Falafel
Lebanese falafel is almost always made from dried fava beans, chickpeas, or a blend — never canned or pre-cooked beans, which locals say ruins the crunch.
Ground chickpeas or fava beans are blended with herbs, garlic, and spices, formed into balls or patties, and deep-fried to order until dark and crisp. Beirut's falafel stands stuff them into pita with pickles, tomato, and tahini sauce for a fast, cheap lunch.
What is Falafel?
Falafel are deep-fried balls or patties of ground chickpeas or fava beans mixed with fresh herbs, garlic and spices. They come out dark and crunchy outside and green and fluffy inside, and are usually stuffed into pita with tomato, pickles and tahini sauce.
They are a staple across the Levant and the wider Middle East. In Egypt the same idea is called ta'ameya and is made with fava beans, and the exact origin is disputed between countries.
How to make chickpea falafel
Ingredients
- 250 g (about 1¼ cups) dried chickpeas, soaked in plenty of cold water for 8–12 hours (do not use canned)
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 large handful each of fresh parsley and coriander (cilantro), stems included
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2–3 tablespoons plain flour or chickpea flour, only if needed to bind
- Neutral oil for deep-frying
- To serve: pita, tomato, cucumber and pickles, with tahini sauce (whisk 3 tablespoons tahini, 3 tablespoons water, the juice of ½ lemon, 1 small crushed garlic clove and a pinch of salt)
Method
- Drain the soaked chickpeas well and pat them dry. They should be raw and firm, not cooked.
- Pulse the chickpeas, onion, garlic, herbs, cumin, coriander and salt in a food processor, scraping down the sides, until the mixture looks like coarse crumbs and sticks together when pinched. Do not blend it to a paste.
- Stir in the baking powder. If the mixture will not hold a shape, add a tablespoon of flour at a time. Chill for 30 minutes.
- Shape into balls the size of a walnut, or flat patties. Press them firmly so they hold together.
- Heat about 6 cm (2½ inches) of oil to 175–180 °C. Fry in small batches for 3–4 minutes, turning once, until deep golden brown. Drain on paper towels. Use a deep, heavy pan filled no more than halfway, lower the balls in gently, and never leave hot oil unattended.
- Serve hot, stuffed into pita with tomato, cucumber, pickles and tahini sauce.
Tips
- Use soaked dried chickpeas, not canned. Canned chickpeas are already cooked and soft, so the mixture turns to mush and the falafel fall apart in the oil.
- Keep the texture coarse. A smooth paste gives dense, heavy falafel; coarse crumbs give a fluffy centre.
- Test one ball in the oil first. If it breaks up, add a little flour or press the mixture more firmly.
- A lot of herbs is what makes the inside bright green.
Regional versions
- Egypt: ta'ameya is made with split fava beans instead of chickpeas, which gives a greener, softer inside.
- Chickpeas are the usual base in Lebanon, Syria, Jordan and Palestine, and some cooks use a mix of chickpeas and fava beans.
- Some cooks add sesame seeds to the mix or coat the outside with them.
Questions
Why do my falafel fall apart?
Usually because canned or cooked chickpeas were used, the mixture was blended too smooth, or the oil was not hot enough. Use soaked dried chickpeas and chill the mixture before frying.
Are falafel made from chickpeas or fava beans?
Both. Chickpeas are common in Lebanon, Syria and Palestine, while Egypt's ta'ameya is traditionally made from fava beans.
Can falafel be baked?
Yes, brushed with oil and baked at about 200 °C until browned, but they will be drier and less crisp than fried ones.
