One of my most asked for recipes. I’ve been using this recipe for a number of years now and yet I think this is the first time I’m sharing online! I often double this recipe so we have lunch leftovers the next day.

Falafel is really best made with dried, uncooked chickpeas that you soak overnight. It’s also best if you can make the falafel batter in the morning and let it rest in the fridge until you plan to fry it. Lastly, you’ll have the most success if you make sure your oil is hot enough before frying. You really want to brown and crisp the outside while leaving the inside still soft and moist.

Falafel and Pita with Tahini Sauce


  • 1 cup Chickpeas, uncooked and soaked in water overnight
  • 4 cloves Garlic
  • 1/2 large Onion, roughly chopped
  • 2 tbsp or more Parsley, finely chopped
  • 2 tbsp or more Cilantro, finely chopped
  • 1 tsp Salt
  • 1/2-1 tsp Garlic Chili Paste
  • 1 tsp Cumin
  • 1 tsp Baking Powder
  • 4-6 tbsp Flour
  • Olive Oil for frying

Optional toppings:

  • Tomato, chopped
  • Cucumber, chopped
  • Red Pepper, chopped
  • Parsley, chopped
  • Tahini Sauce
  • Warm pita bread
  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
  2. Process the drained, uncooked chickpeas, garlic and onions in a food processor with a couple pulses. Add the parsley, cilantro, salt, chili paste and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You’ll want to add enough flour that the batter comes together. Refrigerate batter covered in a bowl for couple hours if you have the time.
  4. Form the chickpea mixture into balls about the size of walnuts. I usually use two soup spoons to keep my hands clean and shape the balls.
  5. Heat about 1- 2 inches of oil looking for your batter to sizzle when you throw it in, making a little ring of bubbles around it. Try just one falafel to start. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. I use tongs to turn and lift out finished falafel.
  6. Serve with accompaniments and pita on a platter, or make a salad or sandwiches.


Tahini on it’s own is a great dip for falafel but I often make this yummy sauce for a bit more zip!

Tahini Sauce

  • 1/2- 3/4 cup Tahini
  • 3 cloves Garlic, minced
  • 1- 2 tbsp Tamari
  • 1/4 cup Lemon Juice
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Chili Paste (optional)
  • Parsley, minced
  1. Combine all. Taste, adjust seasonings, serve with falafel.


Pita (8 whole pitas)

  • 1 1/8 cups Warm Water
  • 1 1/2 tsp Demerara Sugar
  • 1 1/2 tsp Active Dry Yeast
  • 3 cups All Purpose Flour
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  1. Proof yeast by pre warming a large bowl by running it under hot water. Add to now empty and warm bowl, yeast, demerara sugar and warm water. Cover and set aside for about 10 minutes.
  2. Next, stir in flour, salt and olive oil. Knead until soft and barely sticky. Coat a bowl with olive oil, place the dough in the bowl and cover. Move to a warm place to rise about double in size.
  3. Once raised, remove dough and preheat oven with pizza stone to 500’F. On a lightly floured surface roll the dough into a 12 inch rope. Cut into eight pieces. Roll into balls. Put balls back in the large bowl and cover while rolling out one dough ball at time to a 1/4 inch thickness.
  4. Bake on the pizza stone for 4-5 minutes or until puffed in centre and golden around the edges. Remove and place under a damp towel to soften and cool.


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19 Responses to Falafel? Feel Better.

  1. Deirdre says:

    What a coincidence! – I made homemade falafel and pita today! Your recipe is a bit different than mine so I’m going to try it next time to see which one we like best! :)

  2. Wendy says:

    This looks so delicious. I’m always on the lookout for falafel and pita recipes. Thanks!

  3. Lindsay says:

    I have two huge bags of chickpeas I presoaked and froze. =) It was my compromise for myself, since when I put chickpeas on the mealplan I always forget to soak them. I’m going to try this.

  4. Lindsay says:

    Do you know if instant yeast would work for the yeast for the pitas?

