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How to Make Classic Falafel

Shana Thomas
Falafel is one of my favorite healthy recipes. They are made of chickpeas and herbs originating from Egyptian and Middle Eastern cooking. Formed in the shape of balls or patties and commonly deep-fried in restaurants. Falafel is great in pitas, sandwiches, wraps, and salads. I pan-fried them for this recipe. However, to make the falafel even healthier I suggest baking them.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Mediterranean, middle eastern
Servings 4
Calories 50 kcal


  • 1 cup dried chickpeas soaked overnight
  • 2 cloves garlic, roughly chopped
  • 1 onion, roughly chopped
  • 2 tbsp freshly chopped parsley
  • 2 tbsp freshly chopped cilantro
  • 1 Juice of lemon
  • 1 tsp ground cumin
  • 3 tbsp All-purpose flour
  • Sea salt (to taste)
  • Black pepper (to taste)
  • Grape seed oil, for frying
  • 1 chia egg 1 tbsp chia seeds & 3 tbsp water


  • Chia Egg- combine 1 tbsp chia seeds & 3 tbsp water in a small container. Mix well and sit for 5 minutes until chia seeds and water create an egg-like consistency.
  • In a food processor, combine chickpeas, garlic, onion, parsley, cumin, cilantro, flour, lemon juice, chia egg, and season with salt and pepper. Blend until it resembles a finely ground mixture. Note: use a fork to manually mash chickpeas if you do not have a food processor. 
  • Transfer mixture to a bowl and let it sit for about 2 hours. It helps the mixture to form falafel balls easier.
  • Use an ice cream scoop to form mixture into falafel balls. Note: use your hands to create falafel patties if you do not have an ice cream scoop. 
  • In a pot, heat 1” grape seed oil. Note: Do not add falafels to cold oil.
  • Pan-Fry falafels until golden, then transfer to a paper towel-lined dish.
  • Serve falafels with salad or in a pita with lettuce, tomatoes, and cucumber and drizzle with tahini or sauce of your choice.
Keyword falafel, falafel recipe, how to make falafel