SAEDNEWS: Lebanon is famous for its delicious falafel. If you want to make crispy, flavorful falafel at home, try this authentic Lebanese recipe.
According to Saednews, Falafel is one of the most popular and delicious Middle Eastern dishes, enjoyed in countries such as Egypt, Syria, Lebanon, Türkiye, and Iran. This flavorful vegetarian food is primarily made from chickpeas. In southern Iran—especially in the city of Abadan—it is prepared with exceptional skill and is famous for its rich flavor and crispy texture.
Falafel is considered a fast-food favorite and is traditionally served inside fresh bread with pickles, spicy sauce, tomatoes, cucumbers, lettuce, and sometimes classic Middle Eastern side dishes like hummus and tabbouleh. If you'd like to prepare authentic homemade falafel inspired by Southern Iranian and Lebanese recipes, follow this complete guide, including the secret spice blend and expert cooking tips.
Ingredient | Amount |
|---|---|
Dried chickpeas | 300 g |
Fresh parsley (optional) | 1 bunch |
Onion | 1 medium |
Garlic cloves | 6 |
Egg (optional) | 1 |
Chickpea flour | 2 tablespoons |
Baking powder | 1 teaspoon |
Falafel spice mix | 1 teaspoon |
Ground coriander | ½ teaspoon |
Ground cumin | ½ teaspoon |
Black pepper | To taste |
Red chili powder | To taste |
Salt | To taste |
Vegetable oil (for frying) | As needed |
Place the dried chickpeas in a large bowl and cover them with cold water.
Allow them to soak for at least 24 hours, changing the water every 6 hours. This softens the chickpeas and improves the texture of the falafel.
Drain and rinse the soaked chickpeas thoroughly.
Place them in a food processor.
Add:
Onion (peeled and roughly chopped)
Garlic cloves
Fresh parsley (if using)
Blend until the ingredients form a coarse paste. Avoid making it completely smooth.
Transfer the mixture to a large bowl.
Add:
Chickpea flour
Baking powder
Falafel spice mix
Ground coriander
Ground cumin
Black pepper
Red chili powder
Salt
If desired, add one egg to improve binding.
Mix everything thoroughly by hand until all spices are evenly incorporated.
Cover the bowl with plastic wrap and refrigerate for at least one hour. This allows the flavors to develop and helps the mixture hold together during frying.
Heat plenty of frying oil in a small, deep pan over medium heat.
Keep a bowl of water nearby and dip the falafel mold or scoop into the water before each use to prevent sticking.
Shape the falafel mixture and gently place each piece into the hot oil.
Fry until golden brown and fully cooked inside.
Remove the falafel and drain on a wire rack or paper towels to remove excess oil.
Serve immediately with baguette or pita bread and your favorite toppings.
Homemade Falafel Spice Blend
Ingredient | Amount |
|---|---|
Dried mango powder (Amchur) | 1 tablespoon |
Ground black pepper | 1 tablespoon |
Ground black cumin | 1 tablespoon |
Turmeric | 1 tablespoon |
Ground ginger | 1 tablespoon |
Baking powder | 1 tablespoon |
Garlic powder | 2 tablespoons |
Onion powder | 2 tablespoons |
Dried parsley | 2 tablespoons |
Ground coriander | 1 tablespoon |
Dried mint | ½ tablespoon |
Ground nutmeg | ½ teaspoon |
How to Prepare the Falafel Spice MixUse fresh, high-quality spices whenever possible.
Grind whole spices into fine powder if needed.
Mix all ingredients thoroughly.
Sift the mixture once for an even texture.
Store the spice blend in an airtight glass container.
Keep it in a cool, dry place.
Use the spice mix in moderation according to the amount of chickpeas. Excess seasoning can overpower the natural flavor of the falafel.
Blend the mixture well enough to create a cohesive texture, but do not over-process it into a paste.
The ground chickpeas should remain slightly coarse—about the size of coarse sugar crystals.
Refrigerating the mixture for 30 to 60 minutes before frying improves texture and flavor.
Traditional Lebanese falafel often includes parsley, cilantro, coriander powder, dried mango powder, cumin, nutmeg, garlic, onion, salt, and pepper.
For green falafel, add ½ cup of finely chopped parsley.
For a deeper yellow color, add ¾ teaspoon of turmeric.
If the falafel falls apart during frying, process the mixture again or add one egg to improve binding.
Rolling each falafel in sesame seeds before frying creates a crispier exterior and richer flavor.
For extra light and airy falafel, dissolve 2 teaspoons of baking powder in 1 tablespoon of water and mix it into the chilled mixture just before frying.
Mushroom falafel can be made by adding either raw finely chopped mushrooms or lightly sautéed mushrooms to the mixture.
Potato falafel can be prepared by blending potatoes and onions together, removing excess liquid, then mixing them with the ground chickpeas and spices.
A small amount of fresh lemon juice helps keep the falafel tender.
If the mixture is too soft, add a little chickpea flour.
Never cook the chickpeas before making falafel. Cooked chickpeas absorb too much water, causing the falafel to crack and fall apart.
Canned chickpeas are generally not recommended for authentic falafel.
Fry in a small non-stick pan with enough oil for even cooking.
Over-frying will make the falafel dry.
Yes. Although traditional falafel is deep-fried, it can also be baked.
Shape the falafel mixture and place the patties on a baking tray lined with parchment paper. Lightly brush or spray them with olive oil.
Bake in a preheated oven at 350°F (175°C) for approximately 20 minutes, then flip the falafel and continue baking until both sides are cooked.
Keep in mind that baked falafel will have a firmer and less tender texture than the traditional fried version.
Approximately 100 grams of falafel contains about 350 calories.
