Falafel (Lebanese Crisp Chickpea and Herb Fritters)
Local name: فلافل
In short: Crisp golden fritters of ground soaked chickpeas, parsley, cilantro and spices with a bright green center, served with tahini sauce. It takes about 45 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 15 min
- Resting
- 12 h 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 470 kcal
Falafel are crisp fritters of soaked, ground chickpeas and a large handful of fresh herbs, fried until deep golden outside and bright green and fluffy inside. In Lebanon they are sold at street stands and stuffed into pita with tomato, pickles, parsley and tahini sauce. Use soaked raw chickpeas, never canned, and pulse the mixture coarse so the fritters stay light. Start the soaking the day before.
Instructions
- The day before, cover the chickpeas with plenty of cold water and soak for 12 to 24 hours. Drain well and pat dry. Do not use canned or cooked chickpeas.
- Put the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, 1 1/4 tsp salt and pepper in a food processor. Pulse in short bursts, scraping down the sides, until the mixture looks like coarse, damp sand and holds together when pressed. Do not make a smooth paste.
- Transfer the mixture to a bowl, stir in the baking soda and chill for 30 minutes.
- For the sauce, whisk the tahini, lemon juice, garlic and 1/4 tsp salt, adding the cold water a little at a time until smooth and pourable. Chill until serving.
- Pour about 4 cm (1 1/2 in) of oil into a deep, heavy pot and heat it to 180°C (350°F). Shape the mixture into walnut-size balls or small flat discs, pressing each one firmly.
- Fry in batches of 5 or 6 for 3 to 4 minutes, turning once, until deep golden brown. Drain on a wire rack. The center should be cooked through and bright green.
- Serve hot with the tahini sauce, either on a platter with salad or tucked into warm pita with tomato, pickles and parsley.
Tips
- Use soaked dried chickpeas, never canned or cooked ones. Raw soaked chickpeas give a crisp crust and a light, fluffy center.
- Fry one test ball first. If it falls apart, stir in 1 to 2 tbsp of chickpea flour. Keep the oil at 180°C (350°F) and never leave hot oil unattended.
Questions and answers
Why did my falafel fall apart?
The mixture was probably too wet or too smooth, or the oil was not hot enough. Pulse it to a coarse texture, chill it for 30 minutes and fry at 180°C (350°F).
Can I bake or air-fry falafel?
Yes. Brush the falafel with oil and bake at 220°C (425°F) for 20 to 25 minutes, turning once, or air-fry at 190°C (375°F) for 10 to 12 minutes. They are less crisp than fried falafel.
Can I freeze falafel?
Yes. Freeze the shaped, unfried balls on a tray, then bag them and fry from frozen for 5 to 6 minutes. Cooked falafel can be reheated in a hot oven.
How long does it take to make Falafel (Lebanese Crisp Chickpea and Herb Fritters)?
About 45 min in total: 30 min of preparation and 15 min of cooking.
How many calories are in Falafel (Lebanese Crisp Chickpea and Herb Fritters)?
About 470 kcal per serving, with 16 g of protein, 46 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 46 g |
| Fat | 26 g |
| Fiber | 13 g |
| Sugar | 6 g |
| Sodium | 860 mg |
Estimated values, calculated from the ingredients.
