Homemade Lebanese falafel easy recipe

easy homemade falafel recipe

At our home, we absolutely adore homemade falafel! This Lebanese falafel recipe is so simple and irresistibly delicious that it’s bound to become your go-to recipe (at least I hope so, lol!).

My kids are big falafel fans. They first fell in love with it during a picnic with my dear friends from the Middle East—Sudan, Lebanon, and Egypt to be precise.

Sharing meals at the park with their authentic, flavorful falafel was an experience we couldn’t forget. Since then, it’s been a family favorite.

Now, let me share an essential tip: always soak your dried chickpeas overnight. This is the golden rule of falafel-making.

Don’t try to cut corners by using canned chickpeas—trust me, I’ve learned this the hard way!

The first time I tried it with canned chickpeas, my lovely falafel dumplings shrank down to the size of olive pits in the frying oil. I thought I was witnessing some culinary magic—watching my falafel disappear before my eyes!

Spoiler alert: it was no miracle, just a lesson learned, haha.

These days, whenever my kids ask for falafel (which is often), I confidently whip up this foolproof recipe. It’s so easy!

Just toss all the ingredients into a food processor, give it a whirl, and voilà! Perfectly spiced, crisp-on-the-outside, tender-on-the-inside falafel ready to be enjoyed.

Whether you serve them stuffed in pita bread with fresh veggies and a drizzle of tahini sauce, to dip in a creamy hummus, or as part of a mezze platter, these Lebanese falafels are guaranteed to win hearts and taste buds alike.

Ingredients for the best and authentic crispy tender lebanese falafels

• 400g dried chickpeas: The star of the dish! Dried chickpeas, once soaked overnight, give the falafel its perfect texture—crispy on the outside and tender on the inside. They’re also packed with protein and fiber.
• 1/2 bunch of fresh parsley: Bright and herbaceous, parsley adds a fresh, slightly peppery flavor that lifts the overall taste of the falafel.
• 1/2 bunch of fresh cilantro (coriander): With its citrusy and slightly spicy notes, cilantro complements the parsley beautifully and enhances the authentic Middle Eastern flavor.
• 1/2 onion: A touch of sweetness and depth, the onion helps balance the earthiness of the chickpeas.
• 5 garlic cloves: For a robust, aromatic kick, garlic is essential. It adds a bold and slightly pungent flavor that makes falafel irresistible.
• 2 teaspoons ground cumin: This warm, earthy spice is a must-have in Middle Eastern cuisine. It gives the falafel its signature savory flavor.
• Salt and pepper: To season and bring out the natural flavors of the ingredients. Adjust to taste for the perfect balance.
• 1 teaspoon baking soda: This little trick ensures the falafel stays light and fluffy on the inside while achieving that golden, crispy crust.
• 1 teaspoon lemon juice: A splash of tangy lemon juice brightens the mixture, adding a zesty freshness that ties all the flavors together.

Step-by-Step to make the Perfect Lebanese Falafel

1. Soak the Chickpeas Overnight : Place the dried chickpeas in a large bowl and cover them with cold water. Let them soak overnight (8-12 hours). This rehydrates the chickpeas, making them soft enough to blend and ensuring they fry up perfectly.
2. Drain and Dry the Chickpeas : After soaking, drain the chickpeas thoroughly. Pat them completely dry using a clean kitchen towel or paper towels. Removing excess moisture is crucial to achieve falafel that hold together during frying.
3. Prepare the Chickpeas for Blending : Transfer the dried chickpeas to a food processor or chopper. This is where the magic begins!
4. Blend in Pulses : Pulse the chickpeas in short bursts until they break down into a coarse, grainy texture. Avoid over-blending; the mixture should resemble damp breadcrumbs, not a paste.
5. Incorporate the Remaining Ingredients : With the food processor running, add the following ingredients one at a time:
   • Fresh parsley and cilantro for herbal freshness.
   • Onion and garlic for aromatic depth.
   • Cumin, salt, and pepper for seasoning.
   • Lemon juice for a bright, tangy note.
   • Baking soda to keep the falafel light and airy.
   • Continue blending until all ingredients are evenly combined into a cohesive mixture.
6. Adjust the Consistency (if needed) : If the mixture feels too wet or loose, add a small amount of flour to bind it. Test by frying a single dumpling. If it holds its shape, there’s no need for additional flour.
7. Shape the Falafel : Using your hands or a falafel scoop, form the mixture into small rings or patties, approximately 3 cm in diameter. Flatten slightly if you prefer traditional disc-shaped falafel.
8. Place on Absorbent Paper : Arrange the formed falafel on a plate lined with absorbent paper to remove excess moisture and prevent sticking.
9. Fry the Falafel : Heat oil in a deep frying pan until it’s hot but not smoking. Lower the heat slightly and carefully fry the falafel in batches, turning them occasionally to ensure even cooking. Fry until they are a beautiful golden-brown color.
10. Serve and Enjoy : Serve the freshly fried falafel as part of a sandwich with a crisp salad, drizzled with tahini sauce, and tucked into soft, homemade Lebanese pita bread. For a mezze platter, pair them with hummus, pickles, and your favorite dips.