Square photo of a plate of falafel over some greens and vegan yogurt sauce on top


  • Author: Iosune
  • Prep: 15 mins
  • Cook: 30 mins
  • Total: 45 mins
  • 18 falafels 1x
  • Appetizer
  • Middle Eastern
  • Vegan

Servings 18 falafels 1x

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Falafel, a classic Middle Eastern recipe, made with chickpeas. They are crispy on the outside but fluffy on the inside, and they contain lots of protein!


  • 1 cup dried chickpeas or garbanzo beans (180 g), soaked overnight
  • 2 cloves of garlic
  • 1/2 onion, chopped
  • 1/2 cup fresh parsley (15 g)
  • 1/4 cup fresh cilantro (15 g)
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp baking soda (optional)
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground coriander (optional)
  • Dash of red pepper flakes (optional)
  • 2 tbsp flour, any kind will do 


  1. Wash and drain the chickpeas and add them to a food processor or a powerful blender with all the remaining ingredients. Blend until it looks like a coarse paste.
  2. You can cook the falafel immediately, but it tastes better if you transfer the mixture to a large bowl and keep it covered in the fridge for at least 1 hour.
  3. Make about 18 small disks or balls with your hands.
  4. If you’re going to bake your falafel disks or balls, preheat the oven to 400ºF or 200ºC and place them onto a lined baking sheet and bake them for about 30 minutes or until golden brown, flipping once at the halfway point for even cooking.
  5. If you’re going to fry your falafel disks or balls, heat some oil in a heavy-bottomed skillet over medium-high heat until it’s shimmering. Carefully transfer 4-5 falafel disks or balls to the hot oil and fry for 2-3 minutes per side, or until both sides are golden brown. Transfer to a paper-towel-lined plate to drain. Repeat with all the remaining falafel disks or balls and add more oil if needed.
  6. Serve immediately with vegan yogurt sauce (or also oil-free vegan yogurt sauce) inside some pita bread or on a plate with roasted or raw veggies.
  7. Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. 


  • I suggest you make this recipe with raw chickpeas and that you soak them in water overnight. You’ll just have to cook the chickpeas later.
  • You can add all the spices and herbs you want to.
  • Use any type of flour. Chickpea flour and oat flour work really well for this recipe.
  • Flour isn’t essential, but it’ll give the falafel a better consistency and it won’t get stuck on your hands while making the balls or disks.
  • If you don’t want to use flour, you can simply cover your hands with it so shaping the falafels is easier.
  • You don’t need to add both parsley and cilantro; feel free to use only one of them.
  • If you’re not into spicy food, omit the red pepper flakes.
  • Nutritional info has been calculated for baked falafel.


  • Serving Size: 1 falafel of 18
  • Calories: 18
  • Sugar: 0.2 g
  • Sodium: 187 mg
  • Fat: 0.3 g
  • Carbohydrates: 3.2 g
  • Fiber: 0.7 g
  • Protein: 0.9 g