Easy Falafel Recipe made with just 7 ingredients without deep frying! Using canned chickpeas to save time and can be prepared in the oven, on the stove or an air fryer. Naturally vegan, gluten free and packed with protein.
Friends! Say hello to the easiest and healthiest falafel recipe (ever!!).
If you’ve never tried a falafel before, you’re in for a treat. Falafel is a Middle Eastern dish made from chickpeas that is typically deep fried and served in wraps and salads with tahini sauce or hummus. It’s crispy on the outside with a light and tender flavourful inside.
When I was in university there was a Middle Eastern fast food joint near my house so I ate falafel A LOT. By my third year, I thought I’d try to save some money and make a healthier version that doesn’t require any deep frying.
Needless to say, I made this falafel recipe a lot because of its versatility and minimal ingredients, and thought I would finally share it here on the blog!
Ingredients for this Easy Falafel Recipe
Traditionally, falafel is made from dried chickpeas. You’d probably have to go out to get it.. and on top of that you’d have wait for the beans soak overnight.
But I promised you a easy and quick falafel recipe, so we’re using canned chickpeas. Check your cupboard- found a can of chickpeas? You’re already over half way there!
These falafels are flavoured with just a handful of simple ingredients: cilantro (or parsley OR BOTH), tahini, garlic, lemon, cumin and salt. Jalapeño or red pepper flakes if you’re feelin’ spicy.
And lastly, a tiny bit of chickpea or gluten free flour just to ensure they hold together. I’m pretty sure you have some kind of flour in your pantry but I’ve made these without flour and they’re just as tasty (slightly more crumbly).
How to Make Falafel (The EASIEST Way)
Add all the ingredients into a food processor until combined. Roll them into balls or patties and they’re ready to be cooked.
I prefer the shape of patties because they’re easier to work with and get cooked more evenly.
- BAKED/OVEN METHOD: Bake at 350 F for 18-20 minutes flipping them half way.
- AIR FRYER METHOD: Air fry at 375 F for 14-16 minutes, shaking the basket or flipping them half way.
- PAN FRY/STOVE TOP METHOD: Fry them on a oiled skillet over medium high heat for 3-4 minutes on each side.
My favourite way to make falafel is the air fryer method. It yields the most crispiest and golden exterior while keeping it super moist on the inside without any oil!
How to Serve this Falafel Recipe
Falafel is one of those foods that you can pair for just about anything. They’re high in protein so they help bulk up meals and makes them more satisfying!
Here are some ways to enjoy falafel:
- on top of buddha bowls
- break them up into salads
- put them into sandwiches/wraps
- in pasta dishes
- eat them on their own with a fire dipping sauce
How to Store Falafel
They’re best eaten fresh but will keep in the fridge in an air tight container for 4-5 days. They can also be frozen for up to 1 month.
To reheat just let them thaw for a few minutes and then pop them into a toaster oven/air fryer for 5 minutes until heated through. You can do this in the oven again as well, but it does take much longer (pre-heating time + 8-10 minutes).
I hope you guys love this easy falafel recipe as much as I do! They’re crispy, flavourful, filling and good on EVERYTHING.
And since falafel are naturally vegan, gluten free and nut free anyone can enjoy them so you can (should) share them with your friends and family!!
Cheers to a falafel-filled weekend! 🎉
Love Chickpeas? Check Out These Recipes:
- Vegan Thai Coconut Curry (With Chickpea Sauce)
- Home Style ‘Chicken’ Salad
- Vegan Bombay Potatoes
- Sheet Pan Turmeric Tahini Bowls
If you recreate this Easy Falafel recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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7-Ingredient Easy Falafel Recipe
- Total Time: 30 minutes
- Yield: 9 falafel 1x
Description
Easy Falafel Recipe made with just 7 ingredients without deep frying! Using canned chickpeas to save time and can be prepared in the oven, on the stove or an air fryer. Naturally vegan, gluten free and packed with protein.
