Lebanese
Falafel
Lebanese falafel is made from soaked raw chickpeas ground with parsley, coriander, onion, garlic, and warm spices, then fried until deeply crisp. Serve it hot with tarator, pickles, and fresh vegetables tucked into bread or on a plate.
Ingredients
- Dried chickpeas1 cup
- Baking soda, for soaking1/2 tsp
- Small yellow onion, roughly chopped1
- Garlic cloves3
- Fresh parsley leaves and tender stems1 packed cup
- Fresh coriander leaves and tender stems1/2 packed cup
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground allspice1/4 tsp
- Cayenne pepper1/8 tsp
- Fine salt1 tsp
- Baking soda, for the mixture1/2 tsp
- Sesame seeds2 tbsp
- Vegetable oil, for deep frying3 cups
- Tahini1/4 cup
- Lemon juice2 tbsp
- Cold water3 tbsp
- Garlic clove, crushed1 small
- Lebanese pita bread2 small loaves
- Pickled turnips, tomatoes, cucumber, and fresh mintfor serving
Method
- Place the dried chickpeas in a large bowl with 1/2 tsp baking soda, cover with plenty of cold water, and soak overnight for 12 to 18 hours.
- Drain the chickpeas very well and pat them dry so the falafel mixture is not wet.
- Add the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, allspice, cayenne, and salt to a food processor.
- Pulse, scraping down often, until the mixture is finely ground and holds together when squeezed, but is not a smooth paste.
- Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes to firm up.
- Stir the remaining 1/2 tsp baking soda into the chilled mixture just before frying.
- Mix the tahini, lemon juice, cold water, crushed garlic, and a pinch of salt until smooth and pourable to make tarator sauce.
- Shape the falafel mixture into small balls or patties, about 2 tbsp each, and press sesame seeds onto the outside.
- Heat the vegetable oil in a deep pot to 175°C.
- Fry the falafel in batches for 3 to 4 minutes, turning gently, until dark golden brown and crisp.
- Drain on a rack or paper towel and sprinkle lightly with salt while hot.
- Serve immediately with pita, tarator sauce, pickled turnips, tomatoes, cucumber, and fresh mint.
Common questions
Can I substitute canned chickpeas for dried chickpeas in Lebanese falafel?
No—canned chickpeas are too soft and wet, so the mixture turns pasty and falls apart. For the best texture, use dried chickpeas soaked overnight, then drained and patted very dry before processing.
How long does falafel mixture need to rest, and can I make it ahead?
After processing, chill the mixture for 30 minutes so it firms up and fries more cleanly. You can also make it a day ahead and refrigerate it covered; stir in the final baking soda just before frying.
What are the most common mistakes when making falafel?
The biggest mistakes are using cooked chickpeas, leaving the mixture too wet, grinding it into a smooth paste, and frying before it’s chilled. Also avoid adding baking soda too early, or the falafel can taste metallic.
How should I store leftover falafel and falafel mixture?
Cooked falafel keeps in the fridge for 3 to 4 days in an airtight container. Reheat in the oven or air fryer. Unfried mixture can be refrigerated overnight; freeze shaped patties for longer storage and fry from chilled.
What should I serve with Lebanese falafel?
Serve it hot in pita with tarator sauce, tomatoes, cucumber, pickles, lettuce, and herbs. It also works well on a mezze platter with hummus, tabbouleh, or tahini sauce, and a squeeze of lemon for brightness.