Authentic Lebanese Falafel Recipe

Name: Authentic Lebanese Falafel Recipe
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 and 3/4 cup dried chickpeas; 2 cloves garlic ( lightly crushed); 1/2 yellow onion (diced); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 cup fresh parsley (chopped); 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon baking soda; 1 fresh lemon; 2 cups oil for frying*

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Make authentic Lebanese falafel made from ground chickpeas, parsley, lemon, garlic, and spices. Traditional falafel patties are fried, giving them a have a crispy exterior and a tender interior. You can bake them for a healthy twist.

What is Falafel?

Falafel is a Middle Eastern staple made with chickpeas, parsley, lemon, garlic, and spices. The ingredients are blended together and made into small patties, then fried to perfection.

Typically, falafel is served as part of a mezze. However, falafel has become very popular as a street food wrapped in flatbread and served with tzaki sauce or hummus.

How to Create a Mezza

Falafel is often served as part of a traditional mezza, which is a bunch of small dishes served to a group similar to tapas. Mezza dishes include hummus, baba ganoush, tzatziki, dill sauce, spicy potatoes, vermicelli rice, grilled vegetables, stuffed grape leaves, olives, feta cheese, kebabs, and other small bites. I always recommend ending a mezza with baklava.

What is Falafel?
How to Create a Mezza
Alternative Cooking Methods
- Cooking Method Summary Chart
Four Different Ways to Prepare Chickpeas
What to Serve with Falafel

Ingredients

Chickpeas: Chickpeas, also known as garbanzo beans, are the base of falafel. They are soaked overnight, ground, and blended with other ingredients to create falafel patties.

Garlic: Garlic is typically minced or crushed and adds a unique flavor.

Onion: Onions contribute both flavor and moisture while helping bind the ingredients together.

Ground Coriander: Ground coriander lends a citrusy and mildly spicy touch to falafel. It's a crucial spice in making falafel.

Ground Cumin: Ground cumin provides earthy and nutty undertones.

Fresh Parsley: Fresh parsley is a key herb used in Lebanese cuisine. It lightens up the flavor and adds a hint of freshness.

Salt: Salt enhances the overall flavor.

Baking Soda: A small amount of baking soda is used to lift the patties and make them less dense.

Lemon: Lemon juice is needed to activate the baking soda, resulting in a slight rise during frying. It also adds a nice tangy flavor that balances out the coriander and cumin.

Neutral-Flavored Oil: Neutral-flavored oils like vegetable or canola oil are used to create the traditional crispy exterior when frying. They have a high smoke point, ensuring the falafel cooks evenly without altering the flavor.

Instructions

Step 1- Soak the Beans. Start this step 24 hours before.

Place the garbanzo beans (chickpeas) in a large bowl and cover the beans with water by 3 to 4 inches.

Step 1- Beans after soaking overnight picture.

Once the beans have soaked and expanded, you can move on to the next step.

Dried chickpeas that have soaked over night.

Step 2 - Combine the Ingredients

Place all the ingredients, except the oil, in a food processor; pulse until mealy. The result should be a thick paste.

Ingredients used in making the recipe in a food processor.

Step 2 - After blending picture

If the paste is too thick and the food processor cannot pulse, add one tablespoon of water at a time.

Blended falafel in a food processor with a wooden spoon.

Step 3: Scoop and Shape

Scoop out a heaping 2 tablespoons of the mixture, using your hands, and shape it into a ball or small patty.

Step 4: Fry

Evenly, space the patties in the skillet and fry for 3 - 5 minutes on each side. Serve hot or at room temperature.

Alternative Cooking Methods

Baking - This is a healthier alternative to frying. Follow the recipe instructions above. Place the patties on a parchment-lined baking sheet. Bake for 20 minutes at 375 ºF (190 ºC). The color will be lighter than traditionally fired patties and less crispy.

Air Frying: Try this air fryer falafel recipe from Plant Based Folk, a fellow Lebanese blogger.

Cooking Method Summary Chart

Method	Temperature	Minutes	Notes
Skillet Frying	Sizzling Hot	6 - 10	Flip once in the middle of the cooking time.
Baking (oven)	375 ºF (190 ºC	20	Flip once in the middle of the cooking time. The color will be lighter, and the texture will be less crispy.
Air Frying	375 ºF (190 ºC	20	Flip once in the middle of the cooking time. The color will be lighter, and the texture will be less crispy.

Four Different Ways to Prepare Chickpeas

Traditionally, falafel is made with dry chickpeas that have soaked overnight. However, you might not have 24 hours to soak the garbanzo beans. Below is an alternative preparation chart.

