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Homemade Falafel


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Homemade Falafel


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Homemade Falafel


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


15 s


  • 1 (15 oz.) can chickpeas
  • 1 small onion
  • 5 cloves garlic
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 tsp. baking powder
  • 5 tbsp. flour
  • 2 Tsp. Cumin
  • 1 tsp. coriander
  • 1 tsp. salt
  • 1 tsp. pepper



1 Drain and rinse chickpeas, set aside.
2 In food processor finely chop all other ingredients.
3 Add chickpeas to processor to mash.
4 Adjust seasoning to taste and let sit for at least 2 hours.
5 Heat frying pan with a nice layer of oil.
6 Roll about 15 balls from the batter and fry until browned on all sides.
7 Serve with all the fixings.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




9 Responses to Homemade Falafel

  1. I want to add an update to this recipe. The flavoring is right on and you can still make it as is, but it is better if you can use dried chickpeas. The night before, just take 1 cup of dried chickpeas and soak them overnight, then follow the recipe as is, making sure to process them enough. You can also try adding sesame seeds if desired.

  2. avatar says: anu

    Thanks for the recipe! I believe The only True falafel is the one I used to eat in Israel, now we will try how close to it we can get ;) . What is cilantro, according to my dictionary it is same as coriander..? (my native tongue is finnish).

    • For sure it is hard to replicate falafel, but this is close. I have been told the best way to really get it right is to grind with a meat grinder instead of a food processor, but I don’t have one so haven’t tried it yet.

      Cilantro is the same as coriander, but here we refer to coriander as the seed and the cilantro is the leaf.

  3. Looking forward to trying the Falafel!

  4. avatar says: donna

    So what are “all the other fixings” I ate one in Bethlehem a few years ago but don’t remember…

  5. I have just made these. Fantastic recipe. I did make a slight adjustment. I added a scant half teaspoon of chilli powder ( I am Indian ) and a little less pepper. Will make the Cold Cucumber Soup tomorrow and report back.

  6. avatar says: Jean

    what are the fixings? Its been years since I last had falafel, and don’t go looking for it now since its supposed to be high in fat (fried), so I don’t know remember what goes with it.

    • Oh Jean, it is fried, but filled with chickpeas, high fiber and protein goodness, you can afford that once in a while, especially if you round it out with lots of Israeli salad, you can even have it a salad and leave out the pita. The fixins usually include chopped salad and tahnia, sometimes, fried eggplant is added, pickles, assorted cabbage salads, spicy sauce, and really anything goes.

  7. avatar says: anna

    Any is right the best falafel is in Israel.
    Still do it from scratch from dry chick pea

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