Falafel is a popular Middle-Eastern street food. This authentic Lebanese falafel recipe is made with chickpeas; it is vegan, healthy, simple and easy to make at home.
Lebanese falafel is deep fried balls or patties made of chickpeas (sometimes fava beans), fresh coriander, dill, parsley, garlic and seasoned well with salt, pepper and dry coriander. It is commonly served with tahini sauce and some chopped veggies and hummus.
Serve it with Lebanese Baba Ganoush Recipe, Tahini Sauce or Cilantro Garlic Sauce.
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The Best Authentic Lebanese Falafel Recipe
This authentic falafel recipe is crispy from outside and so soft from inside; it is delicious and full of fresh herbs. The only thing that takes time in making this falafel recipe is soaking chickpeas, once it is softened everything comes together in no time.
Falafel also freezes so well; you can make a big batches and divide it into small batches then freeze it.
Why Does This Recipe Work?
- If you love street food, this healthy falafel recipe is for you.
- Best falafel recipe ever, This is an easy recipe made with few ingredients.
- Healthy, crispy homemade falafel recipe with easy step-by-step instructions.
Baked Falafel Or Fried Falafel?
Baked falafel is as delicious as fried one. However, If you prefer to use less oil or you are on a low calories diet, it is recommended to bake the falafel patties instead of deep frying them.
Homemade Falafel Ingredients
- Dry chickpeas
- Garlic
- Onion
- Fresh parsley, stems cut
- Dill, stems cut
- Egg
- Fresh coriander, stems cut
- Baking powder
- Sesame seeds (optional)
Spices
- Salt
- Ground black Pepper
- Ground coriander
- Cayenne pepper
How To Make Easy Lebanese Falafel From Scratch?
One: Soak the chickpeas for as long as it takes until soften; sometimes, it takes up to two days, depending on the chickpea's quality.
Two (Making falafel): Using the food processor, combine the soaked chickpeas and all the ingredients except the spices until it becomes such a soft mixture (it may take a while).
Three: Transfer the mixture to a large bowl, then add salt, pepper, dried coriander and cayenne pepper, and combine.
Four (Frying the patties): In a deep saucepan, heat the oil over medium-high heat for frying the falafel.
Five: Scoop tablespoons of the mixture and make a balls or patties; try not to flatten the patty too much, then sprinkle some sesame seeds on each side of it.
Six: Then carefully place the patties in the hot oil in a single layer, and fry for 3-4 minutes until golden brown (The oil must be deep enough to cover the falafel patties).
Seven: Take the falafel out on paper towel-lined plate, then serve hot.
Tips and Variations
- Don't use canned chickpeas in making falafel; it will melt as soon as you fry it. Use dried chickpeas: soak them for a day or two, keep it in the fridge and don't forget to change their water.
- Add any herbs you prefer; you can add basil, sage or thyme.
- Do not fry falafel on high heat; it will burn from the outside and will be raw from the inside.
- Add a pinch of cinnamon and ginger.
- Bake the falafel patties instead of frying them for a healthier version of falafel.
- The traditional way of making crispy falafel is by using fava beans instead of chickpeas.
- If the mixture of chickpeas is a little bit wet, add a tablespoon of all purpose flour or chickpea flour to achieve the right consistency.
How To Serve Lebanese Falafel
Fresh falafel usually served hot with pita bread and green salad or some fresh veggies such as red onion, bell pepper, carrot or tomato.
If you like fast food, you can make a falafel sandwich with your favorite sauce for lunch.
Storage
To store: Although falafel is best to be eaten warm, however. You can store them in the fridge for 1-2 days in an airtight container.
To freeze: You can freeze the uncooked falafel patties for a whole month or until needed.
Reheating: Let them thaw in the fridge overnight, then reheat in the oven or microwave.
Recipe FAQs
Yes, most falafel recipes, including this recipe, are vegan.
No, it is not recommended to use canned chickpeas because they will not give you the best texture, as they tend to make the patties so soft and mushy.
Traditional falafel is usually made with raw fava beans. However, the Lebanese ones are usually made with dried chickpeas or sometimes garbanzo beans.
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Recipe Card
Easy Lebanese Falafel Recipe
Ingredients
- 250 g dried chickpeas
- 5 cloves garlic
- 1 egg
- 1 onion
- ½ cup parsley, stems cut
- ½ cup dill, stems cut
- ½ cup fresh coriander, stems cut
- 1 tablespoon sesame seeds (optional)
- ½ teaspoon baking powder
Spices
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
Instructions
- Soak the chickpeas for as long as it takes to soften; sometimes, it takes up to two days depending on the chickpeas quality.
- Using the food processor, combine all the ingredients except the spices until it becomes such a soft mixture (it may take a while).
- Transfer the mixture in a bowl then add with salt, pepper, dried coriander and cayenne pepper, combine.
- In a deep saucepan, heat the oil for frying the falafel.
- Scoop a tablespoon of the mixture and make a ball or pattie, try not to flatten the pattie too much then sprinkle some sesame seeds on each side of it. Then carefully place it in the hot oil, fry for 3-4 minutes (The oil must be deep enough to cover the falafel patties).
- Take the falafel out on a paper towel then serve hot.
Notes
- Don't use canned chickpeas in making falafel; it will melt as soon as you fry it. Use dried chickpeas: soak them for a day or two, keep it in the fridge and don't forget to change their water.
- Add any herbs you prefer; you can add basil, sage or thyme.
- Do not fry falafel on high heat; it will burn from the outside and will be raw from the inside.
- Add a pinch of cinnamon and ginger.
- Bake the falafel patties instead of frying them for a healthier version of falafel.
Nutrition
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Amanda
Delicious and super easy to make. I skipped the fresh coriander as I didn't like it.
Heidi
Using chickpeas is a good substitute for fava beans. Thanks for the recipe!