Homemade Falafel Recipe

Name: Homemade Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-oz. can chickpeas, rinsed and drained; 3 Tbs. tahini; 1 large egg; 2 Tbs. grated lemon zest; 1 1/2 tsp. ground cumin; 1 clove garlic, minced (1 tsp.); 1 tsp. lemon juice; 1 tsp. ground coriander; 1/2 tsp. chili powder; 1/4 tsp. salt (or to taste); 1/4 cup all-purpose flour; 2 Tbs. finely chopped onion; 2 Tbs. chopped parsley; 1/2 tsp. baking powder; Olive oil, for frying; 2 cups plain nonfat yogurt; 3 Tbs. chopped cilantro; 2 Tbs. lemon juice; 2 Tbs. grated lemon zest; 1 Tbs. ground cumin

Servings: persons

1 15-oz. can chickpeas, rinsed and drained
3 Tbs. tahini
1 large egg
2 Tbs. grated lemon zest
1 1/2 tsp. ground cumin
1 clove garlic, minced (1 tsp.)
1 tsp. lemon juice
1 tsp. ground coriander
1/2 tsp. chili powder
1/4 tsp. salt (or to taste)
1/4 cup all-purpose flour
2 Tbs. finely chopped onion
2 Tbs. chopped parsley
1/2 tsp. baking powder
Olive oil, for frying
2 cups plain nonfat yogurt
3 Tbs. chopped cilantro
2 Tbs. lemon juice
2 Tbs. grated lemon zest
1 Tbs. ground cumin

1
To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky.
2
Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
3
Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter.
4
Repeat with remaining chickpea mixture.
5
(Falafel patties can be made ahead and refrigerated overnight.)
6
Pour enough olive oil into large skillet to have 1/4 inch in bottom.
7
Heat over medium-high heat.
8
Place patties in pan, making sure patties dont touch.
9
Cook 3 minutes per side, or until golden brown.
10
Transfer to paper-towel-lined platter to drain.
11
Repeat with remaining patties.
12
To make Yogurt Sauce: Combine all ingredients in serving bowl.
13
Season with salt and pepper.
14
Serve with warm Falafel.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 15-oz. can chickpeas, rinsed and drained, 3 Tbs. tahini, 1 large egg, 2 Tbs. grated lemon zest, and more.

Yes, Homemade Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Falafel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions