Homemade Felafel That Doesn’t Fall Apart :)

Homemade felafel

I am a vegetarian who worked in a Turkish restaurant for six years, so I have eaten a lot of felafel in my time. I have tried to make it at home several times, and it has always ended up the same way, with delicious-tasting balls that fell apart as soon as I put them into the oil. Eventually I gave up and resorted to buying boxed mixes, which were okay but nothing special.

Then the other day I was looking online for a humus recipe, and found a website that advertised the Best Felafel Recipe EVER. With that kind of endorsement I had to have a closer look. The first thing I noticed about the recipe was that it used soaked, but not cooked, chickpeas (garbanzo beans). This intrigued me because it seemed like it would make a more solid mixture, which would be less likely to fall apart when cooking.

So I had to give it a try. I bought some dried chick peas from our local Persian shop ($2 for 500g) and soaked them overnight. I misread the recipe a bit, and substituted potato starch in the place of bread crumbs to fit in with my grain-free diet this week, but they turned out fantastic. They looked and tasted exactly like restaurant felafels and didn’t fall apart at all while cooking. And, with the help of a food processor, it is an extremely simple recipe.

Ingredients (makes about 25 felafels)

2 cups of dried chick peas (garbanzo beans), soaked for at least 12 hours in cold water. The chick peas will expand a lot, so use a large bowl.

5 tsp minced garlic

1/2 an onion

2 tsp baking soda

1/3 cup fresh parsley

1/3 cup fresh coriander

1 tbsp sesame seeds

1 tsp cumin

1 tsp paprika

2 tbsp potato starch

Oil, for frying

Homemade felafel ingredients


Place all ingredients except the potato starch into the food processor. Blend until the mixture forms a coarse, thick paste.

Felafel mixture

Cover the mixture and stand for 45-60 minutes.

Add the potato starch to the mixture and mix well.

Heat around 3-4cm of oil in a small frying pan over a high heat.

To test out your mixture, shape a small amount into a ball (around the size of an apricot) and place it into the frying pan. If this ball cooks without falling apart, you are good to go, if it does fall apart, add a small amount of potato starch to the rest of the mixture and repeat.

Felafels cooking

Once you can get the felafels to cook without falling apart, shape the rest into balls and cook in batches in the frying pan. Instead of deep-frying, I fry the felafels on one side, then flip them over. This uses less oil than deep-frying.

Cooked felafels

Serve with a green salad, tahini, yogurt, pickles and fried eggplant.

Get Free Email Updates!
If you liked this post, subscribe to get new posts delivered straight to your inbox:


  1. Those look really good. I’ll have to check out our whole foods market for the potato starch. We have a really awesome whole foods place that sells lots of stuff in bulk bins, at great prices.
    Thanks for the recipe!

    • Don’t worry too much about the potato starch, I only used that to make it grain-free. If you aren’t worried about that, the original recipe calls for bread crumbs, and I’m sure any kind of flour would work too. You just need something to act as a binder and make the mixture more stiff. Make sure you report back and let me know how they turn out 🙂

  2. Any substitution suggestions for fresh corriander? I would think ground corrianer (a much smaller amount), but do you think that would mess with the texture too much?

  3. Ooops, nevermind. My brain lag just caught up…fresh corriander leaves is cilantro.

    • Oh yeah, I forgot that you guys call it cilantro. I try to include both names in my recipes but this one slipped by 🙂 It’s funny that you call the root coriander and the leaves cilantro when they come from the same plant, it must have been a language thing back in the day…

  4. Drooling here!

I love hearing your comments, please leave one below :)