📝 About This Recipe
A cornerstone of the Lebanese 'Hot Mezze' spread, these falafels are a masterclass in texture—shattering-crisp on the outside and vibrantly green and herbaceous on the inside. Unlike canned versions, these are crafted from soaked dried chickpeas, ensuring a light, airy crumb scented with cumin, coriander, and fresh parsley. Served piping hot, they represent the soulful, aromatic street food culture of Beirut in every bite.
🥗 Ingredients
The Pulse Base
- 2 cups Dried Chickpeas (do not use canned; must be soaked for 18-24 hours)
- 1/2 teaspoon Baking Soda (added to the soaking water to soften skins)
Aromatics and Herbs
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1/2 cup Fresh Cilantro (packed)
- 1 small Yellow Onion (roughly chopped)
- 4-5 pieces Garlic Cloves (peeled)
- 1 piece Green Chili (Serrano or Jalapeño, seeds removed for mild heat)
Spices and Leavening
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Baking Powder (added just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (for texture in the batter)
For Frying
- 1 quart Grapeseed or Vegetable Oil (high smoke point oil for deep frying)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 teaspoon of baking soda. Allow them to soak for at least 18 hours, or up to 24 hours, until they have doubled in size and are tender enough to break between your fingers.
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2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. It is crucial that the chickpeas are dry to prevent the falafel from falling apart in the oil.
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3
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and green chili. Pulse the mixture in short bursts until it resembles a coarse meal (like wet sand). Do not over-process into a paste.
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4
Transfer the mixture to a large mixing bowl. Add the cumin, coriander, salt, black pepper, cayenne, and toasted sesame seeds. Stir well with a wooden spoon to ensure the spices are evenly distributed.
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5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 60 minutes. This chilling period allows the starches to set, making the patties easier to shape.
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6
Just before you are ready to fry, sprinkle the baking powder over the mixture and fold it in thoroughly. This provides the necessary lift for a light, non-dense interior.
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7
Fill a deep pot or Dutch oven with about 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
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8
Wet your hands slightly or use a falafel scoop (aleb falafel) to form the mixture into small patties or balls, about 1.5 inches in diameter. Do not pack them too tightly; a gentle touch ensures a fluffy center.
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9
Carefully drop 5-6 falafels into the hot oil. Avoid overcrowding the pot, as this will drop the oil temperature and lead to greasy falafel.
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10
Fry for 3-4 minutes, turning once or twice, until the exterior is a deep golden brown. The interior should be cooked through and steaming hot.
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11
Use a slotted spoon to remove the falafel and place them on a wire rack set over paper towels to drain. This keeps them crispier than placing them directly on paper.
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12
Repeat the process with the remaining mixture. Serve immediately while the crust is at its peak crunch.
💡 Chef's Tips
Never use canned chickpeas; the high moisture content will cause the falafel to disintegrate in the oil. If the mixture feels too loose after chilling, you can add 1-2 tablespoons of chickpea flour to help bind it. Ensure your oil temperature is consistent at 350°F; if it's too low, they soak up oil; if too high, the outside burns before the inside cooks. For an extra touch of authenticity, press one side of the patty into raw sesame seeds before frying for added crunch.
🍽️ Serving Suggestions
Serve inside warm pita bread with a generous drizzle of Tarator (tahini, lemon, and garlic sauce). Accompany with a side of 'Kabees El Lift' (Lebanese pickled pink turnips) for a tangy crunch. Pair with a fresh Fattoush salad to balance the richness of the fried patties. Include on a Maza platter alongside creamy Hummus and smoky Baba Ganoush. Serve with a cold glass of Arak (diluted with water and ice) for a traditional Lebanese experience.