Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, then deep-fried until crispy. This traditional Lebanese version is made with chickpeas and is often served in pita bread with fresh vegetables and tahini sauce. Here’s a traditional recipe to help you make Lebanese Falafel at home.
Ingredients:
- 2 cups dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
For Serving:
- Pita bread
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Tahini sauce
- Pickled turnips
Instructions:
- Prepare the Chickpeas:
- Drain and rinse the soaked chickpeas. Ensure they are well-drained.
- Make the Falafel Mixture:
- In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, and cilantro. Process until the mixture is finely ground but not pureed.
- Transfer the mixture to a large mixing bowl. Add the ground cumin, ground coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Mix well.
- Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and to make the mixture easier to handle.
- Shape the Falafel:
- Using wet hands or a falafel scoop, shape the mixture into small balls or patties, about the size of a walnut.
- Fry the Falafel:
- In a deep frying pan or pot, heat vegetable oil to 180°C (350°F). Carefully lower the falafel balls into the hot oil, frying in batches to avoid overcrowding.
- Fry the falafel for about 3-4 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve the hot falafel in pita bread with fresh vegetables, tahini sauce, and pickled turnips. Garnish with fresh parsley or cilantro if desired.
Tips for Perfect Falafel:
- Dry Chickpeas: Use dried chickpeas that have been soaked overnight for the best texture. Canned chickpeas can make the mixture too wet.
- Even Frying: Fry the falafel in batches to ensure even cooking and avoid lowering the oil temperature.
- Herbs and Spices: Adjust the herbs and spices to your taste, adding more or less as preferred.
Cultural Significance:
Falafel is a beloved street food in Lebanon and across the Middle East, often enjoyed as a quick snack or a hearty meal. Its crispy exterior and flavorful interior make it a favorite among both locals and visitors, embodying the rich culinary traditions of Lebanese cuisine.
Making Lebanese Falafel at home allows you to enjoy a classic and flavorful dish that’s perfect for any occasion. These crispy chickpea patties, with their aromatic herbs and spices, are sure to become a favorite in your household. Whether you’re serving them in pita bread or as part of a mezze spread, this traditional recipe will bring a taste of Lebanon to your kitchen.