Homemade Falafel
Recipe by Chef Heidi Fink
Heidi Fink

Homemade Falafel

  • Prep time 30 mins
  • Cook time 20 mins
  • Ready in 15 mins
  • Yield 12 to 14 falafel, serving 4 people

These delicious spiced chickpea fritters make a fantastic vegetarian meal. The secret to the best texture is to use dry chickpeas and soak them overnight (not cook them) before grinding them with the aromatics. So plan one day ahead! This recipe doubles easily. Leftovers keep well in the fridge or freezer. Reheat in the oven.


  • Chickpeas
  • Aromatics
  • Spices
  • Binder
  • Vegetable Oil for cooking


Place the dry chickpeas with the water in a large container and cover. Leave at room temperature for 8 to 12 hours. Drain and rinse soaked chickpeas.

Using either a clean meat grinder (fitted with the plate with the small holes) OR  a food processor, grind or process the soaked chickpeas with all of the aromatics (onions, herbs, garlic). You will likely have to do this in batches.

Put the ground chickpea mixture into a large bowl. Add the spices and the smallest amount of channa flour called for. Use your hands to thoroughly mix the falafel batter – I like to wear surgical gloves for this step.

Shape a small piece of the mixture (about 15 ml) into a small “test” patty and test it in a 340 F deep fryer OR in a small amount of oil in a cast iron pan. If the patty won’t hold together, add some more channa flour to the falafel mixture to help bind it. Test another one to see if it holds together, and check for seasoning. Make sure to only add just enough binder – if you add too much, it will make the falafel gummy and dull the flavour. 

Once the mixture is good, use a  small (30 ml) scoop or spoon to portion the falafel mixture onto a tray. Roll the portions into small balls between your hands and flatten them slightly, so they look like small hockey puck.

Fry in batches a 340 F fryer until golden brown and cooked through. Alternatively, shallow-fry them in an inch of oil in a cast iron pan until golden brown on both sides and cooked through – make sure the oil is not too hot or the falafel will not cook through the centre properly.
You can also fry them on each side in a smaller amount of oil, transfer them to a parchment-lined tray and finish cooking them in a 375 F oven for 10 to 15 minutes.

Serve with warmed naan or pita, tzatziki sauce, tahini sauce, chopped tomato & cucumber, shredded lettuce, and pickled onion.

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Reviews on "Homemade Falafel" (4)

  1. October 31, 2023
    Was a great recipe! Held together in the frying pan and made up into a great meal. Everything from the tahini sauce and the pickled onions went together easily. Very pleased my family was! Thank you.
    • October 31, 2023
      I'm so glad you love it! It's an absolute favourite of our family's, too, and my son always wants some of those pickled onions in the fridge :)
  2. November 7, 2023
    Although the Falufal that did survive my cooking ability were absolutely delicious I had a difficult time keeping them from falling apart. I added 6 tbsp so garbanzo flour nd finally gave up. Just made balls with my hands squeezing tight to keep the mix together. Used the light fry and oven technique. I only drained the garbanzos and towel the parsley - were they still too wet. Anyway won’t make them again unless I’m supervised - As I initially mentioned the surviving Falufal were absolutely delicious
    • November 8, 2023
      I'm so sorry that you had this issue! I wish I could help troubleshoot or come over and "supervise" as you suggested :) I'm glad the flavour was good, at least. Question: did you use dry chickpeas or canned? Because canned would have been too wet for sure.

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