Easy Homemade Falafel Recipe: High Protein Plant Based (2024)

This homemade falafel is perfect for anyone who enjoys Middle Eastern food but wants a no-fuss recipe. It’s completely vegan and gluten-free, which makes it even better.

The falafel balls have an incredible flavor from the mix of herbs, spices, and chickpeas, and you won’t believe how crispy they get on the outside while staying soft and moist inside.

Let’s be real, who doesn’t love a good falafel? This is definitely a recipe I’d recommend if you want to make something different for dinner that has big flavor but isn’t hard to cook.

The unique spices and herbs are what give them that authentic Middle Eastern taste. I like that it uses dry chickpeas instead of already-made falafel mix, and you can really tell these are homemade and not just store-bought frozen ones.

Try it, and it’ll become one of your go-to recipes. The best part is, these falafel balls freeze incredibly well. Perfect for meal prepping!

Why Consider Making This Homemade Falafel Recipe

This homemade falafel recipe is like a dream come true if you’re vegetarian or vegan. It’s made entirely from plant-based ingredients so it’s not only delicious but also a healthy alternative to meat dishes.

Plus, you can whip up this falafel recipe real quick since you use a food processor to mix everything together. Baking it makes it less messy than frying too, and that much healthier!

This recipe uses almond or quinoa flour, so it’s totally gluten-free, which is perfect since everyone can enjoy this tasty treat no matter their dietary restrictions.

You likely have most of the ingredients already at home – it just uses pantry basics like dried chickpeas, onion powder, garlic, and basic spices, which means no need for a special grocery trip!

And, for me, the best part about this recipe has to be the fact that you can freeze them for up to three months! They’re the perfect freezer meal to have on hand when hunger strikes but you’re too lazy to cook!

Ingredients to Make Falafels at Home

Dry Chickpeas: Dried chickpeas are the main ingredient in falafel. After you soak and drain them, they give the perfect texture to the falafel mixture.

Onion Powder: It adds a sweet and savory flavor without the extra moisture from fresh onions.

Almond Flour: Almond flour helps hold the falafel patties together when baking, which is great since it’s gluten-free.

Chopped Garlic: It adds a ton of flavor to falafel and gives it that classic Middle Eastern taste we all know and love. You can use the pre-chopped kind from a jar for convenience or just mince up some fresh garlic if you have it on hand.

Cumin: Cumin is another staple spice in Middle Eastern cooking that gives falafel its unique, warm and earthy aroma and taste. It’s a must for making falafel taste authentic.

Cayenne Pepper: Just a dash of cayenne pepper can add a nice little kick of heat to liven up the falafel. Add more or less depending on how spicy you like your food.

Mrs Dash Salt: Instead of regular table salt, I like to use a Mrs. Dash lower sodium variety. It enhances all the other flavors without making the falafel overly salty.

Vega Antioxidant Oil Blend: For the oil, a blend like Vega Antioxidant Oil not only helps bind the falafel mixture together but also sneaks some healthy fats and antioxidants into your meal.

How to Make Homemade Falafel

Want a delicious homemade plant-based meal? Here’s how to make these quick and easy homemade falafel.

For more detailed instructions and nutrition facts, check out the recipe card at the end of this post.

Step 1: Soak Chickpeas

Place beans in a large bowl and cover with water. Allow the beans to soak overnight, they will double in size. Make sure the beans stay submerged in the water. After soaking, drain the water and rinse the beans again.

Step 2: Preheat Your Oven

Preheat your oven to a temperature of around four hundred degrees. This step will make sure the oven is hot enough for baking the falafel.

Step 3: Prepare the Falafel Mixture

Place all ingredients, including your soaked and rinsed beans, into a food processor. Pulse the mixture to blend, but remember not to create a paste. The mixture should still maintain a coarse texture.

Step 4: Shape the Falafel Balls

Pour the mixture into a bowl and start creating small balls, approximately two tablespoons in size. This part requires some patience as the falafel mixture might not stick together very well.

Step 5: Prep the Baking Sheet

Either line a baking sheet with parchment paper or lightly spray it with a non-stick spray. This step prevents the falafel from sticking to the baking sheet.

Step 6: Bake the Falafels

Place the falafel balls on the prepared baking sheet and bake for about twenty to thirty minutes. The exact baking time will depend on the size of your falafel balls.

Your delicious homemade falafel is ready!

Flavor Variation Ideas

More Herbs: If you’re really into fresh herbs, throw in some chopped parsley or cilantro into the falafel mix. The green flecks look great and give it a nice flavor boost. You’ll probably need to adjust the spices so the flavors stay balanced.

Spicy Falafel: For those who love a bit of heat, add a pinch more cayenne to the falafel to give it a fiery kick. The heat pairs really well with a tzatziki sauce.

Falafel Patties: Instead of balls, you could shape the falafel mixture into patties. Those work great in pita bread with crisp veggies and creamy tahini sauce.

Deep Fried Falafel: Baking keeps it healthy, but deep-frying gives you a crispier outside and a soft, moist inside. Just be sure to drain them on paper towels so they don’t get too greasy.

Tips for Making the Best Homemade Falafel

Soak the Chickpeas Properly: When it comes to homemade falafel, there are a couple of key steps that will really help nail the texture. First off, you need to soak those dried chickpeas overnight in a good amount of water. Letting them soak makes the chickpeas double in size, so you get that nice soft inside to each falafel ball.

Use a Food Processor: The other big thing is to use a food processor to blend everything up. Just pulse it until the mixture’s still a bit chunky – you don’t want a total paste. Keeping some small chickpea pieces makes for a more interesting coarse texture.

Preheat the Oven: Make sure your oven is preheated to the correct temperature before baking. This helps the outside get nice and crispy while the inside stays soft and fluffy.

Use Parchment Paper: I also recommend lining your baking sheet with parchment paper. It prevents sticking and makes cleanup a breeze.

Spices for Flavor: Now for the flavor – don’t hold back on those spices! The cumin, cayenne, and coriander are essential for getting that authentic Middle Eastern taste.

Don’t Use Canned Chickpeas: Make sure you use dried chickpeas since falafel recipes don’t work with canned chickpeas at all. You need to use dry chickpeas that have been soaked in water overnight.

Serving Ideas

When it comes to enjoying homemade falafel, the possibilities are endless! These crispy, flavorful patties are versatile and pair well with a variety of dishes. Here are some of my favorite serving suggestions:

Salads: For salads, baked falafel lends a nice crunch factor and boasts the protein They also go great with with fresh veggies like tomatoes, cucumbers, and lettuce.

Mains: As a main course, falafel patties are incredibly satisfying stuffed inside warm pita pockets along with hummus or tzatziki sauce.

Appetizer: Falafel balls are one of my go-to appetizers for a crowd. I’ll arrange them on a platter with ramekins of hummus, tahini, and spicy tomato sauces for dipping. Always a hit!

How to Store Leftovers

Leftover homemade falafel balls can be stored in the fridge for around a week if you store them in an airtight container. Just be sure to slip some parchment paper between each falafel so they don’t stick together and get mushy.

Freezing the falafels works too if you want to make a big batch for later. Line them up on a cookie sheet and pop them in the freezer till they’re solid. Then you can store the frozen falafels in a freezer bag or container and they keep for up to three months.

When you’re ready to eat, you have a couple of options to reheat them. You can bake them for 10 minutes at a medium temperature on a baking sheet.

Alternatively, you can toss them in an air fryer, if you have one, for just a couple minutes at medium heat. Either way, they’ll be hot and crispy in no time.

Have you tried falafels?

Any recipes that you’ve tried recreating on your own lately that went well?

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