Homemade Falafel Recipe

DifficultyIntermediatePrep Time1 hr 40 minsCook Time20 mins

Ingredients:

125 g Dried Garbanzo Beans

2 cloves Garlic

7 g Mint

15 g Parsley

15 g Cilantro

1 Red Onion

1 tsp Salt

1 tsp Cumin

1 tsp Coriander

¼ tsp Chili Flakes

½ tsp Baking Soda

Mint Yogurt:

150 g Greek Yogurt

10 Mint Leaves

¼ tsp Salt

2 cloves Garlic

Tahini Cream:

150 g Tahini

100 ml Water

4 tbsp Lemon Juice

¼ tsp Salt

2 cloves Garlic

Toppings:

Fresh Mint

Parsley/Cilantro

Pickles

Tomatoes

Lettuce

About the Recipe:

Don't buy pre-made mixes. Falafels are so easy to make and so cheap. Totally worth the time and the effort. Delicious, hearty, and filling. Serve with some mint yogurt and tahini cream. You will not regret this !!!

Here’s How It’s Done:

Soak & drain chickpeas
- Use 125 g dry chickpeas (4.4 oz); soak overnight in plenty of water.
- They’ll roughly double to ~250 g (~9 oz). Drain very well until the chickpeas are completely dry before blending.
Prep aromatics & herbs
- In a food processor: 1 medium red onion (quartered) + 2 garlic cloves; pulse until finely chopped, scraping sides.
- Add 7 g mint (0.25 oz), 15 g cilantro (0.53 oz), 15 g parsley (0.53 oz); pulse to combine.
Make the falafel mix
- Add the soaked chickpeas plus 1 tsp salt, 1 tsp cumin, 1 tsp coriander, ¼ tsp chili flakes, ½ tsp baking soda.
- Process for about 2 minutes until the mixture is a coarse, damp paste (not purée); scrape the bowl as needed.
Shape
- Transfer to a bowl and pack gently.
- Use an ice-cream scoop for even portions; lightly shape between wet hands — don’t compress (avoids dense falafel).
- Top with sesame seeds and press very lightly to adhere.
Fry
- Fill a deep pan with neutral oil to ~7 cm (~2.75 in).
- Heat to 175 °C / 350 °F. Fry in small batches (2–3 pieces) to keep temp stable.
- Cook ~2 min per side (~4 min total) until deep golden. Color comes fast; ensure full time for doneness.
- Drain on a rack or paper; sprinkle a pinch of salt while hot.
Mint yogurt (optional)
- Finely slice 10 mint leaves; add ¼ tsp salt + 1 Tbsp lemon juice; bruise with spoon.
- Mix in 140 g Greek yogurt (5 oz); chill.
Tahini cream (optional)
- Combine 2 crushed garlic cloves, 4 Tbsp lemon juice, ¼ tsp salt, 100 ml cold water (3.4 fl oz).
- Whisk in 150 g tahini (5.3 oz) until luscious & creamy. If thick, add a splash of water.
Serve
- With flatbread, tahini cream, lettuce, mint, tomatoes, pickled turnips & other pickles (kabees), parsley, cilantro.

Notes & Swaps

Dry chickpeas only: don’t use canned — texture gets mushy and won’t hold.
Baking soda helps with a light, airy crumb; add just ½ tsp to avoid soapy taste.
Oil temperature matters: below 175 °C / 350 °F = greasy; above = burnt outside, raw inside.
Make-ahead: shaped balls can rest in the fridge up to 1 hour; freeze raw on a tray, then bag.
Gluten-free: naturally GF; for wraps, use GF flatbread or serve over salad bowls.
Herb profile: adjust mint/cilantro/parsley to taste; a pinch of cardamom adds Levantine aroma.