Lebanese Falafel
This easy Lebanese falafel recipe is made with chickpeas, onion, garlic, spices, and baking powder. Fry homemade falafel in oil for the ultimate crispy exterior.
Servings: 8
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.
Nutrition
Serving: 3falafel | Calories: 457kcal | Carbohydrates: 41g | Protein: 16g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 512mg | Fiber: 11g | Sugar: 8g