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Traditional Lebanese Falafel Recipe

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4.7 from 51 reviews

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/traditional-lebanese-falafel-recipe/