Easy Authentic Falafel Recipe – Lebanese Special
Falafel is a beloved Middle Eastern street food made from ground chickpeas, herbs, and spices, then deep-fried to golden perfection. Crispy on the outside and fluffy on the inside, this easy authentic falafel recipe captures the traditional flavors and textures with minimal fuss. Whether tucked into pita bread with tahini sauce or served as part of a mezze platter, falafel is a protein-packed, plant-based delight that everyone can enjoy. Let’s make this flavorful favorite from scratch!
- 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 :
Do not use canned chickpeas; they are too soft and won’t hold shape.
Add chili flakes or green chili for extra heat.
To bake or air-fry, brush with oil and cook at 200°C (400°F) for 20–25 minutes, flipping halfway.
