Easy Authentic Falafel Recipe – Lebanese Special
Falafel is a beloved Middle Eastern street food made with ground chickpeas, fresh herbs, and spices, then fried to golden perfection. This plant-based delight delivers a crunchy exterior and soft, fluffy inside, full of flavor. Herb-infused with parsley and cilantro, each bite brings freshness and texture—whether served in pita with tahini sauce or as part of a mezze spread.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
Easy Authentic Falafel Ingredients:
- 1 cup dried chickpeas (do not use canned)
- ½ onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- 1 tablespoon lemon juice (optional)
- Salt and pepper, to taste
- 2–3 tablespoons all-purpose flour, as needed
- Oil, for deep frying
Soak the Chickpeas:
Place dried chickpeas in a large bowl and cover with water.
Soak for at least 12 hours or overnight. Drain well before using.
Make the Falafel Mixture:
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.
Pulse until the mixture resembles coarse sand—do not over-process into a paste.
Add baking soda, lemon juice, and a bit of flour to help bind the mixture.
Let the mixture rest in the refrigerator for 30 minutes if time allows.
Shape the Falafel:
With oiled hands or a falafel scoop, shape the mixture into small balls or patties (about 1½ inches wide).
Place on a tray lined with parchment paper.
Fry:
Heat oil in a deep pan to 170–180°C (340–360°F).
Fry falafel in batches for 3–4 minutes, turning occasionally until golden brown and crispy.
Drain on paper towels.
Serve:
Serve hot in pita bread with lettuce, tomatoes, cucumber, tahini sauce, or garlic yogurt sauce. Pairs beautifully with hummus or tabbouleh.
Recipe Notes :
Texture Tips: Use dried chickpeas that have been soaked overnight (never canned) to ensure the mixture holds shape and becomes bright and airy after frying.
Binder Options: If you’re avoiding flour, try chickpea flour or a bit of breadcrumbs as alternatives to all-purpose flour for binding.
Baking Alternative: For a lighter version, bake or air-fry the falafel at 200 °C (400 °F), brushing lightly with oil and flipping once, though frying will give you the crispiest results.
Serving Ideas: Serve hot in pita bread with lettuce, tomatoes, cucumber; drizzle with tahini or yogurt sauce. Also great alongside hummus, tabbouleh, or pickled vegetables.
