Lebanese Falafel
Real falafel is made from raw, soaked chickpeas — never canned. The result is a crispy, deeply golden exterior with a bright green, herb-flecked interior that’s light and fluffy.
Ingredients
- 1.5 cups dried chickpeas, soaked overnight (do NOT use canned)
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons sesame seeds
- Vegetable oil for deep frying
- For serving: pita, tahini sauce, pickled turnips, tomatoes, lettuce
Instructions
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1
Drain the soaked chickpeas very well. Pat dry. Add to a food processor with parsley, cilantro, onion, garlic, cumin, coriander, cayenne, and salt. Pulse until the mixture is finely ground but NOT a paste (the texture should resemble coarse sand with visible flecks of green). Scrape down sides often.
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2
Transfer to a bowl. Stir in baking powder and sesame seeds. Refrigerate for 30 minutes (this helps them hold together).
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3
Shape into balls slightly larger than a walnut, or use a falafel scoop. Flatten slightly into thick discs.
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4
Heat oil to 350°F (175°C). Fry falafel in batches for 3-4 minutes, turning once, until deeply golden brown all over. Drain on paper towels.
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5
Serve in pita with tahini sauce, pickled turnips, sliced tomatoes, and lettuce.
