Lebanese Falafel

Ingredients

Dried chickpeas

1 cup

Onion

1 medium, chopped

Garlic

4 cloves, minced

Fresh parsley

1/2 cup, chopped

Fresh cilantro

1/2 cup, chopped

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Baking soda

1 teaspoon

Salt

1 teaspoon

Vegetable oil

for frying

Tahini sauce

for serving

Water

1/4 cup (for tahini sauce)

Lemon juice

2 tablespoons (for tahini sauce)

Instructions

1. Soak the dried chickpeas in water overnight. Ensure they are fully submerged and double in size. Drain and rinse well before using.
2. In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking soda, and salt. Pulse the mixture until it forms a coarse paste, taking care not to over-process, as you want some texture.
3. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This chilling step allows the flavors to meld and makes shaping the falafel easier.
4. While the mixture chills, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust the consistency with more water if a thinner sauce is desired.
5. In a deep frying pan or pot, heat vegetable oil over medium heat to a depth of about 2 inches. Ensure the oil is hot enough before frying by testing with a small piece of the mixture—if it sizzles, it’s ready.
6. Using wet hands, shape the chickpea mixture into small balls or patties, about 1 inch in diameter. This prevents sticking.
7. Carefully place the falafel into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, approximately 3-4 minutes per side, adjusting the heat as necessary to maintain the oil temperature.
8. Once cooked, remove the falafel from the oil and drain on a paper towel-lined plate to absorb any excess oil.
9. Serve hot with warm pita bread, a generous drizzle of tahini sauce, and your favorite toppings such as diced tomatoes, cucumbers, and pickles.