Easy Homemade Falafel

Easy Homemade Falafel – quick to make, perfect for a delicious and nutritious meal. Enjoy on its own, or you can add it to a salad or pita bread pocket sandwich.


I love falafel, but I’ve only made it twice.

For some reason, I prefer to get it when I’m out and I’ve always thought it is so messy and time-consuming to make. Well, I was wrong. It isn’t that difficult to make and homemade tastes better! Always! This Easy Homemade Falafel is the perfect example.

This is not an authentic recipe, I just modified to my taste an old recipe from a book.

Falafel is a Middle Eastern (it originated in Egypt) deep fried bowl or patty, usually available as street food. Falafel was usually made with fava beans, but I’ve only had it made with chickpeas or mix of chickpeas and fava beans. I made it with chickpeas only, that’s why it is missing that gorgeous green color on the inside.


I used canned chickpeas and, no – my Easy Homemade Falafel did not fall apart.

What is more important is – do not use a food processor, because it will liquefy the mixture and we need it thick. Mash the chickpeas with a potato masher. Even if you have some lumps and larger pieces, it is fine with this recipe. Use pressed garlic, grated onion and finely chopped parsley, this way you’ll achieve a nice texture.

I fried my falafel, but I really want to try and bake it next time. I might need to modify the recipe a little.


Meatless and could be made vegan.

I served mine with yogurt garlic sauce, but tahini based sauces are even more popular.

Hope you get to try it!


Servings: 16

Easy Homemade Falafel

Prep Time:
15 minutes
Cook Time:
15 minutes
Easy Homemade Falafel - quick to make, perfect for a delicious and nutritious meal. Enjoy on its own, or you can add it to a salad or pita bread pocket sandwich.
The best homemade Easy fried falafel recipe
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  • 1 15 oz can chickpeas — , drained well (peel them if you have time)
  • 2 tbsp lemon juice
  • 2 garlic cloves — , pressed
  • 1 medium onion — , grated
  • 1/2 cup finely chopped parsley
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper — (optional)
  • 1/2 tsp baking powder
  • 1 cup breadcrumbs — (I used Panko)
  • 1 large egg
  • 1 tsp olive oil
  • vegetable oil for deep frying
  • yogurt sauce


  1. Place chickpeas in a deep bowl. Using a potato masher, mash chickpeas so there are no big pieces.
  2. Add lemon juice, garlic, onion, parsley, baking powder, cumin, salt, Cayenne pepper. Mix to combine.

  3. Add egg, bread crumbs and olive oil. Stir to combine.
  4. Using a cookie scoop, scoop balls and place them on a plate, lined with parchment paper.
  5. Heat oil in a deep frying pan oven medium- high heat (350 F if you own a candy/frying thermometer).. You need about 2 inches of oil. Fry falafel until golden, be careful not to burn it. It takes about 3-4 minutes.
  6. Place on a paper towel-lined plate to drain.
  7. Serve on its own or in pita pockets.

Recipe Notes

Calories do not include the sauce.
Course: Appetizer

Nutrition Information

Calories: 63, Fat: 1g, Cholesterol: 10mg, Sodium: 206mg, Potassium: 96mg, Carbohydrates: 9g, Fiber: 1g, Protein: 2g, Vitamin A: 190%, Vitamin C: 3.9%, Calcium: 37%, Iron: 1%



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