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The Best Homemade Falafels

Do you love falafels? Are you looking for a new meatless Monday meal to add to your rotation? If you answered yes, check out this recipe for The Best Homemade Falafels & Cucumber Dill Sauce. This recipe is simple and delicious. I've also included the ingredients needed to make gluten-free falafels & vegan tzatziki sauce!
Prep Time 15 mins
Cook Time 10 mins
Course dinner
Cuisine Mediterranean
Servings 8 falafels
Calories 148 kcal


Falafel Mixture

  • 2 Cups Garbanzo Beans
  • 1 Onion
  • 1/2 Cup Fresh parsley
  • 2 Garlic CLoves
  • 1 Egg
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cayenne
  • 1 tsp Baking Powder
  • 1 Tbsp Olive Oil
  • 1 Cup Dry Bread Crumbs

Cucumber Dill Sauce

  • 1/2 Fresh Cucumber peeled, seeded, and chopped
  • 1 6 oz. Container of greek yogurt
  • 1 tsp dried dill weed
  • Salt & Pepper to taste


STEP ONE: PREPARE YOUR CUCUMBER SAUCE &  PREPPING YOUR GARBANZO BEANS: Mix all of the sauce ingredients together and taste. You may want to add more dill, and this is when you should do it. Refrigerate/chill the mixture for 30 minutes or so.I only eat use fresh garbanzo beans (chickpeas), and there are a couple of important steps I follow to prep them for cooking. If you decide to use fresh beans (of any kind) it's crucial that you sort and wash rinse your beans. This removes all broken beans and any dirt that may have been left behind. Add the sorted and washed garbanzo beans to a bowl and cover with water. Allow the beans to soak and expand overnight.  Once soaked they are ready to be boiled for 20 minutes and set aside

    STEP TWO: "MASH IT UP": Once your chickpeas have been boiled, pour about 2 cups (16 oz.) into a mini chopper (or mash by hand) and pulse until the beans are fine. You are looking for a "paste" like consistency. Over pulsing (mashing) will leave the beans too thin, forcing you to use more breadcrumbs to thicken it up. Pour bean mixture into a medium-sized container, preferably with a lid for any leftover falafel mix.

      STEP THREE: CHOPPING YOUR VEGGIES Add chopped onion, parsley, and garlic to mini chopper and pulse for 2 minutes.  Add this to the chickpea container and mix together with a spoon.

        STEP FOUR: WET INGREDIENTS & SPICES: In a separate bowl combine egg, cumin, coriander, cayenne, salt, pepper, baking powder & lemon juice. Stir all of these ingredients together and add to the chickpea and vegetable mixture. After mixing all of the ingredients together you should have an idea of whether or not you will need more or less breadcrumbs. I suggest you start by adding 1 cup of plain breadcrumbs. Sometimes, if you have "over-chopped" your beans the mixture will be wet and a little soupy. DON'T PANIC, a 1/2 cup of additional bread crumbs will save your dish. Stir in the olive oil and allow your mixture to rest for a few minutes to the mixture while you prep the final steps. You should be able to form a softball with your spoon along the side of your mixing container. To get the true texture put about 2 tablespoons in your palm and roll into a ball. If they fall apart add more breadcrumbs if they hold you're rocking baby!

          STEP FIVE: IT'S TIME TO FRY: Heat 1 - 1 1/2 inches of oil over medium heat. Fry the falafels about 2 minutes on each side, checking them to ensure they don't burn. Once the edges are brown flip them over and allow 2 more minutes of cooking time. Once the falafels are done take them out of the oil and drain them on a paper towel. If you are making a big batch, I would suggest warming your oven and allowing those to hang out in there while you finish. Or just eat them as you make more.  Your sauce is ready by now, so get to dipping!!



            Keyword falafels, gluten-free falafel, Homemade falafels