Ingredients
- 1 19 oz can chickpeas, drained and rinsed(400g)
- 1 cup cilantro (30g // or parsley or a combination of both)
- 1.5 tbsp tahini (22g)
- 2 garlic cloves (6g)
- 1 lemon, juiced (20g)
- 1 tbsp chickpea flour (7g // can substitute any flour here)
- 1.5 tsp cumin
- 1 jalapeno, optional (15g)
- 1/2 tsp salt
Instructions
- Add all the ingredients into a food processor and pulse until combined. Scrape down the sides with a spatula as needed. Mixture should hold together when pressed between your fingers.
- Divide the mixture into 9 equal portions and roll into a ball. Keep them as is or flatten them into small patties (as shown in the photos).
- TO BAKE: Bake at 350 F for 10 minutes. Flip the falafels and bake for another 8-10 minutes, until golden brown.
- TO AIR FIR FRY: Air fry at 375 F for 15-18 minutes or until golden brown on the outside, shaking the basket half way.
- TO PAN FRY: Drizzle a small amount of olive oil onto a large skillet over medium high heat and cook 3-4 minutes on each side.
- Serve immediately in buddha bowls, pitas, wraps, sandwiches, salads and more!
Notes
- How to Store: Leftovers will keep in the fridge for 3-4 days covered in an air tight container. Alternatively freeze for up to 1 month. To reheat, let them thaw in the fridge overnight or at room temperature for a couple of minutes and bake in a toaster oven or air fryer at 350 F for 5 minutes or until heated through.
- Helpful Tools: food processor, spatula, air fryer, baking tray, silicon baking sheet, parchment paper
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: entree
- Method: baking, air fryer, stove top
- Cuisine: vegan, gluten free, middle eastern
Nutrition
- Serving Size: 1 falafel
- Calories: 82
- Sugar: 2gg
- Sodium: 245mg
- Fat: 2.7g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.8g
- Trans Fat: 0
- Carbohydrates: 11.7g
- Fiber: 3.3g
- Protein: 3.9g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Yummy! Thank you, pretty sure you don’t need storage information. They are eating within minutes of them being ready.
Finally a delicious falafel recipe using tinned chickpeas! Recipe held together really well and wasn’t super dry like you sometimes get with falafel. – repost with rating ♡
I love that it’s a quick and very easy recipe since I’m cooking all my foods from scratch. No soaking time is a huge plus. I added a paleo seasoning mix to the recipe and worked great!
So easy to make and absolutely delicious! Will definitely be making an extra batch of these to store in the freezer (because I finished them all too quickly) 🙂
Nothing like starting off my day reading and learning about something cool. Your blog post accentuated my breakfast perfectly! Thank you 🙂
Wonderful recipe, worked perfectly. Can’t wait to try more of Lisa’s recipes!
love this recipe! makes it easier to have falafel more often with very little effort and few ingredients, perfect when in lack of time and patience 💕
so happy to hear you loved it nicole! 🙂
great recipe, makes it easier to have falafel more often with very little effort and easily
I used this recipe as a general guideline and made some substitutions with what I has on hand (AKA I ran out of tahini, chickpea flour, and canned beans so I just raided my pantries instead 😅). I used fresh boiled garbanzo beans, grated in 1/2 an onion, added cardamom + coriander, used a mix of olive oil and whole sesame seeds, and replaced the flour with breadcrumbs. I’ve never made falafels before that didn’t start in a box mix so this recipe was really helpful. 10/10 will make again ! I’m sure next time will be even better next time once I restock but I do love how easy it is to customize~ Thanks Lisa for helping me get out of my routine of pidgeon pea yellow rice and red bean chili 💕
Hi Kata,
love the creativity, I’m glad it worked out for you- thank you for sharing!
I don’t have enough time to soak the chickpeas so this recipe is a lifesaver for today’s dinner. BUT I also don’t have tahini on hand lol what could be used as a substitute in a pinch?