Lebanese Crispy Falafel

4.98 from 279 votes

This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices - vegan, gluten-free, protein-rich

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Falafel is an iconic popular street food in the Middle East that’s vegan, protein-rich and surprisingly easy to make! My authentic Lebanese recipe is one that I watched my mom make since I was a kid. You can make crispy falafel at home and have it taste just like it’s from the streets of Lebanon, and I’m going to show you how with only a handful of ingredients.

Plate of homemade falafel with one piece cut in half to show bright green bready insides. Small bowl of tahini sauce on plate for dipping.
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What is falafel?

Falafel is a Middle Eastern recipe that is basically mashed chickpeas with herbs and seasonings formed into patties and fried. It’s a traditional food in Lebanon that’s made with only a few ingredients and served plain with tahini sauce, hummus, or garlic sauce for dipping, or as a falafel sandwich or falafel wrap. The patties have an irresistible crispy exterior and soft bright green interior.

While it originated in the Middle East, falafel is now a very popular street food recipe that’s made all over the world. There are loads of recipe variations, but at its core is soaked chickpeas, parsley and/or cilantro and Middle Eastern seasoning. In many regions, it’s also made with fava beans. Traditionally, falafel is fried, which is the way I would recommend making them, but below I share the baked falafel and fried falafel instructions.

What is falafal made of?

There are many variations of the falafel recipe. The one I’m sharing is one I learned from my Lebanese parents and enjoyed while growing up. I kept the recipe authentic the way it’s traditionally prepared in Lebanon. Here are the ingredients you’ll need:

  • Chickpeas: Use high quality dry chickpeas that come in a bag. Check the expiration date to make sure they are fresh. Do not substitute with canned chickpeas.
  • Fresh herbs: Parsley and cilantro are a must in any falafel recipe. You can do equal parts of both or add more of one kind if you prefer. Make sure the herbs are washed and thoroughly dried.
  • Onion: 1 small onion is all you need. Don’t substitute onion powder because the fresh onions add texture, a touch of moisture and extra flavor to the patties.
  • Garlic: Surprisingly, the garlic is not mandatory in this Lebanese recipe, but one garlic does help add flavor. You can substitute garlic powder here if you’d like, but I recommend fresh.
  • Baking powder: This is optional, but I recommend adding it right before baking or frying the falafel. It’s a raising agent that helps to give it a light and fluffy texture.
  • Seasonings: Salt and pepper, cumin and coriander.
Ingredients for recipe: fresh cilantro and parsley, dry chickpeas, spices, baking powder, garlic clove, onion.

RECIPE VIDEO TUTORIAL

How to make falafel

Soak chickpeas

The first step of making this falafel recipe happens in advance of actually cooking the recipe. You need to soak dry chickpeas with enough water to cover them completely at room temperature. After a few hours (or ideally 12 hours overnight), the chickpeas will absorb most of the water and double in size. Don’t cook the chickpeas. They will stay raw, but soaking them will soften them enough to use in this recipe.

Make falafel patties

Start by grinding the chickpeas until they’re powder-like. I prefer to do this step first before adding the other ingredients. It limits the amount of time you’ll need to blend everything else, which makes it less likely that the mixture will become too mushy.

Next, add the herbs, onions, garlic, and seasoning. It works well if you can blend on low or pulse at this point. You want the mixture to get blended but not overly soft and mushy. You’re looking for a coarse paste, ideally.

Now the mixture is ready, but it’s best to refrigerate it for a couple hours to allow the chickpeas to properly absorb the flavors and set. Transfer to a bowl, cover and refrigerate. Alternatively, you can freeze the falafel mixture in a freezer-safe bag or container. It will keep well for up to 3 months.

When you’re ready to fry or bake the falafel, remove from the fridge, mix in some baking powder and form the patties. There is a special falafel scoop that I use to make the shapes perfectly round and even. This scoop makes about 36 patties, each 1.5 inches in diameter. You can also use a meat baller, ice cream scooper, two spoons or your hands. While you’re forming the patties, you can lay them on parchment paper or wax paper.

