This post may contain affiliate links. Please read my Privacy Policy.
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.
Table of contents
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.
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.
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.
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.
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 a 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 hold up better in the frying process.
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.
Did you make this? Leave a comment or take a picture and tag me on Instagram.
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 than 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 you 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. For more information about Sinful Kitchen, visit Ruth's about me page.
Leave a Reply