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Authentic Lebanese Falafel Recipe

Falafel, a beloved Middle Eastern delicacy, is a delightful vegetarian option that has found popularity across the globe. While many variations exist, the Lebanese version is distinctively flavourful, light, and made with fresh ingredients. This article guides you through an authentic Lebanese falafel recipe that perfectly captures the essence of this cherished dish.

Ingredients

To make approximately 20 falafels, you will need:

For the Falafel:

• 250g dried chickpeas (avoid canned)
• 1 small onion, roughly chopped
• 4 cloves of garlic, minced
• A small handful of fresh parsley, chopped
• A small handful of fresh coriander, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• Salt and black pepper, to taste
• 2 tablespoons tahini (optional)
• 1 teaspoon baking soda
• Vegetable oil for frying

For Serving:

• Pita bread
• Hummus or tahini sauce
• Fresh vegetables (such as tomatoes, cucumbers, and radishes)
• Pickles
• Fresh herbs (such as mint or parsley)

Instructions

1. Soaking the Chickpeas

Begin a day before you plan to fry your falafels. Place the dried chickpeas in a bowl and cover them with plenty of cold water. Soak them overnight, or for at least 12 hours. This rehydration process is crucial to achieving the perfect texture.

2. Preparing the Falafel Mixture

Once the chickpeas have soaked, drain them and rinse them under cold water. In a food processor, combine the chickpeas, chopped onion, garlic, parsley, coriander, ground cumin, ground coriander, and salt and pepper. Pulse the mixture until it is coarse but well combined. You want it to be grainy and not a smooth paste.

Tip: Scrape down the sides of the food processor as needed to ensure everything is evenly mixed.

Add the baking powder and tahini (if using), and pulse a few more times to mix. If the mixture feels too wet, you can add a little more flour (chickpea flour works wonderfully) to help bind it together.

3. Chilling the Mixture

Transfer the mixture to a bowl, cover with cling film, and place it in the fridge for at least 1 hour. This helps firm up the mixture and makes it easier to shape into balls or patties.

4. Shaping the Falafel

After chilling, remove the mixture from the fridge. With wet hands, take a small amount of the mixture and form it into balls or patties, approximately the size of a golf ball. You can use a falafel scoop if you have one for uniformity.

5. Frying the Falafel

Heat a generous amount of vegetable oil in a deep frying pan or pot over medium heat. To check if the oil is hot enough, drop a small piece of the mixture into the oil; if it sizzles, it’s ready.

Fry the falafel in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy on the outside, typically about 3-5 minutes per side. Use a slotted spoon to remove the falafel and drain them on paper towels.

6. Serving the Falafel

Falafel is typically served warm. You can enjoy them in pita bread with fresh vegetables and your choice of hummus or tahini sauce. Alternatively, serve them on a platter with an assortment of salads, pickles, and dips for a delightful meze spread.

Conclusion

The authentic Lebanese falafel you create using this recipe is sure to impress both family and friends. With its rich flavours and crispy texture, it’s a fantastic addition to any meal, whether as a main dish or a snack. Enjoy the wholesome goodness of this Middle Eastern classic, and don’t be surprised if your guests ask for seconds!