Crispy, golden-brown fritters made from ground chickpeas, fresh herbs, and spices, deep-fried until crunchy outside and fluffy inside. Served in warm pita with tahini, pickles, and fresh vegetables, they are Lebanon beloved street food.
1Drain the soaked chickpeas and pat them completely dry, then pulse them in a food processor with onion, garlic, parsley, and cilantro until finely ground but not pureed.
2Season the mixture with cumin, coriander, cayenne, salt, and baking powder, then refrigerate for one hour to firm up the dough so it holds its shape during frying.
3Shape the falafel mixture into small balls or patties about four centimeters wide, pressing them firmly to compact the mixture and prevent them from falling apart in the oil.
4Heat vegetable oil to 175 degrees Celsius in a deep pot and fry the falafel in batches for four to five minutes, turning once, until they are deeply golden brown and crispy all over.
5Serve the hot falafel in warm pita bread with tahini sauce, pickled turnips, sliced tomatoes, and fresh mint leaves, or arrange them on a platter as part of a mezze spread.
Did You Know?
Lebanese falafel is always made from raw soaked chickpeas, never canned, and the secret to the perfect green interior is the generous amount of fresh herbs mixed into the batter.