Light, crispy, and packed with herby aromas. The best ever chickpea falafel recipe. High in protein, fiber, and 100% gluten-free. These fried vegetarian falafels are often served along with hummus, tahini sauce, and pita bread. They’re also great served with Zhoug, a spicy Syrian herb sauce.

Authentic Chickpea Falafel [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



  • 9 ounces Chickpeas (18 ounces after soaking)
  • 1 teaspoon Baking soda
  • .75 ounces Parsley
  • .75 ounces Coriander
  • .75 ounces Dill
  • 2 ounces Red onion
  • 3 each Garlic cloves
  • 1 each Green chili (optional)
  • 1 teaspoon Cumin seed
  • 1 teaspoon Coriander seed
  • 1 teaspoon Black pepper - ground
  • 1 pinch Cayenne pepper to taste - be careful!
  • 1 teaspoon Baking powder
  • .5 each Lemon zest
  • 2 teaspoon Pink salt to taste
  • .75 ounces Sesame seeds (optional)


  1. Assemble all ingredients.
  2. Soak the chickpeas in plenty of water with the baking soda overnight in the fridge, or ideally 24 hours.
  3. Strain and rinse the chickpeas very well.
  4. Lightly toast the cumin seeds, coriander seeds, and black peppercorns until fragrant. Blitz in a spice grinder or mortar and pestle. (Otherwise, you can use pre-ground coriander, cumin, and black pepper)
  5. Add the chickpeas, washed herbs, onion, chili, garlic to blender and blend until smooth.
  6. Transfer to a mixing bowl and stir in the spices and salt.
  7. Allow this mix to rest at least an hour or ideally - overnight.
  8. Before cooking: Add the sesame seeds (optional), lemon zest to freshen up the mix, add baking powder for fluffiness and mix everything very well.
  9. Form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tablespoons of mixture per falafel. You can make them smaller or larger depending on your personal preference.
  10. The falafel balls will stick together loosely at first but will bind nicely once they begin to fry.
  11. Heat the oil in a pan or deep fat fryer to 375°F
  12. Deep fry the falafels in batches and cook until golden brown on the outside - approx 3 minutes.
  13. Drain on paper towel and serve straight away!

    Discover more recipes with these ingredients

  • Chickpea


This site uses Akismet to reduce spam. Learn how your comment data is processed.