanks for teaching us how to cook Yumna!
Of course,Abby!
Hi Yumna, I just finished reading the tutorial and watched the video, it’s very detailed with excellent instructions, I have a middle eastern grocer near so will be off to gather what I need please post a.garlic sauce recipe tks
My first attempt at falafel and it was a complete disaster. I followed the recipe exactly but they simply dissolved into the oil when I tried to fry them. Put a few into the oven to bake and they sort of spread but stayed together. They were very soft tho and you could not really pick them up and dip them in the delicious tahini sauce that I made to go with them. So disappointed, ….what happened?
Did you use dried chickpeas and soak them? Also, did you let the mixture set in the fridge to chill?
Yes…..but… so sorry, after soaking them I cooked them… when I read your recipe again I realised that you did not say to cook them. What an idiot. I was also making hummus so was thinking about that I suppose. Any way I will try again to make the falafel, this time without cooking the chick peas first. LOL
No worries, I know you will make them perfectly next time!
Used this recipe on my 2nd attempt to make falafels—turned out sooo much better than I thought they would! My husband (half-Lebanese), who *loves* his father’s homemade falafels, said they’re 8/10 on the way to being perfect.
Glad to hear!
Hi Yumna,
What did I do wrong? It may be due to the chick peas. I didn’t remember to soak the beans overnight so I did a quick boil and then let them sit for about an hour. I forgot to add some flour (it wasn’t in the recipe which I thought I followed to a tee). I also made a mistake and put the baking powder into the blender with the herbs. When I put the patties in the deep fryer they disintegrated. When I tried to fry them in a pan they still disintegrated. Recipe is great! First timer here! At least my tahini sauce came out good (your recipe). PEASE HELP!!
Hi there! I think the main issue is the chickpeas. They need to be softened, but raw, to maintain the right consistency. I think they might have gotten too soft with the boil. Hope this helps!
This recipe was fantastic! I followed the recipe almost exactly (I only filled maybe 1/3 to 1/2 inch of oil to cut down on splatters). Thank you so much! We don’t usually eat fried food, so this will be a once in a while treat for our family.
So happy you enjoyed it!
Could I use chickpea flour instead of dried chickpeas? Seems like it’s the same thing? Soaked, dried, pureed?
The flour will not have the same texture, it’s best to use dried chickpeas prepared as the recipe states for this to turn out well.
What is the purpose of the baking powder? The recipe I have used for the last 15 years is identical to yours with the exception of the baking powder.
I always make a double batch of falafel so I can freeze them for easy and delicious meals.
We love falafel!
Hi Beth, great question. It helps add a little air in the falafel give it a more fluffy texture.
I just made these last night and my whole family loved them!! I added some dill and it was a perfect flavor boost. I did find it hard to fit one pound of garbanzo in my food processor so next time I might do 3/4 instead. Also, definitely use the dry chickpeas. It was a perfect texture after having soaked overnight.
So glad you liked them!
I made these but decided to try taste them so I put them in my air fryer without baking powder since I was just tasting them. I have to say they taste good but the consistency was dry and powdery. What can I do to add moisture?
Thanks
How did you cook them in the air fryer? It’s possible they dried out.
Hi. I baked them at 400 in air fryer for 10 mins Last time I fried them in oil but because I wanted a quick bite I used air fryer and used your air fryer instructions. The recipes are nearly the same except the air fryer recipe is more cilantro and no parsley but I put in equivalent leafy greens.
Best falafel recipe ever!!! Such a hit with my family.
Thank you so much!
BUT I cooked the chickpeas instead of soaking them That could be it 🙁
What is the best way to completely dry the chick peas before blending. I’m finding this difficult to do with a paper towel
You can dry them with the towel and then let them sit and dry out for an hour or so.
Just want to add that you can freeze the UNCOOKED falafel patties and fry them directly from the freezer! I do this now all the time as it’s a faff to make up the mixture and so wonderful when I have a craving to just quickly fry off several falafel for a quick lunch.
Thanks for the tip Anna! I’ll just add to be careful adding the frozen patties to the hot oil and the backsplash can be painful if it pops out on you.
After loving the hummus recipe, l couldn’t wait to have a go at the falafels…..
Fried half of them and oven baked the rest to compare.
Both were really delicious but l definitely prefer them fried.
Wondering what to try next 🤔😝
Wowww, very tasty and delicious , my family loves it and i made it twice this month
Thank you so much, Sandrine!
Very Stunning, I highly appreciate your recipe, especially adding Dried Beans Edamame such addition give good Taste as well as other Nutrient Ingredients. Strongly support your recommendation not to use Canned Chickpeas. Recipe Saved and shared to All my social media accounts, Zouhair
Thank you so much!!
Can I cook these in an air fryer?
Hi Jim! You sure can. To make in the air fryer heat to 400ºF. Arrange about 12 falafel balls in the air fryer basket, spray the falafel balls with cooking spray, and cook for 10 minutes, until golden brown and puffed. Repeat with the remaining falafel balls. Hope you enjoy!
Hi Yumna! You mention in the recipe these can be made GF by using all purpose GF flour. But I don’t see any flour in the recipe! Am I supposed to add flour to the chickpea mixture?
Hi Andrea, at one point, the recipe did include 1 tablespoon of flour. I retested and revised it and removed the flour in the recipe but forgot to adjust the text in the post. It’s now all fixed. Thank you for pointing it out!
Hello , for the first time I made Falafel and I fallowed your recipe. Oh my God it was the best falafel I ever had. After my husband tested the falafel for the second time he proposed again.🤪Thank you for all your great recipes. I also made the Baklava from your recipes and that was also great 😊 🤩
Thank you so much, Sophia I am so glad you and your husband enjoyed it! Better hold him to the second wedding 🙂
I miss the direction to dry the chickpeas and the falafel patties just m e l t e d in the oil when I tried to fry them! uuuugh all that work and my patties were hand patted and so pretty! So disappointed.
I ended up baking the rest, I cooked them at 400 to get them to brown at 20 minutes. Not as flavorful but it got dinner done. I’m reminded why I usually just buy my falafel.
I am glad you were able to save the recipe! Next time, you can add more seasonings/ onions/ garlic to the recipe and allow time for the mixture to set in the fridge to help the flavor develop in the mixture.
I made these in the air fryer, and just sprayed a little oil on them to make sure they got crispy…they were wonderful and soooo crispy.
That’s perfect! I love how crisp these get in the air fryer!!
I accidentally put the baking powder with all the seasonings, is that okay? will anything happen?
It should still work!
Excellent!
Love ❤️ how you simplified the recipe!
Thank you so much!
Crap I didn’t see that you’re supposed to dry them before whizzing them! I’ve got blended uncooked chickpeas, help! Is there any way to salvage the recipe? What a waste.
You could still try using it, but try to squeeze out some of the moisture from the chickpeas!
Hi Yumna, thanks for another great recipe! I do have a question though. The taste was great, but I thought they were a bit dry. I followed your instructions to the letter (I think 😄) however we found them a bit dry. What did I do wrong, do you know? I made about 26 falafels and not 36, so maybe they were a bit too big?
You’re so welcome! That could be one reason that happened. Also, because falafel basically is a chickpea patty that can be dry on its own, it’s always served with a falafel sauce, which is also known as tahini sauce. It’s simply made with tahini paste, lemon juice, garlic and salt; and has a tangy nutty flavor that really complements the taste of the falafel. You can also serve it with hummus or garlic sauce.
Thanks for your reply, Yumna. We made the tahini sauce to go with it, and indeed it was very good.
Of course! That’s amazing to hear!
