It’s easy to fall in love with Falafel! Falafel is the king of the street food, hailing from the Middle East. It can be found on every street corner. It’s a great hearty, vegetarian option if you want to try something different. They can be served as a mezze on a buffet, or as a passed hors d’oeuvre, or even as a full sandwich wrapped in a pita bread full of hummus and vegetables.

Falafel is deep-fried balls (or patties) made from ground chickpeas, fava beans, or both. Traditionally, they are best served in the pocket of a pita bread (or wrapped in a flat bread), drizzled in a tahini sauce or served with hummus. I love to add a Greek twist and top mine with tzatziki sauce and crumbled feta cheese!

Falafel is an easy vegan option to have available for a guest to add them to a salad or create their own sandwich. Most are vegan, but ask before you eat! They are great source of protein. They can also easily be made gluten-free by simply using gluten-free flour. But, I believe Falafel is nothing without a home-made sauce and great toppings.

The most important part of serving Falafel is making sure your guests have a plethora of options to accompany the Falafel balls.  This recipe is easy, and it’s always fun to pair them with various combinations of condiments. You can definitely use your imagination here!

Print Recipe
Serves: 6 servings Cooking Time: 45 mins


  • 1 lb of dry chickpeas
  • 1 Onion chopped finely
  • 1/4 Cup chopped parsley
  • 5 Cloves of garlic
  • 1 1/2 tbsp of flour or chickpea flour
  • 1 3/4 tsp of salt
  • 2 tsp Cumin
  • 1 tsp Coriander
  • Pepper to taste
  • 1/4 tsp Cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying, ( grapeseed oil, avocado oil)
  • Tzatziki
  • 1/2 Large cucumber unpeeled
  • 1 1/2 Cup of Greek yogurt
  • 2 Large garlic cloves
  • 2 Tablespoons of Greek olive oil
  • 1 Tablespoon of white vinegar
  • 1/2 Teaspoon of salt
  • 1 Tablespoon of fresh dill chopped



Place the chickpeas in a large bowl and cover them with water, let them soak overnight.


They will double in size


Drain and rinse them


Pour them into a food processor


Add onions, parsley, flour, salt, cumin, coriander, black pepper, and cardamom.


Pulse ingredients together and scrape the sides


The mixture should have the consistency of paste


Pour into bowl


Cover the bowl and refrigerate for 2 hours


Fill the frying pan with the oil about 1 1/2 inches deep


Heat oil to medium


Use a thermometer to monitor the heat of the oil 360 degrees


Form the falafel in balls and roll them in flour


Fry for 2 to 3 mins


Until golden brown


Remove them with slotted spoon


Lay them on paper towel to cool




Grate the cucumber and drain overnight place a paper towel over it to absorb the water


Combine yogurt, garlic, oil, vinegar and place in the refrigerator overnight


Add the cucumber, salt and dill to the yogurt mixture and mix


Place in the refrigerator until ready to use


Do not use can chickpeas, it will not work! Also work with the consistency of the mixture to get them to stay together, if needed add an egg Tzatziki Make sure you grate the cucumber overnight or it will be mushy

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