Falafel Recipe – Lebanese Special
Falafel is a beloved Lebanese recipe of golden, crispy patties made from ground chickpeas, fresh parsley and cilantro, garlic, onion, and warm spices like cumin and coriander. After soaking dried chickpeas (or using well-drained canned ones), the mixture is pulsed into a coarse blend, chilled for firmness, then shaped and fried until beautifully golden outside and tender inside. Perfect as a plant-based appetizer, stuffing for pita, or a crunchy topping on a salad, this recipe delivers flavor, protein, and texture in every bite.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
Falafel Ingredients:
- 1 Cup Dried Chickpeas (or 2 Cups Canned Chickpeas, Drained)
- 1 Small Onion, Chopped
- 2-3 Garlic Cloves, Minced
- 1/4 Cup Fresh Parsley, Chopped
- 1/4 Cup Fresh Cilantro, Chopped
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/2 Teaspoon Baking Powder
- Salt And Pepper To Taste
- Oil For Frying
How to make Falafel :
Soak Chickpeas (if using dried): Place the dried chickpeas in a bowl and cover with water. Soak overnight, then drain.
Blend Ingredients: In a food processor, combine the soaked chickpeas (or canned chickpeas), onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but well combined, avoiding over-processing to maintain some texture.
Chill Mixture: Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to help it firm up.
Form Balls: Once chilled, scoop out portions of the mixture and roll them into balls or patties, about the size of a golf ball.
Heat Oil: In a deep skillet or frying pan, heat oil over medium heat, about 1-2 inches deep.
Fry Falafel: Carefully place the falafel balls into the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and crispy.
Drain and Serve: Remove the falafel from the oil and drain on paper towels. Serve warm with pita bread, hummus, tahini sauce, or in a salad.
Recipe Notes:
Use dried chickpeas, soaked overnight, for the best texture—canned chickpeas should be very well drained if used.
Pulse ingredients until coarse (not smooth) so there’s still texture and slight bite.
Chill the mixture in the fridge for at least 30 minutes so falafel holds together well during frying.
Fry in batches in hot oil to maintain oil temperature and achieve a crisp, golden crust.
Drain on paper towels immediately after frying to eliminate excess oil and preserve crunch.
Adjust spice—add cayenne or smoked paprika for heat, or more cumin/coriander for earthiness.
Serve with tahini sauce, fresh vegetables, or flatbreads for complementary flavors and contrast.
Leftovers store well in the fridge up to 4 days; reheat gently to retain exterior crunch.
