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
Servings 18 servings
- 1 pound dry chickpeas
- ¾ cup parsley stems removed
- ½ cup cilantro stems removed
- 1 large onion quartered
- 4 garlic cloves
- 1 tablespoon salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Oil for frying grapeseed, sunflower or canola work well
- Sesame seeds optional, for sprinkling
24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired
Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2-3 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed.
Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.
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.
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.
- 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.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Calories: 149kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 405mg | Fiber: 7g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 3mg