Falafel (Lebanese Style)

  • Total Time (with soaking) - 12 hours 40 minutes
  • Chickpea Soaking - 12 hours (overnight)
  • Mixture Preparation - 20 minutes
  • Frying - 20 minutes
  • Servings: 4
  • Country: Lebanon
Hot, crispy falafel balls with a deep green color, served with a sesame tahini sauce.

Never use canned or cooked chickpeas – the Falafel will fall apart! Authentic Falafel is made only from dried chickpeas soaked in water overnight.

A generous amount of fresh herbs gives the Falafel not only a deep green color but also a refreshing and aromatic flavor typical of Lebanon.

Ingredients

For the Falafel

  • 250 g Dried Chickpeas (Garbanzo Beans)
  • 1 pc Onion, coarsely chopped
  • 3 cloves Garlic
  • 1 cup Fresh Parsley (leaves, no stems)
  • 0.5 cup Fresh Cilantro (leaves, no stems)
  • 1 tsp Ground Cumin
  • 0.5 tsp Ground Coriander
  • to taste Salt and Black Pepper
  • 2 Tbsp Plain Flour (for binding/thickening)
  • 0.5 tsp Baking Soda (add right before frying)
  • sufficient amount Oil for deep frying (Canola, Sunflower)

For Tahini Sauce and Serving

  • 4 Tbsp Tahini Paste
  • 2 Tbsp Lemon Juice
  • 4 Tbsp (or more) Cold Water
  • to taste Salt and Garlic
  • for serving Pita Bread, Pickled Turnips and Cucumbers, fresh vegetables

Instructions

Step 1: Soaking the Chickpeas (Day Before)

Rinse the dried chickpeas and place them in a large bowl. Cover them with cold water, ensuring they are submerged at least 5 cm above the surface. Soak for a minimum of 12 hours (ideally overnight).

The next day, thoroughly drain and rinse the chickpeas. Do not cook them!

Step 2: Preparing the Mixture

Place the drained chickpeas, onion, garlic, parsley, and cilantro into a food processor.

Process until a coarse mixture is formed that can be shaped into a ball when squeezed. Be careful not to create a smooth paste.

Transfer the mixture to a bowl. Add cumin, ground coriander, salt, black pepper, and flour. Mix well by hand. The mixture should be slightly moist, not dry.

Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes.

Step 3: Shaping and Frying

Stir the baking soda into the chilled Falafel mixture.

Shape the dough into small balls or cylinders (if using a falafel scoop) about 3-4 cm in diameter. Press them firmly so they don't fall apart.

Heat the oil in a pot or deep pan to 175-180 °C (350-356 °F).

Fry the Falafel in small batches for 3-5 minutes until dark golden brown and crispy.

Remove the cooked Falafel with a slotted spoon and let it drain on paper towels.

Step 4: Preparing Tahini Sauce and Serving

In a bowl, mix tahini paste, lemon juice, and salt. Gradually add cold water until a creamy, smooth sauce forms (the consistency should be slightly thicker than heavy cream).

Serve the Falafel warm. Traditionally, it is served in pita bread (cut into a pocket), filled with falafel, tahini sauce, pickled cucumbers, turnips, tomatoes, and fresh parsley.