Authentic Lebanese falafel is a popular Middle Eastern street food made from ground chickpeas, parsley, lemon, garlic, and spices. The mixture is formed into small patties and then deep-fried until crispy on the outside and tender on the inside. Keep reading to learn how to make authentic Lebanese falafel, the best ways to serve it, and how to adjust the recipe to make regional variations across the Middle East.
Authentic Lebanese falafel is known for its crispy texture, earthy flavor, and aromatic herbs and spices. It is a popular vegetarian and vegan dish enjoyed by people of all ages and backgrounds worldwide.
Falafel is often served inside a pita bread pocket, along with lettuce, tomatoes, cucumber, and pickles. A traditional Lebanese falafel sandwich may include tahini sauce, hummus, and/or hot sauce for added flavor and texture.
Another popular way to enjoy falafel is 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, spicy potatoes, vermicelli rice, grilled vegetables, stuffed grape leaves, olives, feta cheese, falafel, kebabs, and other small bites. I always recommend ending a mezza with baklava.
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Ingredients
- Chickpeas - 1¾ cups dried chickpeas - These are the main ingredient in falafel. Traditionally they are soaked overnight and then ground into a paste and I always recommend this method; however, sometimes, that is not possible. In that event, click to read the chart titled 'Four Different Ways to Prepare Chickpeas'
- Garlic - 2 cloves - lightly crushed - Adds a kick of flavor.
- Onion - ½ yellow - diced - Add flavor.
- Ground coriander - 1 teaspoon
- Ground cumin - 1 tablespoon
- Fresh parsley - ½ cup chopped
- Salt - 1 teaspoon
- Baking soda - ½teaspoon - helps the patties hold their shape.
- Lemon - 1 lemon - juice
- Neutral flavored oil - Falafel is typically deep-fried in oil to give it a crispy texture on the outside. I use vegetable oil, but suggestions include grapeseed canola or other preferred oil for deep-frying in a skillet. If you want a different cooking method, visit the 'Alternative Cooking Methods' section.
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. Soak beans overnight. This step is necessary to make traditional falafel.
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. But if the paste is too thick and the food processor cannot pulse, add one tablespoon of water at a time. The falafel will not hold its shape if you add too much water. Suppose there is too much water, counter by adding flour in small increments.
Step 3: Heat the Oil
Using a large deep skillet, put 2 to 3 inches of oil in the pan (more is better) and heat to medium-high. The oil needs to be sizzling hot. Place a small amount of falafel batter in the oil pinch to test if the oil is ready. If the batter sizzles immediately, the oil is ready.
Step 4: Scoop and Cook
Scoop out heaping two tablespoons of the mixture using your hands, and shape it into a ball or small patty. 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: Preheat the air fryer to 375 ºF (190 ºC). Spray the air fryer basket with cooking spray. Place the falafel balls in the air fryer and cook for 20 minutes, flipping the patties once during cooking. The color will be lighter than traditionally fired patties and less crispy.
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
The standard way to prepare chickpeas for falafel is to use dry chickpeas. However, sometimes you might crave falafel and do not have 24 hours to soak the garbanzo beans. Keep reading for the best alternative ways to prepare chickpeas for falafel.
| 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 falafel ingredients and blend until a mealy paste forms. 7. Shape the falafel 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 falafel ingredients and blend until a mealy paste forms. 4. Shape the falafel 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 falafel ingredients + 4 - 5 tablespoons of flour. Blend until a mealy paste forms. If the paste is not mealy, add flour in small increments until a mealy texture is formed. 3. Shape the falafel 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 falafel ingredients. Blend until a mealy paste forms. 5. Shape the falafel 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" falafel 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. |
Try one of My Other Middle Eastern Recipes
What to Serve with Falafel
Falafel is commonly served with warm pita bread and eaten like a sandwich. Another popular way to enjoy falafel is as part of a mezza, which translates to taste or snack in Arabic. A mezza is a large selection of little plates, similar to tapas, and enjoy 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. Falafel tastes great, dipped in tzatziki sauce. 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 with falafel.
Fries - are popular side dishes, especially at street food stops or food trucks.
Frequently Asked Questions
Baking soda is a raising agent that helps give rise to the texture.
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 an additional tablespoon of flour.
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 holds up better in the frying process.
Refrigerator Instructions: Store in an airtight container in the refrigerator for up to three days. To ensure it stays fresh, it's best to store the falafel separately from any sauces or toppings you plan to serve it with.
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 falafel to a freezer-safe container or bag. Frozen falafel will last for up to three months in the freezer.
Reheating Instructions: To reheat falafel, bake it 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.
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Recipe
Authentic Lebanese Falafel Recipe
Equipment
- 1 Food Processor
- 1 deep skillet
Ingredients
- 1 and ¾ cup dried chickpeas
- 2 cloves garlic lightly crushed
- ½ yellow onion diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ cup fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon baking soda
- 1 fresh lemon
- 2 cups oil for frying*
Instructions
- Prepare the Beans: Put garbanzo beans in a large bowl and cover with water 3 to 4 inches above the beans. Soak beans overnight. The beans will triple in size during this time. *please see notes below about using chickpeas prepared other then soaking.1 and ¾ cup dried chickpeas
- Combine Ingredients: Place all the ingredients, with the exception of the oil, in a food processor; pulse until mealy. The result should be a thick paste. But if the paste is too thick and the food processor cannot pulse, add one tablespoon of water at a time. The falafel will not hold its shape if you add too much water.2 cloves garlic, ½ yellow onion, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ cup fresh parsley, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon baking soda, 1 fresh lemon
- Heat the Oil: Using a large deep skillet, put 2 to 3 inches of oil in the pan (more is better) and heat to medium-high. The oil needs to be sizzling hot. To test if the oil is ready, place a small amount of falafel batter in the oil pinch. If the batter sizzles immediately, the oil is ready.2 cups oil for frying*
- Scoop and Cook: Scoop out a heaping 2 tablespoons of the mixture, using your hands, and shape it into a ball or small patty. Fry instructions (traditional) - Fry in batches spaced apart for five minutes, and flip the falafel pappy once in the middle of the cooking time. Serve hot or at room temperature.Baking instructions (healthy - no oil) - Preheat oven to 375. Place falafel patties on a parchment-lined baking sheet and bake for 20 minutes or until golden brown.
Notes
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 holds up better in the frying process. *chickpeas that have been soaked overnight work the best. If using chickpeas prepared other than overnight soaking I strongly encourage to air fry or bake for the best results. *You can use any neutral-flavored oil to fry falafel. I use vegetable oil to cut expenses.
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