These homemade vegetarian falafel balls are packed with flavor and make a perfect appetizer in just a few simple steps.
As I shared last week ( <- me with a huge falafel sandwich!), I had enjoyed the best falafel standing on the sidewalk of a busy Parisian street earlier this year. Ever since then, I’ve been dreaming about those crispy on the outside, light and fluffy inside falafel balls.
These vegetarian chickpea balls are a traditional Middle Eastern dish that is wildly popular in Paris, and here in the states too. They are packed with flavor and so filling!
Just as soon as we came back home from Europe, I started experimenting various methods to make the best falafels.
To me, the best falafels are light and fluffy on the inside with beautiful golden crispy crust. And they have to be perfectly round!! 🙂 Just kidding, but I prefer them round. They are cuter that way, right?
I was beyond happy when I finally nailed the recipe. And here I am to share it with you. Ready?
I tried making falafels with hummus, thinking it’ll be a nice shortcut. They turned out good, but they were a bit too dense and heavy to my liking.
Canned chickpeas were my best bet, quick and effortless. It’s surprisingly easy to make these balls, but one common issue is they tend to fall apart during frying. To avoid this issue, simply keep an eye on the temperature of the oil. It can’t go below 350°F, and you’ll be good to go.
Of course, it’s best to serve them right away, but they stay crispy for up to an hour or so.
Sure, you can serve them stuffed in warm pita bread with lettuce, tomato, and cucumbers and loaded with sauce. But here, I’m serving mine as an appetizer with hummus on the side.
As a die-hard meat-lover, I was surprised how hard I fell for this vegetarian dish. Not surprised though, falafels are protein-rich, incredibly filling and, most importantly, absolutely delicious!
I hope you give these babies a try, they will totally win you over in no time.
Homemade Falafel
Ingredients
- 1 can 15oz/425gr chickpeas, drained and rinsed
- ½ cup tightly packed parsley
- 2-3 medium garlic cloves
- 2 tablespoons 16gr all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Oil for frying
- Hummus for serving if desired
Helpful Equipment:
Instructions
- In a food processor, place all the ingredients, except for frying oil.
- Pulse the mixture until it’s nice and smooth.
- Using a medium cookie scoop, divide the mixture into 1-inch balls.
- Roll each ball between your palms to smooth out.
- Heat the oil (at least 2 inches deep) to 350°F (175°C).
- Fry the falafel balls until nice and golden brown, 6-8 balls at a time, about 3 minutes.
- Make sure the oil temperature doesn’t drop below 350°F (175°C), or falafel balls will fall apart.
- Remove the balls onto a baking sheet lined with paper towel and cooling rack, so that they stay crispy longer.
Tips & Notes
Nutrition
Okay, I’m drooling right now! Looks so good. Pinned and tweeted. I hope to see you on Monday at 7, we can’t wait to party with you! Lou Lou Girls
Thank you so much, as always!
Shinee, I love falafel, but have never tried to make it myself. I’ve tried the dry mixes, and they taste exactly like you think they might. :/ Your recipe sounds won-der-ful, and I can’t wait to try it! Thank you for sharing it with us at Treasure Box Tuesday- pinning!
I had no idea there was a dry mix! It’s so easy to make them from scratch, and I bet, it’s much tastier than from the mix. Hope you give this a try, Joy! Thank you!
I’ve been wanting to try making falafel…can’t wait to try your recipe! So glad you shared it with us at #FoodieFriDIY! Pinning and sharing!
These look perfect. I’ve been intrigued how to make falafel for ages and now I know it’s easy!
Isn’t it? Hope you give it a try, Laura! Thanks for visiting.
These look gorgeous, Shinee! So round and perfect. And I love the idea of doing falafel as an appetizer. I never think of making them and usually do something like a crab cake, but if I’m going to be frying stuff, I might as well fry some falafel instead! It’s also nice that they’re vegetarian – seems like a great meatless meal to incorporate during the week. Thank you for sharing your recipe! 🙂
Yes, perfect for meatless meals! Thank you, Beeta! You should definitely try these.
Falafel is one of my favorite snacks and appetizers. Whenever I see it on a menu, I have to have it. I love this homemade version. These are perfect for wine nights or just a small get together. Thank you for sharing.
Wine nights sound perfect! Thanks, Erin.
This texture on these looks perfect, and what a Win over the dry mixes! I will definitely be giving this one a try.
There is a dry mix for falafel? Do try this recipe, it’s so easy, yet so delicious. Thanks, Renée!
Shinee, I love falafels!!! These look amazing!!!!
Aren’t they the best? Thanks, Alice!
These are just perfect! Love that crispy exterior!
Thank you, Ashley. Crispy crust is the best!
I hardly ever order falafel, and I’ve certainly never made it at home. Time for a trip to Paris! Right?? haha. These looks awesome, I need to try them!
Perfect excuse to go to Paris, Karen! Haha Thanks!