Crispy Lebanese Falafel Recipe

ByRuth Grindeland
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my Privacy Policy for details.

Make crispy Lebanese falafel patties that are crispy on the outside and soft on the inside. They taste great, dipped in tzaki sauce, as a falafel wrap sandwich, or in a pita pocket. The options are endless, but one thing is for certian, homemade falafel tastes better than anything you can buy!

Four pitas on a plate filled with falafel patties, tomatoes and Romain lettuce.
Spooning on tzatziki onto falafel in a pita pocket.
Ingredients used in making the recipe.
Ingredients used in making the recipe in a food processor.
Blended falafel in a food processor with a wooden spoon.
Four falafel pita sandwiches with toppings next to it.
Falafel patty being held in a palm.
Falafel patties almost done frying.

Crispy Lebanese Falafel Recipe

At a Glance

EASE:  Medium.
CUISINE: Lebanese
TIME: 45 minutes + overnight bean soaking
DIET: Vegan, vegetarian, and gluten-free

What is Falafel?

Crispy falafel is a staple in the Middle East, Mediterranean, and street food vendors worldwide. Falafel patties combine chickpeas, parsley, lemon, garlic, and spices. The ingredients are blended and formed into small patties, which are then fried. The result is a flattened meatball-sized patty that is crispy on the outside and soft on the inside.

I have seen falafel served in a million different ways (ok, slight exaggeration). Typically, it is the “meat” in a pita sandwich. I like mine with tabule, hummus, and dairy-free tzatziki sauce. Crispy falafel adds texture to a Middle Eastern bowl, a vegan kabab, or a salad topped with dill sauce.

Do I Use Fava or Garbanzo Beans?

You can use fava (broad), garbanzo, or a mix of both beans. It is widely believed that falafel originated in Egypt using fava beans, sometimes called broad beans. Much like any centuries-old recipe, it has been adapted by regions and even households based on local ingredients.

In Lebanon, you can find falafel made with garbanzo or a mix of garbanzo and broad beans. My family always made this recipe using garbanzo beans.

Ingredient Highlights

Ingredients used in making the recipe.
  • Chickpeas: Chickpeas, also known as garbanzo beans, are the base of falafel. To get this recipe right, you MUST soak them overnight. The starch that can only come from soaked chickpeas is necessary to bind together. Canned chickpeas are too wet and will fall apart.
  • Ground Coriander and Cumin: are traditional Middle Eastern spices. If you’re not a fan of one or both, please check out my Middle Eastern spice guide for alternatives. You can leave them out and balance the flavors with a tahini dipping sauce!
  • Baking Soda: A small amount of baking soda spreads the patties and gives rise.
  • Neutral-Flavored Oil: You want to use a neutral-flavored oil with a high smoke point. I recommend using canola or vegetable oil.

See the recipe card for complete information on ingredients and quantities.

Instructions

Chickpeas in a bowl to soak overnight.

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

Place the chickpeas (garbanzo beans) in a large bowl. Chickpeas should be covered by at least 2 inches of water.

Dried chickpeas that have soaked over night.

Step 2- Beans after soaking overnight picture.

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

Ingredients used in making the recipe in a food processor.

Step 3 – Combine the Ingredients

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

Blended falafel in a food processor with a wooden spoon.

Step 4 – Troubleshooting Thick Paste

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

Falafel patty being held in a palm.

Step 5: Scoop and Shape

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

Falafel patties almost done frying.

Step 6: 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: For a lighter falafel without oil, try baking the parties on a parchment-lined baking sheet and bake at 375°F (190°C) for 20 minutes.
  • Air Frying: try this air fryer falafel recipe from Plant Based Folk, a fellow Lebanese blogger.
Several cooked falafel patties on a plate.

Perfect Pairings

  • Pita bread – Falafel is often served inside a warm pita bread pocket and eaten like a sandwich. I like to put Lebanese hummus and table parsley salad inside the pita to make it an Arabic sandwich.
  • Hummus: Popular in America, this famous dip made from chickpeas originated in the Middle East. I like using hummus as a spread, like mayonnaise or mustard, on a sandwich.
  • 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.
  • Fries – are popular side dishes, especially at street food stops or food trucks.

Troubleshooting

Here are possible reasons why your patties are falling apart.

