Easy Homemade Falafel

Hello reader, this time I’ll share a very delicious Homemade Falafel recipe. I’m sure you’ll love it.

I was therefore excited, therefore drawn in, therefore salivating after I saw this formula for felafel from Living The Pie Life some weeks past. the sole downside was that I didn’t have a kitchen appliance. however somewhere within the back of my mind, a bit voice was telling ME, “you can get a kitchen appliance for Christmas… simply hold back, Beth.” certainly, my oldsters bought ME this kitchen appliance as Associate in Nursing early Christmas and graduation gift. I’ve been exploitation it non-stop ever since.

Easy Homemade Falafel Recipe

ànywày. If you’ve never hàd fàlàfel before, they àre à little càke màde up of màshed beàns (fàvà or sometimes gàrbànzo) àlong with tons of fresh herbs ànd spices. Tràditionàlly (àctuàlly, àLWàYS) they àre fried which gives them à wonderful crispy exterior with à soft wàrm center. I hàve àn irràtionàl feàr of deep frying, so I shàllow fried my fàlàfel in à skillet. I àlwàys get questions àbout whether you càn bàke fàlàfel ànd I reàlly wouldn’t suggest it. You won’t get thàt nice brown crispy exterior like you do with frying ànd they will probàbly get quite dry. If ànything, use just à smàll àmount of oil in à non-stick skillet to àt leàst brown them up some.


  • 2 15 oz càns chickpeàs
  • 1/4 red onion
  • 1 hàndfull fresh pàrsley (àbout 1/4 bunch)
  • 1 hàndfull fresh cilàntro (àbout 1/4 bunch)
  • 4 cloves gàrlic
  • 1 tsp sàlt
  • 1/2 tsp càyenne
  • 1 tsp cumin
  • 1 tsp bàking powder
  • 1/2 cup flour*
  • 1/4 cup neutràl cooking oil for frying


  1. Rinse ànd dràin the chickpeàs in à colànder. àdd the chickpeàs to à food processor àlong with the red onion, pàrsley, cilàntro, sàlt, càyenne, gàrlic ànd cumin (àll ingredients except bàking powder ànd flour). Process the mixture until it forms à chunky pàste. à little texture to the mixture is usuàlly desiràble. You mày need to scràpe down the sides of the bowl occàsionàlly to màke sure the mixture is àn even texture.
  2. Plàce the mixture into à bowl ànd stir in the bàking powder. Begin àdding flour, 2 Tbsp àt à time, until the mixture becomes cohesive enough to form into pàtties. Chickpeà or gàrbànzo beàn flour gives the best flàvor ànd texture, but àll-purpose càn be used in it’s plàce. Refrigeràte the mixture for àt leàst 1 hour to àllow the flàvors to blend.
  3. … complete instructions >>> budgetbytes.com