This recipe is really amazing, and reminds me of the falafel I used to get in the Village (NYC) as a teen when I hung out with skater friends in the late 80’s. OMG all the herbs! Lotsa fresh parsley, half that of cilantro + a few sprigs of fresh dill. {Chef’s Kiss}
To anyone wondering- they do OK in an air fryer, but need to be pretty well-sprayed with a proper neutral, high-heat oil, and flipped halfway through the cooking time. I have a Cuisinart toaster oven with air-frying that can get away from me if I don’t stand there & watch it, so I won’t give my cooking times, as YMMV. But, try it on a couple!
I recently tried to make these gluten-free for a family friend, and used brown rice flour (instead of all-purpose). I should have used chickpea flour (duh!) The brown rice flour added an extra nuttiness, but made them get really dark in oil early on. They weren’t burnt-tasting at all, but they got wicked dark. I will keep messing about with the recipe for my GF friend. They were still so very delicious: crunchy outside, still steamy/savory inside. Served with toum or tahini sauce (or both) and a “spoon salad” or fatoush. My husband is happy when I experiment with heart-healthy recipes. At least it’s not burgers 😉
Next I’ll try to make your lovely yogurt flatbreads with gluten-free flour. They worked so well the last time with your straight recipe. Thanks, Yumna, for all the wonderful recipes you are sharing. We especially love the video tutorials as well!
Thank you so much! I love the way you described these falafels. Those are some great notes in regards to making this in the air fryer and it gluten-free.
I can’t wait for you to try my flatbread recipe and hear what you think! Thanks, again! I really appreciate all of your support.
This is the best recipe for falafels that I have tried however 1 tablespoon of salt must be an editing error. 1 teaspoon of pink salt would be maximum.
Thank you so much! I did use that much salt, but definitely adjust to your liking!
Would you have any suggestions on how to make the falafal in an air fryer? Thank you! Chickpea beans soaking right now!
Unfortunately I have yet to try this in an air fryer, but I’m sure it’ll work!
One of the best falafel I’ve ever tried. No disappointments at all, Made the garlic sauce too and do not regret any of the hard work!!
If you’re looking for a yummylicious meal, don’t hesitate! Go make feelgoodfoodie Falafel- Yummy in my Tummy 😋
Wow, that’s amazing! This makes me so happy to hear. Thank you!!
It’s absolutely delicious and so easy and quick to do.
I’m a student so I was worried it might cost a lot but actually it’s really cheap.
Thumbs up for you! ❤️🔥👍🏿
Thank you so much! That’s perfect.
These were delicious. I’m so glad I found your channel! My husband just got back from a long deployment in Jordan and fell in love with the food so we’re learning how to make some of it!
Thank you so much! That’s amazing!
Delicious!!!! I cook last night it was really good! Thanks
Thank you! I’m so happy to hear it!
so good! I haven’t had a good falafel since my usual place closed. so happy I found this recipe. thank you for sharing 😊
Thank you! So glad you found it and enjoyed!
Thank you for the recipe rating!
Thank you! So glad everyone enjoyed it!
Absolutely….. Fantastic!!🥰
Thank you so much!!!
In the video, you measure salt by the teaspoon, but in the printed recipe by the tablespoon. This is my first time watching the video, but I’ve made the recipe (and loved it!) from the printed version. I don’t mind my food salty, but I’m curious which unit of measure you actually would recommend.
Later in the video, you say to use baking soda, but in the printed version you say baking powder. Or does using soda with less salt result in something similar to using baking powder and more salt?
Also, many thanks for teaching the correct way to pronounce “falafel”!
I would stick to the printed recipe, but you can adjust as needed! The baking powder is optional, but I recommend adding it right before baking or frying the falafel. It’s a raising agent that helps to give it a light and fluffy texture.
Ive made this recipe twice already and my Lebanese family loves it! Others will use powdered boxed falafel, but you can truly taste the difference. Making it again this week!! Thanks Yumna! Love all your recipes ❤️
That makes me so happy to hear! Hope you continue to enjoy! Thank you!!
Hi,
Can you do these in the air fryer? Any tips for that?
I’m sure you could, but I have yet to try it!
