Traditional Lebanese Falafel Recipe

Introduction

Traditional Lebanese falafel is a flavorful, crispy chickpea fritter packed with herbs and spices. This classic Middle Eastern dish makes a perfect snack or addition to your meals, offering a satisfying crunch and aromatic taste.

Ingredients

• 200 grams dried chickpeas (7 ounces or about 3/4 cup)
• 2 cloves garlic
• 1 small onion, roughly chopped
• 1/2 handful fresh coriander (cilantro)
• 1/2 handful fresh parsley
• 1/2 teaspoon baking soda
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon dried mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup oil, for frying

Instructions

1. Step 1: Soak the dried chickpeas in water overnight.
2. Step 2: Rinse the chickpeas and drain them in a colander for a few minutes.
3. Step 3: Transfer the drained chickpeas to a medium to large food processor.
4. Step 4: Add garlic, chopped onion, baking soda, cumin powder, coriander powder, dried mint, salt, and ground black pepper to the processor.
5. Step 5: Process until a paste-like texture starts to form.
6. Step 6: Add fresh coriander and parsley, then continue processing until the mixture is smooth.
7. Step 7: Transfer the falafel mixture into a tray or dish, pressing it down evenly with the back of a spoon or spatula.
8. Step 8: Cover with plastic wrap and chill in the refrigerator for 4 to 8 hours.
9. Step 9: Take about 1.5 tablespoons of the mixture and form into balls using your palm or a falafel scoop.
10. Step 10: Repeat until all the falafel mixture is shaped into balls.
11. Step 11: Heat oil in a medium to large pan over medium-high heat.
12. Step 12: Once the oil is hot, reduce heat to medium and fry the falafel balls until golden brown on all sides.
13. Step 13: Remove falafel from oil and drain on kitchen paper to remove excess oil.
14. Step 14: Serve immediately and enjoy your delicious Lebanese falafel!

Tips & Variations

• For extra crispiness, avoid adding cooked chickpeas; always use dried chickpeas soaked overnight.
• Serve with tahini sauce or a fresh salad for a traditional Lebanese experience.
• Try adding a pinch of chili flakes for a subtle spicy kick.
• Leftover falafel mixture can be frozen before frying for convenience.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven to maintain crispiness rather than microwaving, which can make them soggy. Uncooked falafel mixture can be refrigerated covered for up to 24 hours or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for falafel?

Using canned chickpeas is not recommended as they contain more moisture, which can affect the texture and cause the falafel to fall apart. Dried chickpeas soaked overnight give the best results.

How do I know the oil is hot enough for frying?

The oil should be hot but not smoking, around medium-high heat. You can test by dropping a small bit of falafel mixture into the oil; it should sizzle and rise to the surface gently without burning immediately.

Traditional Lebanese Falafel Recipe

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Traditional Lebanese Falafel is a classic Middle Eastern dish made from soaked chickpeas blended with fresh herbs, spices, and aromatics. These flavorful patties are fried until crispy on the outside and tender on the inside, perfect for enjoying as a snack, appetizer, or part of a larger mezze platter. This recipe delivers authentic taste with simple ingredients and straightforward preparation.

• Author: Marco
• Prep Time: 12 hours 15 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 30 minutes
• Yield: Approximately 20 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

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Main Ingredients

• 200 grams dried chickpeas (7 ounces or about 3/4 cup)
• 2 cloves garlic
• 1 small onion, roughly chopped
• 1/2 handful fresh coriander (cilantro)
• 1/2 handful fresh parsley
• 1/2 teaspoon baking soda
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon dried mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup oil (for frying)

Instructions

1. Soak Chickpeas: Soak the dried chickpeas in water overnight to soften them for blending.
2. Drain Chickpeas: Rinse the soaked chickpeas and place them in a colander to drain for a few minutes.
3. Prepare Ingredients: Transfer the drained chickpeas into a medium to large food processor.
4. Add Aromatics and Spices: Add garlic, chopped onion, baking soda, cumin powder, coriander powder, dried mint, salt, and ground black pepper to the food processor.
5. Process Mixture: Blend until a paste-like texture starts to form, being careful not to over-process into a puree.
6. Add Fresh Herbs: Add fresh coriander and parsley, then continue processing to achieve a smooth and cohesive texture suitable for shaping.
7. Chill the Mixture: Transfer the falafel mix into a tray or dish, press it evenly with a spoon or spatula, cover with plastic wrap, and chill in the refrigerator for 4–8 hours to firm up the mixture.
8. Shape Falafel Balls: Take about 1.5 tablespoons of the mixture and form into balls using your palms or a falafel scoop. Repeat until all mixture is used.
9. Heat Oil: Heat oil in a medium to large pan over medium-high heat until hot but not smoking.
10. Fry Falafel: Reduce heat to medium and carefully fry the falafel balls, turning them to brown evenly on all sides until crisp and golden.
11. Drain Oil: Remove the fried falafel from the oil and place them on kitchen paper towels to drain excess oil.
12. Serve: Transfer falafel to serving plates and enjoy immediately with your favorite accompaniments.

Notes

• Soaking the chickpeas overnight is essential to soften them and achieve the authentic texture.
• Do not cook the chickpeas before processing; they should be raw but soaked and drained.
• Chilling the mixture helps the falafel hold together better during frying.
• Use a medium heat to avoid burning the falafel before cooking through.
• Serve falafel with tahini sauce, pickles, pita bread, or fresh salad for a full meal experience.

Keywords: Lebanese falafel, traditional falafel recipe, Middle Eastern appetizer, chickpea falafel, vegan falafel, fried falafel