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A closer shot of Lebanese falafel, highlighting the its crunchy edges.
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Lebanese Falafel Recipe

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!
Prep Time45 minutes
Cook Time25 minutes
Resting Time8 hours
Total Time9 hours 10 minutes
Course: Appetizer
Cuisine: Lebanese
Servings: 25 pieces
Calories: 111kcal
Author: Neriz

Equipment

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.

Nutrition

Calories: 111kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 71mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg