This authentic Lebanese Falafel recipe delivers crispy, golden chickpea patties packed with all the flavors of garlic, herbs, and classic Lebanese spices! Perfect for pita wraps, mezze platters, or quick snacks — and definitely better than takeout!
This isn’t just another falafel — it’s the traditional Lebanese version.
Lebanese falafel represents many of the essential traits of traditional Lebanese food: it’s plant-based, affordable, made from pantry staples, and packed with flavor from fresh herbs and warm spices.
These falafel patties are made with soaked dried chickpeas, tons of mint, fresh parsley and cilantro, and just the right touch of cumin and coriander — crispy on the outside, light and fluffy inside.
One bite, and you’ll understand why it’s a staple in every Lebanese kitchen.
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Why this Falafel Recipe is a Keeper!
- Healthy. Unlike some falafel recipes, this one has no flour, just the pure protein-rich goodness of chickpeas.
- Freezer-friendly. It makes it excellent for meal-prepping. So, prepare a second batch, store it in the freezer, and you’ll have crispy falafel straight from the freezer when you’re ready to serve.
- Authentic. It’s made of soaked dried chickpeas, not pre-cooked chickpeas in a can. Plus, it captures the soul of Lebanese home cooking: simple ingredients and bold flavors in every bite.
Ingredients
(See the recipe card below for measurements.)
- Garlic – no need to chop; just remove the skin and add it to the rest of the ingredients.
- Onion – roughly chop so it fits into the food processor
- Oil – canola or sunflower oil is excellent for frying Lebanese falafel.
- Herbs – fresh coriander and parsley; an equal mix of both in a handful.
- Spices – coriander powder, cumin powder, dried mint, baking soda, salt and ground black pepper (yep, I prefer to ground the seeds into powder, but it’s not necessary).
- Chickpeas – You must use dried chickpeas that have been soaked overnight; canned chickpeas will not work because they are too soft.
How to make falafel from scratch
Start by soaking the dried chickpeas in water the night before.
Rinse the chickpeas and place them in a colander. Let them sit for a few minutes to drain.
Transfer the drained chickpeas to a food processor. (Note: This recipe needs a medium to large food processor).
Add the garlic, chopped onion, baking soda, and the spices: ground coriander, ground cumin, dried mint, salt, and ground black pepper.
Process until you see a paste-like texture starting to form.
Add the fresh parsley and fresh coriander.
Continue processing until you get a smooth texture.
Transfer the falafel mixture into a tray (or dish) and press it to even the top with the back of a spoon or a spatula.
Cover with plastic and let it chill in the refrigerator for four to eight hours.
Take about one and a half tablespoons of the mixture and use the palm of your hands to form it into a ball — or use a falafel scoop like I typically do.
Repeat until you finished forming the falafel mix.
Heat the oil in a medium to or large pan over medium-high heat.
Once the oil is ready, adjust the heat to medium and fry the formed falafel patties — until they turn brown on all sides.
Remove from the pan and place on top of kitchen paper to drain excess oil.
Transfer on serving plates and enjoy!
Helpful tips
- The mixture should be a bit wet but still hold its form — do not expect it to be dry like cookie dough.
- If you don’t have a scoop, take a walnut-size of the falafel mix, or about a tablespoon-and-a-half, and form a patty using your hands.
- You can shallow fry or pan fry them if you prefer. But even if you deep-fry, remember to let them rest on kitchen paper for a few minutes. The excess oil will be absorbed, leaving you with crunchy, non-greasy, traditional Lebanese falafel.
- To avoid burning them, reduce the heat when the oil is ready and you start frying.
What size of scoop should I use?
I’ve seen three sizes of falafel scoops: small, medium, and large.
But I am always using the medium size, 1.6 inches/4 cm in diameter — same for this recipe.
Serving Suggestions
Lebanese falafel is a versatile dish that pairs wonderfully with various accompaniments. Here are some serving suggestions from other posts in the blog:
Classic Pairings
- Labneh and Lebanese Pita Bread: Serve your falafel with creamy labneh and warm Lebanese pita bread for a traditional experience. This combination is perfect for snacks or appetizers.
Mezze Platter Additions
- Lebanese Lentil Salad: Add a refreshing touch with a lentil salad, combining green lentils, fresh herbs, and a zesty dressing. It’s an excellent addition to a mezze spread alongside falafel.
- Persian Yogurt and Spinach Dip (Borani Esfenaj): While not Lebanese, this creamy dip made with yogurt and sautéed spinach offers a delightful contrast to the crispy falafel. Serve it chilled for a refreshing side.
Complementary Dishes
- Lebanese Chicken Stew with Vegetables: Pair falafel with this flavorful stew for a heartier meal. The combination offers a satisfying contrast between the crispy falafel and the tender chicken stew.
These dishes enhance the flavors of the falafel and provide a well-rounded Lebanese meal experience. Enjoy experimenting with these pairings!
It looks absolutely tempting, right? So, start soaking those dried chickpeas now and make your own traditional Lebanese falafel tomorrow!
More Lebanese Dishes
Falafel has become a dish that Lebanese families make at home, and nowadays, each has their own spice mix or trick.
It’s not just a snack or a popular street food, it’s now part of Lebanon’s family tradition and identity.
If you are curious about more Lebanese recipes that have been passed down through generations, check out these posts:
- Lebanese Chicken Soup (with Rice)
- Lebanese Date Cake
Each dish will give you a taste of the country’s culinary identity.
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📖 Recipe
Lebanese Falafel Recipe
Equipment
- Medium-Sized Saucepan
Ingredients
- 200 grams dried chickpeas (7 ounces or about 3/4 cup)
- 2 cloves garlic
- 1 small onion, roughly chopped
- 1/2 handful fresh coriander (cilantro)
- 1/2 handful fresh parsley
- 1/2 teaspoon baking soda
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon dried mint
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup oil, for frying
Instructions
- Soak the dried chickpeas in water overnight.
- Rinse and place in a colander — let it drain for a few minutes.
- Transfer the drained chickpeas to a medium to large food processor.
- Add the garlic, chopped onion, baking soda, and the spices: ground coriander, ground cumin, dried mint, salt, and ground black pepper.
- Process until you see a paste-like texture starting to form.
- Add the fresh coriander and parsley, then continue processing until you get a smooth texture.
- Transfer the Lebanese falafel mix into a tray (or dish) — press it with the back of a spoon or a spatula to even the top.
- Cover with plastic and let it chill in the refrigerator for four to eight hours.
- Take about one and a half tablespoons of the falafel mix and use the palm of your hands to form it into a ball — or use a falafel scoop.
- Repeat until you finished forming the falafel mix.
- Heat the oil in a medium to large pan over medium-high heat.
- Once the oil is ready, adjust the heat to medium and start frying the formed Lebanese falafel — until they turn brown on all sides.
- Remove from the pan and place on top of kitchen paper to drain excess oil.
- Transfer on serving plates and enjoy!
Notes
- Cook’s Tip #1: The mixture should be a bit wet but still hold its form — do not expect it to be dry like cookie dough.
- Refer to the post for more tips and suggestions.
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