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Chef John's Falafel

Chef John

"Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it."
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12 h 30 m servings 271 cals
Original recipe yields 6 servings

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  • Prep

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  1. Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  2. Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Divide dough into 12 portions and roll each with moistened hands into a ball.
  5. Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.


  • Serve with Chef John's Tahini Sauce.
  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 271 calories; 16.9 g fat; 24.4 g carbohydrates; 7.1 g protein; 0 mg cholesterol; 646 mg sodium. Full nutrition

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Read all reviews 49
  1. 68 Ratings

Most helpful positive review

These were really good. One important tip to make these spur of the moment: I always keep a stock of chickpeas that I've soak, drained, and then frozen (they freeze well in ziplock bags for mont...

Most helpful critical review

The taste was great but I used canned chickpeas which turned out very moist and crumbled in oil. I coated then with additional flour before frying, but was still crumbly. I didn't used salt or b...

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These were really good. One important tip to make these spur of the moment: I always keep a stock of chickpeas that I've soak, drained, and then frozen (they freeze well in ziplock bags for mont...

Yes!!! An excellent recipe that uses rehydrated dried chickpeas instead of cooked and canned ones. The flavor is better Chef John's way. The trick is to keep the moisture at a minimum so that y...

Absolutely delicious! I pretty much stuck to the recipe. I did add a tiny bit more flour to my mixture & I pan fried in veggie oil. In my opinion you can't use canned chickpeas, the mixture woul...

This was so, so good!!!! For anyone who has neither a deep fryer nor a thermometer appropriate for measuring the temperature of the oil, this might be helpful to know: on my gas stove, a tiny b...

My first attempt at falafel balls and they turned out wonderfully! I didn't have any flat-leafed parsley, so I used the bushier kind available at my supermarket. I also omitted the corriander be...

The only change I made was to reduce the salt to 1 tsp. I also made patties instead of balls so I could serve the falafel in pitas. Yes, this takes some preparation, but to my mind it's worth it...

awesome flavor and super easy to make. the hardest part was finding dry chickpeas in my area of Ohio. once I had those it was smooth sailing. Delicious authentic flavor. for great cucumber sauce...

I made these, following the recipe exactly. Turned out great... To you guys using canned beans or altering the recipe and then giving poor reviews, shame on you. If you follow the directions to ...

We thought they turned out even better than the local Mediterranean restraunt. We are placing this on our go-to list. Try the sauce too...delicious.