Crispy Vegan Falafel (Easy Homemade Recipe)

Introduction of Recipe

If you’ve been searching for a go-to plant-based meal that’s crispy, flavorful, and completely satisfying, this vegan falafel is just what you need. These golden, crunchy chickpea patties are a staple in Middle Eastern cuisine—packed with herbs, spices, and earthy goodness. Serve them in pita bread, over vibrant grain bowls, or on a fresh salad for a hearty and protein-rich meal. Whether it’s a quick lunch, a weeknight dinner, or meal prep for the week, vegan falafel is always a hit at the table.

History / Background

Falafel’s roots reach deep into Middle Eastern and Mediterranean culture, where these savory chickpea fritters have been enjoyed for centuries. Egypt is widely believed to be the birthplace of falafel, originally made using fava beans before chickpeas became common throughout the Levant and beyond. Today, you can find falafel stands on almost every corner in cities like Cairo, Tel Aviv, and Beirut—each region adding its unique touch, whether in spices or serving style. Its global popularity grew as travelers and immigrants introduced this perfectly balanced mix of crunch, spice, and comfort to kitchens worldwide. It’s now a staple of street food and casual dining menus from New York to Los Angeles.

Why You’ll Love This Recipe

This vegan falafel recipe is simple to make yet bursting with restaurant-quality flavor. It’s naturally gluten-free, high in fiber and protein, and can be baked or pan-fried depending on your preferences.

• 100% plant-based and packed with flavor.

• Made with simple pantry staples like chickpeas, garlic, and parsley.

• Perfectly crispy on the outside and fluffy inside.

• Great for meal prep—freezer-friendly and easy to reheat.

• Customizable for wraps, bowls, sandwiches, or salads.

Ingredient Notes

• Dried chickpeas: Use dried—not canned—chickpeas soaked overnight. This ensures the falafel holds together and stays crisp.

• Fresh herbs: A mix of parsley and cilantro gives falafel its vibrant green color and fresh flavor. You can substitute with only one if needed.

• Garlic & onion: Essential aromatics that blend beautifully with warm spices.

• Spices: Cumin and coriander create that distinct Middle Eastern warmth. Adjust for preference.

• Baking soda: Helps create a lighter, fluffier interior.

• Flour or chickpea flour: Helps bind the mixture.

• Oil: For frying or brushing when baking. Use a neutral oil like avocado or canola for best results.

Equipment Needed

• Food processor

• Large mixing bowl

• Measuring cups and spoons

• Baking sheet (for baked version)

• Large skillet or frying pan

• Slotted spoon

• Parchment paper

• Paper towels for draining

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  Crispy Vegan Falafel (Easy Homemade Recipe)

  

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  These crispy vegan falafel balls are loaded with chickpeas, herbs, and spices. Pan-fried or baked to perfection, they’re great for wraps, salads, and bowls. Easy to prepare, meal-prep friendly, and full of fiber and protein.

  • Author: Emma Stone
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes (plus soaking time)
  • Yield: 18–20 falafel balls 1x
  • Category: Main, Appetizer
  • Method: Frying or Baking
  • Cuisine: Middle Eastern
  • Diet: Vegan

  Ingredients

  Scale 1x2x3x

  1 ½ cups dried chickpeas (soaked overnight)

  ½ small onion, roughly chopped

  4 cloves garlic

  1 cup fresh parsley leaves

  ½ cup fresh cilantro leaves

  1 tsp ground cumin

  1 tsp ground coriander

  ½ tsp cayenne pepper (optional)

  1 ½ tsp salt

  ½ tsp baking soda

  2–3 tbsp flour or chickpea flour

  Oil for frying or brushing (avocado, canola, or sunflower)

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  Instructions

  • Soak dried chickpeas in plenty of water overnight (or at least 12 hours). Drain well before use.

  • In a food processor, combine chickpeas, onion, garlic, herbs, and spices. Pulse until fine and crumbly but not pureed.

  • Transfer to a bowl and add baking soda and flour. Mix well until dough holds when squeezed.

  • Chill mixture for 30 minutes to firm up.

  • Form small balls or patties using a tablespoon scoop or your hands.

  • To fry: Heat oil in a skillet over medium-high. Fry falafel in batches for 2–3 minutes per side until golden brown.