I made this recipe recently for my wife and I. We enjoyed the end result. The fried falafel patties were crispy and tasty. However, the recipe was much more challenging that I expected. I used a KitchenAid food processor (a “standard” size), and discovered that it was much too small to grind up all the chickpeas at once. I had to dump them out and put back half of them.
I found that one fourth of the resulting paste was enough to make a dozen patties–plenty for two. I froze the rest of the paste in three portions.
It would be helpful if the recipe cautioned users not to try to grind all the chickpeas at once.
I’m glad you both enjoyed it! I didn’t run into that issue, but I will take that into consideration for those who are using that method/ equipment!
Hi Yumna
I want to thank you for the awesome falafel and the wonderful recipes you are doing. While originally Lebanese, but have left my home country long time ago, the way I first learned to cook was by estimation. As I am a full time professional, my food was good, but I always did it in a hurry so it was eatable, but not the best. Now, I am trying your Lebanese recipes, and as I have the measurements you created to follow, I am finding those same plates super handy, easy to make, yummy and I am standardizing them to taste the same every time. Thanks a lot. You are my kitchen superstar*
Aww, thank you so much! That makes me so happy to hear! Thank you!!
Hi. I’ve made this recipe a few times and it’s always yummy. I’m wondering though, when the recipe calls for one pound of dry chic peas, is this the weight before or after soaking? Thanks.
I’m glad that you’re thoroughly enjoying this recipe! The 1 pound dry chickpeas is before soaking.
A Tablespoon of salt? Is this correct or should it read 1 teaspoon? In the video you said 1/2 teaspoon for the halved recipe, but the printed says 1Tablespoon?
You could really do either, but maybe start with 1 teaspoon and add more once you’ve given it a taste and if you think it needs more salt.
Best falafel recipe I’ve tried thus far…and I’ve tried many! Using dried chickpeas instead of canned makes a huge difference. I was out of cilantro so I just replaced it with parsley and it worked great. I baked instead of frying, and they still came out with a crispy browned bottom YUM. These are a new go-to favorite.
I’m so glad you enjoyed it that much! Yay!!
Hello! I’m trying your recipe this week Thursday. I can’t wait!
But, can I use cilantro in place of coriander?
Yay! I’m so excited for you to try it!! I would just omit the coriander in that case because this recipe already calls for cilantro.
Hi Yumna,
Am so glad i stumbled upon your site!
Have you tried air frying these falafel?
Many thanks
Azza
Same here! I have yet to try that, but I’m sure it’d work!!
I am a little surprised no one puts an egg in this recipe. Does it hold together well without any liquid?
Yes! It is still able to hold together without an egg.
Nice airy moist inside with that fried crunch. Sesame seeds were a nice touch I did not know about. With your tahini sauce it’s a keeper.
Thank you so much! I’m so glad to hear it!
I made this recipe, so easy to make I baked them, and they turned out really good and also made your tahini dressing as well. I think I might’ve left in the oven for little bit too long so little dry but other then that it was yum! My whole family really enjoyed eating them just as they came out of the oven! Couldn’t wait for to put in the sand which…
Such a easy recipe to make 🤤
Thank you!
Aww, thank you so much! I’m glad you all enjoyed it!
Loved the recipe! Super easy to make. I formed my falafel patties & froze them on a baking sheet & transferred them to a reusable bag for future use. Excited to be able to just pop a few of them whenever I want! I also used my air fryer rather than baking! Turned out great.
I love that! Thank you so much!!
Incredibly flavorful and easy to make. My whole family loved it. I also made your tahini sauce recipe to go with, and it was excellent! Can’t wait to try more of your recipes.
I love the two together, and I’m so happy your family did too! Thank you!
I tried your recipe…it was heavenly perfect…thank you for step by step method.
That makes me so happy to hear! You’re welcome!
