Homemade Falafel

by Book Recipe

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cans chickpeas, drained and rinsed
  • 1 cup red onion, chopped
  • ¼ cup parsley
  • 4 cloves garlic, peeled
  • 1 tablespoon lemon juice
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup bread crumbs
  • Oil, for frying

Optional :

  • Pita bread
  • Tomatoes
  • Cucumber
  • Lettuce
  • Pickles
  • Hummus
  • Tahini sauce


  1. To the bowl of a 2-quart food processor, add chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until they are just incorporated and form a wet paste. Be careful not to over-blend ingredients.
  2. Transfer the chickpea mixture to a large mixing bowl and add bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours.
  3. Remove the chilled falafel mixture from the refrigerator and being shaping it into balls. The mixture should yield 18 to 20 1-inch falafel balls.
  4. In a large frying pan with high sides, heat about 1-inch of oil for frying.
  5. Heat the oil over high heat, and fry falafel balls for 3 minutes, flipping halfway. Once golden brown and crispy, transfer them to a paper towel-lined plate.
  6. Plate falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
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