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    Home » Recipes » Mains

    Crispy Vegan Falafel

    Updated: Oct 30, 2023 by Gustavo De Obaldia and Natasha Gomez Akel

    Written by Gustavo De Obaldia and Natasha Gomez Akel

    Here is my Go-To recipe: the one I perfected over 10 years ago; homemade crispy vegan falafel, the crowd-pleaser appetizer. These savory, crispy, and packed-with-flavor fritters are easy to make in large quantities to feed many. You can prepare them in advance and make the final move right before deciding to eat them.

    crispy vegan falafel served with Creamy Vegan Sauce and hummus.
    Jump to Recipe Print Recipe Comments

    We all have a couple of dishes we can't say no to, even on a fasting day; this is one of them.

    Falafels are not just for snacking; they shine as a main dish. You would find it wrapped in pita, topped with tahini, the classic Lebanese hummus, or nestled alongside a fresh salad, part of a falafel bowl.

    It can even be Americanized, by dipping it in some vegan ranch dressing when you bring it for a pot-luck dish for holidays such as Labor Day and surprise your fellow guests.

    Jump to:
    • 🤔 The Origins of Falafel
    • 💚 Why you will love them
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💡 Expert tips
    • 📖 Variations
    • 🥢 How to serve 
    • ❓ FAQ
    • 🥡 Storage
    • 🥪 More Middle Eastern-inspired favorites
    • 📋 Recipe
    • 💬 Reviews and Comments

    🤔 The Origins of Falafel

    It's a well-debated topic. It is a Middle-Eastern staple dish, that most likely originated in Egypt with its Fava Beans version and made its way to every corner of the world as a fast food truck.

    You can find it in all kinds of versions; look inside: they are green when you use lots of parsley and orange when you use lots of turmeric. I like the “Green and Chickpeas version,” which is mostly eaten around the Levant region.

    💚 Why you will love them

    • Easy to make
    • Crispy texture
    • Savory flavor
    • Versatile dish
    • Plant-based protein
    • Crowd-pleaser
    • Easily scalable

    🧾 Ingredients

    fried falafel ingredients.
    • Dried Chickpeas: These legumes serve as the backbone of your falafel, offering structure and a protein boost. Soaking them yourself allows for better texture compared to canned chickpeas.
    • Yellow Onion: The natural sweetness adds depth to the falafel’s flavor profile, while the onion’s moisture helps keep the mixture from being too dry.
    • Chickpea Flour or Other Gluten-Free Flour: This acts as a binder, keeping your falafels intact without introducing gluten. Plus, it keeps the recipe allergy-friendly.
    • Fresh Parsley: It’s not just about that vibrant green color; fresh parsley also infuses your falafel with a herby freshness that you can't get from the dried stuff.
    • Cinnamon: A pinch goes a long way here, lending a subtle warmth and complexity that plays well with other spices.
    • Cloves: These tiny powerhouses contribute a robust, aromatic quality that complements the dish’s overall spiciness. Just a touch, though, as they're potent.
    • Cumin: It's your go-to spice for that authentic Middle Eastern flair, providing an earthy kick that makes the falafel truly memorable.
    • Cilantro: If parsley is the superhero, consider cilantro its sidekick, adding an extra layer of herbaceousness and a slight citrusy undertone.
    • Turmeric: This golden spice offers more than just color; it's also a nod to the health-conscious, known for its anti-inflammatory properties.
    • Cardamom: Last but not least, this spice rounds out your spice medley with its unique sweet and spicy notes, giving your falafel a distinctive edge.

    Substitutions

    Original IngredientSuggested Substitution
    YellowRed onion or shallots
    Chickpea FlourAlmond flour or oat flour
    Fresh ParsleyUse more cilantro, or skip
    CinnamonNutmeg
    ClovesAllspice
    CuminGround coriander

    🔪 Instructions

    Step 1: 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.

    Step 2: 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.

    vegan falafel balls in a tray lined with parchment paper.

    Step 3: Make balls with the falafel mixture. They should have about 1 inch (2-3 cm) diameter and be 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 after being placed in the refrigerator.

    Let them firm up in the refrigerator for at least 1 hour, ideally 2 hours.

    Step 4: Set a bowl with paper towels to place the cooked falafel balls. Put the oil on high heat, preferably on a flat pan, and optionally add a roughly smashed garlic clove to infuse it. Then, test the heat. As the oil starts smoking, throw a pinch of the falafel mix; it should emerge immediately and brown in two seconds.

    deep frying vegan falafel balls.