After one failed attempt, I came across your YouTube video. You gave so many useful tips, like grinding the chickpeas first, cutting the recipe in half for mixing – all of these tips really helped me with my first successful batch. These turned out wonderful! I made a very tasty cucumber/yogurt dip, added fresh cherry tomatoes and arugula, and rolled them up in warmed, soft flat bread – oh my. My husband said they were the best falafels he’d ever had! What a simple recipe – it’s all about technique.
Thank you for posting so many great recipes – I plan on trying many, many more!
I’m glad those tips came in handy! Yay!! I’m so happy to hear it. Thank you!
I’m curious, if you’re processing until the chickpea is powder-like, why not just use chickpea flour and add water? Wouldn’t that be easier?
I use chickpeas because of the overall texture it gives. The chickpea flour and water combination can be too dry.
Thanks for the quick reply. I made too much hummus last week, so I think I’m going to use it to see how it works and at some point try it with a combo of chickpea flour and chickpeas just to see. I like to experiment. LOL
I love experimenting! Let me know how it turns out.
This was my first time making falafels and they were amazing! They come together so easily. I tried them in my air fryer and they turned out great!
Yay!! I’m going to have to give them a go in my air fryer.
Thanks for this. I do have a question about the chickpeas. Are they wet when yo put them in the food processor or do you dry out before grinding? Is it like chickpea flour? Thank you.
Hi, Julie! The chickpeas are dry when I put them in the food processor (but not like chickpea flour) because I drain, rinse, and dry the chickpeas after soaking them in water.
Can you use a vitamix or do you need a food processor? I don’t have a food processor unfortunately but have a vitamix.
I think the vitamix will work, but you will need to do this in 4 batches or cut the recipe in half or in a quarter.
That’s an amazing recipe Yumna! Falafel is an absolutely delicious dish. But some people do not realize it is healthy as well. It is a great source of fiber and protein. This helps maintain healthy blood sugar and reduces appetite.
Thank you so much Lucy! So true!!
I tried your Falafel recipe, it was amazing. Thank you for sharing your step by step method.
So glad you found it helpful! Thank you 🙂
Hello, how are you? I am writing this message to you at 1 pm. I am a fan and even a maker of falafel. You made falafel in a good way. Unfortunately, I do not have Instagram at the moment, otherwise I would have followed your page. I sent you a message from Iran. Good luck, God bless you.
Thank you so much! I appreciate that.
The falafel smells and tastes amazing. However, when I fry them I find them to be a little doughy in the middle. I’ve kept the heat on medium so I’m not sure what I’m doing wrong. Any suggestions?
Did use baking powder? It shouldn’t be doughy but more airy actually. Did you cook the chickpeas? They shouldn’t be cooked.
I used the baking powder, and only soaked the chickpeas overnight. I followed the recipe to the T, not sure what happened.
Love love this recipe!
The tips on making the falafel – like the grind texture and refrigeration really helped.
Also, the addition of sesame seeds – not only made them look better, but also tasted great!
Should totally pair your falafel with her Tahini dipping sauce recipe. You’ll be in heaven:)
Have honestly never been let down attempting any of Yumna’s recipes.
Aww thank you so much!! I truly appreciate that!!
All I have to say Is OMG… thank you for another amazing EASY recipe! I’m so grateful anytime I manage to feed my daughter healthy homemade food. Yumna, you’re a lifesaver. I wish I could post a picture of how amazing they look!! 💖💖💖
Aww I’m so happy to hear that you and your daughter enjoyed it. Thank you so much!
Hi! I have used this recipe three times now and absolutely love it. Wouldn’t change a thing. I moved to the US from Dubai and my standard for falafel is pretty high – this meets that standard 😄 thanks for this recipe!
Yay, that makes me so happy to hear. Thanks so much!
Amazing!!!! So easy to make and tasted so delicious! Thanks so much for the recipe and your tips.
So glad to hear you enjoyed it. Thank you!!
Our falafel came out beautiful. My husband and myself teamed up to make them together to make them. We planned to make a lot plus wanted to freeze 4-5 batches for last min gatherings.
