Vegan-Friendly Falafel

Vegan-Friendly Falafel

Made  times
Marian 14

"This is an easy vegan falafel using dried garbanzo beans and ingredients you already have in your cupboard. No eggs or bread crumbs either as filler--just tasty falafel! Serve with tzatziki and typical falafel fare such as lettuce, tomato, and cucumber. It's not much more work than using canned beans, but the taste is phenomenal and authentic."
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1 d 2 h 25 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
  2. Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
  3. Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
  4. Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.


  • Cook's Tip
  • If you don't have time to soak the dry garbanzo beans for this recipe, substitute three 15 ounce cans of garbanzo beans, and start with Step 2.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 45 Ratings

Most helpful positive review

Finally a recipe submitted using dry chickpeas instead of canned. You have to do it right to get authentic falafel. You don't cook the chickpeas, only soak overnight and then grind, this makes ...

Most helpful critical review

End product is pretty good but there are some major problems with the amounts of ingredients called for. The garbanzos, potato, and onion makes a huge amount of falafel but the recipe only call...

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Least positive

Finally a recipe submitted using dry chickpeas instead of canned. You have to do it right to get authentic falafel. You don't cook the chickpeas, only soak overnight and then grind, this makes ...

These are great and very easy. I couldn't see where the recipe said to add the flour, so I added it when I added the baking soda. I have used another recipe for years, but it always had a raw ...

Loved this! I've been trying to make falafel like this for years with no success. I baked mine rather than frying and it came out perfectly. It won't be long before I can recite this recipe b...

This is my go-to recipe because I believe in authenticity and not using fillers like bread crumbs, eggs and the like. In the Middle East, they use parsley (not cilantro) and use dried beans soak...

Maybe "vegan" in the recipe name scares people, hence so few reviews? This is easily the best falafel recipe I've ever tried. I leave out the potato and double the garlic, cilantro, cumin, and c...

Very good. Needed to add more flour because it was to wet. I think I used to large of a potato. The taste and texture were great. Baked instead of fried 20-30 min. at 350

These falafels were phenomenal! I didn't know how much a pound of dry garbanzo beans were (I buy in bulk and don't have a food scale) so I just used two cups of dry beans. I kept everything else...

I loved this - it's so cheap to make and still really delicious. I hate cilantro, so I used parsley per another reviewer's suggestion. The potato seemed to make the mix pretty watery, so for t...

These were so good! I used canned garbanzo beans but otherwise kept ingredients the same. I prefer to bake vs. fry for health reasons, so they were baked at 375 until golden brown, about 20 minu...

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