We love falafel, but like a lot of our restaurant faves, we’ve always been intimidated to make them at home. Through developing this recipe, we found that they are actually quite easy to make and much cheaper than buying pre-made falafel. 

Apparently, the origin of falafel is controversial. The dish most likely originated in Egypt, and was possibly influenced by Indian dishes like channa tikki (channa = chickpeas, tikki = small croquette). 

The secret to a perfectly crisp and fluffy falafel is to use DRIED CHICKPEAS (not canned). If you don’t have time to soak overnight, you can prepare your chickpeas in a stovetop pressure cooker or in an Instant Pot. We’ve provided three ways to prep your chickpeas in the cooking directions. You will also need a food processor to make your falafel mix.

It is traditional to fry falafel, but since we are not big fans of the mess frying makes, we’ve offered directions for both frying and baking.

Cooked falafel also freezes well (reheat from frozen in a 350° oven for 15-20 minutes), so you might want to think about doubling the recipe if you’re making the effort.

As with any recipe, we recommend reading through the whole recipe before starting! 

Kitchen Equipment

  • Cutting board
  • Kitchen knife
  • Medium-large bowl, 5-7 qt stovetop pressure cooker, or Instant Pot (for preparing dried chickpeas)
  • Strainer (for draining and rinsing chickpeas)
  • Food processor
  • Measuring spoons
  • ¼ C measuring cup (for shaping falafel)
  • Spatula for scraping food processor
  • Slotted spoon
  • Thermometer (if frying)
  • 1 rimmed baking sheet
  • Parchment paper
  • Paper-towel lined plate

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