A restaurant favorite gets a DIY makeover with this top-rated recipe for easy Homemade Falafel with Tahini Sauce.

Easy Homemade Falafel tucked inside pita bread with Tahini Sauce, cucumbers, tomatoes and parsley. Small blue blue with cherry tomatoes and white plate with chopped parsley in background.

In a moment of nostalgia a few weekends ago, I found myself digging through my massive bin of culinary school mementos—oil-stained notebooks, tattered chefs’ coats, broken vegetable peelers, a paper toque, and buried within a folder of class notes, a recipe for homemade falafel.

Chickpeas, parsley, cilantro, salt, chili powder and cumin in a bowl of a food processor

Discovering the recipe among the mountains of note cards and textbooks was the only sign I needed to finally get serious about my falafel fix.

I was soon pulsing together cups of tender chickpeas and fresh herbs, and after a quick sauté, my hand was home to a warmed pita stuffed with four bright green patties dripping with cool and creamy tahini sauce.

Hand holding shaped falafel with food processor containing falafel mixture in background.

These bite-sized snacks are loaded with flavor and not fat. I’ve opted for sautéing them in olive oil, but if you want to go the oven route, check out my recipe for Crispy Homemade Baked Falafel.

Browned falafel in sauté pan with oil.

No matter which cooking path you choose, the result is tender veggie-packed patties perfect for stuffing into pita bread and topping with a drizzle of homemade tahini sauce. No time for saucin’? Opt for a schmear of Greek yogurt to add a cool and creamy complement to the hot homemade falafel patties.

Easy Homemade Falafel tucked inside pita bread with Tahini Sauce, cucumbers, tomatoes and parsley

Ready to see these falafel in action? Tune in to the video below for my homemade falafel tips and tricks!

Appetizer

Homemade Falafel with Tahini Sauce

A restaurant favorite gets a DIY makeover with this top-rated recipe for easy Homemade Falafel with Tahini Sauce.
4.8 from 24 votes
Easy Homemade Falafel tucked inside pita bread with Tahini Sauce, cucumbers, tomatoes and parsley. Small blue blue with cherry tomatoes and white plate with chopped parsley in background.
Prep Time 1 hr 30 mins
Cook Time 6 mins
Total Time 1 hr 36 mins
Servings 8 servings

Ingredients 

For the falafel:

  • 2 cups roughly chopped white onion
  • 6 garlic cloves
  • 2 cups cooked chickpeas, drained
  • 1 cup lightly packed parsley leaves
  • 1 cup lightly packed cilantro leaves
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons baking powder
  • 1/2 cup all-purpose flour
  • Canola oil, for sauteing
  • Pita bread, for serving

For the tahini sauce:

  • 1 1/4 cups plain yogurt (full fat or non-fat)
  • 1/4 cup tahini (sesame paste)
  • 2 Tablespoons fresh lemon juice

Instructions 

  • Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and press it through a strainer to release as much liquid as possible then set it aside.
  • Add the chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
  • Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.)
  • Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
  • While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.
  • Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball) then flatten them slightly so they are the shape of patties. (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)
  • Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
  • Transfer the falafel to a paper towel-lined cooling rack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.
  • Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Recipe inspired by a lesson in Module 2 of the Culinary Arts Program at The Institute of Culinary Education.


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 173kcal, Carbohydrates: 22g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 322mg, Potassium: 392mg, Fiber: 4g, Sugar: 3g, Vitamin A: 840IU, Vitamin C: 13.7mg, Calcium: 141mg, Iron: 2.8mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    This recipe is amazing! I love falafel and it is so much fun to make at home. The ingredients are so fresh and delicious! I also like to double the batch and then freeze the leftovers in patty shapes so when I need a quick dinner I can pull them out and fry them up in just a few minutes.

  2. 5 stars
    These are delicious! I made homemade naan and put the falafel inside with butter and garlic and the tahini sauce and it was out of this world!

    I was wondering though, what is the calorie count per serving? I checked the estimated nutrition info and it said 173 kcalories- is that 173,000 calories total? that’s still like 5000 per serving. Just wondering if that’s accurate haha :)

  3. 4 stars
    I used 2 drained cans of chickpeas, chickpea flour and baked them in muffin tins and they were delicious.

  4. 5 stars
    DELICIOUS RECIPE! But within you mistook tzaziki for tahini. Tahini is ground sesame seeds. ❤️ Tzaziki is the yogurt topping you refer to.

  5. Question – it says 8 servings and says to put 3-4 falafel in each halved pita. Each falafel is made with 3 tablespoons. That calculates out to 24-32 falafel. I only got 12-13. How are people getting so many from 2 cups of chickpeas???

    1. Hi Deepa – This recipe yields 6-8 servings. The number of falafels you end up with just depends on how big you make them. :)

  6. 5 stars
    I love the flavor of these! My whole family – including the picky kids – loved them. Adding to my regular dinner rotation. And I love that it’s a nutritious and vegetarian option!

  7. This may be a silly question- but how would you modify if you don’t have a food processor? Just chop everything finely?

    1. Hi Corey! I’ve never tried this recipe without a food processor, but you’ll want a just rough enough chop so that the ingredients bind together with the addition of the flour. Let me know if you give it a shot!

    1. Hi Ashley – I’ve only ever cooked them immediately after forming the patties, so I can’t say with certainty how long they’d last.

  8. 5 stars
    Delicious recipe! They’re a family favourite! My family asks when are we having falafels again? Thanks for sharing this absolutely delicious recipe!

    1. Hi Morgan! You can freeze the cooked falafel and then reheat them in the oven so they’ll be nice and crispy. Enjoy!

  9. 5 stars
    This is a great recipe. Easy and delicious. My family regularly requests this dish. Wonderful flavor!

    1. Hi Antoinette – I haven’t tried this recipe with any other type of flour so I’m not sure. Let me know if you give it a shot!

  10. 5 stars
    These were great! I didn’t have fresh cilantro so I used a teaspoon or so of coriander and they were still wonderful. I think the garlic is a little heavy and I only used 4 out of the 6 cloves called for. Tahini sauce was yummy. I added some smoked paprika in addition for a smoky flavor and had to thin with more lemon juice as it sat and thickened after making and putting in the fridge. I also made a harissa red sauce for more kick and served with a tabouli salad. My family really enjoyed- this recipe is a keeper!

  11. FYI I made a falafel recipe using Bob’s Red Mill 1 to 1 GF Flour with soaked chickpeas and it made the mixture easy to shape, cooked up good too. Anxious to try this recipe with cooked chickpeas. Thank you.

  12. I’m going to be making these but wanted to clarify the amount of garlic cloves you are using. Recipe says 6 and I think the video shown on falafel is showing 3 cloves being used. Apologize if I got that wrong but just want to double check. Thank you.

  13. 5 stars
    Love this recipe. I’ve also used dried parsley and cilantro instead of fresh and it helps reduce the liquid somehow. It’s 1/3 dry herb to 1 cup fresh. This is a family favorite!

  14. 5 stars
    I’ve made these several times. The whole family loves them (even my preschoolers). I will sometimes prep the mixture early in the day and throw it in the fridge that ways they are ready to fry up for a quick dinner:

  15. I just came across your site and I’m excited to try some of your recipes. I have a unique home life. There are 11 people in my family. My husband and I have 6 children (ages 9-26). Additionally, my parents and my grandma also live with us. Cooking is always a challenge because it seems like everyone has different likes and dislikes and a different eating schedule, as well. But we make it work and no one ever goes hungry. I just wish we could eat healthier which is hard because we are a busy family. I’m hoping I can get some inspiration from you.

    1. Hi there! I haven’t tried this recipe with any other type of flour so I’m not sure. You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. Let me know if you give it a shot!

  16. 4 stars
    I made them they were tasty – I didn’t have time to chill them in the fridge and I didn’t bother trying to add more than 1/4 cup flour, so they didn’t really make balls but I just put spoonfuls of the soft mixture in the pan and once they crisped up on one side I was able to flip them so they were patties in the end :-) some I was worried we’re still too soft in the middle so after frying I put them in the microwave for a bit because I was short on time – probably would’ve been better to have baked them a bit in the oven but in the end hidden in the pita with lettuce tomato and tahini sauce everyone enjoyed them!

  17. 5 stars
    I made these today. I shocked myself that I made something so delicious. The trick is to get out as much of the liquid as possible so you don’t have to use too much flour. They were just awesome fried up. I served them with hummus, cuc, tomato, onion, a bit of cheddar cheese and lots of tahini sauce in pita bread. Many thanks for sharing this fabulous recipe.