  • The mixture is too dry or too wet. If the mixture is too dry, it will not bind together well. If the mixture is too wet, it will be difficult to shape and will likely fall apart in the hot oil. To adjust the consistency of the mix, add a little water or flour at a time until it is just moist enough to form into balls.
  • The oil is not hot enough. If the oil is not hot enough, the falafel patties will absorb too much oil and become soggy. Before frying, heat the oil to 350-375 degrees Fahrenheit (175-190 degrees Celsius).
  • The falafel patties are too big. A large patty is more likely to fall apart than a small one. Aim for each patty to be about the size of a golf ball. I like to roll them out in my hand, but mine are also not perfectly round. To achieve uniformity, you can use a falafel scooper.
  • Fry the patties in batches so that they do not overcrowd the pan. Overcrowding the pan will lower the temperature of the oil and make it more difficult for the patties to cook evenly.
  • The falafel patties were not rested long enough. Resting them for at least 30 minutes before frying will help them hold their shape and prevent them from falling apart.
  • Flip the only once while frying. Overflipping can cause them to fall apart.
Four falafel pita sandwiches with toppings next to it.

Frequently Asked Questions

Baking soda gives rise to the patties, similar to how it gives rise to a cake.

You can’t use canned chickpeas for falafel because they’re already cooked. This makes them too moist, and they will fall apart while you are frying them.

Refrigerator Instructions: Store them in an airtight container in the refrigerator for up to three days.

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.

If you tried this authentic crispy Lebanese falafel recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.

Pitas filled with falafel.

Crispy Lebanese Falafel Recipe

Lebanese Falafel is a vegan dish made with chickpeas, parsley, lemon, garlic, and spices. It is a popular Middle Eastern street food, but it can also be easily made at home using these eay to follow directions. Vegan Lebanese falafel perfect for serving in pita wraps, bowls,
5 from 2 votes
Print Rate
Course: All Day
Cuisine: Arabic, Lebanese
Diet:
Servings: 20 patties
Prep Time: 20 minutes
Cook Time: 25 minutes
Ruth Grindeland

Equipment

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.
  • Combine 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.
  • 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.
  • 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 in batches spaced apart for five minutes, and flip the falafel pappy once during the cooking time.
  • Serve:
    Serve hot or at room temperature. See notes for serving ideas.

Notes

Troubleshooting: There are four main reasons why falafel might fall apart when frying:
  1. The mixture is too dry or too wet. If the mixture is too dry, it will not bind together well. If the mixture is too wet, it will be difficult to shape and will likely fall apart in the hot oil. To adjust the consistency of the mixture, add a little water or flour at a time until it is just moist enough to form into balls.
  2. The oil is not hot enough. If the oil is not hot enough, the patties will absorb too much oil and become soggy. Heat the oil to 350-375 degrees Fahrenheit (175-190 degrees Celsius) before frying the falafel balls.
  3. The falafel balls are too big. Large patties are more likely to fall apart than small ones. Aim for each falafel ball to be about the size of a golf ball.
  4. The falafel balls were not rested long enough. Resting the patties for at least 30 minutes before frying will help them hold their shape and prevent them from falling apart.
Here are some additional tips for preventing falafel from falling apart when frying:
  • Use dried chickpeas instead of canned chickpeas. Canned chickpeas are often too soft and mushy for this recipe.
  • Do not overmix the falafel mixture. Overmixing can make the mixture tough and more likely to fall apart.
  • Fry the patties in batches so that they do not overcrowd the pan. Overcrowding the pan will lower the temperature of the oil and make it more difficult for the falafel balls to cook evenly.
  • Flip the only once while frying. Overflipping can cause them to fall apart.
Falafel Serving Ideas
  • Wraps: Fill a pita bread or tortilla with falafel, hummus, tahini, and your favorite vegetables.
  • Bowls: Serve over rice or quinoa with roasted vegetables, hummus, and tahini.
  • Burgers: Bake or grill the falafel balls and serve them on buns with your favorite toppings.
  • Salads: Add falafel balls to your favorite salad for an extra boost of protein and flavor
 

Nutrition

Calories: 140kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 148mg | Potassium: 171mg | Fiber: 3g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
FOLLOW ME ON FACEBOOKMention @SinfulKitchen or tag ##sinfulkitchen!

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating