Falafel Recipe – Easy Mediterranean Street Food

Falafel is one of the most loved Mediterranean street foods. These golden-brown, crispy balls are made from ground chickpeas, herbs, and spices. At first glance, they look similar to gota from Gujarat, but falafel has a very different story. Most people believe it originated in Egypt before spreading to other parts of the Middle East. Today, falafel is enjoyed all over the world as a snack, meal, or sandwich filling.

How is Falafel Served?

Traditionally, falafel is enjoyed with pita bread (also called lafa). The bread can be split open and filled like a pocket or wrapped like a roll. Inside, you will usually find falafel balls, tahini (sesame paste), and hummus (a creamy dip made from chickpeas). Fresh vegetables such as lettuce, cucumber, tomato, and pickles make the sandwich crunchy and refreshing.

Falafel as Street Food

Falafel is more than just a snack—it is a way of life in many countries. From busy food stalls in Cairo to cafes in New York, falafel has become a global street food favorite. It is vegetarian, high in protein, and filling enough to replace a full meal. Kids also love the crispy outside and soft inside, making it a family-friendly dish.

Why You’ll Love This Recipe

100% vegetarian and vegan-friendly
Crispy on the outside, soft on the inside
Perfect as a snack, meal, or party appetizer
Loved by both kids and adults

Tips and Variations

If parsley is not available, replace it with extra coriander leaves.
Add fresh mint for a cooling twist.
Serve with garlic sauce, hot sauce, or pickled onions for extra flavor.
Use falafel in wraps, bowls, or salads for a healthy, balanced meal.

Try out some more snacks recipes

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Falafel

Soaked chickpeas are ground with onion, garlic, coriander, parsley, spices (including cumin, red chili powder), and soda. After making batter it needs to be refrigerated for at least one hour, then the little balls are made and finally dip fried.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 20 qty

Course: Appetizer, Breakfast, Snack

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

2 cups Chickpea
1 bunch Coriander
1 bunch Parsley
1 qty Onion
3-4 qty Garlic
1 tsp Red chili powder
1 tsp Cumin powder
1 tsp Salt
¼ cup All-purpose flour
½ tsp Baking soda
oil for frying

Method

Soak 2 cups of chickpeas for 6–7 hours or overnight.
Rinse them 2–3 times, then drain all the water completely.
Place a handful of parsley and coriander in a food processor. Grind them coarsely, but do not turn them into a paste.
Add soaked chickpeas, chopped onions, garlic, red chili powder, cumin powder, and salt. Grind again until the mixture is coarse and grainy.
Transfer the mixture into a bowl. Mix in all-purpose flour and a small pinch of baking soda.
Cover the bowl and refrigerate the mixture for at least 1 hour. This helps the falafel hold its shape.
After chilling, shape the mixture into small balls or patties.
Heat oil on medium flame. Deep-fry the falafel until golden and crispy on the outside.
Serve hot with tahini, hummus, or your favorite chutney.

Notes

If you do not have parsley, just skip it and add more coriander.
If the mixture has more moisture, add some all purpose flour and adjust consistency.
If you are using regular mixer to grind, use on off action and make it coarse.
Do not use canned chickpeas as it has more moisture.