    Step 5: Add falafel balls in batches of 6 (depending on your pan size). Just ensure you have about one inch (2 cm) between each other. Remember, don’t overcrowd the pan. It should take about 1-2 minutes per side.

    💡 Expert tips

    Use only fresh herbs.

    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 quickly and remove them after a couple of seconds. Avocado oil works well, too.

    Ensure the balls are small and placed in a single layer; they cook well inside and outside. You are aiming for golden brown falafel.

    I recommend not to overcrowd your frying pan as it would mean mushier falafels.

    It is better to make small balls or lightly press the top and bottom of the falafel to make small flying saucers to ensure even cooking,

    crispy green falafels

    📖 Variations

    1. Spices variation: Include a bunch of mint leaves in addition to the parsley.
    2. More turmeric: ry spices like turmeric to make the earthy flavors more prominent. Changing the ratio between parsley and turmeric will deliver a yellow falafel more commonly found in an Egyptian mezze platter.
    3. You can also simply replace all the spices with the same added amount of Lebanese Seven Spices mix.
    4. Curried: Add one tablespoon of curry powder.

    Healthier cooking methods

    It is easy to make a healthier version of this dish. 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 25-30 minutes in a preheated oven at 375 ºF, flipping them halfway through baking until evenly golden brown.

    Try one before removing the baking sheet to ensure they are evenly cooked.

    You can also air-fry these balls. Making them in an air fryer will help to make an equally crispy falafel recipe.

    Finally, you can sauté them up: Warm up a sizable metal or cast-iron skillet on medium-high heat. After it's hot, pour in just enough oil to lightly coat the bottom of the skillet and give it 1-2 minutes to warm up. Next, carefully add falafel to the pan, ensuring not to overcrowd it, and fry for 2-3 minutes on each side.

    Shape: Another great use of the uncooked falafel paste is making small patties for vegan sandwiches or falafel burgers.

    🥢 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.

    fried Falafel served with Creamy Vegan Sauce and hummus.

    We enjoy pairing our Lebanese hummus recipe (or roasted bell pepper hummus), alongside creamy Eggplant Babaganoush spread, and a delightful Roasted Bell Pepper Dip (Muhammara Dip) or Pumpkin Hummus.

    If you feel more adventurous, go for our pink lemon beet hummus, which is absolutely delicious and put together in less than 10 minutes.

    And why not? Add a delicious Tabbouleh Salad or Lebanese stuffed zucchini.

    Serve in a wrap

    Select large pita bread as the base to serve them in a wheat or lentil wrap. Open the pita to create a pocket or lay it flat to roll. Inside, layer fresh tomatoes and cucumbers for a crisp, refreshing taste.

    falafels wrap made with vegan falafel.

    Spread a generous amount of hummus or drizzle tahini sauce over the vegetables for a creamy, rich flavor.

    Add finely sliced red onion for a slight sharpness that complements the other ingredients.

    ❓ FAQ

    is falafel vegetarian?

    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!

    🥡 Storage

    Cool cooked falafels to room temp, store in an airtight container, and refrigerate for up to 5 days.

    Reheat in an oven or air-fryer at 350°F (175°C) for 5-10 minutes.

    I don't recommend the microwave since you will end up with mushy falafel, but if you don't mind, you can do so and add them to a vegan quinoa poke bowl.

    Freezing & Reheating

    Freeze cooled falafels on a baking sheet, then transfer to a freezer bag for up to 3 months.

    Reheat frozen falafels in an oven or air-fryer at 350°F (175°C) for 10-15 minutes, or use a microwave or air fryer.

    Meal Prep

    Prepare the falafel mix ahead of time and shape it. Store it in the fridge on a tray covered with plastic wrap, where it will keep well for 2 days. If you're not planning to cook them within that timeframe, freeze the shaped balls instead. When you're ready to cook, there's no need to thaw them; you can fry or bake them straight from the freezer.

    🥪 More Middle Eastern-inspired favorites

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      Creamy Carrot Hummus without Tahini
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    And for even more recipes, join our Facebook Fan Page for support, inspiration & fun!

    ⭐ 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

    crispy vegan falafel.

