Falafel is a traditionally Arab food. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” These fried vegetarian fritters are often served along with hummus, and tahini sauce (known as a “falafel plate.”) They’re also great served with toum, a Middle Eastern garlic sauce. So just what is the history of this tasty little fritter? According to The Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya.”

When falafel is made the traditional way, is indeed a vegan food; it’s a great source of protein for people who have cut meat out of their diet. It’s relatively low in fat and has no cholesterol if you fry it in heart-healthy grapeseed oil. And if you top it with veggies in a pita, it becomes a filling and nourishing meal! Sure beats a Big Mac, if you ask me.

In Israel, falafel has been adopted from Arab cuisine and the most popular form, made with chickpeas, is wildly popular. Falafel stands are as numerous and plentiful in Israel as McDonalds here in the U.S. If only we had half as many falafel stands in the U.S. as we do McDonalds, I’d be a very happy girl. It’s a delicious form of fast food that is much lighter and better for your heart than burgers and fries. The idea of stuffing falafel into pita pockets is actually an invention of Yemenite Jewish immigrants to Israel. The introduction of falafel pita sandwiches made falafel portable, which expanded its popularity and made it into the number one “fast food” in Israel.

On my trip to Israel this past summer, one of the last food stops we made was for a falafel pita. I asked our friend Hagai to take us to his favorite falafel restaurant; he took us to Mana Mana on Yehuda Hamaccabi street in Tel Aviv. At that time, it was run by a three-generation family—grandfather, father, and son. The young son ran the cash register with the confidence and authority of a 40 year-old. Apparently the restaurant has changed management since then, so I can’t vouch for the food now, but at the time they made a truly delicious falafel—crispy on the outside, hot and fluffy on the inside, with fresh toppings grown on local kibbutzim.

Here’s my favorite way to make a falafel pita: start with a layer of hummus deep inside the pocket, then add the falafel, lettuce, tomatoes, and pickles. Top with a thin layer of tahini sauce. Oy, I’m making myself hungry! :)

Here is my recipe for falafel, along with a few variations you can try. Falafel was originally made with fava beans and continues to be made that way in Egypt and other Arab countries, but Israeli falafel is made from chickpeas. This is because many Jews have a medical deficiency called G6PD, which is a hereditary enzymatic deficiency that can be triggered by fava beans. I have included an Egyptian falafel recipe variation at the end of the blog if you’d like to try making it that way. It’s greener and spicier than the Classic Falafel.

You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture. I’ve also included instructions for constructing your own falafel pita. As they say in Israel, Bete’avon!

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  • 1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic (I prefer roasted)
  • 1 1/2 tbsp flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

You will also need

  • Food processor, skillet
Servings: 30-34 falafels
Kosher Key: Pareve
  • Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
  • Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  • Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
  • Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
  • Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  • Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
  • Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
  • Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
  • Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
  • Once the falafels are fried, remove them from the oil using a slotted spoon.
  • Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
  • Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
  • SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
  • HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
  • TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
  • EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
  • After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
  • HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
  • Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.
  • Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel:
  • Tahini sauce
    Shredded lettuce
    Diced or sliced tomatoes
    Israeli salad
    Dill pickles
    French fries
  • Here are some less traditional add-ons that are also tasty:
  • Sprouts
    Cucumber slices
    Roasted peppers
    Roasted eggplant slices
    Sunflower seeds
    Feta cheese


Comments (545)Post a Comment

  1. What is Tahini Sauce and where can I buy it in Texas? Is this something that is commonly carried in grocery stores?

    1. Hi Laura,

      Click on the link below to learn how to make Tahini Sauce. It’s made from Tahini Paste, which is available in some grocery stores and many health food stores. You can also buy pre-made Tahini Sauce at many Jewish and Arab markets, but it tastes better when you make it fresh. :)

      link to theshiksa.com

    2. I madey own tree tahini sauce with one cup of sesame seeds and approximately 2-3 tablespoons of olive oil. Lightly toast the seeds then put in a food processor with the olive oil.

    3. I recently purchased some Tahini sauce at a Tom Thumb in TX. Also, see if there is a Trader Joe’s near you. They have Tahini and Tzatziki sauce, and also very cheap pita whole wheat pita with no preservatives or sugar, for 1.69 a 6 pack.

  2. OMG — That’s my favorite blog so far!!!!
    It’s the first thing I look for when I land in Israel and I can’t wait to make it at home.
    Thanks Shiksa!

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    these look amazing. Ive only made them from a box or gone to get them at a restaurant. Of course the best i ever had were in Israel, but these need to be made asap.

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Awesome– your instruction to use dried chickpeas (vs. the canned) is key! I tried to make falafel from scratch only once, and I made the horrible mistake of using the canned beans. Never again! Can’t wait to try these out. Thanks, Shiksa! :)

    1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
      Thanks for this change, the recipe asks for canned beans and I never liked it.. I will use fresh beans from here on out. Also, the sesame seeds are a good idea.. I like the crunch..

  5. Brenda, I know how you feel, it’s the best isn’t it?? I wish we had more great falafel stands in Los Angeles. There are a few, but nothing beats the falafel I’ve eaten in Israel and its neighbor country Jordan.

    Evan, try them! The “vegetarian” half of your relationship will thank you! :)

    Mama H, it’s so true. The canned beans just don’t cut it for falafel, which is unfortunate, because you need the time and foresight to soak the beans overnight.

    Barbara, you are very welcome!

    1. What’s the best falafel in LA tori? About 20 years ago i remember a place just off Pico I thought rivaled Tel Aviv.

  6. Wow! This looks delish!! My friend is having a birthday party soon and this seems like the perfect dish for one of his parties!

  7. This recipe looks awesome and simple! Can’t wait to make and share with all my vegan friends! All my friends love your hummus recipe, now your falafals will be a hit! :)

  8. Looking forward to giving this a try after varying degrees of success with your recipe for chollah (see my fb page!) but can you explain what flour you use? Here in the UK flour is generally sold as self-raising (with added baking powder) or plain. I’m assuming you mean plain flour?

    1. Hi Joe, I have never made these gluten free, but another reader had luck using a gluten free flour substitute similar to King Arthur’s All Purpose GF Flour. While I can’t recommend it because I haven’t tried it myself, it is worth a try!

    2. It is a different flavor profile than flour, but I use masa harina (corn flour) often as a binder for fritters, meatballs, etc. I happen to like masa and it works better for me than flour or breadcrumbs. I would think corn starch would work also.

    3. @Joe Corbett :

      Just use chickpea flour (if you have an indian section at your local supermarket it will be known as Gram Flour).

  9. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you so much for writing me on my blog. Your good wishes are very much appreciated.

    I have to tell you that I love your blog. My husband and I love falafel. Thank you so much for all of the great ideas on how to prepare this great tasting treat.

    Hasya Ya’ara

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    home made falafel is just fantastic, it is a real treat at a party with homemade humous! It is great that you are introducing more people to these little fried balls of joy (LOL!)

  11. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I am so hungry for falafal that I am going to Pita Jungle for a platter. We are lucky in AZ to have this great way to enjoy good food. Of course, nothing will replicate the Tel Aviv

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This recipe is right on the money. Particularly important – use dry beans, not canned. Grapeseed oil is also preferred to other oils. Note: I think some Israeli places use motor oil which adds a special flavor.

    I’ve always used the boxed mix (Telma) but this is so much better. Looking forward to trying variations.

    My mother would kill me if I told her I love a shiksa :) So would my wife.

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thanks for the recipe and photos, Tori! We tried this tonight and it was simply awesome.

    We followed your suggestion and tried it in a pita with the lettuce, tomatoes yogurt, hummus (using your recipe as well) and the dill pickle.

    We’ve never had a falafel sandwiches with a dill pickle before. It is the perfect addition. We will *never* use box mixes again. We might not ever have a Big Mac again either. 😉

  14. Hello, I would like to know, please, if I can make this dish with boiled or cooked garbazo beans? Thank you. Love your blogs!!

    1. Hi Keninseb, I do not recommend using cooked beans. The texture will not be the same, and the falafel will turn out somewhat mushy and not crispy.

  15. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Boy, do I wish I’d read this before making falafal tonight. I used canned and I’m so sad about how they turned out. My husband is gobbling them up, so they’re edible, but I know they aren’t right. I’m going to try again with the soaked, uncooked beans. Thanks for a great post! *:)*

  16. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thanks for the great falafel, hummus, and tahini recipes! Dinner for 10 today, and everything was fabulous!

  17. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I just made the falafel tonight! They smelled and tasted delicious! They got really hard on the outside though. What did I do wrong? My best friend is Israeli and her mom’s falafel is a little crispy on the outside but soft and fluffy on the inside.

    1. Hi Barbara! Glad you enjoyed the flavor. Most likely your chickpeas were old, or weren’t soaked for long enough; sometimes older dried chickpeas take longer to rehydrate. Did you soak them all night, till they doubled in size? If not, try soaking them longer next time, or buying a new batch of chickpeas… the older they are, the harder they are to make tender. Also try processing your chickpea mixture a little longer so it’s more paste-like. Hope that helps!

  18. Thank you! They soaked from last night until this afternoon, so I think they were old! I’ve had them awhile. I can’t wait to try this with fresh ones! If anyone is considering making this-DO!

  19. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I’m not sure what I like the most, the recipes on this site or your amazing plates. I love the colors and designs! And the food looks amazing ^_^

  20. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I learned to make them with this recipe, I made falafel for my nephew Alex that is vegan last week and He said “this is the best falafel ever” HAPPY FALAFEL DAY! Tori thanks again <3

    1. Yes, they can be baked. Heat oven to 400F. Place on oiled baking sheet and cook first side for 15 minutes. Turn the patty and cook for another 10 minutes.

    2. Thank you for your suggestion Ruth. This might be helpful for those who want to try baking them, however personally I don’t recommend it with this recipe– baked falafel just isn’t the same as fried.

  21. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I must say that these are delicious. This was my first venture into making these myself and it was so easy using this recipe and the Tzatziki. Even my very picky husband loved it.

  22. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    We just made these based on the base recipe with no modifications. While they were gobbled up, my roommates (one Lebanese and one Israeli) both said they were fairly plain and almost sweet? Again, this is compared to the authentic ones they have had the pleasure to consume abroad. Any suggestions to spice ’em up for next time?

    1. Hi Suzie– you can definitely spice them up by using 5-6 cloves of raw garlic (not roasted– if you roasted the garlic, that might be where the sweetness came from). Also, you can add a bit more cayenne pepper, but be careful, it’s super spicy. Those modifications should help. Glad they were gobbled up!

  23. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hands down the best falafel recipe I have ever made. I have tried several and none were as tasty as this. My Israeli friend said they made him homesick, they were just like he used to get back in his neighborhood in Tel Aviv. The tahini recipe is great too. Thank you!!

  24. I really like your web site. Having lived in Israel for 9 yrs. (Jerusalem, Mevasserret Tzion, Modiin) you can easily ask 10 Israelis where their favorite Felafel stand is, and get anywhere from 15 – 35 answers.

    Also, next time you go, try to buy something called Tahina tahor. The Arabs make the best, however this almost white colored tahina (it comes in a can) if you mix it with equal parts water, garlic, lemon, cumin, and of course coosbara (celantro) you’ll have the best tahina ever!

  25. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Hi Shiksa!! I am so happy to find your blog. Having to eat gluten free you have so many tasty options to choose from. Today I made your Hummus (the roasted garlic is so yummy), Quinoa Tabbouleh (better than when I buy it at the fancy markets’ and their fancy prices) and Falafel.
    The Falafel is not working for me. I have a 2 cup processor so I had to do many batches and in order to not make the chickpeas not mushy they are chopped finely. Bigger than breadcrumbs – a little bigger than rice – smaller than a pine nut cut into 2. Pre-processed the onion and squeezed out the liquid (to try to omit extra flour). Mixed all the processed batches together dived in half. Sprinkled about 3tsp. besam flour into one half of mixture and 3tsp + 1tsp baking powder into the other half (my sister insisted) and into the fridge. 4 hours later I checked and the mixture dosn’t really make balls and when I squeeze it liquid comes out. AGRRR. It is in rubbermaid containers until tomorrow. What should I do/add? Re-process? In the way of flours I have besam, brown rice, corn, potato, tapioca and cornstarch. Sorry this is so long but I didn’t want to leave anything out. My boyfriend keeps sneaking in the fridge!!! Thank you for your help.

