Falafel Recipe

Updated March 26, 2019

Falafel, go ahead and laugh, it is a funny word. Every time I order falafel at a restaurant my boys crack up, Josh included. Boys will be boys! But that doesn’t stop me from ordering falafel when we go out to eat at a Middle Eastern restaurant. It is my favorite and I always order it because I was too intimidated to make it at home…until now!! My friend Melissa just came out with a cookbook, The Minimalist Kitchen, and when I saw the falafel recipe in the book, I knew I had to try it. Melissa’s falafel recipe is easy to make at home and her shortcuts don’t affect the final result. The falafel is still perfection! YES!

What is Falafel?

So let’s talk about falafel, in case you haven’t had it before. Falafel is a traditional Middle Eastern food that is made of ground chickpeas, herbs, garlic, and spices. You can also make falafel with ground fava beans, but I prefer the chickpea variety. Yes, the falafel balls are kind of green, but don’t be scared. The herbs make them green and that is a good thing because they have a ton of flavor. Falafel balls or patties are traditionally fried in oil, but this falafel is baked! Don’t you worry, the falafel balls are still soft on the inside and crispy on the outside, I promise! I love that I don’t have to smell like fried food or mess with splattering oil to make falafel. Plus, it’s much healthier. It’s a win-win!

How to Make Falafel

Chickpeas- Falafel is traditionally made with chickpeas that have been soaked and cooked, but I love this falafel recipe because it is made with canned chickpeas. We always have canned chickpeas in our pantry and the texture and flavor is still amazing with the canned chickpeas. Herbs- Parsley is a MUST for falafel! This recipe also has cilantro, which I love. The fresh herbs give the falafel fantastic flavor. Spices-The falafel patties are spiced with cumin, coriander, and cayenne pepper. Garlic-Bring on the garlic! Garlic is a necessity for falafel. Blend-You need a blender or food processor to make falafel. First, blend the oats until it is the consistency of flour. If you need the falafel to be gluten-free, use gluten-free oats. After the flour is blended, you can blend the chickpeas with the onion, garlic, and herbs. Combine with the oat flour and spices until you have a moist chickpe mixture. Scoop-Use a 2 teaspoon-sized spring release scoop to form the patties. You an make the falafel mixture in advance and chill the mixture before scooping and baking. Oil-Make sure you spray the patties generously with cooking oil spray so they crisp up in the oven. Bake-Bake the falafel until crispy on the outside and still soft and moist on the inside.

Falafel will keep in the refrigerator for a few days, so this is a great recipe to meal prep. You can can also freeze uncooked falafel for up to two months. To freeze, place the patties on a baking sheet in the freezer for about 30 minutes or until hardened. Store in a freezer-safe ziplock bag. I like to freeze them unbaked so when you are ready to bake they are still super fresh! They bake up beautifully right from the freezer.

Falafel Video

How to Serve Falafel

You can enjoy falafel for lunch, dinner, as an appetizer or snack. Falafel is very satisfying and good served several ways.

Falafel is commonly served in pita bread, creating a sandwich. Top the falafel with mixed greens, pickled red onions, and tahini sauce. You can also add tzatziki sauce, which is SO good! You can also make a falafel salad. Place the falafel on top of a bed of greens and add all of the toppings! You can also serve falafel balls as an appetizer or snack. They are great with hummus, veggies, and pita bread.

I am so excited about this easy falafel recipe! I am going to make it all of the time! You should try it at home, I promise it is easy! Make sure you check out The Minimalist Kitchen for more amazing recipes!