  18. 5 stars
    I make this recipe often. Works perfect every time.
    Have tried several falafel recipes; this one’s the best.

  19. Hi Kelly
    Quick question…kind of dumb since it probably doesn’t matter that much but the pictures show you’ve made these into small patties…recipe states shape them into balls. I’m guessing patties will cook easier than continually frying on all sides?
    :)

    1. Hi Dave – Thanks so much for catching this! Yes, shape the falafel mixture into balls then flatten them slightly so they are the shape of patties. Updating the recipe now.

  20. Hi again, 300kcal for baked vs173kcal for the pan fried version, how is that possible? Aren’t pan fried higher in calories than baked?

    1. Hi Mike – The nutritional data provided for the Crispy Homemade Baked Falafel is based on a serving size of 5 falafel, which was calculated by a Registered Dietician. The Estimated Nutrition Information for the recipe above provides nutritional data for only one falafel. Hope that helps!

  21. Hi Kelly, I never had Falafel before and I love chickpeas. Always make Hummus. I want to try out your recipe after watching the video. I do have one question………in the video you use 3 cloves of garlic and he ingredient list there are 6 cloves. Is that a typo in the list?

  22. 4 stars
    Looks easy recipe. We’ve been making Falafel for ages (women in the family, not me) and they always add fava beans as well (less amount that chickpeas of course). It’s a must! I wonder how does it taste without it.

    Thanks for sharing

  23. 5 stars
    This was AWESOME! I wanted to make a recipe of my own falafel and was overwhelmed with the differences in all the ones out there but this was by far superior to the falafel I’ve had in my area. I will definitely be making this again! Now if only I can find a good tzatziki sauce I’d be solid.

    1. Hi Kevin – I’ve never tried this recipe with a blender so I can’t say for certain if it would work. My concern is that the blender will puree rather than mince the mixture, which will cause the falafels to be too loose. Let me know if you give it a shot!

  24. 5 stars
    These were delicious, but the inside was a little wet evn after the outside was go,den brown. I was afraid to add too much flour. Suggestions.

  25. They look amazing! I’m just curious about one thing. I’ve always read that falafels should be done with uncooked chickpeas, and every time I tried with already cooked ones (canned ones), they fall apart when I tried to cook them in the pan. Does this not occur with your recipe? I never managed to get falafels that stayed in that pattie shape. Thanks!

    1. Hi there! I have used soaked beans before, but I prefer the texture from the cooked beans and found they cook up more evenly in patty-form. I’ve also found that chilling the falafel mixture helps it to bind together. Let me know if you give this recipe a shot!

    1. Hi Amy! Yes, you can freeze the cooked falafel and then reheat them in the oven so they’ll be nice and crispy. Enjoy!

  26. 4 stars
    These tasted great. However I had an issue with my food processor working with the chickpeas. I might need to invest in a better food processor as it took me so long to get through the entire batch of chickpeas. Otherwise, all was good!

  27. This recipe is making my mouth water. Just one question. My boyfriend cannot tolerate garlic and I usually add it to everything. Will the falafel taste really bland without it if omitted? Is there anything else that I could add in place of it?

    1. Hi Monica! I’ve never tried this recipe without garlic so I’m not sure what the taste would be like.

  28. The first place I ever had falafel was the Haig Middle Eastern Deli on Clement street in San Francisco. Their tahini sauce was so good, they could have put old boots in a pita and I would have loved it.

    Then I moved to San Jose and turned my attention to the Falafel Drive-In. The first time I had ever seen a falafel salad was there! Their tahini sauce wasn’t as good, but it was just a few minutes from home/on the way home from work, plus they had a hot/sweet pepper sauce you could get if you asked for it. It was NOT Harissa. It was sweeter and of a more jammy consistency. Hot! Oh, boy.

    Now I’m living in the Wine Country, and I make my own rather than driving for 30 minutes to an hour to find them in a restaurant or food stand. I’m eager to give your version a try. Falafel craving incoming!

