Falafels and I haven’t always been friends. Even when I was a vegetarian, I couldn’t get into falafels. Every one I tried was often too dry or tasted like cardboard. Sadly, it was looking a lot like the falafel train was going to leave without me.
I wanted to like falafels, I really did. They’re such an aesthetically pleasing food and they’re packed with nutritious ingredients. Thus, in my deep desire to enjoy falafels, I decided to give a homemade batch a try.
And magic happened I tell you. There must be something about the homemade touch (and lack of weird shelf-stabilizers) that makes everything better. With fresh ingredients and a lovely blend off spices in my bag, I was now all aboard the falafel lovers train. Will you join me on the falafel lovers train too? Yes? Excellent.
All aboard everyone! It’s time to whip up some easy homemade falafels.
These are so simple to put together and so darn delicious that I’m all set to make them at the beginning of every week and just have them in the fridge. These easy homemade falafels are perfect for adding to wraps, topping salads, accompanying pasta, or dunking into homemade garlic hummus and eating just like that.
AND. They’re baked. Not fried. Yep, these easy homemade falafels just got a whole lot healthier. Keep in mind, they were already super healthy to begin with.
Chickpeas, onion, garlic, parsley, spices. Add to food processor. Pulse, pulse, pulse. Roll into little balls, bake, and tada! You now have a batch of delicious falafels that are crusty on the outside and soft on the inside. Sounds like a perfect falafel to me. Honestly, I think what makes these easy homemade falafels so bright and flavourful is the abundance of fresh parsley. Herbs to the flavourful rescue, as always.
Falafels are traditionally deep-fried, so if you still want that hint of deep-fry-iness, you can gently fry them in a little high quality avocado oil (Chosen Foods avocado oil is my favourite) or coconut oil after they’ve been baked.
As mentioned earlier, these easy homemade falafels are so versatile. You could stuff them in a pita pocket for a traditional falafel sandwich. Or you could tuck them into wraps for a perfect protein boost. Perhaps use them to top salads or grain bowls? Whatever you do with them will be delicious.
I decided to make a pita sandwich with my falafels. I simply took a whole wheat pita, loaded it with homemade garlic hummus, and stuffed it with delicious fillings (chopped lettuce, tomato slices, cucumber, pickles). It was so fresh and so filling.
And so, if you’re looking for an easy, healthy meal, these falafels are definitely the answer. Whichever way you decide to use them, it’s going to be good. After you make these easy homemade falafels once, you’ll never be buying store bought ones ever again!
Also, if you make a batch of these easy homemade falafels, don’t forget to comment and let me know how they turned out. Share a picture on Instagram with the hashtag #thehappinesskitchen as well!

Easy Homemade Falafels
These easy homemade falafels are made with wholesome ingredients and are so much better than store bought or fast food ones. They're also gluten-free, vegan, and use lots of parsley and spices for bright flavour.
Ingredients
- 1 14 oz BPA-free can of chickpeas (2 cups or 330 grams of cooked chickpeas)
- 1 small yellow onion (enough to yield 1 cup or 150 grams of diced onion)
- 1 cup (25 g) minced curly parsley
- 3-4 garlic cloves
- 2 tablespoons (30 ml) chickpea (garbanzo bean) flour
- 1/2 tablespoon (2.5 ml) pink Himalayan salt, or to taste
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (5 ml) black pepper
- 1/2 teaspoon (5 ml) ground corriander
- pinch cayenne pepper
- pinch cardamon
Instructions
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Preheat oven to 400°F/204°C.
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If using chickpeas from a can, drain and rinse in a mesh sieve. Thoroughly pat chickpeas with a towel, trying to get them as dry as possible.
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Add all the ingredients into a food processor fitted with an S-blade. Pulse until ingredients come together to form a soft, patty mixture. Don't over process as we don't want the ingredients to turn into hummus.
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Scoop out approximately 2 tablespoons (15 ml) of the falafel mixture and roll into a ball. Place on a parchment lined baking sheet. Repeat with remaining mixture.
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Bake falafels on middle rack for 45 minutes, or until the falafels are crusty and golden brown and easily peel away from the parchment. If the falafels still stick to the paper when you lift them, they need to cook for a bit longer.
Recipe Notes
Falafels will keep in an airtight container in the refrigerator for up to 4 days.
If you don't have a food processor, you can try using a blender. Just make sure to have the speed set on low and don't over process. Alternatively, you can make the falafel mixture by hand by mushing the chickpeas with a fork or masher and finely mincing the onion, garlic, and parsley with a knife. (P.S. I haven't tried these methods, but they're just ideas of what might work)
Quote of the post:
“What we think we become”
– Buddha
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nice blog and article well done!
I love falafels and these look delicious! I love it that you have baked them not fried these ones. Yes I agree homemade falafels taste way better then the cardboard type store bought versions!
Thanks Hope! Yeah, store bought cardboard falafels are no fun ):
Oh I’m so glad you’ve hopped on the falafel train – I must be the conductor of said train as I lurrrrve them! Can’t get enough! I love making a pea and edamame version too (n my own blog) – aka “pealafels” lol. Although I do shallow fry them as I like the crisp, crunchy exterior 😉 Can I just say how much I love the photo of you holding the falafels in a pitta – what a super shot!
Ouuuu your pea and edamame version sounds delicious! Hehe “pealafels”, love it. I sometimes fry them as well because you’re right, sometimes you do just need some crispy and crunchiness. Aww thanks, my sister was a good sport and decided to be a hand model!
I’m on board the falafel train. I’ve only made them at home a few times but you are right, they are so much better than store-bought. I love your addition of cardamom, by the way.
YES! Welcome to the falafel lovers train. What isn’t better than store bought though? Haha. Thanks Lucy (:
These do sound Really easy and would be great on a wrap or as a snack. I’m pinning these as I want to try this soon 🙂
Thanks Stephanie! I hope they turn out well for you (:
I love falafel, but I know what you mean that some of the commercial varieties can be dry or tough. But these look lovely!
Thanks Mary!