Crispy, Delicious Falafel


Falafel is definitely one of my favorite foods. I think everyone deserves a delicious, warm, crispy falafel.

Good falafel is usually deep fried but my recipe is a little healthier and involves no deep frying. Deep frying can be a bit of a pain so doing it this way will still keep it crispy on the outside and way less of a hassle. I think the spice that really makes falafel, falafel would be cumin. If you try to make falafel without cumin you will feel that it’s lacking the flavor you’re seeking. There are so many ways to enjoy falafel. You can serve it in a pita, on a salad, in a Buddha bowl or even just eat it alone. I like to dip mine in vegan tzatziki or a lemon tahini dressing. You can even dip your falafel into hummus, chickpeas on chickpeas. Whatever way you eat your falafel it is sure to be delicious.


1 16 oz can of chickpeas
1/3 vidalia onion
2-3 cloves of garlic depending on how garlicky you like it
3 tbsp fresh parsley or 1 tbsp dried parsley
1/4 cup panko breadcrumbs
1 tbsp baking powder
1-2 tsp salt
2-3 tsp cumin
1/2 tsp black pepper
1/3 lemon for juice
1-2 tbsp water
2 tbsp vegetable oil

Begin by draining your chickpeas out into a strainer and rinsing them really well. Rinse them for at least 20-30 seconds. Then allow to them drain out until no more water is in there. On a paper towel drop out your chickpeas, cover with another paper towel and lightly rub. You want to get out as much water as you can and your chickpeas to be as dry as possible. I like to let them sit on the paper towel for at least 15 mins. In the meantime chop up the garlic, onions and parsley. It doesn’t have to be super small because we are going to put it in a blender. Place all of the ingredients into a blender of food processor. Add in 1 tbsp of water at a time to help the blender. Blend until you can easily form a ball in your hand. Make sure to taste the mixture and see if it needs anymore spices. If the dough is too sticky add in extra breadcrumbs, if it can’t hold it’s shape it may need a little more water. Then roll out your falafel and place on a pan lined with parchment paper. Bake in the oven at 400F for 15-20 mins. You want it to look dry and cracked on the outside. In a pan with 2 tbsp of vegetable oil, pan fry the falafel to get them crispy on the outside. You want to heat up the oil before you put the falafel in so it is hot and the falafel sizzle when they go in. Pan fry on the sides and allow them to cool for 2 mins before you bite in!

Will make 14-20 depending on the size of your falafel.


Lemon Tahini Dressing
1 tbsp tahini
1 tbsp lemon juice
1-2 tsp water
1 tsp garlic powder
1 tsp salt
Mix all the ingredients together in a bowl.


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