Homemade Falafel | Vegetarian Recipe | Vegetarian Times Skip to main content

Homemade Falafel

If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.

Ingredients: 

Ingredient Set Name: 

Falafel

Ingredients: 

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1 15-oz. can chickpeas, rinsed and drained
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3 Tbs. tahini
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1 large egg
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2 Tbs. grated lemon zest
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1½ tsp. ground cumin
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1 clove garlic, minced (1 tsp.)
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1 tsp. lemon juice
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1 tsp. ground coriander
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½ tsp. chili powder
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¼ tsp. salt (or to taste)
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¼ cup all-purpose flour
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2 Tbs. finely chopped onion
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2 Tbs. chopped parsley
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½ tsp. baking powder

Ingredient Set Name: 

Yogurt Sauce

Ingredients: 

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2 cups plain nonfat yogurt
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3 Tbs. chopped cilantro
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2 Tbs. lemon juice
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2 Tbs. grated lemon zest
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1 Tbs. ground cumin

Instructions: 

1. To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
2. Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
3. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.
4. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.

Nutrition Information: 

Calories: 
188
Protein: 
8 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
22 g
Cholesterol: 
27 mg
Sodium: 
383 mg
Fiber: 
4 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

pretty good. will add more parsley next time.

Tried this today, and my meat obsessed husband loved it!!! Definitely tasty and will make these again.

i love these, easy to make and they come out flavorful, light, and tasty!!!

good

Egg? WTF?!?! Never seen falafels with eggs in them. BTW eggs are considered meat by the FDA. Check for yourself. Vegetarian meal with eggs. smh!

no egg needed !!! all others combined makes a good falafel !!!

I'm with you, Real Veg! Was looking for recipes to use during Lent and egg is DEFINITELY MEAT! I'll take Sindhuja's advice and continue to make omitting the egg. Very tasty - why add what isn't needed? It holds together fine on its own.

can these be frozen, and fried later? Anyone?

I think this falafel is very tasty however it really only feeds about three people while the yogurt sauce is enough for about 12 servings. Double the falfel recipe, At least, while cutting the yogurt recipe in half.

I made these last night, everyone LOVED them!!! Would highly recommend trying them.

The recipe sounds delicious but please don't call that falafel, I am from the middle east and this is totally not falafel Call them chickpeas fritters or so

Makes 8 small patties. Does NOT serve 8. Very annoying to have to drag out all of the spices again in order to get enough food for 4. :-(

Falafel is not only vegetarian but gluten free. Why on earth would you add all purpose flour?! You just added unnecessary carbohydrates to this meal as well as gluten.

it’s not vegetaian! it has egg!!! Don’t call it simply vegetarian!!! that’s wrong!!!!

Umm it IS vegetarian. However, it isn't vegan. There is a difference.

Sub for vegan Greek yogurt, easy fix.

Real falafel recipes do not use cooked garbabanzo beans, nor egg, nor flour. And they are vegan. Why create knock off poor recipes when you can easily use the time honored authentic recipes that are the real thing?

Oops, typo. I meant garbanzo beans. :)

To Olga vegetarian - "a person who does not eat or does not believe in eating meat, fish, fowl, OR, IN SOME CASES, any food derived from animals, as eggs or cheese, but subsists on vegetables, fruits, nuts, grain, etc."

Am I able to freeze this if so do I freeze before cooking or after?