Everyone loves falafels! Let's explore How to Make Crispy Falafel, the perfect Vegan Party Food. They are easy to make in large quantities to feed many. They are savory, crispy, and packed with flavor. You can make them in advance and make the final move right before eating them.

I declare myself addicted to a couple of dishes, meaning I can't say no to, even on a fasting day; Hot Crispy Falafels is one of them. So here is my Go-To recipe, the one my addiction has perfectioned over time.
This recipe has inspired other recipes, like our vegan chickpea burgers, on our site.
We love having the best Falafel with Hummus, (or roasted bell pepper hummus) some nice and creamy Eggplant Babaganoush spread, Lebanese Tabbouleh Salad, and a nice Roasted Bell Pepper Dip (Muhammara Dip) or Pumpkin Hummus.
If you feel more adventurous, go for our white bean pink beet hummus, which is absolutely delicious and put together in less than 10 minutes.

Jump to:
🤔 The Origins of Falafels
It's a well-debated topic. It is a Middle East staple dish, but it most likely originated in Egypt with its Fava Beans version and has made its way to every corner of the world as fast food truck. You can find it in all kinds of versions; just look inside: they are green when you use lots of parsley and orange when you use lots of turmerics. I like the “Green and Chickpeas version,” mostly eaten around the Levant region.

Hummus is always a great Crispy Falafel companion. Although you can eat Falafels without them, I highly recommend pairing them; it does make a big difference; they constitute a match made in heaven.
So, being such a popular snack, there are also many versions, meaning many versions of Hummus and Falafels give you plenty of combinations to have fun with and pick your favorite. Here I present you with my two favorite versions of them. As a cherry on top, both are naturally vegan.

Bringing people to the kitchen
They are easy, delicious, and fun to make with extra hands in the kitchen. You may feel like you are just back to the industrial revolution: assign the task and get them going.

🧾 Homemade Falafel recipe ingredients

- Dried chickpeas
- Yellow onion (or red onion)
- Chickpea flour or other gluten-free flour
- Fresh parsley
- Cinnamon
- Cloves
- Cumin
- Cilantro
- Turmeric
- Cardamom
🔪 Instructions
- Put the chickpeas to soak for a minimum of 8 hours. I prefer to soak them overnight. Make sure it has enough water and is sitting on a large bowl. They will grow to double or even triple their size.
- Blend the soaked chickpeas on low speed with the rest of the ingredients, except for the oil, on a food processor, little by little. You may have to stop the processor and mix the ingredients 2 or 3 times. Don’t overmix it! The mix should be crumbly; that’s why we don’t use pre-cooked chickpeas.
- Make balls with the falafel mixture. They should be about 2-3 cm in diameter and placed on a tray. If you find it hard to compress them in your hand, add some extra chickpea flour. Don’t worry; they will tighten up after placing them in the refrigerator.
- Let them rest in the refrigerator for a minimum of 1 hour, ideally 2 hours.
- Put the oil on high heat, preferably on a flat pan, and optionally add a roughly smashed garlic clove to infuse it.
- Set a bowl with paper towels to place the fried falafel balls.
- Test the heat. As the oil starts smoking, throw a pinch of the falafel mix, it should emerge immediately and brown in two seconds.
- Add falafel balls in batches of 6 (depending on how large your pan is). Just ensure you have about 2 cm between each other. Remember, don’t overcrowd the pan. It should take about 1-2 minutes per side.
This one is the kind of recipe that is very filling, everyone can repeat as much as they want, and surely you will end up with more for later in the week since it can last for as long as four days in the fridge.

💡 Top tips
Use only fresh herbs.
Top tip: don't use canned chickpeas. The key to getting the falafel balls' texture right is to use soaked dried chickpeas. Otherwise, you end up with a paste, like hummus!
Try to use the recommended grapeseed oil. It does make a big difference because it has a high smoke point and plays very well with other flavors.
This point is crucial as the key to achieving crispy falafels is to fry them for very little time and get them out after a couple of seconds. Avocado oil works well too.

Ensure the balls are small and placed in a single layer; therefore, they cook well both on the inside and the outside. You are aiming for golden brown falafel.
I recommend not to overcrowd your frying pan as it would mean mushier falafels.

Enjoy!


📖 Variations
Flavor
Include a bunch of mint leaves in addition to the parsley.
Try different spices, making some of the more prominent, like Turmeric. Changing the ratio between parsley and turmeric will deliver a yellow falafel more commonly found in an Egyptian mezze platter.
You can also simply replace all the spices with the same added amount of Lebanese Seven Spices mix.
Cooking Method
It is easy to make a healthier version of this dish. Simply place the falafel balls on a baking sheet; optionally, drizzle them with just a little olive oil to make baked falafel.
Bake the falafel balls in the oven on medium-high heat for about minutes.
Try one before removing the baking sheet to ensure they are evenly cooked.
You can also air-fry these balls. In fact, making them in an air fryer will help to make an equally crispy falafel recipe.
Another great use of the uncooked falafel paste is to make small patties to make vegan sandwiches.
🥢 How to serve
You can make a falafel sandwich with lemon tahini sauce and pickles. Otherwise, you can try these Falafel balls with some nice Middle Eastern Dips and Spreads.
- Classic Lebanese Hummus
- Babaganoush Eggplant Spread
- Tabbouleh Salad
- Muhammara Dip (Roasted Red Bell Pepper Dip)
- Creamy Vegan Sauce (the green sauce in the pictures)
If you feel like having falafels with hummus is way too many chickpeas in a meal, try pairing it with edamame bean hummus or black-eyed peas hummus for a similar result.
And why not? Add a delicious Lebanese Tabbouleh Salad or middle-eastern style stuffed zucchini.
As a cherry on top, chickpeas are a great protein source. Check out the great health benefits of chickpeas.

❓ FAQ
Yes, falafel is vegetarian. Falafel is made with dried chickpeas that are ground into a paste and then formed into balls or patties. The most common ingredients in falafel are chickpeas, garlic, onion, cumin, and parsley. Some recipes also call for flour, baking powder, salt, and pepper. So it's vegan as well!
🥪 More sandwich recipes
- Vegan Egg salad sandwich made with protein-rich tofu and cauliflower.
- Chickpea Vegan Burger is a delicious option for grilling season.
- Fix yourself a delicious Vegan Venezuela arepa with just a handful of ingredients.
- Try our vegan tuna salad sandwich, a classic.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe

How to Make Crispy Falafels
Equipment
Ingredients
- 1 pound chickpeas dry, or 2 15 ounces cans
- 1 onion medium, coarsely chopped
- 6 tablespoons chickpea flour any other flour work
- 3 cups parsley fresh
- 2 teaspoons cinnamon ground
- 4 cloves garlic corsley chopped
- 4 teaspoons cumin ground
- 2 teaspoons coriander ground
- ½ teaspoon turmeric ground
- ½ teaspoon black pepper ground
- ½ teaspoon cayenne pepper
- 1 teaspoon cardamom ground
- 2 ½ teaspoons sea salt
- 1 teaspoon nutmeg ground, optional
For frying:
- 4 cups grapeseed oil other vegetable oils work well
- 1 garlic clove
To Serve:
- 12 pita bread Arab bread
- 2 cucumbers medium, peeled, and diced
- 2 tomatoes large, diced
- 1 lettuce medium, shredded
Match with these recipes:
Directions
- Put the chickpeas to soak for a minimum of 8 hours. I prefer to soak them overnight. Make sure it has enough water and is sitting on a large bowl. They will grow to double or even triple their size.
- Blend on low speed all the ingredients, except for the oil, on a food processor, little by little. You may have to stop the processor and mix the ingredients 2 or 3 times. Don’t overmix it! The mix should be crumbly; that’s why we don’t use pre-cooked chickpeas.
- Here is where some extra hands are handy, and kids can easily help! Make balls of about 2-3 cm diameter and place them on a tray. If you find it hard to compress them in your hand, add some extra chickpea flour. Don’t worry; they will tighten up after placing them in the refrigerator.
- Let them rest in the refrigerator for a minimum of 1 hour, ideally 2 hours.
- Put the oil on high heat, preferably on a flat pan, and optionally add a roughly smashed garlic clove to infuse it.
- Set a bowl with paper towels to place the fried falafel balls.
- As the oil starts smoking, throw a pinch of the mix, to test for heat, it should emerge immediately and brown in two seconds.
- Start adding your falafel balls in batches of 6 (depending on how large is your pan). Just ensure you have about 2 cm between each other. Remember, don’t overcrowd the pan. It should take about 1-2 minutes per side.
- Serve your Falafels fresh!
Notes
Nutrition Facts
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Beth Sachs says
You can't beat a crispy falafel! Such a tasty recipe and delicious with homemade hummus!
Gus says
Agree 100%! There's barely any weekend without falafels and hummus for us!
Elle @ Spice and Life says
Easy to make and super tasty... thank you for sharing this great recipe, it's hard to find one that is so quick to prepare and stays moist!
veenaazmanov says
Perfect snack and amazing option for a vegan party planning.
Claudia Lamascolo says
you had me at quick and easy and you were right PLUS so much better than store bought!
Anjali says
These falafels really were so easy to make!! They turned out great - tasted just like my favorite restaurant falafels!
Gus says
Anjali, I am thrilled you liked our falafels! We are truly fans! Thanks for your feedback!
Taly says
Desde que los probé, los falafels se convirtieron mi comida favorita!
Y quedan buenísimos con el hummus de garbanzo!
Gus says
Qué bueno! A nosotros nos encanta hacerlos tmabién con Hummus y Babaganoush. Inclusive a veces con la enslada Tabbouleh y con eso ya es una mes entera de comida de Medio Oriente!