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+ servings
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5 from 2 ratings

Homemade Falafel

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.



  • 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


  • 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.


  • 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.


  • 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!


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