Easy Falafel Recipe With Chickpeas (Lebanese)

Lebanese falafel recipe with chickpeas is an easy and delicious famous dish in Lebanon and all the middle east area.

It is deep fry balls or patties made of chickpeas, 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 like tomato, bell pepper and grated carrot.

The Best Lebanese Falafel Recipe With Chickpeas

Falafel 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 freezes so well; I make a big amount of this recipe and divide it into batches then freeze it.

Baked Falafel Or Fried Falafel?

It is delicious as well it is a personal preference; I love the taste of fried falafel much more than baked falafel. But sometimes when I want to eat falafel, and I am on a low calories diet, I eat it baked; it is delicious as well.

Homemade Falafel Ingredients

• Dried chickpeas
• Garlic
• Onion
• Parsley, stems cut
• Dill, stems cut
• Egg
• Fresh coriander, stems cut
• Sesame seeds  (optional)

Spices

• Salt
• Ground black Pepper
• Ground coriander
• Cayenne pepper

How To Make Easy Lebanese Falafel With Chickpeas from scratch?

Preparation: Soak the chickpeas for as long as it takes to soften; sometimes, it takes up to two days, depending on the chickpea's quality.

Making falafel: 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 to a bowl, then add salt, pepper, dried coriander and cayenne pepper, and combine.

Frying the patties: 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, and 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.

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.

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 them for a whole month or until needed.

Reheating: Let them thaw in the fridge overnight, then reheat in the oven or microwave.

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• Mediterranean Eggplant Salad
• Om Ali – Egyptian Bread Pudding Recipe

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