top of page

Falafel - Syrian Style

This is my mom's recipe for the best Syrian falafel you will ever have. They are golden in color and resemble little donuts. Made with chickpeas, fresh herbs and spices. I will be providing you with a video & step by step instruction. I love to make falafel sandwiches the way I used to eat them in Syria. With pita bread, spread of hummus, tahini sauce, lettuce, yogurt, tomatoes, & pickles! I also love to dip my falafel in hummus :)

Throughout the different regions and cities of the middle east, this appetizer dish is made in many different ways. Some countries add fava beans and herbs so the color looks more green. In Syria, falafel are made from chickpeas only (aka garbanzo beans ). Also the little hole in the middle makes them unique from other recipes.

“I remember as a little kid I used to wait by the falafel shop and watch the guy make my sandwich. It was my favorite thing to eat as we took our walks to my grandparents house in Damascus. I was always so picky about my falafel and still am. So I got the name Falafel Diva! ”

This #Syrian style #vegetarian #appetizer is mainly made with chickpeas, cilantro, onions, garlic and spices. Deep fried in vegetable oil to a perfect golden color. I am going to take you on a step by step instruction on how to make this falafel recipe the way my mom taught me. Yalla, Let's go!

1. Prepare The Chickpeas

You will need to start the day before you decide to make falafel by preparing the chickpeas. You CAN NOT use canned chickpeas for those. They have to be the dry and hard ones to keep the right consistency of your falafel. You can find the dried beans in a bag at you local grocery store in the dried beans department or you can buy them HERE on amazon

Soak in water for 24 hours

2. Get the right tools

You will also need to have one of these falafel molding tools. You can get one HERE

This will help shape the falafel into the mini size circles and the handle on the side will help with pushing the falafel mixture out into the frying pan.

3. Preparing the mix

In a food processor, (THIS ONE is my favorite from #Cuisinart) place of the soaked chickpeas and 1/4 cup of water.

Run the food processor on high until mixture is smooth. Add other 1/4 cup of water if needed to achieve this consistency.

Add herbs and spices. Cilantro, Onion, Garlic, Paprika, Cumin, coriander, salt and pepper.

Blend all ingredient together

Chill mixture for an hour as it will help with shaping later. About 30 mins prior to frying the falafel, add a 1/2 tablespoon of baking soda and mix well. Baking soda acts as a rising agent.

4. It's show time!

In a deep frying pan, heat the vegetable oil on medium-high until it starts to bubble. Using the falafel tool and a spoon, pull the tool handle back and shape mixture inside the circle part of the tool pressing down with the spoon to keep it sticking together. Using your pointer finger, make a small hole in the middle. This video shows you the process.

Fry the falafel for 3-5 mins until golden in color. Avoid overcrowding the falafel and make sure to cook in batches.

Using a slotted spoon, remove the falafels from the frying pan and place on a plate that is lined up with paper towels to soak up the excesses oil.

And those babies are done!

6. How to make the ultimate Falafel Sandwich

I love to make falafel sandwiches the way I used to eat them in Syria. I watched that falafel guy many times as I was a kid and took some notes! I use pita bread, hummus, tahini, lettuce, yogurt, tomatoes, pickled turnips & arabic pickles! You can also add chopped parsley as a garnish.

Here is a video of me making the sandwich. You can get creative and add other ingredients if you wish or bigger sized pita bread.

In this picture I used a beet dip to spread on my bread instead of hummus. It's so delicious any way you make it!





I would love to hear if you made this recipe

Tag @falafeldiva on Instagram and hashtag it #falafeldiva

Photo Credit: Kinda Arzon Photography

9,648 views3 comments

Recent Posts

See All


Hi! I'm going to make this with my Syrian students - I have dozens, now! - but can you be more specific about either the volume or weight of dried or soaked chickpeas? You say half a bag or 110z., but then the link leads to a 2lb. bag, half of which would be 16oz.... just sorta confusing as to how much chickpea we should be starting with.

Replying to

This is great to hear! I think the bag I used was about 22oz so 11 oz is what you would need


Dara Liebermensch
Dara Liebermensch
Oct 16, 2023

Is there any chance you have tried to cook them in an air fryer?

bottom of page