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Lebanese Falafel Recipe

Traditional homemade falafel recipe using chickpeas and fava beans

Course Appetizer, Main Course, Side Dish
Cuisine Lebanese
Keyword Authentic, Easy, Street Food
Prep Time 15 minutes
Cook Time 7 minutes
Servings 70 falafel
Author Zaatar and Zaytoun

Ingredients

  • 1 cup dried chickpeas
  • 1 cup dried fava beans (no skin)
  • 1 tablespoon +1 teaspoon bicarbonate of soda
  • 2 garlic cloves
  • 1 small onion
  • 2 handfuls parsley
  • 1 handful fresh cilantro coriander
  • 1 teaspoon 7 spice
  • 1 teaspoon dried coriander
  • ½ teaspoon red chilli powder
  • ½ teaspoon black pepper
  • ½ teaspoon cumin powder
  • 2 teaspoon salt
  • Sesame seeds for dipping
  • Enough vegetable oil for deep frying

Instructions

  1. Soak the chickpeas and fava beans in a large bowl the night before with enough water to cover. Add a tablespoon of bicarbonate of soda and stir well.

  2. The next day, rinse the beans in clear running water and set aside.
  3. In a food processor, pulse the chickpeas and fava beans in batches until you have a medium coarse texture. Transfer to a large mixing bowl.

  4. In the food processor, add the onion, garlic, cilantro and parsley and blitz. Transfer to the bowl of beans and blend well.

  5. Add the spices, salt, another teaspoon of bicarbonate of soda and just enough olive oil if necessary to bind the mixture. Your falafel mix should not be too dry or wet.

  6. Try and refrigerate the dough for at least an hour before frying as this will make them easier to shape

  7. Heat up enough vegetable oil for deep frying

  8. Shape your falafel into golf sized balls or use a falafel scooper if you have one. Press them lightly into a plate of sesame seeds then deep fry until golden for about 7 minutes.

  9. Serve with some tahini sauce and fresh pickles and vegetables in a wrap

Recipe Notes

Don't use canned chickpeas or fava beans as the mixture will be too wet

You can freeze any extra falafel mixture for frying later