Lebanon · Lebanon

Falafel (Lebanese Chickpea Fritters)

Name: Falafel (Lebanese Chickpea Fritters)
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 6 servings
Cuisine: Lebanon
Ingredients: dried chickpeas, soaked overnight 300 g; dried fava beans, soaked 80 g; yellow onion, chopped 100 g; garlic cloves 30 g; flat-leaf parsley 60 g; fresh cilantro 30 g; ground cumin 6 g; ground coriander 4 g; baking powder 6 g; fine salt 6 g; black pepper 2 g; flour (if needed) 30 g; vegetable oil, for frying 1000 ml; tahini, to serve 100 g; lemon wedges, to serve 4 pieces

Crisp herb-flecked chickpea and fava fritters fried golden and served with tahini.

130 minutes · 6 servings · Easy

Lebanese falafel are made from chickpeas and fava beans dried and soaked overnight, never from tins, which is the detail people argue about most. The mixture is fried rather than baked, so the outside should blister while the middle stays soft and pale. The timing is short and unforgiving, and a crowded pan is the usual mistake.

Ingredients

dried chickpeas, soaked overnight300 g
dried fava beans, soaked80 g
yellow onion, chopped100 g
garlic cloves30 g
flat-leaf parsley60 g
fresh cilantro30 g
ground cumin6 g
ground coriander4 g
baking powder6 g
fine salt6 g
black pepper2 g
flour (if needed)30 g
vegetable oil, for frying1000 ml
tahini, to serve100 g
lemon wedges, to serve4 pieces

Directions

1
Process chickpeas, fava, onion, garlic, parsley, cilantro, spices, salt and pepper into a coarse paste; rest 1 hour.
2
Stir in baking powder; form into walnut-sized balls.
3
Fry in 170°C oil 4 minutes until deep golden.
falafel are deeply golden and crisp
4
Drain on paper towels 2 minutes.
5
Serve with tahini and lemon.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content