  29. 100% satisfied with the results ! Thank you! My only note would be that once all the ingredients were in my food processor it would have been impossible to mix in the flour with pureeing the mixture. Hand mixed with spoon and bowl worked fine:)

  30. Hi Kelly. This recipe looks delicious. I have to pass by a lot of recipes because they usual call for enough ingredients to make several servings. Would these falafels freeze well after cooking so I can make a full batch? Thanks

    1. Hi Kim! Yes, you can freeze the cooked falafel and then reheat them in the oven so they’ll be nice and crispy :)

  31. I made this last night and it was DELICIOUS. A couple of notes though:
    1) My mixture never formed a ball in the food processor even after adding over double the flour. It wasn’t even sticky, it was kind of just a really thick liquid texture (I’m assuming the water from the liquid from the onion added all of the moisture). But I decided to just try it and threw it in the freezer for almost an hour. It ended up being totally fine after that time in the freezer
    2) The pictures of the balls on the cooking sheet lead me to believe this was baked falafel and of course I didn’t read the directions fully before buying the ingredients and starting to cook. Once I got to that part, I decided to bake it anyway. I preheated the oven to 375, and made the balls pretty small on a greased baking sheet. They had to stay in there for a good 20+ minutes, flipping them halfway through. BUT, they turned out very well and the meal was super delicious.
    This will be my go-to falafel mix recipe! I encourage everyone to try it baked too!

  32. Thanks for sharing this recipe, I made it earlier today and it was a great success. I see you have a recipe that uses the oven instead of a frying pan, I’m going to be trying that soon.

    1. So glad you enjoyed the recipe, Allie! And I hope you enjoy the crispy baked version just as much! :)

  33. I beg you to structure these recipes so they print on one page. This one wants four! Come on, do you have stock in printer cartridges?

  34. Greeting from Brazil!

    Made these for my boyfriend yesterday and they were amazing! We even joked about that he ate so many of them that he’d turned into a Falafel hehehe

    Thank you for sharing.

  35. Im so excited to try making this weekend! I Love falafel, but im going to try with Coconut Oil instead of sesame. Anyone else try that? Just wondering if it will still brown up ok. thanks for the recipe!

  36. Made mine with Moroccan seasoning, salt, preserved lemon, soft dried apricots, parsley ,mint and garlic. Soaked chick peas uncooked. Really nice. Next time I will add fresh coriander and more chilli.

  37. I add a 1/2 cup of cooked peas to mine when making for the grandchildren. The extra sweetness from the peas makes them a favourite.

    1. Hi Debbie! I’ve never tried omitting the onion but you could leave it out and try adding additional herbs. Enjoy!

  38. This has been my go-to falafel recipe since I found it a few years ago. It’s so easy and quick to prepare. Have you tried making a big batch and freezing? would you freeze after frying and then bake to re-heat? Or would you freeze the balls and then thaw before frying?

    1. Hi MJ! I’d freeze the cooked falafel and then reheat them so they’ll be nice and crispy. So glad you’re enjoying the recipe! :)

  39. Just made these for my daughter and me. I replaced the parsley with baby spinach…I don’t care much for parsley. They are delicious! I will also try the recipe for the baked version.

  40. These are so delicious? Anyone have any ideas on how to bake them instead of frying? Trying to eat healthier :)

  41. How can I make a big batch of these and keep warm for potluck at work. I have made at home and they are awesome but no one at work knows what they are and I would love to share. Would they be ok in crock pot?

    1. Hi Jo Anne! I have never tried to keep them warm in a slow cooker so unfortunately I can’t say what the resulting texture would be. Definitely let me know if you give it a shot!

  42. Thank you for posting this recipe…love finding a recipe treasure. My favorite place to buy a falafel is The Falafel King in Astoria, NY…I don’t know if they still have the truck but before we move they’d just opened their brick and motar place which has the truck replicated on the front of the store. Delicious Greek food and service.

  43. Delicious! I was low on parsley so I used frozen spinach (8oz) and I used garbanzo bean flour and it was perfect. I’m pretty sure that made it gluten free. texture was light and I pan fried in half canola oil and half peanut oil.

  44. My name is Karen and I too crave falafels. What’s with that? I’m excited to try this recipe, have never attempted before. I cannot find tahini paste. Where is it in the store? My mouth is watering as I am posting thisc

  45. Hi there
    This is a fab recipe, made it before and intend on making again. Wondering if you have tried freezing them before and if so do they freeze well?
    Thanks

    1. So glad you’re enjoying the recipe! I have never tried freezing them so I’m not certain what the resulting texture would be.

      1. This is my go-to falafel recipe! I’ve frozen them (assembled, but not fried) and put them in the fridge to thaw out before pan-frying them. They’re not quite as crisp as usual, but still good.

  46. I can’t wait to try these, but have a question. Your pictures look like the falafel gets baked (I see them on a baking sheet) but the directions say to fry them. Can they be baked, as this would be a healthier option? Thanks so much!

  47. This was INSANELY good. I did a few very small changes. Mostly just flattening the ball into a patty before frying as I was using a stainless steel pan and felt it worked better for me. Also added a bit more chili powder, omitted the 1 cup cilantro as it’s my mortal enemy, and served with tzatziki because I was low on tahini. SO GOOD. I dream of this meal. Thank you so much for sharing.

  48. Kelly,

    Is there a more gluten free flour you would recommend for the falafel and is there a vegan yogurt you would recommend for the tahini?

    Thank you.

  49. Hi Kelly! I am from Colorado. I never tried falafel’s and found this recipe on Pintrest. I loooove it! Since then I have been trying anything falafel at businesses professionally made and I have to tell you nothing compares to your homemade recipe with all the fresh herbs. Your recipe is addicting! I’m looking forward to trying your other recipes.

    Please follow her tips don’t bypass it. This recipe is really foolproof. I used freshly cooked garbanzos. As she said add 1/4 Cup of flour at a time, to my amazement it is all I needed even after chilling for 1 hour and even the next day and the next. They were perfect never fell apart even when 3 days later I had them as an appetizer held them with my fingers and dipped them. Perfection!
    *I DO NOT recommend can beans mushy mess. If you can cook dry beans. Fresh is the best!

  50. Oh my god. I looove falafel, so when I saw this recipe, I might have actually squealed. Can’t wait to try it!!

  51. That is so awesome, I love Burlington! The crepe place was my favorite and I would definitely check out the falafel one as well.

  52. Much love from Germany, absolutely in LOVE with your recipes.
    We have this diet-cheating-day going on once a week, and every single sunday I´m getting inspired by you, like every SPECIAL of the week comes from justtate.com =)
    Sooo, today I´m going to try these babies, along with selfmade pita, some grilled halloumi and fresh greens.
    XO

  53. REAL falafel NEVER made with cooked chickpea.
    Made with ground chickpeas that soaked over night. not cooked. Than you don’t have to add so much flour, you will have natural binder from the uncooked chikpeas.

  54. I’m new to this site but I just tried the falafels and they were yummy. I was curious if you could provide the nutritional information?

    1. Hi Laura – So glad you enjoyed the falafel! I’m not a nutritionist so unfortunately I cannot provide nutritional info or calorie counts for any recipes, as I’d have no way to guarantee they’re 110% accurate.

  55. Hey there. This recipie looks fab! But I don’t eat carbs so if there anything other than flour that I could use to stop the mixture becoming sticky?

    Does it matter if it is sticky or is it just more difficult to handle?

    1. Hi Nofie – You’ll definitely need some sort of binder to soak up the excess liquid and hold the falafel together. I haven’t tried anything other than flour so I can’t say for certain what might work.

  56. These look phenomenal! I’m looking forward to making it. Just need to get some tahini… My favorite falafel place in Raleigh, NC is Neomonde. Just got some last night and it always makes me swoon.

  57. Thank you for the start off point with this falafel recipe. However using 2 cups of onions makes this really pungent. I used 1/3 of a small onion and 2 cloves of garlic. Hope this helps for anyone else wanting to make these. They are delicious!

  58. Such a wonderful recipe! I love falafel but many other recipes call for a deep frier. This was great for my first attempt! Thank you!

  59. Ugh mine did not turn out well! I just kept adding flour because it was still so sticky. It ended up just turning into the consistency of dough! My food processor gets hot and makes whatever you’re processing pretty warm, do you think that’s what made it stay sticky?

  60. Wow! I have never tried falafel before… But I love homemade hummus and the likes so I thought I’d try it! I had to put about an extra cup of flour and I made the mistake of tasting the batter.. It was awful and I was ready to toss the whole thing but I decided to try cooking one since if already put all the effort in. To my surprise, they’re delicious! Thanks for a great recipe I’m sure I’ll use again! :)

  61. I made this recipe tonight and the dough was too wet to work with. I don’t recommend using a food processor to mash the chickpeas. Next time I’d mash by hand and add to the onion mix. I used canned chickpeas and rinsed and dried them thoroughly but that didn’t seem to help.