  • To bake: Place falafel on a parchment-lined baking sheet. Brush lightly with oil and bake at 400°F for 20–25 minutes, flipping halfway through.

  • Serve warm with tahini sauce, hummus, or inside pita wraps.

  Notes

  • Always soak chickpeas—do not use canned or cooked beans.

  • For extra crispiness, refrigerate the mixture before frying.

  • Adjust spices to your heat preference.

  • Baked falafel are slightly drier but still delicious with sauce.

  Nutrition

  • Serving Size: 4 pieces
  • Calories: 220 kcal
  • Sugar: 2 g
  • Sodium: 310 mg
  • Fat: 8 g
  • Saturated Fat: 0.6 g
  • Unsaturated Fat: 7.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 9 g
  • Cholesterol: 0 mg

  Tips & Variations

  • Spicy Falafel: Add more cayenne or a chopped chili for heat.

  • Baked Version: Brush with olive oil for golden color without deep frying.

  • Gluten-Free Option: Use chickpea flour or oat flour as a binder.

  • Add Spinach: For an extra green twist.

  • Air Fryer Falafel: Cook at 375°F for 12–15 minutes for a crisp finish.

  Pro Chef Tips

  • Use dry chickpeas only—the texture is grainy and ideal for binding.

  • For even cooking, maintain oil temperature around 350°F.

  • Avoid overcrowding the pan; it drops oil heat and causes soggy falafel.

  • Press gently while frying to form a crisp crust.

  • Always test one falafel before frying the full batch.

  Common Mistakes to Avoid

  1. Using canned chickpeas—they make falafel mushy.

  2. Over-blending the mixture—it should be grainy, not a puree.

  3. Skipping the chill time—the mixture falls apart when too warm.

  4. Frying at low heat—causes falafel to absorb oil instead of crisping.

  5. Adding too much flour—it makes the falafel dense and heavy.

  Storage & Meal Prep

  Falafel keeps well in the fridge for up to 4 days. Store in an airtight container and reheat in an oven or air fryer to regain crispness. Great for meal prepping grain bowls or wraps throughout the week.

  Make-Ahead & Freezer Notes

  You can form the falafel balls ahead of time and freeze them raw or cooked. For raw falafel, freeze on a tray, then store in freezer bags for up to 3 months. Cook straight from frozen—just add a few extra minutes to the bake or fry time. Cooked falafel can be reheated directly in a toaster oven or air fryer until warm and crisp.

  Serving Suggestions

  Vegan falafel pairs beautifully with so many sides! Try:

  • Pita bread or wraps with lettuce, cucumber, and tahini sauce.

  • Mediterranean grain bowls with quinoa, roasted veggies, and hummus.

  • Tabbouleh or cucumber-tomato salad for fresh balance.

  • Falafel sliders with tahini or vegan garlic yogurt sauce.

  • A side of sweet potato fries or dolmas for a full meal.

  FAQs Section

  1. Can I use canned chickpeas?
  Not recommended—canned beans are too soft and produce a mushy texture. Always use soaked dried chickpeas.

  2. Can I make falafel without a food processor?
  Yes, a high-speed blender or even a potato masher can work, but a food processor gives the best consistency.

  3. How do I keep falafel from falling apart?
  Make sure the mixture is dry enough and let it rest in the fridge before cooking.

  4. What oil is best for frying?
  Neutral oils like canola, avocado, or sunflower oil work best for even crisping.

  5. Can I bake falafel instead of frying?
  Yes, baking is a healthier option. Brush lightly with oil and bake until golden.

  6. Are these falafel gluten-free?
  Yes, if you use chickpea or oat flour as a binder instead of all-purpose flour.

  7. What sauces go best with falafel?
  Traditional tahini sauce, vegan tzatziki, or hummus complement the flavors perfectly.

  Conclusion

  This crispy vegan falafel recipe is the perfect blend of tradition, comfort, and plant-based nutrition. It’s a wholesome meal that feels indulgent yet nourishing, easy enough for weeknights, and special enough for gatherings. Give it a try this week—your kitchen will smell amazing, and your taste buds will thank you! Don’t forget to share your creations on Pinterest and tag your friends who love Mediterranean food.