Easy Lebanese Falafel (From Scratch)
Make the popular Lebanese street food in your kitchen from scratch. This crunchy Lebanese falafel recipe is from my Lebanese family’s recipe book, it’s easy, super delicious and on top of that it is gluten free.
Servings: 18 balls
Calories: 65kcal
Equipment
Ingredients
- 216 g Dried chickpeas soaked overnight
- 95 g Dried broad bean soaked overnight (fava beans)
- 25 g Boiled potato peeled
- 100 g Onion
- 1½ teaspoon Ground parsley
- 1 teaspoon Ground coriander
- 1½ teaspoon Ground mint
- ¼ teaspoon Lebanese Seven spice
- ½ teaspoon Paprika
- ½ teaspoon Ground cumin
- ¾ teaspoon Salt
- ½ teaspoon Ground black pepper
- ½ teaspoon Baking soda bicarbonate soda
- 2 cloves Garlic large
- Canola oil For frying
- Water For soaking broad beans
Instructions
- Soak the dried chickpeas and large broad beans (fava beans) overnight in triple the amount of water.216 g Dried chickpeas, 95 g Dried broad bean, Water
- Drain the beans. Peel the broad beans (fava beans). Discard the skins. Using a food processor, add the beans, onion, garlic, baking soda and spices, and process for a minute. Scrape down the sides of the food processor and bring up the bottom of the mixture to help the food processor evenly process all the ingredients. Repeat this 5 times.25 g Boiled potato, 100 g Onion, 1½ teaspoon Ground parsley, 1 teaspoon Ground coriander, 1½ teaspoon Ground mint, ¼ teaspoon Lebanese Seven spice, ½ teaspoon Paprika, ½ teaspoon Ground cumin, ¾ teaspoon Salt, ½ teaspoon Ground black pepper, 2 cloves Garlic
- Place your mixture into a bowl and knead it with your hands until you feel that everything is evenly mixed and make sure there are no large pieces. I normally do this for about a minute. Cover and let it rest for at least 30 minutes in the fridge.
- In a saucepan heat frying oil at least 2 inches deep, over high heat. Once the oil is hot enough (it needs to be hot!), add your mixture to a falafel maker, pack it in tight, and shape it into a domed puck (just over an inch thick - See video.). Gently place it into the oil and fry until reddish brown (about 2 - 2½ minutes) turning every so often with a slotted spoon, which you will use to remove the falafel and place it on the paper towel-lined plate. You can fry several at a time, but do not crowd the oil as the temperature will drop. Serve immediately.Canola oil
Video
Notes
Be careful! Falafel fry quickly, especially toward the end. Take them out as soon as they are reddish brown.
Serve your Lebanese falafel with suggestions listed in the above article.
Nutritional values do not factor in the frying oil.
Originally published in 18th Oct 2019, post and recipe updated.
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 131mg | Potassium: 175mg | Fiber: 4g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg