Homemade Lebanese falafel easy recipe

Discover the authentic taste of homemade Lebanese falafel with this easy recipe! Crispy on the outside, fluffy on the inside, and packed with herbs and spices, perfect for wraps or salads.

easy homemade falafel recipe

At our home, we absolutely adore homemade falafel! This Lebanese falafel recipe is so simple and irresistibly delicious that it’s bound to become your go-to recipe (at least I hope so, lol!).

My kids are big falafel fans. They first fell in love with it during a picnic with my dear friends from the Middle East—Sudan, Lebanon, and Egypt to be precise.

Sharing meals at the park with their authentic, flavorful falafel was an experience we couldn’t forget. Since then, it’s been a family favorite.

Now, let me share an essential tip: always soak your dried chickpeas overnight. This is the golden rule of falafel-making.

Don’t try to cut corners by using canned chickpeas—trust me, I’ve learned this the hard way!

The first time I tried it with canned chickpeas, my lovely falafel dumplings shrank down to the size of olive pits in the frying oil. I thought I was witnessing some culinary magic—watching my falafel disappear before my eyes!

Spoiler alert: it was no miracle, just a lesson learned, haha.

These days, whenever my kids ask for falafel (which is often), I confidently whip up this foolproof recipe. It’s so easy!

Just toss all the ingredients into a food processor, give it a whirl, and voilà! Perfectly spiced, crisp-on-the-outside, tender-on-the-inside falafel ready to be enjoyed.

Whether you serve them stuffed in pita bread with fresh veggies and a drizzle of tahini sauce, to dip in a creamy hummus, or as part of a mezze platter, these Lebanese falafels are guaranteed to win hearts and taste buds alike.

I made the video with just the background sound effects in the kitchen ( ASMR)

Ingredients for the best and authentic crispy tender lebanese falafels

• 400g dried chickpeas: The star of the dish! Dried chickpeas, once soaked overnight, give the falafel its perfect texture—crispy on the outside and tender on the inside. They’re also packed with protein and fiber.
• 1/2 bunch of fresh parsley: Bright and herbaceous, parsley adds a fresh, slightly peppery flavor that lifts the overall taste of the falafel.
• 1/2 bunch of fresh cilantro (coriander): With its citrusy and slightly spicy notes, cilantro complements the parsley beautifully and enhances the authentic Middle Eastern flavor.
• 1/2 onion: A touch of sweetness and depth, the onion helps balance the earthiness of the chickpeas.
• 5 garlic cloves: For a robust, aromatic kick, garlic is essential. It adds a bold and slightly pungent flavor that makes falafel irresistible.
• 2 teaspoons ground cumin: This warm, earthy spice is a must-have in Middle Eastern cuisine. It gives the falafel its signature savory flavor.
• Salt and pepper: To season and bring out the natural flavors of the ingredients. Adjust to taste for the perfect balance.
• 1 teaspoon baking soda: This little trick ensures the falafel stays light and fluffy on the inside while achieving that golden, crispy crust.
• 1 teaspoon lemon juice: A splash of tangy lemon juice brightens the mixture, adding a zesty freshness that ties all the flavors together.

Step-by-Step to make the Perfect Lebanese Falafel

1. Soak the Chickpeas Overnight : Place the dried chickpeas in a large bowl and cover them with cold water. Let them soak overnight (8-12 hours). This rehydrates the chickpeas, making them soft enough to blend and ensuring they fry up perfectly.
2. Drain and Dry the Chickpeas : After soaking, drain the chickpeas thoroughly. Pat them completely dry using a clean kitchen towel or paper towels. Removing excess moisture is crucial to achieve falafel that hold together during frying.
3. Prepare the Chickpeas for Blending : Transfer the dried chickpeas to a food processor or chopper. This is where the magic begins!
4. Blend in Pulses : Pulse the chickpeas in short bursts until they break down into a coarse, grainy texture. Avoid over-blending; the mixture should resemble damp breadcrumbs, not a paste.
5. Incorporate the Remaining Ingredients : With the food processor running, add the following ingredients one at a time:
   • Fresh parsley and cilantro for herbal freshness.
   • Onion and garlic for aromatic depth.
   • Cumin, salt, and pepper for seasoning.
   • Lemon juice for a bright, tangy note.
   • Baking soda to keep the falafel light and airy.
   • Continue blending until all ingredients are evenly combined into a cohesive mixture.
6. Adjust the Consistency (if needed) : If the mixture feels too wet or loose, add a small amount of flour to bind it. Test by frying a single dumpling. If it holds its shape, there’s no need for additional flour.
7. Shape the Falafel : Using your hands or a falafel scoop, form the mixture into small rings or patties, approximately 3 cm in diameter. Flatten slightly if you prefer traditional disc-shaped falafel.
8. Place on Absorbent Paper : Arrange the formed falafel on a plate lined with absorbent paper to remove excess moisture and prevent sticking.
9. Fry the Falafel : Heat oil in a deep frying pan until it’s hot but not smoking. Lower the heat slightly and carefully fry the falafel in batches, turning them occasionally to ensure even cooking. Fry until they are a beautiful golden-brown color.
10. Serve and Enjoy : Serve the freshly fried falafel as part of a sandwich with a crisp salad, drizzled with tahini sauce, and tucked into soft, homemade Lebanese pita bread. For a mezze platter, pair them with hummus, pickles, and your favorite dips.

how to store falafels ?

Storing falafel properly helps preserve its flavor and texture. Here’s how to store them, whether raw or cooked:

For Uncooked Falafel Mixture:

1. Refrigerate:
   • Place the mixture in an airtight container or wrap it tightly with plastic wrap.
   • Store it in the fridge for up to 3 days.
2. Freeze (for longer storage):
   • Shape the mixture into falafel patties or balls.
   • Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until firm (about 2-3 hours).
   • Transfer the frozen falafel to a freezer-safe bag or container.
   • Freeze for up to 3 months.
   • To use: Thaw in the fridge overnight and fry or bake as usual.

For Cooked Falafel:

1. Refrigerate:
   • Allow the falafel to cool completely before storing.
   • Place them in an airtight container, separating layers with parchment paper to avoid sticking.
   • Store in the fridge for up to 4 days.
2. Freeze (for longer storage):
   • Once cooled, arrange the cooked falafel on a parchment-lined tray and freeze until solid.
   • Transfer to a freezer-safe bag or container.
   • Freeze for up to 3 months.
   • To reheat: Bake in a 350°F (175°C) oven or air fryer for 10-12 minutes until heated through and crispy.

Tips for Best Results:

• Avoid storing falafel at room temperature for extended periods, as they may lose their crispiness and spoil quickly.
• Always ensure the falafel is cooled completely before storing to prevent condensation, which can make them soggy.
• Reheat falafel in an oven or air fryer for the best texture, rather than microwaving, which can make them soft.

other recipes to try

• Creamy Bechamel Sauce for lasagna, pasta and more
• Sun-dried tomato sauce-pesto rosso recipe
• Potato and egg salad
• Baked Salmon With Lemon Cream Sauce
• Rosemary and onion Focaccia Bread

homemade falafel, en easy recipe

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

  

• 400 gr dry chickpeas
• 1/2 bunch fresh parsley
• 1/2 bunch of fresh coraindre
• 1/2 onion
• 5 cloves of garlic
• 2 c. 1 tsp ground cumin
• salt and pepper
• 1 tsp. 1 teaspoon of baking soda
• lemon juice
• 1 tsp lemon juice

Instructions

 

• soak the chickpeas the night before in cold water.
• After overnight in water, drain the chickpeas, and wipe them completely in a clean cloth or paper towel.
• place the chickpeas in a chopper
• Mix well in small strokes.
• leave the chopper on and add all the ingredients, one by one: parsley, coriander, onion, garlic, cumin, black pepper, salt, lemon juice and baking soda.
• If your falafels appear a little runny, add a little flour, sometimes I put a dumpling in the frying pan, if it stays well, so no need to add the flour
• form falafel rings almost 3 cm in diameter.
• place them progressively on absorbent paper
• heat the oil well, lower the heat and fry the falafels on each side until you have a nice golden color.
• enjoy a sandwich with a nice salad, and a good homemade Lebanese pita bread