Then fry or bake the falafel depending on your preference. My preference? 100% fry!

4 image collage cooking recipe: 1- oil in a pan with a hand holding a falafel scoop filled with batter, 2- dropping a scoop of batter into hot oil, 3-oil bubbling and cooking falafels, 4- falafels right before removing from oil, browned and crispy.

Fried falafel instructions

You can do traditional deep frying or skillet shallow frying. I opt for the latter because it’s easier, uses less oil and still results in a wonderfully crispy falafel patty and deliciously soft interior. Heat the oil slowly over medium heat for a couple minutes until it’s hot. Then slowly fry the patties small batches at a time about 2-3 minutes per side.

The color will turn golden brown, and that’s how you’ll know they’re ready. Rest them on a paper towel to absorb the excess oil and then serve warm!

Fried falafel on a paper towel lined sheet pan after frying.

Baked falafel instructions

Alternatively, you can make baked falafel with the patties. Spray the falafel lightly with some cooking spray and bake at 350°F for 20-25 minutes. This is a healthier option because you’ll use less oil in the process, but result is a more dense and dry patty. Instead of getting a crispy brown exterior, the falafel will brown in the middle mostly and form small cracks. It will still taste great, but the texture is just more appetizing when fried.

Baked falafel patties

How do you eat falafel?

Alone with falafel sauce

Because falafel basically is a chickpea patty that can be dry on its own, it’s always served with a falafel sauce, which is also known as tahini sauce. It’s simply made with tahini paste, lemon juice, garlic and salt; and has a tangy nutty flavor that really complements the taste of the falafel. You can also serve it with hummus or garlic sauce.

Crispy falafels piled on a plate with a small bowl of tahini sauce and fresh herbs, quartered tomatoes, and pita nearby.

In a sandwich or wrap

The most popular way is to eat it as a falafel sandwich or falafel wrap, generally stuffed in pita with vegetables like tomatoes, pickles, onions, pickled turnips, and parsley and of course the falafel sauce.

Two falafels torn in half and added to a pita with tomatoes, fresh parsley, and a drizzle of tahini sauce with plate of more falafel nearby.

In a salad

Because it’s an excellent source of plant-based protein, it’s also very common, especially in the U.S., to eat falafel on top of salads to make a complete meal. I would highly recommend it with these salads:

Tips for making homemade falafel

  1. Do not use canned chickpeas! Use dried chickpeas and soak them. This is the most important tip when making your own falafel. The problem with canned chickpeas is they are too soft and moist to yield a crispy exterior falafel texture. If you do use canned chickpeas, you’ll have to compensate for the moisture by adding flour, which changes the essence of the recipe.
  2. Allow time for the mixture to set in the fridge. This time helps the ingredients bind well together and also helps the flavor develop in the mixture; so don’t skip the resting time in the fridge.
  3. Make sure the patties hold well together before frying. The mixture should feel moist and paste-like, but not too wet. It should feel compact before dropping it in the oil. If it’s not, you may need to pulse it more in the food processor until it comes together.
  4. Use a high smoke point oil for frying. Some olive oils may work for this depending on their smoke point. But to be safe, use an oil meant for deep frying like grapeseed oil, sunflower oil or canola oil.

Frequently asked questions

Is falafel a healthy food?

Falafels are fried, so they aren’t healthy in that term, but, they are made from all natural ingredients, are high in protein and fiber, and one comes in at around 75 calories.They are perfect to enjoy as part of a well balanced diet, and homemade is for sure healthier than store bought!

Is falafel generally vegan?

My falafel recipe, like most recipes, is dairy-free and vegan.

Can I use dried herbs to make falafel?

Because there are minimal ingredients in this homemade falafel recipe, the herbs make up a big roll in the texture and flavor. I do not recommend substituting with dried herbs.

How long do falafels keep?

Once you have made the falafels, let them cool to room temperature, and you can store in an airtight container in the fridge for 4 to 5 days. You can also freeze them and then reheat in the oven. Falafel can be eaten hot or cold.

