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Easy Falafel Recipe

Ready in 15 minutes, this Easy Falafel Recipe utilizes traditional soaked dried chickpeas and earthy spices for crisp, tender fried bites of Middle Eastern deliciousness! Serve with fresh hummus for a delightful snack or with tzatziki, pita, and salad for a filling dinner.
Course Appetizer, Dairy Free, Dinner, Main, Main Course, Vegan
Cuisine Mediterranean, Middle Eastern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16
Calories 180kcal



  • The evening before, add dried chickpeas to a large bowl and cover with several inches of cold water. Let soak overnight, then drain thoroughly.
  • In a food processor, add the onion and garlic and pulse until nearly pureed. Add the soaked chickpeas, coriander, salt, za'atar, cumin, and pepper and pulse several more times to lightly break up the chickpeas. Add the olives and pulse until the mixture reaches a coarse grind, but not pureed.
  • Heat canola oil in a high-sided pot over medium-to-medium-high heat (or 375 degrees via candy thermometer). Form falafel mixture into 1 1/2-inch balls and fry in batches for 3-4 minutes or until golden brown. Transfer to a paper towel-lined plate to drain off excess oil and serve immediately.


  • if you're anything like me and just soak a whole bag of chickpeas, use 4 cups of soaked chickpeas to equal 2 cups dried.
  • to reduce the likelihood of having too much liquid in the mixture, I recommend thoroughly draining the chickpeas and letting them sit for awhile before using, or lightly patting them with paper towels.
  • I also press out excess liquid from olives with paper towels, but if you find a lot of excess liquid in the falafel mixture, just gently drain it from the food processor.
  • a cookie scoop works well to make perfectly sized-and-shaped falafel balls.


Calories: 180kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 253mg | Fiber: 5g | Sugar: 4g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg