Photo by Shameel mukkath on Pexels
Lebanese Falafel with Fresh Herbs
This iconic street food is a cornerstone of Lebanese cuisine, often enjoyed as part of a traditional breakfast, a light lunch, or a vibrant mezze spread.
Ingredients
- For the Falafel
- 2 cups Dried chickpeas
- 1 large Large onion, quartered
- 4 cloves Garlic cloves
- 1 cup Fresh parsley, roughly chopped
- 1 cup Fresh cilantro, roughly chopped
- 2 tablespoons Fresh dill (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- ½ teaspoon Baking soda
- 2 tablespoons All-purpose flour (or chickpea flour)
- Vegetable oil
- For Serving
- Warm pita bread
- Tahini sauce
- Pickled turnips (lift)
- Sliced tomatoes
- Sliced pickles
- Fresh parsley
- Shredded lettuce
- Sumac
Method
- 1
Start by placing your dried chickpeas in a large bowl. Cover them generously with water, ensuring they're submerged by about 5 cm. Let them soak overnight, or for at least 8 hours, until they've significantly expanded. Remember, we don't cook them at this stage!
- 2
Once soaked, drain the chickpeas thoroughly. Spread them out on a clean kitchen towel and pat them very dry. This step is crucial, as any excess moisture can prevent your falafel from holding together during frying.
- 3
In a food processor, combine the dried chickpeas with the quartered onion, garlic cloves, roughly chopped parsley, cilantro, and optional dill. Pulse the mixture until it's finely ground but still has a slightly coarse, grainy texture, not a smooth paste. It should be firm enough to hold its shape when squeezed.
- 430 min
Transfer the ground mixture to a large bowl. Add the cumin, coriander, black pepper, salt, baking soda, and flour. Mix everything briefly until well combined. Cover the bowl and refrigerate for at least 30 minutes; this helps the mixture firm up and improves its frying performance.
- 5
Lightly moisten your hands with water. Take small portions of the falafel mixture (about 3 cm in diameter) and firmly shape them into balls or slightly flattened patties. Ensure they are tightly packed so they don't break apart during frying.
- 64 min
Heat about 5 cm of vegetable oil in a deep pot or frying pan to 180°C (350°F). Carefully drop the falafel into the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are beautifully deep golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels.
- 7
For the ultimate Lebanese experience, serve your hot falafel immediately. Stuff 3-4 falafel into warm pita bread, generously drizzle with tahini sauce, and add your favorite fresh toppings like pickled turnips, sliced tomatoes, fresh parsley, and shredded lettuce. A sprinkle of sumac adds a lovely finish!