Crispy falafels piled on a plate with a small bowl of tahini sauce and fresh herbs, quartered tomatoes, and pita nearby.

Forget the powdered falafel mixes and store-bought greasy falafel, and try my homemade falafel recipe. My recipe makes a double batch of the mixture because it’s a great make-ahead recipe. Hope you try this authentic version I learned from my family, and share it with your family!

More Lebanese recipes

If you’ve tried this healthy-ish feel good Lebanese Falafel recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This falafel recipe was originally published July 30, 2019 and has recently been updated with new photography and step-by-step collage to better help make the recipe.

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Lebanese Crispy Falafel Recipe

This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices – vegan, gluten-free, protein-rich
5 from 279 votes
Servings 18 servings
Course Entree
Calories 186
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Video

Ingredients
  

  • 1 pound dry uncooked chickpeas
  • 1 tablespoon salt
  • ¾ cup parsley
  • ½ cup cilantro
  • 1 large onion roughly chopped
  • 1 clove garlic
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • Neutral oil for frying
  • Tahini sauce

Instructions

  • Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
  • Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.
  • Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour (this lets allows the batter to set).
  • Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
  • Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside.
  • Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter. Don’t worry if the balls feel a little loose at first — they will bind once they fry.
  • Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
  • Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.

Notes

Nutrition information accounts for about ½ cup oil absorption for the full batch. This may be more or less.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, just place in the microwave for 30 seconds.
Freezing Instructions: You can also freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until until warmed through and crispy.
You can freeze the mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions.
Sourcing: You can find dried chickpeas at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or other legumes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of using only chickpeas, you can add some soaked fava beans as well to the mixture. I don’t recommend completely substituting with only fava beans though.
  • You can use only parsley or only cilantro if you prefer, but it’s best made with both types of fresh herbs.
Equipment: I use the Kitchen Aid food processor to make the falafel mixture. The 11 cup bowl is large enough to fit half the recipe, and grinds the chickpeas very efficiently.
To shape the falafel patties, I use this falafel scoop.  It’s stainless steel and works not only for falafel but also meatballs, patties, etc. It makes each patty about 1.5 inches in diameter.
Baking instructions:
  • Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.

Nutrition

Calories: 186kcal, Carbohydrates: 11g, Protein: 7g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 24mg, Sodium: 507mg, Potassium: 373mg, Fiber: 0.4g, Sugar: 10g, Vitamin A: 480IU, Vitamin C: 6mg, Calcium: 253mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Entree

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Comments

  1. Hi Yumna,

    What did I do wrong? It may be due to the chick peas. I didn’t remember to soak the beans overnight so I did a quick boil and then let them sit for about an hour. I forgot to add some flour (it wasn’t in the recipe which I thought I followed to a tee). I also made a mistake and put the baking powder into the blender with the herbs. When I put the patties in the deep fryer they disintegrated. When I tried to fry them in a pan they still disintegrated. Recipe is great! First timer here! At least my tahini sauce came out good (your recipe). PEASE HELP!!

    1. Hi there! I think the main issue is the chickpeas. They need to be softened, but raw, to maintain the right consistency. I think they might have gotten too soft with the boil. Hope this helps!

  2. This recipe was fantastic! I followed the recipe almost exactly (I only filled maybe 1/3 to 1/2 inch of oil to cut down on splatters). Thank you so much! We don’t usually eat fried food, so this will be a once in a while treat for our family.

    1. The flour will not have the same texture, it’s best to use dried chickpeas prepared as the recipe states for this to turn out well.

  3. What is the purpose of the baking powder? The recipe I have used for the last 15 years is identical to yours with the exception of the baking powder.

    I always make a double batch of falafel so I can freeze them for easy and delicious meals.

    We love falafel!

  4. I just made these last night and my whole family loved them!! I added some dill and it was a perfect flavor boost. I did find it hard to fit one pound of garbanzo in my food processor so next time I might do 3/4 instead. Also, definitely use the dry chickpeas. It was a perfect texture after having soaked overnight.

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