Authentic Homemade Lebanese Falafel Recipe

Soak the Chickpeas

1. This simple step needs to be done a day ahead and is necessary to achieve the best texture and flavor.
2. Add dried chickpeas (garbanzo beans) to a large bowl, add the bicarbonate of soda and cover with plenty of water at room temperature.
3. Set the bowl aside and let the chickpeas rehydrate overnight, or until they triple in size. You can leave them in water for up to 2 days. Simply refresh the water halfway through the process.
4. When ready to make your falafels, drain the water and give the chickpeas a quick wash under running water.

Prepare the Mixture

1. Place soaked chickpeas, roughly chopped fresh herbs, onions, green chili, and garlic along with the lemon zest, juice, salt, black pepper, cumin, coriander powder, chickpea flour (gram flour), baking powder, and flaked chili in a bowl of a food processor.
2. Blitz the mixture using the pulse function until it resembles a coarse sand texture.
3. Transfer the mixture into a bowl and give it a good stir until all are combined. Cover with a lid or cling film and refrigerate it for a minimum of 45 minutes until it's fully chilled.

Shape the Falafels

1. Once the falafel mixture has been fully chilled, scoop golf ball-sized balls and form them into balls or patties, depending on the cooking method. Don't make your patties too flat if you want them nice and fluffy when cooked!
2. Set the shaped falafels aside and proceed with your preferred cooking method.

Pan Frying the Falafels

1. If you want to pan fry falafels, shape them into patties.
2. Place a heavy-based pan or a skillet over medium heat and add ½ cup of oil.
3. When the oil is hot enough, carefully add the falafels without overcrowding the pan.
4. Fry the falafels for a few minutes, until golden brown and super crispy on the outside.
5. Transfer the falafels to a paper towel-lined plate to get rid of excess oil.
6. Serve them immediately when still warm.

Deep Frying the Falafels

1. The most common and authentic way to cook falafels is deep frying them in hot oil. Shape your falafels into golf-sized balls or patties for deep frying.
2. Place a heavy-based pan over medium heat and fill it up with 8 cm (3") of vegetable, sunflower, or rapeseed oil.
3. When the oil reaches 190° C (375° F), gently drop the falafels into the oil, using a slotted spoon.
4. Cook the falafels for a few minutes, until golden brown and super crispy on the outside.
5. Remove the falafels with a slotted spoon carefully and place them on a paper towel-lined plate to get rid of excess oil.
6. Serve them immediately when still warm.

Baking the Falafels

1. Shape your falafels into patties if you want to bake them
2. Pre-heat your oven to 220 ° C (425° F). Line a baking sheet with silicon paper and lightly spray with oil.
3. Place the falafel patties on baking paper and brush them with a generous amount of oil, preferably olive oil.
4. Bake the patties until golden brown on both sides, 20 to 25 minutes. Make sure to turn them over halfway through the baking time!
5. They will be slightly less crispy and golden than when deep-fried or pan-fried. Serve them immediately when still warm.