    1. Hi Georgina – I’m sorry you didn’t enjoy the recipe, You can definitely mash the chickpeas by hand if you find that results in a better texture.

  62. Hi! I can’t wait to make the falafels this weekend. But I have a small question: The recipe calls for 2 cups cooked chickpeas, drained.. can i use canned chickpeas? Or do I take the garbanzo beans – soak it over night – and then pressure cooker it n then drain?

    Thank you in advance!

  63. I have never had falafel until today when I made this recipe. Thanks for sharing! I enjoyed it and will be making them again.

  64. This is a fabulous recipe! It is very easy to make and such simple ingredients. I made the mix the night before and cooked them the next night based on schedule. In the future I’ll probably make the mix on Sunday and cook them Monday night for dinner and lunch for the week. Thanks for sharing!

  65. This was an amazing recipe! I enjoyed preparing it and I even made homemade pita bread to go along with it. I love this website and your creativity in cooking inspires me! Thank you for sharing all of these recipes with us! My husband thanks you too!

  66. Awesome recipe. Very simple and tasty, but I added spinach as I didn’t have any other greens :). I made almost round like deep fried ones using ponganam pan. Makes it crispy without the need to deep fry.

    In India, we make something similar but with soaked lentils and rice called ponganalu (Using thick dosa batter).

  67. How long do these keep once cooked? I’m thinking of making them today (Sunday) and keeping them for lunches this week, if they last that long!

    1. Hi Abby! I’ve only ever cooked them immediately after forming the patties, so I can’t say with certainty how long they’d last.

  68. I’m sad mine didn’t turn out well last night. I made sure not to overblend them in the food processor and I thought I had added enough flour, but after beginning to cook I could see they needed a little more. I cooked them as prescribed but the insides seemed to not cook through and it wasn’t a nice texture. How would I get a nice crust similar to what you get at restaurants without deep frying? The sauce was great though.

  69. I’m trying to make these now and it just will not mix. The blades of the possessor are a-spinning’ but the mix is so think nothing moves. What am I doing wrong??

  70. Trying this. But what about baking the falafal as a healthier option? What temperature and how long would you suggest?

  71. Made these last night for dinner me they were loved by all:) had tabbouleh salad and fresh hummus instead of the yogurt sauce (dairy free and I didn’t have any soy yogurt on hand). We def had a garbanzo bean and parsley theme going on but it was great and I’m looking forward to leftovers for lunch today! Thanks for sharing!

  72. Say what?! I need these in my life! I love that they’re not deep fried. We love falafel. I’m so going to make this today

  73. These look wonderful! I have never made falafel before! Being vegan, it’s actually kind of surprising. I’ll have to try these, thanks for sharing! :)

  74. Looks terrific! I am lucky enough to work in Dearborn MI and we’ve got lots of incredible middle eastern places. My fave is New Yasmeen Bakery. Just about everything they have is fantastic. Best hummus I’ve ever had, by a long ways and the falafel is wonderful too.

    1. Thanks for sharing your tip on where to dine, Dave! Will definitely check it out next time I’m in MI :)

  75. I just made this tonight for dinner and it was sooo delicious! I haven’t had falafel in ages and this was so easy to make. Thanks for sharing your recipe :)

  76. These look positively delicious! I love recipes that have so many fresh and flavorful ingredients. However, I was wondering, could be baked instead of fried?

    1. Thanks, Audrey! I’ve never tried this specific recipe by baking rather than frying them, so I can’t say with certainty.

  77. I have traveled all over the Middle East, and I still think that the best falafel I have ever eaten is L’as du Falafel in the Marais section of Paris. I dream offset sandwich….

  78. Can you believe I’ve never made falafel at home before?! Thanks for the tutorial – definitely need to give this a try!

  79. Best fekafel in Toronto is Tov Li, also run by Israelis. It’s kosher too. Their pizza is also outstanding and I love the kolbo salad (a mixture of various ingredients you choose and they chop).

  80. What a beautiful site! And what a mouth-watering post! Beautiful, delicious, inspiring. Will definitely try this. Thank you.

  81. I’m so excited! My daughter took me to Oasis, in Iowa City, Iowa for my first falafel a year ago. I can’t wait to make these for her! =]

  82. Hi! I’ve been looking for a good falafel recipe for awhile and this may be it! I will have to try it soon. Could I use canned chick peas?

