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8 Servings

Prep Time:

15 Minutes (+soak time)

Cook Time:

30 Minutes

Total Time:

45 Minutes

Pair these delightful balls with fresh tzatziki sauce, veggies, and naan and you got yourself a meal! The first time I had falafel I was hooked. SO MUCH FLAVOR!!


  • 16 oz package of dried chickpeas (soaked overnight)

  • ¼ to ½ cup of fresh parsley

  • ¼ to ½ cup of fresh cilantro

  • ½ cup of chopped yellow onion

  • 3-4 cloves of garlic

  • 1 teaspoon of cumin

  • 1 ½ teaspoons of sea salt

  • 1 teaspoon of baking powder

  • 1 tablespoon of lemon juice


Soak dried chickpeas in a large bowl of water overnight. Preheat the oven or air fryer to 350 degrees. Rinse chickpeas with warm water and add to the food processor. Pulse a few times until the chickpeas start to become ground up. Add the fresh herbs, grated garlic and finely chopped onion then pulse until the ingredients are chopped fine and mixed together well. Move mixture to a large bowl and add cumin, sea salt, baking powder, and lemon juice. Mix well. Using your hands, scoop about 2-3 tablespoons worth of the mixture at a time and form into balls. Make sure to squeeze and work with the mix in order for the balls to stick and stay in a ball form. Place on a baking sheet and cook for 25-30 minutes in the oven or 10-12 minutes in the air fryer, flipping midway through. My favorite way to eat falafel is in naan bread with veggies and tzatziki sauce or in a Greek inspired salad.

Recipe Origin:

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