Homemade Lebanese falafel is a popular recipe made with pulsed chickpeas, onion, garlic, herbs, and spices.
If you've ever set foot in the Middle East, you must have encountered falafel sold by street vendors. One of the most loved versions of fried falafel can be found in Lebanon, and here it is- an authentic Lebanese falafel recipe.
How To Make Lebanese Falafel
Soak the dried chickpeas for 24 hours.
Drain the soaked chickpeas. Pat dry chickpeas. Add the chickpeas, quarters onions, fresh parsley, garlic, flour, cumin, allspice, salt, and pepper to the food processor.
Pulse until well blended. Put the dough in the fridge for one hour. After an hour, add the baking powder and mix. Form the falafel mixture into small patties using a falafel scoop (or ice cream scoop).
Heat the vegetable oil on the stovetop. Add the falafel balls to the hot oil. Once they turn golden brown on the bottom, flip them.
Using a slotted spoon, remove the falafel from the oil. Place the fried falafel balls on a paper towel to soak up the excess oil.
Serve fresh falafel in a falafel sandwich with tahini sauce (like tarator), fresh herbs, and vegetables.
Tips and Tricks
- Never use boiled or cooked chickpeas to make the falafel mixture if you plan to fry your patties. Why? Because the boiling process means the beans will retain moisture causing the patties to crumble apart once you place them in the fryer.
- Soak the dried chickpeas for 24 hours to soften. Don't use canned chickpeas for this fried falafel recipe.
- Put the falafel balls in the fridge for at least an hour before you fry them up.
Falafel Variations
There are different versions of falafel. Some people also like to use broad beans (fava beans) for falafel (like Egyptian falafel). If you want to use them, add half the chickpeas and half fava beans.
Different kinds of fresh green herbs and mint can be added to this recipe, but the original Lebanese way of making the patties only involves parsley or cilantro.
Bake Instead of Fry
While nothing tops crunchy, deep-fried falafel patties, you can also bake them. Drizzle homemade falafel with olive oil, vegetable oil, or canola oil. Bake at 450 ℉ (232 ℃) on the bottom rack for 4 to 5 minutes.
How To Serve Falafel
You can serve the falafel patties on a bed of lettuce alongside a plate of pickles and veggies. Many of us (including myself) like to use the patties in wraps made up of pita bread, tarator sauce, veggies, and pickles. Other options for serving falafel:
- Big bowls of fattoush or tabbouleh go amazingly well with the falafel patties.
- In Lebanon, the dish is always drizzled with a tahini-based sauce called tarator.
- People also serve them alongside popular Levantine mezze dishes including hummus, foul medames and balila.
- In some Lebanese villages, falafel is often served with other plant-based dishes like loubye b zeit and moujadara.
- Homemade pita bread
📋 Recipe
Lebanese Falafel
Ingredients
- 1 lb dried chickpeas
- ½ cup fresh parsley
- 1 medium onion quartered
- 2 garlic cloves
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- 1 teaspoon baking powder
- canola oil or any other vegetable oil for frying
- 2 tablespoons sesame seeds optional
Instructions
- Soak the chickpeas (or any other beans you're using) overnight or up to 24 hours before you make this recipe. Drain the beans, then rinse them really well and make sure to dry them.
- Place chickpeas in the bowl of a food processor and pulse for a minute or two. Then add the onions, garlic, parsley, salt, pepper, flour, and spices. Pulse until everything is well combined and a thick paste is formed. Put the mixture in the fridge for at least an hour. When you take it out, add the baking powder to the mixture and fold it in.
- Heat the oil in a frying pan and use a scooper to form the falafel mixture into patties (you can use your hands to make sure a sphere shape is formed). Sprinkle with sesame seeds if using. Fry the patties in oil. Remove and place them on thick kitchen paper to drain all the oil out.
Notes
- You can double the recipe and keep the falafel mixture in the freezer for later use. The recipe keeps well for up to 2 months in the freezer.
- The nutritional information does not include bread or tarator, just the fried falafels.
- To bake falafel balls: Drizzle falafel with olive oil, vegetable oil, or canola oil. Bake at 450 ℉ (232 ℃) on the bottom rack for 4 to 5 minutes.
Christina says
Thank you for the recipe. Is it possible to store in freezer shaped into balls? Would then need to add baking powder prior. Would that work? Thank you
Lily says
Hi Christina, great question! Yes, you can freeze falafel shaped into balls with the baking soda. Just thaw the falafel mixture before frying.
Christina says
Thank you
For baking time, is it only 5 mins at 450C? Should the falafels look golden brown?
Cant wait to try!
Christina says
450F not 450C 🙂
Lily says
Great catch, yes it should be 450 F if you bake them!
Ragsy says
Wow Lily you are God sent and I truly appreciate your prompt response! By the way; I forgot to ask the same about adding flour after thawing? Thanks so much.
Lily says
No problem at all! I recommend adding the flour before freezing. It will bind everything together, and it’s fine to freeze.
Ragsy says
Dear Lily: if I want to freeze the falafel mix ; should I skip adding the baking powder until I plan on cooking them? Thanks.
Lily says
Yes, the falafel batter can be frozen without the baking soda. Just thaw it first then add the baking soda before frying.
Marie says
A great recipe, thank you !
Lily says
Thanks for the comment!