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Falafel, a beloved staple of Middle Eastern cuisine, holds a special place in the hearts of many, particularly in Lebanon. These crispy, golden-brown chickpea balls are more than just a snack—they’re a culinary symbol of tradition, community, and flavour. Whether tucked into warm pita bread, served with fresh vegetables, or enjoyed on their own, falafel offers a delightful blend of textures and tastes that captivate the palate.
What Is Falafel?
Falafel is a deep-fried ball or patty made primarily from ground chickpeas, though some variations include fava beans or a combination of both. In Lebanon, falafel is particularly cherished for its role in street food culture, where it is often served in sandwiches or as part of a mezze platter.
The dish’s simplicity and versatility make it a popular choice for vegetarians and meat-eaters alike, celebrated for its hearty and satisfying qualities.
Ingredients and Taste
The key ingredients in traditional Lebanese falafel include chickpeas, fresh herbs like parsley and cilantro, garlic, onions, and a mix of spices such as cumin and coriander. The chickpeas are soaked overnight, then ground to a coarse texture before being mixed with the other ingredients.
The mixture is shaped into small balls or patties, then deep-fried until they achieve a perfect balance of crispy exterior and tender, flavourful interior.
The taste of falafel is a harmonious blend of earthy chickpeas, vibrant herbs, and warming spices. Each bite offers a satisfying crunch followed by a burst of freshness from the herbs, with subtle garlicky undertones and the deep, aromatic warmth of cumin and coriander.
Often, falafel is served with a side of tahini sauce, which adds a creamy, nutty complement to the dish’s overall profile.
A Taste of History
The origins of falafel are widely debated, with various Middle Eastern cultures claiming it as their own. However, in Lebanon, falafel is deeply embedded in the culinary tradition, often associated with communal eating and street food culture.
Its rise in popularity can be traced back to its versatility and affordability, making it a staple for both everyday meals and special occasions.
Falafel’s history is not just one of food but of cultural exchange and adaptation. It is believed that the dish was originally made with fava beans in Egypt before the use of chickpeas became widespread across the Levant, including Lebanon.
Over time, Lebanese falafel has developed its own distinctive identity, known for its use of chickpeas and the generous addition of fresh herbs.
Traditional Lebanese Falafel Recipe
Serves: 4 people
Ingredients:
For the Falafel Mixture:
- 1 cup dried chickpeas (soaked overnight)
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh dill, chopped
- 1 small onion, roughly chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon all-purpose flour
- Vegetable oil for frying
For Serving:
- Pita bread or flatbread
- Tahini sauce
- Chopped tomatoes, cucumbers, and lettuce
- Pickles (optional)
Directions
Drain the soaked chickpeas and transfer them to a food processor. Add the chopped onion, garlic, parsley, cilantro, and dill. Pulse until the mixture is finely ground but not a paste.
Transfer the mixture to a large bowl. Add the cumin, coriander, salt, pepper, cayenne (if using), and baking soda. Mix well to ensure the spices are evenly distributed.
Add the flour to the mixture and stir until everything is well combined. The mixture should hold together when pressed. If it's too dry, add a little water; if it's too wet, add a bit more flour.
Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the flavours meld and makes it easier to form the falafel balls.
After chilling, remove the mixture from the refrigerator. Preheat a deep frying pan with enough vegetable oil to submerge the falafel balls. The oil should reach about 350°F (175°C).
With wet hands, form the mixture into small balls or patties about 1-2 inches in diameter. Carefully drop them into the hot oil, being sure not to overcrowd the pan.
Fry the falafel balls for 3-4 minutes, turning them occasionally, until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Serve the falafel hot in pita bread or flatbread, with tahini sauce, chopped vegetables, and pickles. Enjoy your authentic Lebanese falafel with a side of fresh salad or as a part of a mezze platter.
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