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Homemade falafel

Homemade falafel

Crispy on the outside, soft on the inside, aromatic and incredibly delicious are these homemade falafels. Whether with a salad, with pita bread and a sauce, as a snack between meals or to take along on the go – falafels are so versatile to serve, healthy and filling. Here I show you how to make falafel yourself. For the falafel recipe you need only a few ingredients. The preparation is quick and easy.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Arabic
Prep Time 30 minutes
Cook Time 20 minutes
Servings 33 Piece


  • 400 g dried chickpeas
  • 1 onion
  • 3 cloves of garlic
  • 1 bunch parsley
  • 1 bunch coriander
  • 1 tsp marjoram
  • cayenne pepper
  • black pepper
  • salt
  • vegetable oil (for frying)


  • Wash chickpeas, soak them in cold water for at least 12 hours and then dry them thoroughly.
  • Puree the chickpeas with a powerful blender or with a meat grinder.
  • Add chopped onion, garlic, parsley, cilantro and marjoram and blend again until homogeneous, seasoning with salt and pepper. Cover the chickpea mixture and refrigerate for 1 hour.
  • Form small balls of the chickpea mixture and flatten them slightly.
  • Fill a deep frying pan generously with vegetable oil (so that the balls are about half covered with oil when frying), heat it over medium heat and fry the chickpea balls in it over medium heat until golden brown on each side.


  • It is best to use only dried (not cooked or pickled) chickpeas.
  • Soak chickpeas beforehand in plenty of water for at least 12 hours.
  • After soaking, be sure to drain the chickpeas thoroughly.
  • Puree the soaked chickpeas using a high-powered blender or a meat grinder.
  • Use herbs and spices to taste for the recipe.
  • Be sure to refrigerate the chickpea mixture for at least 1 hour.
  • The soaking and resting time are not included in the preparation time.
  • Note the detailed tips and tricks for making vegan falafels yourself at the top of the post.