Have we mentioned that we love debunking the myth that store-bought is superior to homemade? You guessed it: When it comes to a falafel recipe, homemade is much tastier, healthier, and way more fun. Not to mention, you can make them gluten-free, vegan, and Paleo.

So roll up your cooking sleeves, because things are about to get interesting. These nine falafel recipes aren’t for the faint of heart, but they are going to blow your mind and get you hooked on homemade.

Mint and dill may not be traditional falafel flavors, but they are what make this recipe so magical. Another contributing factor: They're fried, not baked. Sure, baking is the healthier option, and these can certainly be cooked that way, but frying is what guarantees the crispy outside and moist inside, a.k.a. the perfect falafel. Serve on a bed of greens with a slice of lime and side of hummus.
Orange you glad falafel comes in all sorts of flavors and colors? Green is classic but we love the likes of this carrot-filled orange and red falafel. We also love that this recipe uses chickpea flour instead of chickpeas, making them easier on the stomach for those who have trouble digesting legumes. Coat the falafel with sesame seeds for a nice added crunch and serve with a drizzle of tahini.
If you’ve never made falafel before, this recipe is the perfect place to start. The chickpea- and herb-based mixture can be easily adjusted and tweaked as needed. Too dry? Add a more olive oil. Too moist? Add extra binder, like oat flour. The only non-negotiable: using high-quality olive oil. The flavor really shines through in this recipe, so stick to the good stuff.
Move over, chickpeas, this falafel recipe uses butter beans and cauliflower to create a light, fluffy twist on the classic. The wholemeal spelt flour also provides a rustic flavor that pairs seamlessly with the beetroot dip (don’t skip the dip; it’s super easy to make!), but the recipe can also easily be made gluten-free by substituting buckwheat flour. Pro tip: Make extra. Whether serving as an appetizer or making for lunch or dinner, they go fast.
Falafel, whether store-bought or homemade, runs the risk of being dry—especially when it comes to leftovers. This recipe gets rid of any risk for dryness by using pumpkin purée and red lentils as the base. The texture is hardly the best thing about the recipe though (believe it or not). With decadent spices like coriander, cumin, smoked paprika, cinnamon, fresh cilantro, and parsley, this falafel recipe is all about flavor. We could eat them straight, but they taste extra amazing with, you guessed it, tahini or hummus.
Something we wish more falafel recipes were: simple. Many recipes involve several steps and ingredients, and while the end result is awesome, sometimes there simply just isn’t enough time. This recipe sticks to five ingredients (err, it’s actually nine, but most are already in your kitchen) and is ready to eat in 30 minutes flat. Simply toss the ingredients in a food processor, whirl away, stir in the flour, bake for 18 minutes, and enjoy on a salad, in a pita, or on their own.
Can’t choose between Mexican and Mediterranean? Why not choose both? These Mexican-inspired falafel are made with chickpeas, onions, broccoli, cauliflower, jalapeño, garlic, and a slew of delicious spices. Give them a light fry in avocado oil and serve with guacamole, salsa, hummus, or our personal favorite, avocado hummus.
Using only eight ingredients, this falafel recipe requires a mere mixing of ingredients and baking for 25 minutes. If you want to step things up the tiniest bit, coat in sesame seeds or panko bread crumbs for that irresistible crunch—the latter provides a more traditional texture.
Falafel can be spiced up with various veggies, proteins, flours, and actual spices, but few concoctions beat the original. This recipe sticks to the classics—chickpeas, cumin, coriander, garlic, onion, cilantro, parsley—and even uses a traditional (yet not so conventional) method of mixing the ingredients: a meat grinder. It requires dedication and frying, but the end result is the most perfect falafel you could dream of. How can we resist that?
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