Lebanese Crispy Falafel

4.95 from 96 votes

This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices - vegan, gluten-free, protein-rich

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Falafel is an iconic popular street food in the Middle East that’s vegan, protein-rich and surprisingly easy to make! My authentic Lebanese recipe is one that I watched my mom make since I was a kid. You can make crispy falafel at home and have it taste just like it’s from the streets of Lebanon, and I’m going to show you how with only a handful of ingredients.

Falafel patties with falafel sauce, pita and tomatoes

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 it 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. Traditionally, falafel is fried, which is the way I would recommend making them, but below I share the baked falafel and fried falafel instructions.

Close up shot of falafel patties with sesame seeds sprinkled on top

What is falafal made of?

There are many variations of the falafel recipe. The one I’m sharing is one I learned from my Lebanese parents and enjoyed while growing up. I kept the recipe authentic the way it’s traditionally prepared in Lebanon. Here are the ingredients you’ll need:

  • 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, the garlic is not mandatory in this Lebanese recipe, but one garlic does help add flavor. You can substitute garlic powder here if you’d like, but I recommend fresh.
  • Flour: You only need two tablespoons for a cup and half of dry chickpeas. The flour helps to absorb the moisture from the herbs and onions and bind it together.
  • 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.
  • Seasonings: Salt and pepper, cumin and coriander.
Ingredients to make the recipe: chickpeas, cilantro, parsley, onions, spices

How to make falafel

Soak chickpeas

The first step of making this falafel recipe happens in advance of actually cooking the recipe. You need to soak dry chickpeas with enough water to cover them completely at room temperature. After a few hours (or ideally 12 hours overnight), the chickpeas will absorb most of the water and double in size. Don’t cook the chickpeas. They will stay raw, but soaking them will soften them enough to use in this recipe.

Collage showing dried chickpeas, then soaked chickpeas 24 hours later

Make falafel patties

Start by grinding the chickpeas until they’re powder-like. I prefer to do this step first before adding the other ingredients. It limits the amount of time you’ll need to blend everything else, which makes it less likely that the mixture will become too mushy.

Collage showing food processor grinding chickpeas

Next, add the herbs, onions, garlic, flour and seasoning. It works well if you can blend on low or pulse at this point. You want the mixture to get blended but not overly soft and mushy. You’re looking for a coarse paste, ideally.

Collage showing chickpeas with herbs, onions and spices before and after blending

Now the mixture is ready, but it’s best to refrigerate it for a couple hours to allow the chickpeas to properly absorb the flavors and set. Transfer to a bowl, cover and refrigerate. Alternatively, you can freeze the falafel mixture in a freezer-safe bag or container. It will keep well for up to 3 months.

Collage showing Falafel mixture in a bowl for refrigerate and also in freezer-safe bag ready to be frozen

When you’re ready to fry or bake the falafel, remove from the fridge, mix in some baking powder and form the patties. There is a special falafel scoop that I use to make the shapes perfectly round and even. This scoop makes about 36 patties, each 1.5 inches in diameter. You can also use a meat baller, ice cream scooper, two spoons or your hands. While you’re forming the patties, you can lay them on parchment paper or wax paper.

Falafel patties ready to be baked or fried

Then fry or bake the falafel depending on your preference. My preference? 100% fry!

Fried falafel instructions

You can do traditional deep frying or skillet shallow frying. I opt for the latter because it’s easier, uses less oil and still results in a wonderfully crispy falafel patty and deliciously soft interior. Heat the oil slowly over medium heat for a couple minutes until it’s hot. Then slowly fry the patties small batches at a time about 2-3 minutes per side.

The color will turn golden brown, and that’s how you’ll know they’re ready. Rest them on a paper towel to absorb the excess oil and then serve warm!

Fried falafel on paper towel

Baked falafel instructions

Alternatively, you can make baked falafel with the patties. Spray the falafel lightly with some cooking spray and bake at 350°F for 20-25 minutes. This is a healthier option because you’ll use less oil in the process, but result is a more dense and dry patty. Instead of getting a crispy brown exterior, the falafel will brown in the middle mostly and form small cracks. It will still taste great, but the texture is just more appetizing when fried.

Baked falafel patties

How do you eat falafel?

Alone with falafel sauce

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.

Tahini sauce to serve with the recipe

In a sandwich or wrap

The most popular way is to eat it as a falafel sandwich or falafel wrap, generally stuffed in pita with vegetables like tomatoes, pickles, onions and parsley and of course the falafel sauce.

Falafel sandwich made with pickles, tomatoes, parsley and tahini sauce

In a salad

Because it’s an excellent source of plant-based protein, it’s also very common, especially in the U.S., to eat falafel on top of salads to make a complete meal. I would highly recommend it with these salads:

Tips for making homemade falafel

  1. 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 more flour, which changes the essence of the recipe.
  2. 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.
  3. 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 or add an extra tablespoon of flour to the mixture.
  4. 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.

Frequently asked questions

Is falafel a healthy food?

Falafels are fried, so they aren’t healthy in that term, but, they are made from all natural ingredients, are high in protein and fiber, and one comes in at around 75 calories.They are perfect to enjoy as part of a well balanced diet, and homemade is for sure healthier than store bought!

Is falafel generally vegan?

My falafel recipe, like most recipes, is dairy-free and vegan.

Can I use dried herbs to make falafel?

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.

How long do falafels keep?

Once you have made the falafels, let them cool to room temperature, and you can store in an airtight container in the fridge for 4 to 5 days. You can also freeze them and then reheat in the oven. Falafel can be eaten hot or cold.

Large platter of Lebanese falafel served with tahini sauce and lemons

Forget the powdered falafel mixes and store-bought greasy falafel, and try my homemade falafel recipe. My recipe makes a double batch of the mixture because it’s a great make-ahead recipe. Hope you try this authentic version I learned from my family, and share it with your family!

More Lebanese recipes

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!

Lebanese Crispy Falafel Recipe

This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices – vegan, gluten-free, protein-rich
5 from 96 votes
Servings 18 servings
Course Entree
Calories 149
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients
  

  • 1 pound dry chickpeas
  • ¾ cup parsley stems removed
  • cup cilantro stems removed
  • 1 small onion quartered
  • 1 garlic clove
  • 2 tablespoons flour
  • 1 tablespoon salt
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • Oil for frying grapeseed, sunflower or canola work well
  • Sesame seeds optional, for sprinkling

Instructions

  • 24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
  • Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
  • Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired

Frying Instructions

  • Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2-3 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed.
  • Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.

Baking Instructions

  • 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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, just place in the microwave for 30 seconds.
Freezing Instructions: You can also freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until until warmed through and crispy.
You can freeze the mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions.
Sourcing: You can find dried chickpeas at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or other legumes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Equipment: I use the Kitchen Aid food processor to make the falafel mixture. The 11 cup bowl is large enough to fit half the recipe, and grinds the chickpeas very efficiently.
To shape the falafel patties, I use this falafel scoop.  It’s stainless steel and works not only for falafel but also meatballs, patties, etc. It makes each patty about 1.5 inches in diameter.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. The nutrition value assumes that the falafel makes 36 balls for 18 total servings, but this may vary based on the size of your patties

Nutrition

Calories: 149kcal, Carbohydrates: 25g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Sodium: 594mg, Potassium: 405mg, Fiber: 7g, Sugar: 4g, Vitamin A: 386IU, Vitamin C: 7mg, Calcium: 63mg, Iron: 3mg

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Large platter of Lebanese falafel served with tahini sauce and lemons

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Comments

  1. 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”!

    1. 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.

  2. 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 ❤️

  3. 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.

    1. 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!

  4. 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*

  5. 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.

    1. I’m glad that you’re thoroughly enjoying this recipe! The 1 pound dry chickpeas is before soaking.

  6. 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?

    1. 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.

  7. 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.

  8. Hello! I’m trying your recipe this week Thursday. I can’t wait!
    But, can I use cilantro in place of coriander?

    1. 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.

  9. Hi Yumna,
    Am so glad i stumbled upon your site!
    Have you tried air frying these falafel?
    Many thanks
    Azza

  10. I am a little surprised no one puts an egg in this recipe. Does it hold together well without any liquid?

  11. 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.

  12. 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…

  13. 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.

  14. 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.

  15. 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!

  16. 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?

    1. I use chickpeas because of the overall texture it gives. The chickpea flour and water combination can be too dry.

      1. 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

  17. 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!

  18. 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.

    1. 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.

  19. Can you use a vitamix or do you need a food processor? I don’t have a food processor unfortunately but have a vitamix.

    1. 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.

  20. 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.

  21. 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.

  22. 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?

    1. Did use baking powder? It shouldn’t be doughy but more airy actually. Did you cook the chickpeas? They shouldn’t be cooked.

      1. I used the baking powder, and only soaked the chickpeas overnight. I followed the recipe to the T, not sure what happened.

  23. 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.

  24. 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!! 💖💖💖

  25. 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!

  26. Amazing!!!! So easy to make and tasted so delicious! Thanks so much for the recipe and your tips.

  27. 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!!

    1. 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!!

  28. Thank you for your recipe. It was very helpful. Also I would like to know what is that makes the felafel more crunchier.

    Thanks

    1. 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

      1. 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.

  29. can’t wait to try this! when soaking the chickpeas, counter overnight or refrigerator overnight? eek!

  30. 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?

    1. 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.

  31. 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!

    1. 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!

  32. 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.

      1. 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!!

  33. 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

    1. 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

      1. Hiya,
        Yeah followed the recipe and watched the video. Really not sure why it didn’t initially bind

  34. 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!!!

    1. 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!

  35. 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.

  36. The air fryer comes really well to the dough (The fried version is Tastier, tho hahaha). Great recipe, easy to cook and very tasty.

  37. 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 ?

  38. 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.

  39. Hi yumna. I tried out your amazing falafel.
    I shallow fried them in ghee.
    They. Were. So. Good.
    Thank you for sharing your recipe!

  40. 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!!

  41. 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!

    1. Thanks so much for the feedback. And I love your tip of using the two spoons to create the falafel balls!

  42. 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

    1. 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!

  43. 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?

    1. 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!

  44. 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!

    1. 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!

    2. Hi!
      I tried you falafel recipe and it turned out great!! Thank you for all the wonderful recipes you share ❤️

  45. 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

  46. 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….

    1. 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.

  47. 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!

    1. 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!

  48. This was my first time making falafel, but I loved it. I only need a falafel scooper to make the process go smoother. I baked mine to avoid a lot of oil, so the scooper would have made them easier to handle. I can’t wait to make these again. I also paired it with the tahini sauce (will use the leftovers for salad dressing) and the hummus recipe! Going to make the hummus pasta recipe next!

    1. 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 🙂

  49. 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!

  50. 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.

    1. 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!

  51. 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!

    1. 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!

  52. 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!!

    1. 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.

      1. Oh yes, they work great in hummus and I do the same. Unfortunately it’s not the same case for falafel though.

  53. 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!!!

  54. 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 ?