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Lebanese Falafel

Lebanese Falafel

Traditional homemade falafel recipe using chickpeas and fava beans


1 cup dried chickpeas

1 cup peeled dried fava beans

3 tspns bicarbonate of soda

2 garlic cloves

1 small onion

2 handfuls parsley

1 handful fresh cilantro coriander

1 tsp 7 spice

1 tsp dried coriander

1/2 tsp red chilli powder

1/2 tsp black pepper

1/2 tsp cumin powder

1 tbsp salt

Sesame seeds for dipping

Enough vegetable oil for deep frying


Soak the chickpeas and peeled fava beans in separate large bowls the night before in enough water to cover. Add a teaspoon of bicarbonate to each bowl and mix well

The next day, rinse the beans in clear running water and set aside.

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.

In the food processor, add the onion, garlic, cilantro and parsley and blitz. Add to the chickpeas and fava beans and blend well.

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.

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

Heat up enough vegetable oil for deep frying

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.

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

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