Falafel Balls are a classic Middle Eastern street food made from ground chickpeas, fresh herbs, and warm spices. These crispy bites are perfect for dipping, stuffing in pita, or adding to a mezze platter. They’re golden brown on the outside and soft, herby, and flavorful on the inside.

If you love small bites that pack a ton of flavor, you’ll want to make a batch of these crispy falafel balls. They’re naturally vegetarian, easy to make ahead, and so versatile for serving. Whether you’re hosting friends or just want a snack, these are a great addition to your rotation.

Helpful Tips for Making Crispy Falafel Balls

Give it time: Most falafel mixes need to rest for about 30 minutes after mixing. Don’t skip this step, it helps the mixture hold together.
Choose your cooking method: Baking the falafel is easy and hands-off. Frying gives you extra-crispy results. Pick whichever works for your event.
Dipping sauce: Adding a dipping sauce is an easy way to bring even more flavor to the table. Serve it with a bowl of creamy hummus, cool tzatziki, or even a tangy yogurt dip.

You Might Also Like These

Crispy Falafel Balls

Falafel Balls are a classic Middle Eastern street food that are golden brown on the outside and soft, herby, and flavorful on the inside.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Resting Time 30

Total Time 37

Course Appetizer

Cuisine Middle Eastern

Servings Bites

Ingredients

1 cup Tarazi falafel mix
3/4 cup water
1/2 cup prepared hummus for dipping
parsley and lemon wedges for garnish

Instructions

In a bowl, mix together the falafel mix and water until combined. Let it sit for 30 to 60 minutes.
If frying, heat oil in a saucepan over medium high heat until the temperature reaches 275°F-300°F(150°C). Form the falafel into 1-2 inch balls and fry for 2-3 minutes or until golden brown.
If baking, preheat the oven to 350°F(175°C) and cover a baking sheet in parchment paper. Form the falafel into 1-2 inch balls and spray with olive oil. Bake for 25-30 minutes or until golden brown.
Top with parsley. Serve with lemon wedges and your preferred dipping sauce.