    1. Hey Cyndy! Normally I would say add flour, alas you’re gluten free so that is not an option. I’m not super familiar with the GF flours you mentioned, and I’d hate to steer you wrong. Do you have potato starch on hand? I use that to help bind my latkes when they aren’t holding together, so maybe it will work for the falafel? It’s a somewhat random problem, and it’s not always easy to diagnose… sometimes those bad boys just won’t hold together. You can try processing them a bit more, the finer the mixture is the better they’ll hold together… but you’re right, it’s a fine line between fluffy and mushy. Wish I had a more definitive answer for you! I’ve also had good luck subbing flour with King Arthur GF flour in many baked goods, but I can’t promise it will be the perfect substitute here. Hope you’re able to figure it out. Meanwhile, I’m so happy you’re enjoying the hummus and tabbouleh… two of my faves! :)

    2. If you’re having trouble with them falling part using a food processor, try a meat grinder. That’s what the best falafel makers in Israel (and West Bank) use, and it helps with the texture.

  26. I can’t wait to try these! Is there a way to store the mixture before it’s fried to ease preparation in advance? Would freezing it work? I think it’d probably be fine overnight in the fridge, I’m thinking of longer storage. Thanks!

  27. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hello again Shiksa! I have my own GF flour mix I make at home which happens to be the same as King Aurthur’s. I took your advise and reprocessed the falafel mixture and added some of the gf flour, a little at a time, and back in the fridge. 2 hours later I was able to form the balls with wet hands. I froze some of them uncooked and the rest I flattened a little and baked at 375 13min on each side, oiled the baking pan with about a 1/4 cup of grapeseed oil. They are better fried of course but it was late and I was tired. Your Date Honey Nut Cake looks amazing!! Any luck with a gf option there? Thanx again!!

  28. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    great recipe! thank you. i followed it exactly as written and it seemed dry when forming the balls-i did use a little flour or water water to help me out. would an egg be helpful to the mixture or not necessary? also, i made them in the afternoon and we did not eat them until several hours later. they were very dry. is that because they sat for awhile and they are best eaten right away?

    1. Hi Michelle, this is one of those dishes where it takes time and experience to get a “feel” for the mixture… after making it a few times, you’ll learn what works and what doesn’t in terms of texture. Anything fried is best eaten right away, but they shouldn’t be overly dry, even after sitting out for a while. If the mixture felt dry, you could certainly add an egg– it wouldn’t hurt, and many do add egg to the mixture even though it’s not totally “traditional.” Were you using newer dried chickpeas, or old ones that had been sitting in the pantry for several months? Older chickpeas can make for drier, harder falafel. The bottom line is, it may take a few tries to get the mixture to the right consistency. Good luck!

  29. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Oh man, have i ever hit the jackpot here! All those wonderful falafel recipes and suggestions. Can’t wait to try the sesame coating, ….. rock on! I’ll be back to sample some more! …. Cheers! …. that’s a lot of exclamation marks?

  30. Oh! I’m so happy to have found your blog! Can’t wait to try the recipes, I love LOVE Falafel, Tahini, Tabbouleh, and Hummus… etc. etc. such a staple in the days I was Vegetarian. Thanks for posting the differences between using Fava and Chick Peas, back “in the day” I remember they were mostly made with Fava but now primarily are made with Chick peas. I thought it was because Fava were found to be poisonous, but it sounds like it’s more specific than that… which is interesting. I’ll have to do a side by side taste test, it’s been so long I can’t remember the difference. Thank you for sharing all these lovely recipes. Love all the pictures.

    1. Hi L… no, I would not suggest making this recipe in the oven. There may be other falafel recipes that work in the oven, but this one is really meant to be fried.

  31. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Amazing flavor. However these were terribly delicate, my first batch just fell apart in the hot oil. For the second batch I added a bit more flour and two eggs and they were perfect and delicious. I just thought I’d mention this just in case anyone else was having trouble getting the mixture to bind together and was looking for an easy fix.

  32. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    The falafel turned out awesome! I am so happy, since I’ve been craving falafel sandwiches lately. I’m going to explore your awesome blog further and try to cook some of your great dishes soon. Thanks for sharing your wonderful recipe!

  33. I’m a big follower of ur blog and I must say whatever I tries was always awesome! I really want to make these tonight but I didn’t measure the beans before I soaked it. How much should I use of the soaked beans?

  34. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you so much for posting this. I used to make Falafel from scratch and then started getting lazy and buying the packaged mixtures and then somehow removed it altogether from my “menu”.

    I was cleaning out the kitchen today and found a can of chickpeas and decided to try to make some falafel tonight.

    A great idea to include the variations – going to try the cilantro version. I’ve bookmarked this page and now going to check out the rest of your site.

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