Method	Preparation Steps	Time Required
Dried (Stovetop)	1. Rinse chickpeas and add to a large pot. 2. Add enough water to cover the chickpeas by about an inch. 3. Bring to a boil, then reduce heat to a simmer. 4. Cook for 60-90 minutes until chickpeas are tender. 5. Drain and rinse the chickpeas. 6. Add chickpeas to a food processor with other ingredients and blend until a mealy paste forms. 7. Shape the mixture into balls or patties.	60-90 minutes
Dried (Soak)	1. Place the garbanzo beans (chickpeas) in a large bowl and cover the beans with water by 3 to 4 inches. Soak beans overnight 2. Drain and rinse the chickpeas. 3. Add chickpeas to a food processor with other ingredients and blend until a mealy paste forms. 4. Shape the mixture into balls or patties.	Overnight soak + 15-20 minutes.
Canned	1. Drain and rinse canned chickpeas. 2. Add chickpeas to a food processor with other ingredients + 4 - 5 tablespoons of flour. Blend until mealy paste forms. If the paste is not mealy, add flour in small increments until a mealy texture is formed. 3. Shape the mixture into balls or patties.	5-10 minutes.
Pressure Cooker	1. Rinse dried chickpeas and add to the pressure cooker. 2. Add enough water to cover the chickpeas by about an inch. 3. Cook on high pressure for 15-20 minutes, then let the pressure release naturally. 4. Drain the chickpeas and add them to a food processor with other ingredients. Blend until mealy paste forms. 5. Shape the mixture into balls or patties.	30-40 minutes (including pressure build-up and release time).

Note: These time estimates are for chickpeas preparation only and do not include the time required to shape and cook the falafel.

How Falafel Recipes Can Vary by Country

Like so many foods in the Middle East, the recipe has evolved to adapt to the ingredients and spices unique to their region. Falafel is the same; there are many different variations of this recipe. While these are variations, they are not hard and fast rules. You might get a "Lebanese style" in Egypt and vice versa. Here are just a few of the variations by country.

Country	Falafel Recipe	Serve With
Egypt	Substitute fava beans for chickpeas at a 1:1 ratio. Follow the recipe above as written.	Tahini sauce or yogurt dip.
Greece	Follow the recipe above as written.	Tzatziki sauce and/or Greek salad.
Iraq	For the beans, use ½ fava beans and ½ chickpeas. Follow the recipe above as written.	Tahini sauce, pickled vegetables, and a fresh salad made with tomatoes, cucumbers, and onions.
Israel	Follow the recipe above as written.	Tahini sauce, hummus, and/or Israeli salad.
Lebanon	Follow the recipe above as written.	Tahini sauce, hummus, tabbouleh, and/or pickled vegetables.
Palestine	Follow the recipe above as written.	Pickled turnips, tahini sauce, and/or hummus.
Syria	Follow the recipe above as written. However, when shaping the patties, thumb indent in the middle with the tip of your thumb. The patty should look like a doughnut.	Tahini sauce and/or yogurt dip.
Turkey	Follow the recipe above as written.	Tahini sauce, hummus, and/or yogurt dip.

What to Serve with Falafel

Falafel is commonly served with warm pita bread and eaten like a sandwich or as part of a mezza, which is a large selection of little plates similar to tapas and enjoyed leisurely.

Pita bread - Falafel is often served inside a warm pita bread pocket and eaten like a sandwich. I like to put hummus and tabule inside the pita bread with my falafel.

Hummus: Popular in America, this famous dip made from chickpeas originated in the Middle East. I like to dip falafel in hummus.

Tzatziki Sauce - Tzatziki is a creamy cucumber dip from Greece. If you want a vegan version, try my vegan tzatziki sauce. Both vegans and non-vegans love it.

Tabule Salad -Also spelled tabbouleh, this delicious parsley salad is often served on the side.

Fries - are popular side dishes, especially at street food stops or food trucks.

Four falafel pita sandwiches with toppings next to it.

Frequently Asked Questions

Why do I put baking soda in falafel?

Baking soda is a raising agent that helps give rise to the texture.

Why can't I use canned chickpeas?

You can use canned chickpeas. The overall texture will be mushy than you are used to. If you use canned garbanzo beans, thoroughly drain and pat them dry. Add 4- 5 tablespoons of all-purpose flour. If you live in a humid climate, you might need to add a tablespoon of flour.

Why does my falafel fall apart when I fry it?

Falafel can fall apart for four reasons, they are:

1. The mixture is too dry: Add a little water to help bind the ingredients together.
2. The mixture is too wet: If the falafel mixture is too wet, it can also fall apart. This usually happens when using canned beans or adding too much water. If this happens, add a little flour to help bind the ingredients. I recommend doing this in small amounts.
3. The oil is not hot enough: Before cooking the patties, always test the oil first by placing a small amount of batter in the oil. If the batter sizzles immediately, the oil is ready.
4. The balls are too big: Aim for each patty to be about the size of a golf ball. This size will fry up perfectly in your skillet.
5. The resting time was too short: Resting time allows the mixture to firm up and hold up better in the frying process.

How do I store and reheat falafel?

Refrigerator Instructions: Store in an airtight container in the refrigerator for up to three days. It's best to store it separately from any sauces or toppings you plan to serve it with to ensure it stays fresh.

Freezer Instructions: First, let it cool completely and then place it in a single layer on a baking sheet. Put the baking sheet in the freezer until the falafel is frozen solid, then transfer the frozen patties to a freezer-safe container or bag and store for up to three months.

Reheating Instructions: Bake in the oven at 350°F (175°C) for 10-12 minutes or until heated. Alternatively, you can heat it in the microwave for 30 seconds to 1 minute, depending on the strength of your microwave.