Vegan Falafel Recipe

Falafel recipe - Dr. Axe

If you’ve ever eaten at a Middle Eastern restaurant before, you’ve likely either tried falafel or seen it on the menu. This vegetarian-friendly dish is sold on every street corner in countries like Syria, Lebanon, Jordan and Palestine and is delightfully delicious. It’s also simple to make and enjoy right at home with my homemade, naturally vegan falafel recipe.

Falafel Recipe - Dr. Axe

What Is Falafel?

Like most things concerning the Middle East, the origins of falafel are slightly controversial depending whom you ask. However, it’s generally believed to have originated in Egypt, where it’s prepared with fava beans, via Christian Copts.

From there, it spread throughout the Arab world and later into Israel. Interestingly, everywhere else replaces the original fava beans with nutrition-rich chickpeas.

No matter where in the Middle East you are, you’re guaranteed to be standing a stone’s throw away from a falafel stand. In fact, Egypt, Palestine, Lebanon, Syria and Israel have all named falafel as their national dish.

Though it took a while for falafel to hit the U.S., you can now find these addicting little snacks at Middle Eastern restaurants and salad bars throughout the country — and now, with my easy falafel recipe, in your kitchen.

What Are the Ingredients for Falafel?

How do you make falafel from scratch? You’ll be surprised at how simple homemade falafel is to make.

What is the best falafel mix?

We use a combination of chickpeas and black-eyed peas to get the at-home texture just right. Both of these beans, but in particular chickpeas, are loaded with protein and fiber, so even though falafel is meat-free, you’re sure to feel full!

Falafel Recipe - Dr. Axe
Then, we’ll add in fresh parsley and a heap of seasonings. Don’t be deterred by the list — you likely have them all in your pantry, and the combination of cardamom, cumin, cayenne and cilantro is going to give your falafel recipe a ton of flavor.

Finally, we’ll fry these up with avocado oil. Refined avocado oil is a great option for cooking at high heat, as it can withstand temperatures up to 400 degrees Fahrenheit. It also helps your body better absorb nutrients and improves cardiovascular health.

What Goes Best with Falafel?

So what should you serve falafel with? It goes well with nearly everything!

In the Middle East, it’s usually stuffed in a pita and served with hummus. Grab a gluten-free pita and whip up this Tzatziki Sauce to spread on it.

If you want to get a little funky, Paleo ranch dressing tastes fantastic with it, too. It also goes really well served with a salad like this Cauliflower Tabbouleh Salad, which is from the same region, or even chopped up and added right to a salad, like this Cucumber Tomato Salad.

Of course, you don’t need to serve it with anything at all — falafel is tasty enough to eat solo! Let’s get cooking.

Falafel Recipe - Dr. Axe

How to Make Falafel

Start by adding in all the ingredients except the avocado oil to a food processor. Blend on high until it’s well combined, adding more Paleo flour if needed.

Falafel Recipe - Dr. Axe

Allow the mixture to sit in the refrigerator for an hour.

Falafel Recipe - Dr. Axe

In a large frying pan over medium to medium-high heat, add the avocado oil. While it heats up, use a tablespoon to scoop out the falafel “dough” and form it into small discs.

Falafel Recipe - Dr. Axe

Fry for 4 minutes, flip and cook for an additional 4 minutes or until golden brown.

Falafel Recipe - Dr. Axe

Add the falafel to your favorite salad and drizzle our Hummus or Avocado Ranch Dressing on top.

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Falafel recipe - Dr. Axe

Vegan Falafel Recipe

  • Author: Dr. Josh Axe
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 1x
  • Diet: Vegan


You’ll be surprised at how easy this falafel recipe is to make. We use a combo of chickpeas and black-eyed peas to get the right texture.


  • ¾ cup chickpeas
  • ¾ cup black-eyed peas
  • ½ red onion, chopped
  • 1 clove garlic, minced
  • 4 tablespoons flat-leaf parsley
  • 4 tablespoons cilantro
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cardamom
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon baking powder
  • 13 tablespoons water
  • 2 tablespoons Paleo flour
  • 68 tablespoons avocado oil for frying


  1. Add all ingredients except the avocado oil in a food processor and blend on high until well combined, adding more Paleo flour if needed.
  2. Allow mixture to sit in the fridge for one hour.
  3. In a large frying pan over medium to medium-high heat add the avocado oil.
  4. Using a tablespoon, scoop out falafel and form into disks.
  5. Fry for 4 minutes, flip and cook for an additional 4 minutes or until golden brown.
  6. Add to your favorite salad and drizzle our Hummus or Avocado Ranch Dressing on top.


  • You can adjust the spices to your liking, perhaps adding some red pepper flakes for some more spice.
  • Alternatively, you can make this a baked falafel recipe by baking instead of frying, though it will add time to the recipe.
  • Prep Time: 20 min
  • Cook Time: 70 min
  • Category: Main dish
  • Method: By hand
  • Cuisine: Middle Eastern


  • Calories: 155
  • Sugar: 1.7g
  • Sodium: 217mg
  • Fat: 9.9g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 8.8g
  • Trans Fat: 0g
  • Carbohydrates: 13.4g
  • Fiber: 3g
  • Protein: 4.2g
  • Cholesterol: 0mg

Keywords: falafel, easy falafel recipe, vegan falafel recipe, best falafel recipe

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  1. Leah on

    I wanted to like this! I followed the directions, but the patties would not hold together, even with extra flour, and it had way too much salt.

  2. Shawn on

    I just noticed directions say add everything except oil and sesame seeds…What do you do with the sesame seeds?

    I can’t wait to taste this!!

  3. Anna on

    Looks delicious, what would be a healthy alternative to paleao flour here? Can u please provide the macros/cal breakdown of each falafel?

  4. Ashley on

    Hi Dr. Axe! I think the recipe sounds great and I can’t wait to try it! I was wondering if coconut flour and/or tapioca flour could be used for the paleo flour ingredient? And if so what measurements do you recommend of each? Thank you!

    • Dr. Josh Axe on

      Hi Shondra, the chickpeas and black-eyed peas do not have to be cooked first if you use canned. Be sure to drain them if you choose to do this. If you use dry chickpeas and black-eyed peas, be sure to cook them first.

  5. Rosellen Quigley on

    I tried falafel for the first time and loved it. The flavor was amazing. Thank you for the recipe can’t wait to try it.


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