  83. This was my first time making falafel and it was WONDERFUL! I am currently overseas, so I didn’t even have a food processor, the Tahini or cilantro but it was still so yummy. Plus it makes a lot so my lunches this week are gonna rock! I’ve just been wrapping these little gems in tortillas with some cucumber slices. Tastes so fresh. Thank you so much for this recipe!

  84. I constantly crave falafel like it’s nobody’s business! So happy to find this baked version from you that looks absolutely delicious!!

  85. Tried this already once and loved it, had a little trouble with the patties getting stuck to the pan, but I will be attempting it again today!

    Love how simple you make everything look! :)

  86. Made these for date night with my husband…they are fabulous!! If your ever in Vermont go try the falafel at Ali Baba’s Kabob Shop on Main St. In Burlingon.

    1. Thank you for the big smile! I am a big fan of Happy Single Awareness Day, and I’m so glad you enjoyed the recipe :)

  87. yep, i tried it with both canned and dried beans with the same outcome. maybe i will try adding the flour earlier in the process so it isnt as pureed when i add it.

    thanks for the info!

  88. ooh! one more thing. all the other recipes i have found calls for just soaked beans, not cooked or canned. have you tried this? any thoughts?

    1. I have used soaked beans before, but I prefer the texture from the cooked beans and found they cook up more evenly in patty-form. Hope my note below helps!

  89. hey there! i have made these twice and both times i had to put in over a cup of flour before the batter made it into a ball. I have a super fancy high-powered food processor…could this be the issue? it seems like they are getting too pureed and come out denser than i think they should. they taste amazing, though.

    do you think it would work if i mixed the flour in by hand? what’s the disadvantage of having a sticky batter?

    thanks in advance!

    logan

    1. Hi, Logan! Thanks so much for stopping by. I’d love to help troubleshoot any issues you’re having. Did you definitely drain the beans? The other consideration is to make sure you aren’t pureeing the mixture too much. The more you puree it, the thinner it will become. You want a just rough enough chop so that the ingredients bind together with the addition of the flour. Make sure during the various stages of using your food processor that you aren’t overdoing it. Hope this helps!

    1. I’m so glad you enjoyed the recipe, Nadia! And thank you so much for your feedback. Hopefully you have some leftovers for the week!

  90. Kelly! I love your pictures :) I’m working on my blog now, any suggestions? I have to say that you inspired me to do that.
    Falafel look great! you don’t know how hard it is to find it in Mexico :(

    1. So great to hear from you, Sol! And I am thrilled to hear that Just a Taste inspired you to start a food blog – I can’t wait to check it out! Missing you and our days at ICE…

  91. hello kelly!
    I just thought you might want to try this- instead of flour, add 1- 2 tbsp of semolina… this helps to hold the mixture together, while at the same time giving the falafel a hearty taste!

  92. I thought that eating lunch and dinner would prevent me from craving falafel, but that’s all this post does. I wonder if Taim would accept bribes in exchange for reserving a couple seats at their very small place…

    The falafel look to die for, and the step-by-step photos are just gorgeous. Wonderful post, Kelly!

    1. Thanks so much, Alison! It was such a pleasure talking to you today and I’m so excited to be on the same panel for Food Blog Forum!

  93. I’ve always wondered if it would be simple to make falafel – this recipe looks awesome! I really like falafel and I’ve just started making my own pita so this would be a great thing to try. Thanks :)

    1. It is a surprisingly simple technique! The key is to be ale to balance just enough flour int e mixture so that the patties stay together but aren’t dry. Homemade pita sounds like it might be my next recipe!

  94. YUM!!! I am a mega falafel lover, yet I’ve never attempted to make them myself. Now I’m totally going to give these a try. XO

    1. Hay-hay! I was just showing your blog to a friend at work – we are obsessed! I’m loving that camera bag…

  95. Holy crap! I’ve been waiting and waiting for a falafel recipe to make its way across the food blogosphere and HERE YOU ARE.

    I just got giddy.

    1. Welcome, Bev! This recipe definitely satisfied my falafel craving and hope it’ll do the same for you! It’s hard to beat a hot, flavor-packed falafel patty dripping with cool tahini :)

    1. Agreed, Pam! I have the Moshe’s Falafel truck outside my office every day and I absolutely love the wafting aroma of hot falafel.