Authentic Lebanese Falafel

Lebanese falafel with tahini sauce on a plate

Authentic Lebanese Falafel

Course: Main Course

Cuisine: Lebanese

Keyword: falafel, falafel recipe, lebanese falafel

Prep Time: 12 15

Servings:

Calories: 325kcal

Author: Maureen Abood

Learn how to make authentic falafel with my easy homemade recipe! My recipe is packed with fresh herbs, giving the little fried fritters a fabulous flavor and texture. If you don't have peeled dried fava beans, substitute for all dried chickpeas instead.

Print Recipe

Equipment

1 Falafel Scoop

Ingredients

For the falafel:

½ cup dry chickpeas (uncooked)
½ cup dry peeled fava beans (be sure they’re the pale, peel dry favas, not the dark unpeeled favas which won’t work)
1 teaspoon kosher salt
¼ cup fresh mint leaves
¾ cup flat leaf parsley leaves
½ cup cilantro leaves
1 small jalepeno ribs and seeds removed and coarsely chopped or 1/2 teaspoon cayenne pepper
1 clove garlic minced
½ cup coarsely chopped yellow onion (1 small onion)
½ tablespoon sesame seeds
1 teaspoon baking soda
3 cups neutral oil Safflower, vegetable, or expeller-pressed canola or other oil

For the tahini sauce:

¾ cup yogurt
⅓ cup tahini (stir before measuring)
1 teaspoon kosher salt
1 clove garlic minced or grated
Juice of 1 lemon

Instructions

In a medium bowl, cover the chickpeas and fava beans with cool water by several inches. Soak them overnight and up to 24 hours.
Drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb. Add the mint, parsley, cilantro, jalepneo, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb—but not pureed. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to one day.
To make the tahini sauce, process the yogurt, tahini, salt, and garlic until combined. Pour in the lemon juice and pulse to combine. Taste and adjust the seasonings so that the sauce has a nutty flavor of tahini with a bit of the tang of the yogurt.
Heat the oil in a 2-quart saucepan or sauté pan to 350°F, or until a pinch of herb dropped in floats and bubbles dramatically. Line a baking sheet with parchment papaer, Use a falafel mold, ice cream scoop or a large spoon to pack the falafel mixture tightly in to the scoop to form 2-inch ovals. Place them on the baking sheet as you go.
Fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.
Serve the falafel hot with the tahini sauce on the side or drizzled over top.

Video

Nutrition