    Crispy Vegan Falafel

    Author: Gustavo De Obaldia and Natasha Gomez Akel
    Craving crispy, savory falafel? Learn how to make homemade vegan falafel that is easy to prepare and bursting with flavor.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Resting Time 8 hours hrs
    Total Time 1 hour hr
    Course Appetizer, Main Course, Sandwiches & Wraps
    Cuisine Comfort Food, Middle Eastern-Inspired
    Servings 6 Servings
    Calories 365 kcal

    Equipment

    10 Inch Frying Pan with Lid, Nonstick Frying Pan with Lid, Frying Pan.
    (affiliate link)
    Frying pan (affiliate link)
    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    May favorite food processor: Cuisine Art
    (affiliate link)
    Food Processor (affiliate link)

    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
    • 1 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:

    • Hummus
    • Our Green Creamy Vegan Sauce
    Prevent your screen from going dark

    Directions
     

    • Soak Chickpeas: Submerge chickpeas in a large bowl with ample water for a minimum of 8 hours. Overnight is best—these little guys will double or even triple in size.
    • Blend Ingredients: In a food processor, blend all ingredients except for the oil on low speed. Pulse and pause to mix 2 or 3 times. Aim for a crumbly texture.
    • Shape them: Get the family involved and form balls about 2-3 cm in diameter. Place them on a tray. If they crumble, add extra chickpea flour.
    • Chill Time: Let the shaped balls firm up in the fridge for at least 1 hour, 2 if you can swing it. This makes them easier to handle later.
    • Prep Oil: Heat the oil on high, preferably in a flat pan. For a flavor kick, add a smashed garlic clove to the oil.
    • Ready Bowls: Place a bowl lined with paper towels nearby for the fried falafels.
    • Test Oil: As the oil starts to smoke, toss in a pinch of the mix. It should float and brown in about two seconds.
    • Fry Time: Add falafels in batches of 6, keeping a 2 cm gap between each. Fry for 1-2 minutes per side.
    • Serve Fresh: These falafels are best enjoyed right out of the pan.

    Notes

    I usually serve ten pieces per person if they will be eating them with Hummus on a wrap with fresh vegetables.
    If you struggle while making the falafel balls, add a little more chickpea flour to the mix, and it will help them stick together.
    See the Variation section to learn how to make falafel in the oven or briefly Sautéed.

    Nutrition Facts

    Calories: 365kcalCarbohydrates: 35gProtein: 11gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 14gMonounsaturated Fat: 4gSodium: 616mgPotassium: 760mgFiber: 10gSugar: 8gVitamin A: 3057IUVitamin C: 52mgCalcium: 131mgIron: 6mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    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.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + posts Bio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Natasha Gomez Akel headshot or selfie, smiling face head tilted. purple streaks in hair
    Natasha Gomez Akel
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    As the creative force behind OPBW, Natasha is a dedicated stay-at-home mom and passionate home chef. She infuses every recipe and personal care tip with love and practicality. Balancing family life with culinary adventures, she crafts wholesome, family-friendly dishes and effective, natural beauty solutions that are both approachable and inspiring. Her hands-on experience and personal touch make OPBW a go-to resource for delicious meals and self-care ideas that fit seamlessly into everyday life.

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    Reader Interactions

    Comments

      5 from 15 votes (10 ratings without comment)

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      Recipe Rating




    1. Beth Sachs

      August 15, 2021 at 1:20 pm

      5 stars
      You can't beat a crispy falafel! Such a tasty recipe and delicious with homemade hummus!

      Reply
      • Gus

        August 16, 2021 at 10:56 am

        Agree 100%! There's barely any weekend without falafels and hummus for us!

        Reply
    2. Elle @ Spice and Life

      August 15, 2021 at 12:24 pm

      5 stars
      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!

      Reply
    3. veenaazmanov

      August 15, 2021 at 11:57 am

      5 stars
      Perfect snack and amazing option for a vegan party planning.

      Reply
    4. Claudia Lamascolo

      August 15, 2021 at 11:51 am

      5 stars
      you had me at quick and easy and you were right PLUS so much better than store bought!

      Reply
    5. Anjali

      August 15, 2021 at 9:41 am

      5 stars
      These falafels really were so easy to make!! They turned out great - tasted just like my favorite restaurant falafels!

      Reply
      • Gus

        August 15, 2021 at 9:44 am

        Anjali, I am thrilled you liked our falafels! We are truly fans! Thanks for your feedback!

        Reply
    6. Taly

      July 08, 2021 at 3:34 pm

      Desde que los probé, los falafels se convirtieron mi comida favorita!
      Y quedan buenísimos con el hummus de garbanzo!

      Reply
      • Gus

        August 01, 2021 at 10:49 am

        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!

        Reply

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