The recipe was perfect, we added another bean to the recipe. It was fava beans as growing up both our parents used both beans. Excellent recipe, I hope everyone gives it a try. Btw we fried ours since Sunday is fat day and anything goes!!
I’m so happy you enjoyed the falafel! And adding fava beans is such an excellent idea…that’s how my parents make it too! Thanks so much for sharing!!
Thank you for your recipe. It was very helpful. Also I would like to know what is that makes the felafel more crunchier.
Thanks
The crunch comes in from deep frying the falafel mostly!
Hello, great recipe, I’m planning on making the falafel but may I ask if I use canned chickpeas what would it be the quantity needed? Would it be the same or less? Thank you so much in advance! Can’t wait to surprise my fiance with them haha
Hi there, I don’t recommend using canned chickpeas. You will have to add more flour and other ingredients to compensate for the extra moisture. It’s best to use dried chickpeas and soak them overnight.
can’t wait to try this! when soaking the chickpeas, counter overnight or refrigerator overnight? eek!
Sorry for the late message. Soak on the counter, but in the fridge doesn’t hurt either.
I enjoyed this recipe quite a bit!! When I was forming my falafel balls, I was concerned that they would fall apart in the oil but they did hold up really nicely. I did notice that my balls came out quite dense when cooked as opposed to light and fluffy – do you suppose I packed it too tightly? Or is there something else I might’ve done that caused this?
I’m so glad it worked out well for you! I think it’s possible that you packed them tightly especially if you formed them by hand. If you used a scoop or two spoons to form them, they usually end up being less packed.
Yumna, thank you so much for this recipe! All the details, notes and tips were really helpful. I made small balls and used an air fryer, turned out crispy brown and omg delicious ? enjoying them with tahini sauce (also your recipe).
And wanted to thank you for tips about keeping cilantro fresh in the fridge. It’s been about 2 weeks and I can’t believe my eyes! ? So happy I found your blog!
Thank you so much Elena for the kind words! I’m so glad you enjoyed the recipe along with the tahini! And so amazing to hear your cilantro is still fresh after 2 weeks. It’s truly a life saver during these times!
WOW!!
These were the best falafel I’ve ever had, including restaurant. Easy and amazing. Loved from my 9 year old all the way to my 75 father.
Thanks for a new recipe to add to my go-to family favorites.
That’s the best review ever!! Thank you so much!!
I have been really enjoying making your recipes. Literally just finished making chickpea fritters as a late night snack for my girls, and we love your white bean soup, too! Thank you!!
So glad to hear it. Thank you!!
Followed the instructions to the letter, but the mixture just didn’t bind.
Tried again and added some lemon juice to the mix and they came out perfectly, despite the recipe advising not to use canned chick peas, I do feel some added moisture is needed or there’s nothing keeping the mixture together.
However, great flavours and we all enjoyed it. Made some flatbreads and salad to go with it and everyone came back for seconds
That is really odd that it didn’t bind…I’ve never heard that before. Did you watch the video to see if you missed a step or changed an ingredient? It’s supposed to be a pretty fluffy mixture but should still hold together
Hiya,
Yeah followed the recipe and watched the video. Really not sure why it didn’t initially bind
Such a delicious recipe. So easy to make.
Just great! Love all of your creations. I’m Lebanese by birth but I grew up in US. On another recipe subject,
I have a request if possible, to make a very thin tortilla like Lebanese thin but soft and pliable bread for wrapping shawarma and falafel sandwiches. Please, not tortilla recipe. I don’t care for tortillas.
I need the pita bread flavor but very thin version that could also be used for making very thin Lahaem b’aagin. For making This the dough, can we also use the Mexican tortilla making heavy manual metal press? Since I dont particularly like the flattening and spreading the dough process itself.??? please help!!!
So glad you liked it!! And I will share my pita bread recipe soon! I’ve tried it but need to perfect it still! Thank you!
Thank you! I can’t wait to see what will come up with??
Loved the recipe! Was very happy to get a little taste of home. Thank you so much 🙂
Aww so glad to hear it! Thank you!!
