Lebanese Falafel
Crispy on the outside and tender on the inside, this traditional Lebanese Falafel recipe is a must-try for anyone who loves bold Middle Eastern flavors. Made with a perfect blend of soaked chickpeas and fava beans, fresh herbs like parsley and cilantro, and aromatic spices such as cumin and coriander, these golden fritters are packed with flavor. The falafel mixture is chilled to enhance its taste before being shaped into patties or balls and fried to perfection. For added texture, a sprinkle of sesame seeds can elevate these already delectable bites. Pair them with warm pita bread, creamy tahini sauce, and crunchy pickled vegetables for an authentic Lebanese experience that’s perfect for any meal or mezze platter. Whether you’re vegan, vegetarian, or simply a food lover, this easy falafel recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 0.5 cup dried fava beans
- 1 medium yellow onion
- 4 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon baking powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons sesame seeds (optional)
- as needed vegetable oil (for frying)
Instructions
Place the dried chickpeas and fava beans in a large bowl. Cover generously with water and soak for at least 12 hours or overnight. Drain and rinse well.
In a food processor, combine the soaked chickpeas and fava beans. Pulse until they break down into coarse crumbs, but do not overprocess.
Add the onion, garlic, parsley, and cilantro to the food processor. Continue pulsing until the mixture is finely textured and holds together when pressed. Avoid making a paste.
Transfer the mixture into a large bowl. Add the ground cumin, ground coriander, baking powder, salt, black pepper, and red chili flakes (if using). Mix well.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to allow the flavors to meld.
After chilling, shape the falafel mixture into small balls or patties about 1.5 inches in diameter. If desired, sprinkle sesame seeds over the falafel before frying.
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium heat to 350°F (175°C).
Carefully lower the falafel into the hot oil in small batches to avoid overcrowding. Fry for 3–4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the falafel from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the falafel warm with pita bread, tahini sauce, fresh vegetables, and pickles for an authentic Lebanese dining experience.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 30.1 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 3833 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
