Mouthwatering Vegan Falafel

There are so many variations of falafel, and although it is thought to have originated in Egypt, it is now also a national dish in Palestine and Israel, and is popular throughout the Middle East.

This recipe really captures the true essence of falafel, and is a staple for us – packed with protein, and with delicious spicy undertones.

It also freezes wonderfully – just be sure to first place them in the freezer on a pre-greased baking tray for a couple of hours, leaving space between each ball, before storing them in a freezer bag.

Makes around 20 balls /4 portions


1 Tbsp fresh coriander
1 Tbsp fresh parsley
2 cloves garlic
1 small onion, chopped
1 x 250g (9oz) pack dried chickpeas, pre-soaked overnight in water
2 tsp ground cumin
1 tsp salt
1 tsp molasses sugar
¼ tsp asafetida powder – optional (available in the US from here, and here in the UK)
¼ tsp chilli powder
1 tsp fresh mint (or dried)
1 tsp ground coriander
¾ tsp bicarbonate of soda
3 to 4 handfuls of finely chopped bread crumbs
Vegetable oil, for deep frying


I have found it best to process the ingredients in two sittings.

First process the chickpeas in your food processor until completely broken down.  Then remove into a bowl and set aside.

Next, process the garlic and onion until finely chopped, then add all the remaining ingredients, and process until thoroughly combined.

Finally, add back in the chickpeas, and process until smooth.

Heat enough oil in a deep saucepan to deep-fry the falafel (be sure your oil is hot enough by testing one ball first), and fry the balls until golden on the outside. They should remain soft on the inside.

I serve mine with my own Tabbouleh, my Hummus, and warm pitta bread, with a wedge of lemon – and boy, do we have a feast !

All recipes and content © Miriam Sorrell 2010




  1. sounds delicious. Can’t wait to try it

  2. Don’t you cook the chickpeas?

  3. Arleen Hi and welcome here. Let me know how they go and enjoy ! 🙂

  4. Alison Hi there. No one does not cook the chickpeas when making Falafel, they actually cook when they are deep fried. Enjoy and let me have your feedback as and when ! 🙂

  5. Not sure where to leave this question, but can I freeze the vegan cheese from your recipe, once it’s made and shredded?

  6. Marsha dear, which cheese of mine did you make ? It’s worth trying – I have not frozen any myself as I make it as I need it, but my feeling is it might do well, but I cannot guarantee it. If you try, let me know. I am not sure which cheese you are referring to ! 🙂

  7. It looks delicious. Is molasses sugar something different from liquid molasses?

  8. One is liquid and one is not Natasha. Use whichever is available. Best your way ! 🙂

  9. Can you use canned chickpeas?

  10. Hannah Hi. Falafel are all made with fresh chickpeas. Many people think they can use canned ones, but they won’t work anything as well. Here is are the 2 reasons for you. No. 1 when the chickpeas are soaked overnight they go through a swelling process – quite in the same way when soaking rice for many hours before boiling it, the outcome means that the rice needs less cooking time because of the soaking. Reason no.2 is that the Falafel are then deep fried – this cooks them through and through. Now if you use canned chickpeas, then you are going to change this process and they won’t taste the same. It’s actually just as easy to use fresh and is also the traditional and original way of preparing them. Hope this helps you. 🙂

  11. can you bake these? and those look delish

  12. Hi Sharanya, I advise not to bake them because one is using raw chickpeas, which is the traditional and correct authentic way of making them, they need to be deep fried. As a rule of thumb and most of the time I do not deep fry in my kitchen as it’s healthier not too – however, I make an exception a few times a year for things of this ilk – they really are quite wonderful the authentic way. If you wish to bake them you may try to do so, but the end result will be a denser ball – I too have tried them baked and they aren’t even half as tasty as deep fried. Thing is when you shallow fry them they still pick up oil too, so back to the deep frying in clean olive oil for me. I do hope you enjoy them either way ! Let me know how you get along and enjoy ! 🙂

  13. just love your divine recipes…am looking for a recipe to make nut butter thanks

  14. Looks amazing! The only problem I have is that in Spain (where I’m from) I don’t think I’ll be able to find all the ingredients. But I’ll try anyways. Your site is great, I’m not vegan at all but everything here looks fantastic so why not 🙂 Thank you!

  15. Christian Hi there. Things like dried chickpeas you should find. Meantime, if you follow my recipes, often times there are links, click them and see what they are and where you can purchase them from. Nowadays there are many online stores, so you should be able to find most things. Best your way, good luck and of course ENJOY ! 🙂

  16. Lyndsey Hi – any roast nut of your choice, be it peanut or cashew placed in a high speed processor should yield a nice butter – as can roast almonds or try raw nuts for a healthier option. Hope this helps. 🙂

  17. Hi again Mariam! I made these and yummy as they were they kind of lost shape when frying and they didn’t harden. I have read through the comments and it may be because I used canned chickpeas (couldn’t find raw at the supermarket) anyway I’ve never been successful deep frying so how long should it take them to brown approx? Thanks Mariam! 😀 xxx

  18. Emily Hi, these would not work with cooked chickpeas, they fell apart because of this. Better to know the facts than to worry that it was another factor. May be you can order the dried chickpeas online for next time. They should never fall apart and they are ready when you immerse them in hot oil and they turn a deep golden light brown colour as the picture shows. Better luck next time ! 🙂

  19. Thank you Miriam, you are such a star to help everyone with their queries, and so reliable! I am happy to say that I found dried chickpeas! Yay! I’ll give it another shot, can’t wait 🙂 All the best!

  20. Thanks for that dear Emily and I do hope you enjoy this 2nd time round ! Best your way and thanks for your kind words too ! 🙂

  21. they are delicious and very easy to make. I followed your instructions to the letter.Definitely doing them again

    Thanks and I made your tiramisu and it rocks!

  22. Sounds like a resounding success you had there in your kitchen Isabel – a HUGE KUDOS to you for making and enjoying the recipes, so glad you enjoyed them ! I look forward to your future comments on my blog ! 🙂

  23. Hi Miriam…

    Just found your website, & I’m wowed by your recipes… I can’t wait to try some out, especially this one… Your cook book is definitely on my Christmas list… 🙂

    I was just wondering though, would it be ok to The Groovy Food Company Rich & Dark Agave Nectar, instead of molasses sugar?

    Thanks a lot for your excellent work!!!

  24. Rico Hi there. So glad you found my website and I hope you will enjoy my recipes. It’s absolutely fine to use the agave you mention, no worries. Do come back with your feedback and enjoy ! If and when you receive my cookbook in the near future do let me know when it reaches you. Best your way ! 🙂

  25. The tabouli and hummus you make will be so much better than the ready-mades; they all use too much garlic or onions, which dominate all the other flavors, plus they make you stinky after.

  26. Hi Candace and welcome here. Yes, some of the commercial ones are a little too strong. Fresh is always better. 🙂


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