I loved this recipe. Easy to make and follow along. Thank you
So glad to hear it. Thank you so much!
We tried your Falafel recipe as my 9 years old daughter loves it. She was always enjoying eating falafel when we were living in Dubai. We made them yesterday and they were awesome!? A nice throw back in time ?. The moment she could break her fast, she started with falafel instead of dates ☺️. Today, my mum asked me to make them for her as she misses to eat falafel too. Great recipe and the steps are written out so well! Thanks for sharing your recipe with us. Ramadan mubarak!! Greetings from the Netherlands.
So glad to hear it!! Thank you so much!
The air fryer comes really well to the dough (The fried version is Tastier, tho hahaha). Great recipe, easy to cook and very tasty.
That’s good to know that it works well in the air fryer. I have to try it soon!
Not only are your recipes GREAT, the facts and tips are a huge plus! I also love how you have options for your recipes like here-baked or fried.
I was struggling to make falafel until I decided to read your tips and of course it turned out amazing! Have been recommending your recipes to everyone!
Thank you so much ?
Awww so glad to hear it. Thank you for the amazing feedback! Means so much to me!
Thank you for such an amazing recipe. I have cooked Falafel many times before but this was totally different and it is my favorite now.
So glad to hear it! Thanks so much for sharing!
Hi yumna. I tried out your amazing falafel.
I shallow fried them in ghee.
They. Were. So. Good.
Thank you for sharing your recipe!
Yay! I’m so glad you enjoyed it. Thank you!!
Loved your falafel and tahini sauce recipes!! I had tried many falafel recipes (even from food Network) and they just did not taste like the Mediterranean restaurants. Your recipe is on point— so perfect (reminded us of Mamoun’sFalafel in NYC). Love love your blog and your sweet personality!!
That’s so awesome!! Thanks so much for sharing 🙂
These turned out amazing! Reminded me of Egypt! Crispy on the outside but soft on the inside. Definitely recommend being generous with the fresh parsley and cilantro.
*Tip- You could also use 2 spoons simultaneously to create little balls!
Thanks so much for the feedback. And I love your tip of using the two spoons to create the falafel balls!
Yesterday I made a falafel wrap as my friend visited me from a different province and he kept telling how much he misses eating authentic falafels. So I was inspired to make this wrap and I have to thank you for the most authentic and easy to make recipe as I hardly took any time to prepare every single component in the wrap and all the ingredients were easily available at home. I have to say but I haven’t felt so proud about any dish I made lately as much as I feel about this one
That is so awesome to hear!! Thanks so much for taking the time to share, and I’m glad you found the recipe easy and delicious!
Can these be made in an air fryer? I have a ninja food list 9 and 1 it has so many options, pressure cook, air fry, bake etc. which setting do you think would be comprisable?
Yes, I think they’ll work great in an air fryer, but I haven’t tried it yet. I think use the Air Fry option and let me know how it is!
I have made this twice now and it is easily one of the most delicious things we eat! Although a bit drawn out, the process is fairly easy and the ingredients are simple. The result is brilliant! It is true it makes a lot, but that’s never a problem in our house because they are gobbled down equally fast! Really perfect flavors! I am still testing to see what my favorite size is, but I’ve made them larger and smaller and they are still great! Thanks SO much for sharing!
Hi Bea – So glad to hear that you like the recipe and already made it twice! I also love that it makes a bit batch since there are a few steps for it, so this way I can freeze some or enjoy them for the week. Thanks so much for taking the time to share your feedback. I appreciate it!
Hi!
I tried you falafel recipe and it turned out great!! Thank you for all the wonderful recipes you share ❤️
So glad to hear it. Thanks so much!!
Great video and recipe. Thanks for it. You are awesome!
You mention 1 teaspoon baking powder but say baking soda in the video and instructions. Which one is it?
Thx
Oh sorry, it’s baking soda! I just updated the ingredients. Thank you!
The Falafel bites are not made from Lebanon, you can’t call it Labanese Falafel….It comes from Jerusalem, the people who is making it in Lebanon is origenaly from Jerusalem….it’s not good at all to steal other nationalities foods and to put it under your country made….
When I label it as Lebanese falafel, it’s just an indication that the method of preparing it is influenced by Lebanese recipes. That’s because both my parents are Lebanese and this is the method that I learned to make it from them, which is probably different compared to the method in different regions. It helps to describe the method of preparation, rather than the origin of the recipe, which I’m sure you know is actually a controversial topic, since there is not one definite correct answer. Most historians do believe though that it originated in Egypt, not Jerusalem, and then spread from there to the Levantine area.
Hi, my wife has negative reactions to Cumin, and I believe Coriander as well. Is there something we could use as a substitute?
Thank you!
Yes, you can use paprika, chili powder or caraway instead of cumin. As for the fresh cilantro, you can substitute it with parsley. Hope that helps!
Your falafel sandwich looked amazing on Instagram! So glad you enjoyed the recipe and thank you so much for sharing!! You can use a cookie scooper, ice cream scooper or even a meat baller in the future too. But that falafel scooper just makes them look perfect hehe 🙂
Wow I loveee Falafel!! And yours look amazing??
Thank you! It’s one of my favorites too!!
Hi Yumna,
I am looking forward to trying this recipe. I have tried several recipes from your website and everything I prepared came out delicious!
Thank you and keep it up!
Aww, means a lot to me. Thanks Rana ?
It’s the best, we have tried it so many times. Excellent Recipe!
Thank you so much!
Wow this sounds easy and so yummy too! I love falafel!
Yay! Thank you. Hope you try it!
Best falafel recipe ever! ❤️
Yay! So happy to hear you liked it!
Dear Tumna,
My mother (God bless her remains) taught me to make Falafel by using 2/3 portion skinless fava beans and 1/3 portion garbanzo beans and soaking them nearly 24 hours. I also include onion or onion powder, garlic or garlic powder, salt, parsley, cilantro, carbonate, and Falafel Spice Powder. I bought the Falafel Spice Powder from an online Lebanese grocery website.
I noticed you did not include skinless fava beans.
I like your recipes and I have made several dishes following the recipes on your website.
Thank you and God bless.
Hi Jihad – I’m so glad to hear you’ve tried some of my recipes! And yes I totally agree that fava beans would be great here and it’s very popular to include them. I decided to only use chickpeas however in order to keep the recipe simple and more approachable, especially since it’s hard to find fava beans in the US. Thank you for your sweet feedback. I appreciate it!
Hi! I love the recipe and can’t wait to cook it! I don’t understand the measure of the cheackpeas… Can you please explain me? Thanks in Advance!
Sorry, I used lb for pounds. The measurement is for the weight of the chickpeas, which is usually written on the chickpeas bag. You want to get 1 and half pounds, which translates to about 700 grams. Hope that helps!
Hi! I know it’s better to buy dried chickpeas but are you able to substitute with a can of chickpeas if you’d like to make them in a hurry?? They look delicious!!
Unfortunately it won’t work out with canned chickpeas because they are too moist. So you’ll end up compensating for all that moisture by adding too much flour in the end. I don’t recommend making them with canned chickpeas unfortunately.
I use canned chickpeas to make Hummus and they work really good in this case.
Oh yes, they work great in hummus and I do the same. Unfortunately it’s not the same case for falafel though.
Hi!! I have a question: is it baking soda or baking powder what you add at the mix?
I wonder if its too much since I always add both? and sometimes it gives a bit of a bitter taste..
Thank you!!!
It should be baking soda. And yes I recommend one or the other!
Thank you so much mam! It looks so delicious I tried out the recipe instantly ?? and it turned out to be really amazing and tasty !! Totally in love with this snack! Also it is so much filling for the usual 4pm hunger pangs!
I must say this is my go to snack from now on ?
So glad to hear that you made the recipe so quickly and enjoyed it! Thank you for sharing!