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falafel in pita bread with tomato and cucumber

Best-Ever Falafel

This recipe for vegan falafel is delicious, full of flavor, and rich in protein. Enjoy this easy authentic falafel with pita, salads, sauces, or sandwiches for lunch or dinner! Meal prep made easy!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15 falafel
Calories: 87kcal
Author: Sarah McMinn
Cost: $15

Ingredients

  • 1 ½ cup dried chickpeas*, soaked in water for at least 12 hours
  • 1 cup cilantro leaves, stems removed
  • 1 cup parsley leaves, stems removed
  • ¼ onion, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 1 tbsp. sesame seeds
  • 1 tbsp. chickpea flour
  • 3-5 tbsp. water, as needed
  • 1 tsp. baking soda
  • 1 ½ tsp. cumin
  • 1 tsp. sweet paprika
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • Oil for frying
US Customary - Metric

Instructions

  • Drain and rinse the chickpeas. Place them, along with the cilantro leaves, parsley leaves, onion, and garlic cloves in a food processor and process until a uniform granular texture is formed.
  • Add the sesame seeds, chickpea flour, baking soda, and spices. Mix everything again and gradually add the water until you have a moist, paste-like texture. It will be very thick and moldable.
  • Fill a small pot with 1-2" of frying oil and heat over medium heat.
  • Using your hands, ice cream scoop, or falafel scoop form the falafel mixture into small balls about 2 tablespoons in size. When the oil is hot, add 3-4 balls to the oil and fry for 2-3 minutes, until nicely browned. Remove them to a paper towel-lined bowl or plate. Repeat until all the falafel is cooked.
  • Serve the falafel immediately with some tahini, salad, and/or pita bread.

Notes

Serving and Storing - Serve this falafel in a sandwich or over a bed of greens. Store the leftover falafel in an airtight container in the refrigerator for up to five days. Gently reheat in the microwave or the oven until they are warmed all the way through.
Variations 
  • Bake: For a healthier option, bake the falafel instead! Bake them at 425 degrees F for 25-30 minutes, flipping halfway through.
  • Air Fry: You could also use an air fryer for a crispier option that is healthier than deep-frying. Follow these instructions for air fryer falafel.
 
 

Nutrition

Calories: 87kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 225mg | Potassium: 217mg | Fiber: 4g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg