My Lebanese falafel is crunchy, delicious, vegan patties made with chickpeas, garlic, onion, fresh herbs, and some seasonings! I make the recipe from scratch and serve it with Egyptian Tahini Sauce and tortilla or Gyro Bread.
Lebanese Falafel Recipe
Having an Arab mother allows me to enjoy all the delicious Middle Eastern food, and this falafel recipe is one of them. Today, I am sharing my mother's recipe, which is SO good and easy.
The only change I made to this recipe is I prefer to use chickpeas instead of fava beans.
But first, do you know what falafel is? Falafel is a popular Middle-Eastern street food usually made with chickpeas or fava beans along with fresh herbs and some spices! It is incredibly delicious and flavorful.
In my opinion, the only thing that takes time in making this falafel recipe is soaking chickpeas; once it is softened, everything comes together in no time.
However, under any circumstances DON'T use canned chickpeas; the recipe won't work. It will result in soggy falafel patties that you won't be able to fry.
My falafel recipe is crispy and crunchy from outside and so soft from inside; it is delicious and flavorful.
Falafel also freezes so well uncooked; I usually make big batches, divide them into small batches, and then freeze them for later use.
Homemade Falafel Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Dry Chickpeas: They provide the ideal texture and consistency for falafel, producing a dough that holds its shape, unlike canned chickpeas.
Onion and Garlic: They both add flavor to this dish.
Herbs: I use fresh coriander, dill and parsley.
Seasoning: I use ground coriander, chili powder, salt and ground black pepper.
Baking Powder: It gives the fried falafel a light and fluffy texture.
Egg: I use just one egg; It helps to hold the mixture together.
Sesame seeds (optional): Just for topping.
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 then drain.
Pro Tip: Make sure the chickpeas are soaked in a deep pot, fully covered in water, with at least a 3-inch above the chickpeas. This allows them to absorb the water and expand.
Two (Making falafel): Using the food processor, combine chickpeas and coriander, dill, parsley, onion and garlic until it becomes such a soft mixture (it may take a while).
Three: Transfer the mixture to a large bowl, then add salt, pepper, baking powder, dried coriander, chili powder, and the egg, and combine.
Pro Tip: if you freeze this dough, don't add the baking powder or the egg; just add them before frying the falafel.
Four (Frying the patties): In a deep pan, heat the oil over medium-high heat for frying the falafel.
Five: Scoop tablespoons of the mixture and make patties; try not to flatten the patty too much, then sprinkle some sesame seeds on each side of it.
Pro Tip: I recommend wetting your hands with water before shaping the falafel, as it tends to stick to the hands.
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; canned chickpeas contain excess moisture, making the Falafel too wet to shape.
- Add any herbs you prefer; you can add basil, sage or thyme.
- Avoid frying falafel at high heat to prevent burning on the outside while leaving the inside undercooked.
- Use Fava beans instead of chickpeas.
Can I Bake Falafel Instead Of Frying Them?
Yes, you can. I have tasted this recipe, both fried and baked, several times and to be honest, both versions are super delicious. However, the baked version is lighter.
How To Serve Lebanese Falafel
Fresh falafel usually served hot with pita bread and green salad.
If you like fast food, you can make a falafel sandwich with your favorite sauce such as Lebanese Baba Ganoush, Tahini Sauce or Cilantro Garlic Sauce.
You may also serve it with Hummus Dip (Moroccan Style), Sriracha Carrot Hummus or Mutabal.
Storage
To store: I don't recommend storing cooked Falafel; it is best to eat it warm. However, you can store the falafel dough in an airtight container in the fridge for 1-2 days and fry it when you need.
To freeze: You can freeze the uncooked falafel dough in a ziplock bag for a whole month.
Recipe FAQs
Yes, my falafel recipe is vegan.
Egyptian falafel is usually made with raw fava beans. However, the Lebanese ones are usually made with dried chickpeas or sometimes garbanzo beans.
More Middle-Eastern Recipes
- Meat Pie With Phyllo Crust (Egyptian Goulash)
- Mediterranean Eggplant Salad
- Om Ali – Egyptian Bread Pudding Recipe
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Recipe Card
Easy Lebanese Falafel Recipe
Ingredients
- 250 g dried chickpeas
- 5 cloves garlic
- 1 onion
- ½ cup parsley , stems cut
- ½ cup fresh coriander , stems cut
- ½ cup dill , stems cut
- ½ teaspoon baking powder
- 1 egg
- 1 tablespoon sesame seeds (optional)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground coriander
- ¼ teaspoon chili powder
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; canned chickpeas contain excess moisture, making the Falafel too wet to shape.
- Add any herbs you prefer; you can add basil, sage or thyme.
- Avoid frying falafel at high heat to prevent burning on the outside while leaving the inside undercooked.
- Use Fava beans instead of chickpeas.
Amanda says
Delicious and super easy to make. I skipped the fresh coriander as I didn't like it.
Heidi says
Using chickpeas is a good substitute for fava beans. Thanks for the recipe!