Lebanese falafel is distinguished by mixing raw chickpeas and beans, achieving a green interior and intense herbal aroma. It has been Beirut's street food since the 19th century and a popular breakfast on Fridays. Its crisp exterior and herbaceous heart make it a vegetarian icon of the Levant.
Mediterranean
Lebanese Homemade Crispy Falafel
Homemade crispy Lebanese falafel from Lebanon: traditional step-by-step recipe, with chef tips and clear timings.
- Lebanon
- MAIN COURSES
- Vegan
- Vegetarian
- Light
- High fiber
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 14 g
- Fiber 10 g
- Carbohydrates 32 g
- Fat 18 g
- Sodium 480 mg
Story behind the dish
Preparation
Lebanese homemade crispy falafel is a preparation from Lebanon with medium difficulty. Reserve about 37 minutes in total (25 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g soaked dried chickpeas.
- Have ready: 150 g soaked dried broad beans.
- Have ready: 1 medium onion.
- Have ready: 4 cloves of garlic.
- Have ready: 1 bunch of fresh parsley.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Drain soaked uncooked legumes; process with onion
Drain soaked uncooked legumes; process with onion, garlic and herbs until granular texture.
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Add spices
Add spices, baking soda, salt and pepper; Refrigerate the dough for 30 minutes. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Form balls or compact discs with moistened hands
Form balls or compact discs with moistened hands.
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Heat oil to 175 C and fry in batches for 3-4 minutes until golden…
Heat oil to 175 C and fry in batches for 3-4 minutes until golden on the outside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and keep warm
Drain on absorbent paper and keep warm.
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Serve in pita with tahini
Serve in pita with tahini, tomato, cucumber and fresh herbs.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version only with chickpeas for softer texture.
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