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Street Food

Falafel Lubnani

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20 min plus soaking and chilling
Prep
15 min
Cook

Ingredients

  • 400 g (2 cups) dried chickpeas, soaked overnight
  • 1 onion, roughly chopped
  • 4 cloves garlic
  • 30 g (1/2 cup) chopped parsley
  • 15 g (1/4 cup) chopped coriander
  • 10 g (2 tsp) ground cumin
  • 5 g (1 tsp) ground coriander seed
  • 10 g (2 tsp) salt
  • 5 g (1 tsp) baking powder
  • Vegetable oil, for deep frying

Method

  1. Drain the soaked chickpeas thoroughly and pat dry; do not use canned chickpeas as they yield a mushy texture.
  2. Pulse chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander seed and salt in a food processor until finely textured but not pureed.
  3. Cover and refrigerate the mixture for at least 1 hour to firm up.
  4. Just before frying, mix in the baking powder.
  5. Heat oil in a deep pan to 175°C (350°F).
  6. Shape the mixture into small patties or balls and fry in batches for 3-4 minutes until deep golden brown and crisp.
  7. Drain on paper towels and serve hot in flatbread with tahini sauce, pickles and salad.

Introduction: Crispy fried patties of ground chickpeas and fresh herbs, falafel is a cherished Lebanese street food staple, typically stuffed into flatbread with tahini sauce, pickles and salad for a quick, satisfying meal.

Cultural Background: Crispy fried patties of ground chickpeas and fresh herbs, falafel is a cherished Lebanese street food staple, typically stuffed into flatbread with tahini sauce, pickles and salad for a quick, satisfying meal.

Tips: Using soaked dried chickpeas rather than canned is essential for the right texture and to prevent falling apart. Chilling the mixture before frying helps the patties hold together.

Variations: Some versions add fava beans alongside chickpeas for a softer, more traditional Levantine texture.

Storage: Refrigerate cooked falafel in an airtight container for up to 3 days, or freeze uncooked patties for up to 2 months.

Reheating: Reheat in a hot oven at 200°C (400°F) for 8-10 minutes to restore crispness; avoid microwaving.

FAQs:

Q: Can I bake falafel instead of frying?

A: Yes, brush with oil and bake at 220°C (425°F) for 20-25 minutes, flipping halfway, though texture will be less crisp.

Q: Why did my falafel fall apart in the oil?

A: The mixture may be too wet or under-processed; ensure chickpeas are well-drained and chill the mixture before shaping.

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