Hemmagjord Falafel

Falafel is a classic Middle Eastern dish that can be enjoyed by both vegetarians and vegans. They are deep-fried balls made of chickpeas, onions and various spices – including seven spices mixed together.

Falafel dough is quick to prepare as is, as well as frying. It takes a long time to soak the dried chickpeas, at least 10-12 hours (preferably 24 hours) and let the dough sit in the fridge for 1 hour.

Falafel is gluten free, vegetarian and vegan – a great Middle Eastern dish that most people can eat!

This recipe makes about 30-35 falafel balls. They are quite easy to make and get a nice flavor from the mix of parsley, coriander and seven spices.

Serve with pita bread or a good salad.


  • 500 grams of dried chickpeas

  • 2 tbsp coriander (dry)

  • 2 tablespoons of seven spices

  • 2 dl chopped parsley

  • 1 yellow onion

  • 1 tbsp salt

  • 1 tablespoon of bicarbonate

  • Mustard oil for frying


  1. Place the dried chickpeas in a large bowl and cover with water.
  2. Add 2 tablespoons of bicarbonate and leave at room temperature for at least 10-12 hours (but preferably 24 hours).
  3. When the chickpeas are ready, put them in a strainer and rinse with water.
  4. Place them in a food processor and blend until a dough forms. First they become crumbs and then when you mix for a few more minutes they become dough.
  5. Chop the onion and parsley – put in a food processor with the other spices and mix well.
  6. Pour the dough into a bowl, cover with foil and let it set in the fridge for about an hour to achieve the best taste.
  7. Take a regular tablespoon and scoop out some of the dough. Shape the dough into a ball (about 5 cm in diameter) by hand. Keep on a plate.
  8. Repeat until you have made the rest of the dough into balls.
  9. Heat a lot of rapeseed oil in a deep frying pan (I used a frying pan) and wait until the oil gets really hot.
  10. Carefully add the crusts and fry for 2-3 minutes on each side (they should get a nice golden brown color).
  11. Remove the falafel with a spoon so that all the oil drains out. Keep on a plate.
  12. Serve immediately with good pita bread and a fresh salad.


It can be good to use a deep pan to fry falafel. I used a pan which makes the oil a little easier to handle and less splatter because it’s so deep.

If you are not sure how hot the oil should be before adding the balls – the oil should be hot and slightly bubbling. It should not boil.


falafel mate

Falafel balls

falafel. about

Falafel is a traditional dish that is mostly eaten in Middle Eastern countries. Fried balls are usually served with pita bread or a good salad (like tabbouleh) and soups like baba ganoush and hummus.

These can be eaten on their own or as a snack. Falafel is also a popular pre-dinner meze or appetizer with Middle Eastern flavors.

Falafel is usually made from chickpeas, but some recipes also use fava beans.

Who invented falafel?

Where falafel comes from is a bit unclear. However, many experts say that the dish originated in Egyptian cuisine.

However, several other countries have claimed to be the originators of the rights – including Yemen and Lebanon.

Can falafel be made in the oven?

Yes, it’s going well. However, they are not uniform when you bake them.

If you want to cook falafel in the oven, set the oven to 200 degrees. Grease the falafel balls with oil and put them in the middle of the oven for about 20-30 minutes. After about 10-15 minutes, turn them over.

Can you cook falafel in an air pressure cooker?

Yes, it works, but it’s not as crunchy. It’s healthy though, so it might be worth a try.

How to get fit with falafel?

I usually shape the balls with my hands, which is very easy.

If you want a slightly prettier and different shape, you can use a falafel tool, which you can buy at grocery stores that focus on Middle Eastern food – or online.

How long does homemade falafel last?

The dough will keep in the fridge for up to 12 hours, which is perfect if you want to prepare the same day in advance.

You can also freeze the dough for up to 3 months. Remove and thaw at room temperature before making and deep frying the balls.


Have you tried my recipe? Please leave a comment!

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