  5. Annie says:

    Lindsay- you can if you need to but you’ll have to use the recipe more loosely. Of course the active yeast doesn’t need to be activated but you could follow the recipe and just not have it sit before you add the rest of the ingredients. I think with most bread type recipes you should go by feel than exact measurements when it comes to how much flour you add. Good luck!

  6. Sarah says:

    ohhhhhhh yum! Thanks Annie ;)

    I was just thinking about Falafel earlier. Seems like a serendipitous choice of recipe!

    We lived above a Falafel bar in Barcelona, it was great. We used to pop down and stuff our pittas full chock full of salads and then make a mad dash back up to the apartment where we had plates ready for the overflow! A Japanese tourist once took a photo of Joel’s Homer Simpson style over-indulgence, how embarrassing! Of course, these days I’d rather make my own.

    I feel so inadequate when I look at your bread making expertise. I have no natural aptitude for it whatsoever. My naans came out ok last week, miraculously. Must practice more, no excuse with your brilliant recipes and tips.

    ah rambling on as usual…. I’ll go and put a bag of chick peas on my shopping list.

    S x

  7. I might need to try this. It’s been years because despite the good ingredients I always thought they made me feel awful. Happy cooking!

  8. Rosina says:

    Every time I see these photos my mouth starts to water! LOL.

    To funny about the handwriting :) I wish mine was as pretty as that first photo to. I’m thinking that I just may have to do a little copying *grin*.

    Have a fabulous weekend!

  9. Bridie says:

    Oh, wow. Thanks for posting this – we just fried up our first batch. SO great and so easy, too. Looking forward to having these for lunch tomorrow, too!

  10. greenteacher says:

    pickles..must have pickles in falafel! tee hee

  11. erin says:

    Annie, do you think a blender would sub in for the
    food processor I don’t yet own ;-)??

    (Matthew just spied these and thought they looked good. It’s so funny, no interest in video games (and I’m not complainin’!) but he enjoys blogs and Flickr!!)
    I consider myself blessed at this point ;-)

  12. Annie says:

    Thanks so much everyone! This is such a favourite recipe. I’m thrilled if any of you try it and love it as much as we do.

    G- Pickles? Oh my. I’m not sure what to make of that. Lily will be eager to try. I will too next time!

    Erin- Can you believe I don’t have a blender? I’m not sure how it would work. I wonder if you could just do it by hand or blender just parts, like onion, garlic, chickpeas blended and then stir in or use your hands to mix in the rest?

    My kids absolutely love falafel. They always offer to help make them when it comes time to frying. I’d like to think it’s because they are helpful but really they just want to steal tastes here and there. The tahini sauce is also a favourite for “testing”. Hm.. I love it of course!

  13. Annie says:

    I made this a few days ago and had to come back and thank you! I loved it, am a big fan of falafel and this did not disappoint. We had leftover tahini sauce so I used it as a dressing on warm butternut squash and chickpea salad the next day.

  14. steph says:

    I made the falafel yesterday but we cooked it and ate it only today and it was fantastic. I made a double batch an froze half of the batter. I suppose it will work well when defrosted. I will report back if it doesn’t.

    After seeing how easy, fast and delicious it is to make pitas I will never buy them at the store again.

    My sauce turned out pretty thick, almost like a spread, but everybody loved it.

    I think this recipe will be on my meal plan again and again.

  15. Annie says:

    I’m so happy to hear how much you are liking this recipe. It’s truly a favourite. My sauce is quite thick also. I like how it stays on the falafel easily.

    Thank you so much for coming back to let me know! xx

  16. Kim says:

    I’m making these tomorrow and even with thus fantastic recipe and rave reviews, I’m still apprehensive about making good falafel. I have the Clean Eating cookbook ad the first recipe I tried from the book was falafel which turned out horribly: it melted into a chickpea mush. I haven’t tried it since but am going to try your recipe!

  17. Annie says:

    I hope it worked out for you, Kim!

  18. Kim says:

    It did but I think I had my oil too hot so the insides of the falafel weren’t cooked fully. I’ll definitely be making these again, thank you!

  19. steph says:

    I’ve made it 4 times already. Freezing the batter works well. The sauce is so addictive.

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