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Lebanese Falafel

Serves 4 to 6 Appetizer vegan, Appetizers

Lebanese Falafel

Lebanese Falafel, a staple of bustling street fry shops, finds its roots deep within the heart of Lebanese home cooking. Traditionally, this beloved dish is prepared with a generous hand, where salt is seasoned by instinct, and the warmth of frying oil envelops each falafel ball. This version captures the essence of those street-side delights, translating them into a dish perfect for sharing around the family table.

Expect a crispy exterior that gives way to a tender, herbaceous center, where the freshness of parsley meets the earthy depth of cumin. Each bite is a harmonious blend of flavors, with garlic and onion weaving through the chickpeas, creating a savory, satisfying experience that demands to be shared, bite by bite.

Ingredients

  • 400 gdried chickpeas — soaked
  • 1onion
  • 4 clovesgarlic
  • 1/2 cupparsley
  • 1 tspcumin
  • for fryingoil
  • to tastefine sea salt

Method

  1. Start by soaking 400 g of dried chickpeas in a large bowl with enough water to cover them by at least 5 cm. Let them soak overnight, or for at least 12 hours, until they have doubled in size and are tender enough to break apart when pinched. Drain them thoroughly and set aside.
  2. Peel and roughly chop 1 onion and 4 cloves of garlic. In a food processor, combine the drained chickpeas, chopped onion, garlic, and 1/2 cup of parsley. Pulse the mixture until it forms a coarse paste, scraping down the sides as needed to ensure even consistency.
  3. Add 1 teaspoon of cumin to the chickpea mixture in the food processor. Continue to pulse until the mixture is well combined and holds together when you form it into a small ball. If the mixture is too dry and crumbly, add a tablespoon of water at a time until the desired texture is achieved.
  4. Transfer the falafel mixture to a bowl and let it rest in the refrigerator for about 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
  5. Heat a generous amount of oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to submerge the falafel balls. To test if the oil is ready, drop a small piece of the mixture into the oil; it should sizzle and rise to the surface immediately.
  6. While the oil is heating, shape the falafel mixture into small balls or patties, about the size of a walnut. Carefully lower the falafel into the hot oil, frying in batches to avoid overcrowding the pan. Fry until they are golden brown and crisp on the outside, about 3 to 4 minutes per side. The falafel should be firm and fragrant with a nutty aroma.
  7. Once cooked, remove the falafel from the oil using a slotted spoon and drain on a plate lined with paper towels. Immediately sprinkle fine sea salt over the hot falafel to taste, allowing the salt to adhere while they are still warm.
  8. Serve the falafel hot, accompanied by your choice of accompaniments such as tahini sauce, fresh vegetables, or pita bread. Enjoy the falafel as part of a shared meal, embracing the communal spirit of Lebanese dining.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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