The Cozy Cook

Homemade Falafel

Homemade Falafel  that’s brown and crisp on the outside, and warm and soft on the inside. This recipe is so easy to make at home! It’s perfect served in a Pita wrap with vegetables and homemade Tahini sauce.

A plate full of homemade falafel with lemon wedges and parsley. Pita bread is in the background.

Falafel. My husband’s obsession. Honestly, I didn’t even know what falafel was until I met him. In fact, I still find them to be a bit mysterious. They’re just these delicious balls of, deliciousness? Alright, uh, let me try to explain that better.

Ingredients

  • Chickpeas (Dried, not canned.)
  • Diced Onions
  • Cumin
  • Vegetable Oil
  • Roasted Garlic
  • Cayenne Pepper
  • Flour
  • Ground Coriander
  • Parsley
  • Salt/Pepper

overhead view of ingredients needed to make homemade falafel.

What Is Falafel

Falafel is a deep-fried ball or patty made from a chickpea and/or fava bean mixture. It is usually drizzled with tahini sauce and served in a pita, but can also be served over a salad or alone as a snack.

Food processor full of ingredients to make homemade falafel.

Can You Bake Falafel

  • While falafel is generally deep fried, it can also be baked at 375 degrees for 10-15 minutes on each side.
  • Pressing the balls down into patties makes for a crisper outer crust as there is more surface area on the baking sheet.
  • Be sure to grease the baking sheet with olive oil beforehand, and brush the top of the falafel with oil prior to baking as well.

Bowl of homemade falafel mixture

Can You Reheat Falafel

Reheated falafel tastes great! Simply store your leftover falafel in a sealed container in the fridge for up to three days.

To reheat, bake in a 225 degree oven for about 10 minutes.

Uncooked falafel scoops on a white plate.

Where to Find Tahini Sauce

If you don’t care to make homemade tahini sauce, you can usually find it in larger groceries stores where the condiments are. Look near the olives. If you don’t have luck there, see if they have a designated section for ethnic foods. You can also use Greek or Tahini salad dressing!

A falafel pita wrap on a wooden cutting board with lemon wedges and parsley.

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Homemade Falafel

5 from 2 votes
These homemade Falafels are easy to make at home and so flavorful. They're perfect stuffed in a Pita wrap with vegetables and homemade Tahini sauce.

Ingredients

Falafel:

  • 8 oz. dried chickpeas, soaked in cold water overnight
  • 4 Tablespoons flour
  • 5 Tablespoons water, or chicken broth
  • 1/2 small onion, diced
  • 4 Tablespoons chopped fresh parsley
  • 1 Tablespoon roasted garlic, minced
  • 1.5 teaspoons salt
  • 1 teaspoons cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 quart Vegetable oil for frying, (grapeseed, canola, and peanut oil also work well)

Homemade Tahini Sauce:

  • 1 cup Tahini sesame seed paste, typically near the hummus
  • ¾ cup lukewarm water, or more for consistency
  • 3 Tablespoons roasted garlic
  • ¼ cup fresh lemon juice
  • ¼ teaspoon salt, or more to taste
  • 2 teaspoons fresh parsley, minced

To serve:

  • 4 pita wraps

Instructions

  • Note: Be sure to remember to soak your dried chickpeas in plenty of cold water for 12-24 hours. Don't use canned chickpeas as they won't hold up when cooked in this recipe.

Falafel:

  • Drain the chickpeas and add them to a food processor along with remaining falafel ingredients. Blend until just combined, scraping the sides down back into the mixture occasionally. You may need to do this in batches. Don't over-mix as you want to maintain a firm mixture. 
  • Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes. (Overnight works too.)
  • Use a small cookie scoop to scoop out balls of equal size and place them on a baking sheet or large cutting board. Use the back of a spoon to press the balls down to form patties. They will be soft, this is expected. 
  • Fill a skillet (preferably cast iron) with enough oil to cover about a quarter of the falafel. Preheat over medium-high heat.
  • Once the oil is heated, carefully place a test falafel into the oil, to ensure the temperature is right. The oil should be around 350-375 degrees and the falafel should begin to bubble almost immediately, but not too intensely.
  • Fry the falafel in batches of 4, keeping the rest in the freezer until ready to be fried. Fry the first side for approximately 1 minute and 30 seconds. Use a slotted spatula to carefully loosen it from the bottom and flip it. 
  • Fry for another minute or until the reverse side is brown and crisp. Remove from the pan and place on a paper-towel lined plate to absorb excess oil.
  • Serve in a pita pocket, drizzle with tahini sauce, and add your favorite additions. (Lettuce, tomatoes, black olives, onions, cucumbers, avocados, Feta, etc.)

Tahini Sauce:

  • Blend ingredients in a food processor until desired consistency is reached. I added about 1/4 cup additional water in mine.

Notes

  • If the falafel has trouble sticking together, try mixing in about 3 Tablespoons of flour. If you’re still having issues, add 1-2 eggs into the mixture. I didn’t have to use any of these tactics.
  • Instead of tahini sauce, you can also try Tahini or Greek salad dressing!
 

Nutrition

Calories: 352kcal, Carbohydrates: 55g, Protein: 13g, Fat: 9g, Saturated Fat: 1g, Sodium: 1630mg, Potassium: 360mg, Fiber: 7g, Sugar: 1g, Vitamin A: 80IU, Vitamin C: 4.5mg, Calcium: 129mg, Iron: 3.5mg
These homemade Falafel wraps are easy to make at home and so flavorful. They're perfect stuffed in a Pita wrap with vegetables and homemade Tahini sauce. | The Cozy Cook | #Falafel #Greek #MainDish #Meatless #Sandwich #Gyro

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21 comments on “Homemade Falafel”

  1. Hi I was wondering if the balls can be put into a deep fryer?

  2. Hi! I had a quick question on the garlic? Do you roast your own cloves or are you referring to the dried roasted minced garlic you sometimes see in stores?

    • Hi Cynthia! You can definitely  roast your own garlic, but for a shortcut I generally buy jarred roasted garlic. Not dried out though. But in a jar in the produce section! 

    • Thank you! I was just about to ask the same question!

  3. I love falafels! And fresh is always the best!

  4. I love falafel, even if I do always have trouble spelling it, and I’ve never gotten around to making it myself. This looks completely feasible and your pictures are stunning. These are going on my must try list. Thanks for sharing.

  5. Yum! This looks and sounds amazing. I’ve never made falafel, but I’m thinking I may have to change that. 😉 Thanks for sharing! and Happy Fiesta Friday! (my first!)

  6. Love falafel yet never attempt to make it. This recipe just might entice me to do so! Congrats on a well deserved feature spot!

  7. Just today I was watching falafel pita sandwiches on Eat street and was thinking of looking up the recipe. And here I have one awesome recipe

  8. You make it sound so easy!! I had take-out falafel last night…. yours looks SO MUCH more tasty! Yummmm

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