Golden, crispy, and full of vibrant herbs and spices, these easy falafels are made with canned chickpeas and fresh ingredients for a satisfying, plant-based meal. Serve in warm pita with your favorite toppings or enjoy them on their own as a tasty snack.

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
1 cup fresh parsley leaves, tightly packed
1 cup fresh cilantro leaves, tightly packed
½ cup red or yellow onion, diced
⅓ cup flour (all-purpose, chickpea, whole wheat, or 1:1 gluten-free)
1 Tbsp fresh lemon juice
1½ tsp baking powder
1½ tsp ground cumin
1 tsp fine sea salt
½ tsp black pepper
6 small garlic cloves, peeled and roughly chopped
4–6 Tbsp high-heat oil (such as avocado, grapeseed, or vegetable oil)

For Serving (Optional)

Pita bread
Chopped lettuce
Sliced red onions
Sliced tomatoes
Tzatziki sauce, tahini sauce, or hummus

Instructions

1. Prepare the Falafel Mixture

Add the chickpeas, parsley, cilantro, onion, flour, lemon juice, baking powder, cumin, salt, pepper, and garlic to a food processor.
Pulse until the mixture forms a coarse crumb texture. Scrape down the sides as needed.
Transfer the mixture to a sealed container and refrigerate for 1–2 hours to help it firm up and develop flavor.

2. Shape the Falafel

Line a work surface with a sheet of parchment paper.
Scoop 2 tablespoons of mixture using a spoon or cookie scoop, roll it into a ball, and slightly flatten into a ½-inch thick disk.
Repeat with the remaining mixture.

3. Cook the Falafel

Heat oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
Add 4–5 falafel disks at a time and fry for 2–3 minutes per side, or until deep golden brown and crisp.
Transfer to a paper towel-lined plate to drain. Repeat with the remaining falafel, adding more oil as needed.

4. Serve

Serve warm falafels in pita with lettuce, tomato, onion, and sauces of your choice.
Alternatively, let cool and freeze in an airtight container for up to 3 months.

Why You’ll Love This Recipe

Quick and easy: Made with canned chickpeas—no overnight soaking required.
Crispy outside, soft inside: A satisfying texture that’s perfect for wraps or bowls.
Vibrant flavor: Packed with fresh herbs, garlic, lemon, and spices.
Naturally vegan and dairy-free—with gluten-free options.

Tips

Chill the mixture: Refrigeration makes shaping easier and helps the falafel hold together when frying.
Don’t over-blend: Keep the texture coarse, not smooth like hummus.
Oil temperature matters: If oil is too hot, falafel will burn; too cool, and they’ll soak up oil.
Use a cookie scoop: For evenly sized falafels that cook consistently.

Variations and Substitutions

Baked version: Lightly brush disks with oil and bake at 400°F for 20–25 minutes, flipping halfway through.
Air fryer method: Spray lightly with oil and cook at 375°F for 10–12 minutes.
Herb swap: Try mint, dill, or chives in place of cilantro or parsley.
Spicy falafel: Add red chili flakes or a dash of cayenne pepper to the mixture.
Different flour: Substitute with oat flour, almond flour, or chickpea flour for added flavor and texture.

FAQs

Q: Can I use dried chickpeas instead of canned?
A: Yes, soak dried chickpeas overnight and pulse them raw (uncooked) in the food processor. Do not substitute cooked dried chickpeas, as the texture won’t be right.

Q: My falafel fell apart—what happened?
A: The mixture may be too dry or too wet. Adjust with a bit more flour or add a spoonful of water, and be sure to chill it before shaping.

Q: Can I freeze the mixture raw?
A: Yes! Shape into disks and freeze on a tray before transferring to a container. Cook directly from frozen, adding an extra minute per side.

Serving and Suggestions

Serve inside warm pita bread with fresh veggies and sauces.
Build a falafel bowl with grains, greens, and tahini drizzle.
Top a salad with crumbled falafel and lemon vinaigrette.
Offer as a party appetizer with hummus or tzatziki on the side.
Pair with pickled vegetables or a squeeze of lemon for added brightness.