Middle Eastern

Vegan Falafel Recipe

This easy vegan falafel recipe is the most delicious falafel you’ll ever have. Crispy on the outside, fluffy on the inside and spiced with the wonderful flavours of cumin and coriander. These falafel are great on top of a big bowl of veggies or stuffed into a pita sandwich with a big dollop of vegan tzatziki on top.

This easy vegan falafel recipe is the most delicious falafel you’ll ever have. Crispy on the outside and fluffy on the inside spiced with the wonderful flavours of cumin and coriander. These falafel are great on top of a big bowl of veggies or stuffed into a pita sandwich with a big dollop of vegan tzatziki on top.

I’m not sure I’ve ever met anyone who doesn’t love falafel and it’s pretty much the standard restaurant vegetarian option for uncreative chefs. I like to call falafel, hummus and baba ganoush “vegan 101” since they’re so simple to make and ubiquitous on the menus of practically every vegetarian restaurant in the city I live in.

Despite that, none of those restaurants make it better than this homemade vegan falafel recipe. It’s seriously the best falafel I’ve ever had, no joke. This trick is to plan ahead and use dried chickpeas soaked overnight. That’s what’s gonna give you the super crispy texture that’s light and not pasty on the inside.

An easy vegan falafel recipe served in pita bread with veggies and vegan tzatziki sauce.

I’m sure that one or many of you are going to ask me if you can substitute cooked/canned chickpeas for this recipe. The answer is no so don’t bother asking. Dried chickpeas are essential to the texture of this vegan falafel recipe. Yes, you can make falafel with canned chickpeas but please go find yourself another recipe for that!

When I was young, I used to make falafel with one of those packaged box mixes. It would seem like it’s more convenient but in actual fact the falafel “batter” is so easy to make that’s there’s really no excuse for not making it from scratch.

Simply toss chickpeas, herbs and seasonings into a food processor and blitz it up. You can get as creative as you like with the seasonings here (and I have seen some pretty creative falafel recipes!). Then you just need to roll it into balls and fry till golden and crispy. If they’re not sticking together well you can refrigerate the mix for an hour and that should do the trick!

Vegan tzatziki sauce to serve with this delicious vegan falafel recipe.

In the meantime you can whip up a simple vegan tzatziki sauce. This is just a combination of soy or coconut yogurt, grated and drained cucumber, garlic, lemon, dill and salt. This vegan tzatziki is great with your falafel in a pita or with just the pita itself and some veggies for dipping!

Once you try this vegan falafel recipe you’ll never want to use the box mixes again!

Wanna see how easy it is to make this vegan falafel recipe with tzatziki? Watch the video and share it on Facebook:

Esta receta de falafel es muy fácil de hacer y el falafel en particular es el más delicioso que jamás probaste en tu vida. Crujiente por fuera, ligero por dentro y especiado con los maravillosos sabores de cilantro y comino. Estos falafels son geniales servidos encima de un enorme bol de verduras con hummus o dentro de un bocadillo de pan pita con salsa tzatziki vegana por encima.

Vegan Falafel Recipe

Yield: about 18 falafel
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

This easy vegan falafel recipe is the most delicious falafel you’ll ever have. Crispy on the outside, fluffy on the inside and served with a vegan tzatziki sauce.


For the falafel

  • 1 cup (200 grams) dry chickpeas
  • Half a small onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 3 tablespoons fresh chopped parsley
  • 1 tablespoon chickpea flour
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • Oil, for frying
  • Optional for serving: pitas, sliced cucumber, tomato, lettuce, red onion

For the vegan tzatziki

  • Half a cucumber
  • 200 ml (7 oz) soy or coconut yogurt
  • 1 tablespoon lemon juice
  • 1 clove of garlic, grated
  • 2 tablespoons fresh dill
  • ½ teaspoon salt


  1. Cover the chickpeas with water and leave to soak overnight. Drain (I like to pat them dry a bit too) and add to a food processor along with the remaining ingredients minus the oil. Pulse until you reach a mealy texture that holds together when you squeeze it. Refrigerate for one hour.
  2. At this point you can prepare the vegan tzatziki. Grate the cucumber into a strainer and add a pinch of salt. Leave to drain for 30 minutes, giving it a stir from time to time. You can also strain your yogurt if it’s particularly runny and you want a creamier consistency (optional). Combine the yogurt and drained cucumber with the remaining ingredients and refrigerate until ready to serve.
  3. Heat enough oil in a pan over medium heat to cover the falafel at least halfway. Form the mixture into balls by squeezing it with your hands. If they’re not sticking together well you can add another tablespoon of flour (I find that patting the chickpeas dry first prevents the need to add more flour later).
  4. Fry the falafel in batches, flipping once, until they’re golden brown on both sides. Remove to a paper-towel lined plate to drain.
  5. If you’re making a falafel pita, carefully slice open your pitas and stuff with lettuce, sliced cucumber, sliced tomato and red onion. Dollop over the vegan tzatziki and serve.


**Prep time does not include soaking the chickpeas overnight.

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Nutrition Information:
Yield: 4 Serving Size: 4 - 5 falafel
Amount Per Serving: Calories: 364Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gSodium: 940mgCarbohydrates: 61gFiber: 10gSugar: 19gProtein: 16g

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Recipe adapted from Tori Avey

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  • Reply
    October 29, 2017 at 5:52 pm

    This is such a great recipe; I can’t wait to try it. My digestive system doesn’t do well with fried foods. Do you think this will fare well if I baked it . . . maybe at 350 for about 20 minutes? I’m just guessing here, I really don’t know about the temp and time. What do you think?

    • Reply
      November 1, 2017 at 3:51 pm

      Yes, you can probably bake them though they’ll be a bit dryer in texture so you might want more sauce. Your time and temp guess-timate sounds good. give it a try!

  • Reply
    November 4, 2017 at 4:39 am

    I just made this recipe baked. It turned out great! I did 40min at 350F and the only thing different I did was to use sprouted chickpeas that had in the fridge.


  • Reply
    June 7, 2018 at 8:39 pm

    Can you sub something else for the chickpea flour? I dont even know where i would buy that. Thanks

    • Reply
      June 19, 2018 at 12:10 pm

      Yes, regular white or whole wheat flour.

  • Reply
    August 22, 2018 at 4:48 pm

    Can you freeze the mix in balls then cook them when needed

    • Reply
      August 22, 2018 at 7:46 pm

      I think that’d be ok.

  • Reply
    Kristian Choate
    September 3, 2020 at 11:46 pm

    Great recipe!! 🙂

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