Whenever I go out to eat, I used to order falafels because – in my mind – it was one of those dishes that seemed overwhelmingly difficult. In reality, it’s actually very simple! After discovering and tweaking this recipe to make it my own, I can easily whip up some fuego tacos in under 40 minutes. They’re the perfect savoury, protein-packed addition to your Middle Eastern-inspired meal, Mediterranean themed dinner, or atop your fresh salad with a creamy tahini dressing.

Easy Homemade Falafel Recipe

This recipe makes about 12 falafels. Total prep and cook time takes about 35 minutes.  

Ingredients:

• 1 can of chickpeas (425g)
• ½ onion (finely chopped)
• 3 cloves garlic (minced)
• ⅓ cup cilantro (finely chopped)
• 2 tbsp sesame seeds
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp dried chili flakes
• ¼ tsp coriander powder
• 1 ½ tsp cumin
• 3-4 tbsp flour
• 3-4 tbsp high heat oil (like avocado oil)

Instructions:

1. Drain chickpeas and rinse.
2. Add to a food processor with the chopped onion, minced garlic, chopped cilantro, sesame seeds, and the remaining spices. Add everything EXCEPT the flour and oil.
3. Add flour 1 tbsp at a time and pulse to combine. Keep adding flour until no longer wet and you can easily roll it into a ball without being uber sticky.
4. Taste the mix and adjust seasonings if necessary.
5. Roll into tbsp size balls and transfer to a baking sheet. Place baking sheet in the freezer for about 20 minutes. This will help them keep their shape.
6. Once cooled, flatten them lightly with a spoon. Then heat a large skillet over medium heat and add enough oil to generously coat the pan. Once hot, add as many falafels as it takes to fill the pan comfortably.
7. Fry the falafels for about 4-5 minutes, until they’re brown and crispy on each side.
8. Once all cooked, place on a plate with paper towel and dab all excess oil off.
9. Serve warm with hummus or on a bed of greens. Enjoy!