Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer, Main Course

Cuisine: Middle Eastern

Keyword: falafel recipe, vegan falafel recipe,

Servings: 25 Falafel

Calories: 40kcal


  • 250 g dried chickpeas
  • 1 medium sized onion
  • 5 garlic clove crushed
  • 1/4 Cup finely chopped flat leaf parsley
  • 1 tbsp finely chopped coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp baking powder
  • Salt to taste
  • about 750ml sunflower oil for deep-frying


  • Rinse the chickpeas twice in running water and soak them in nearly twice the amount of water for atleast 8 hours or over night. They would nearly double in size. Drain the water and rinse again.
  • Add them in batches to a food processor or a grinder jar along with chopped onions, garlic, cumin and coriander powder. Grind them and scrape the sides until you get a smooth paste. Add the chopped parsley and coriander leaves and blend again. Adjust salt as needed.
  • Once you have achieved the desired texture for the falafel mixture, transfer them to the bowl. Cover with cling film and refrigerate for 2 hours.
  • Add the baking powder to the falafel mixture and prepare for deep frying.
  • Deep Frying – Heat Oil in medium heat. While the Oil is getting heated, make small falafel balls and set them side. While frying anything, as a precaution, I would test with one to check if the mixture does not separate out and the oil is well heated. Once this works, I would add 4-5 falafel balls together in the next batch. Fry for approximately 4-5 minutes until golden brown. Drain them onto a kitchen towel.
  • Air Frying Falafel – Preheat the Airfryer to 180C. Arrange the shaped falafel balls in the airfryer basket and brush them with oil. Air fry for 16- 18 minutes, checking in between until its done.
  • Repeat the process for the remaining falafel balls.


Adding flour to the falafel mixture is option. you can add 1 1/2 tsp chickpeas flour or plain flour.

This is an eggless recipe. Some people prefer adding eggs to ensure binding is 100% . I have not tested it, hence cannot guarantee.

If you do not have parsley at hand, you may replace all of them with coriander leaves.


Calories: 40kcal | Carbohydrates: 7g | Protein: 2.1g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 11mg | Potassium: 145mg | Fiber: 2g | Sugar: 1.4g | Calcium: 31mg | Iron: 1mg