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Homemade Falafel

By Lindsay FunstonUpdated: May 15, 2022

3.6

51 Ratings

preview for The Perfect Falafel Is Now Homemade

Crispy on the outside, full of herby, spicy goodness inside . . . of all the things you can stuff between bread, falafel is one of our favorites. And while there’s nothing as quick as grabbing a sandwich from your favorite falafel joint, our homemade falafel is a cinch.  Read on for more tips on how to make this take-out classic at home. And if you’re looking for more meatless meals, check out our favorite easy vegan recipes.

Can I make the falafel mix ahead of time?

Definitely. In fact, resting the mix overnight can even make it easier to form the balls. Feel free to make the mixture up to 3 days in advance—just be sure to refrigerate in an airtight container until you’re ready to use it.

What can I serve with it—besides pita?

Falafel is very versatile. A simple salad with chopped lettuce, tomatoes, and cucumbers dressed in tahini sauce and topped with falafel makes a delicious lunch. You could also try replacing the pita with lettuce wraps, or simply eating the falafel balls on their own—maybe with some Greek feta dip on the side?

Is falafel healthy?

Fried, yes. But falafel is super healthy. It’s packed with protein from the chickpeas and it’s also a great vehicle and accompaniment for tons of veggies (see above.) This makes it a perfect meal for vegetarians. You can even make it vegan, if you want, by opting for the tahini sauce instead of the yogurt.

How long do the cooked falafel balls last?

Like most fried things, falafel is tastiest right after it’s cooked. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave in a pinch, but we highly recommend reheating them in an oven until they’re warmed through and crisp on the outside.

Can I freeze the falafel?

Absolutely. You can freeze the falafel balls once they’re cooked and cooled, or (and this is our favorite) you can freeze them uncooked, already formed into balls. We recommend freezing the balls solid on a baking sheet before transferring them to an airtight container or plastic bag. Whenever that falafel craving hits, pull out as many as you want and let them defrost a bit on the counter while you heat up the oil. You’ll be enjoying hot, fresh falafel in no time.

Made these perfect little veggie balls? Let us know how they came out in the comments below.

This recipe was updated on May 15, 2022, to include more information about the dish.

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Yields:: 10 - 12
Prep Time:: 30 mins
Total Time:: 30 mins

Ingredients

For the falafels

1
(15-oz.) can chickpeas, drained
4
cloves garlic, roughly chopped
1
shallot, roughly chopped
2 tbsp.
freshly chopped parsley
1 tsp.
ground cumin
1 tsp.
ground coriander
3 tbsp.
all-purpose flour
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying

For Yogurt Sauce

1/2 c.
Greek yogurt
Juice of 1 lemon
1 tbsp.
extra-virgin olive oil
1 tbsp.
freshly chopped dill
Kosher salt
Freshly ground black pepper

For Tahini Sauce

1/2 c.
tahini
1
garlic clove, minced
1 tbsp.
lemon juice
2 tbsp.
warm water (plus more as needed)
Kosher salt

For Serving

Pitas
Chopped lettuce
Halved cherry tomatoes
Thinly sliced cucumbers

Directions

1. Step 1In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
2. Step 2Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
3. Step 3In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
4. Step 4Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
5. Step 5To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
6. Step 6To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
7. Step 7Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

Ethan Calabrese

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Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel

$59 at Pottery Barn

Lindsay Funston

Former Executive Editor

Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.