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Homemade Falafel

by Jordan Kenna

Inspired by


for 5 servings

  • 2 cans
    15 oz
    cans of chickpeas, drained and rinsed
  • 1 red onion, chopped
  • ¼ cup
    fresh parsley (10 g)
  • 4 cloves garlic
  • 1 tablespoon
    lemon juice
  • 2 teaspoons
  • 1 teaspoon
    salt, plus more to taste
  • 1 teaspoon
    black pepper
  • ½ teaspoon
    red pepper flakes
  • 1 cup
    bread crumbs (115 g)
  • oil, for frying

Serving Options

  • pita bread
  • mixed greens
  • sliced tomatoes
  • diced cucumbers
  • tahini sauce



  1. To the bowl of a 2-quart food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
  2. Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
  3. Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
  4. In a large frying pan with high sides, heat about 1 inch of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
  5. Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
  6. Enjoy!




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