Crispy Lebanese Falafel
Herb-packed chickpea fritters fried to a shattering crisp outside, fluffy inside — the original street food.
About This Recipe
Falafel is one of the Middle East's greatest contributions to global street food culture. Made from dried (never canned) chickpeas soaked overnight and blended with herbs, the result — when fried properly — is an extraordinary combination of crunchy exterior and herb-flecked, fluffy interior. It's the most popular street food in the Levant.
Ingredients
Serves 4
- 300 gdried chickpeas(soaked 24 hours — DO NOT use canned)
- 1 smallwhite onion(roughly chopped)
- 4garlic cloves
- Large bunchflat-leaf parsley
- Large bunchcoriander
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspcayenne pepper
- 1 tspbaking soda(added just before frying)
- 1.5 tspsalt
- 1 Lvegetable oil(for deep frying)
Instructions
- 1
Drain and process
Drain soaked chickpeas thoroughly. Place in a food processor with onion, garlic, herbs, spices and salt. Pulse — do NOT blend smooth. The texture should be coarse and granular, not a paste.
If the mixture is too wet, the falafel will fall apart in the oil. It should hold its shape when squeezed.
- 2
Rest the mixture
Transfer to a bowl. Refrigerate for 1 hour — this firms it up and makes shaping easier.
- 3
Shape
Add baking soda just before frying. Mix well. Using damp hands or a falafel scoop, form into balls or patties about 4cm diameter.
- 4
Fry
Heat oil to 175°C. Fry falafel in batches for 3–4 minutes until dark brown and deeply crispy. Drain on a wire rack.
Test one falafel first. If it falls apart in the oil, the mixture needs more time in the fridge or a tablespoon of flour added.
- 5
Serve immediately
Serve hot in pitta with tahini, pickled vegetables, tomato, cucumber and parsley.
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Pro Tips
- →
NEVER use canned chickpeas — the moisture content makes falafel that falls apart. Dried and soaked is non-negotiable.
- →
Don't over-process — the coarse texture is what gives falafel its characteristic interior.
- →
Fry at the correct temperature — too cool and they absorb oil; too hot and they burn outside before cooking through.
Variations
- •
Baked falafel: brush with oil and bake at 200°C for 25 minutes — healthier but less crispy.
- •
Broad bean falafel (ta'amiya): Cairo-style, made with dried broad beans.
Storage
Raw mixture keeps 2 days refrigerated. Fried falafel keeps 3 days — reheat in an oven for crispiness.
History & Origin
Falafel's origin is disputed between Egypt, Israel, Lebanon and Palestine — each claims it as their own. The Egyptian version (ta'amiya, made with broad beans) is likely the oldest. Lebanese and Israeli falafel use chickpeas. Falafel was globalised by Israeli food culture and is now one of the world's most recognised street foods.
Frequently Asked Questions
Why do my falafel fall apart when frying?
The mixture is too wet (use dried, not canned chickpeas), or over-processed (should be grainy not smooth), or the oil isn't hot enough. Add baking soda just before frying and test one ball first.
Can I bake falafel instead of deep-frying?
Yes — brush shaped patties with oil and bake at 200°C for about 25 minutes, flipping halfway. They'll be firmer and less crispy than fried, but noticeably lighter.
How far ahead can I prepare the falafel mixture?
The uncooked mixture keeps up to 2 days refrigerated. Shape and fry just before serving — falafel loses its crispness quickly once cooked, so it's best fried close to eating.
Nutrition Facts
Per serving (250g / 8.8 oz) · 4 servings total
Time Summary
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