How to make Lebanese Falafel

Why cooks start here

Lebanese Falafel is cooked the way street fry shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

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.