Teresa's Recipes
Lebanese Falafel
Dive into the vibrant world of Lebanese cuisine with this irresistible falafel recipe. These golden-brown balls of chickpea goodness are crisp on the outside and bursting with flavor on the inside, thanks to a harmonious blend of fresh herbs and spices. Originating from the Middle East, falafel has been a beloved street food for centuries, often enjoyed wrapped in warm pita bread with fresh vegetables and a creamy tahini sauce. Not only is this dish a delightful culinary experience, but it also showcases the rich history and culture of Lebanon, making every bite a journey through time and tradition.
Ingredients
- 1 cup Dried chickpeas
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 1/2 cup, chopped Fresh parsley
- 1/2 cup, chopped Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- for frying Vegetable oil
- for serving Tahini sauce
- 1/4 cup (for tahini sauce) Water
- 2 tablespoons (for tahini sauce) Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Entree
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 20 minutes
- Calories: 320
- Fat: 18g
- Carbs: 32g
- Protein: 10g
- Sodium: 550mg
- Sugar: 2g
Instructions
- Soak the dried chickpeas in water overnight. Ensure they are fully submerged and double in size. Drain and rinse well before using.
- 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.
- 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.
- 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.
- 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.
- Using wet hands, shape the chickpea mixture into small balls or patties, about 1 inch in diameter. This prevents sticking.
- 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.
- Once cooked, remove the falafel from the oil and drain on a paper towel-lined plate to absorb any excess oil.
- Serve hot with warm pita bread, a generous drizzle of tahini sauce, and your favorite toppings such as diced tomatoes, cucumbers, and pickles.
Tips
- For a spicier version, add red pepper flakes or cayenne pepper to the chickpea mixture.
- You can also bake the falafel for a healthier option. Preheat the oven to 375°F (190°C), place the shaped falafel on a baking sheet, brush with oil, and bake for 20-25 minutes, flipping halfway through.