Lebanese Falafel

Falafel is the beating heart of Lebanese street food — golden, crispy spheres of ground chickpeas loaded with fresh herbs and spices, fried to perfection. Unlike many Western versions made from canned chickpeas, authentic Lebanese falafel starts with dried, soaked chickpeas that create a texture impossibly crispy on the outside and fluffy-tender within.

Ingredients

Falafel

• 2 cups dried chickpeas (do NOT use canned)
• 1 medium onion, roughly chopped
• 1 cup packed fresh parsley
• 3/4 cup packed fresh cilantro
• 4 cloves garlic
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder
• 3 tbsp flour
• Vegetable oil for frying (about 3 cups)

Tahini Sauce

• 1/2 cup tahini paste
• 1/4 cup fresh lemon juice
• 1 clove garlic, minced
• 1/4 cup cold water
• 1/4 tsp salt
• Pinch of cumin

For Serving

• 4 large pita breads, warmed
• 2 cups shredded lettuce
• 2 tomatoes, diced
• 1 cucumber, diced
• Pickled turnips
• Fresh mint leaves

Instructions

1. Soak the chickpeas: Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak for 18-24 hours. They will double in size. Drain completely.
2. Make the mixture: Add soaked chickpeas, onion, parsley, cilantro, and garlic to a food processor. Pulse until finely ground but NOT a paste. Transfer to a bowl and mix in cumin, coriander, cayenne, salt, pepper, baking powder, and flour. Refrigerate 1 hour.
3. Shape the falafel: Using wet hands, form mixture into 1.5-inch balls and flatten slightly. Makes about 24.
4. Fry: Heat 3 inches of oil to 350 degrees F. Fry in batches 3-4 minutes, turning once, until deeply golden. Drain on paper towels.
5. Make tahini sauce: Whisk together tahini, lemon juice, garlic, water, salt, and cumin until smooth.
6. Serve: Stuff warm pita with falafel, lettuce, tomato, cucumber, pickled turnips, and tahini sauce.

Pro Tips

• Never use canned chickpeas. They contain too much moisture and your falafel will fall apart in the oil.
• If the mixture feels too wet, add flour 1 tablespoon at a time. If too dry, add a splash of water.
• For extra crispy falafel, double-fry: cook at 325 degrees F for 3 minutes, rest, then fry again at 375 degrees F for 1 minute.

Serving Suggestions

Serve in warm pita pockets or as a mezze platter with hummus, baba ghanoush, tabbouleh, and pickled vegetables. Pair with fresh mint tea.

Prep Time: 30 minutes (plus overnight soaking) | Cook Time: 15 minutes | Servings: 4-6 (about 24 falafel)

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