"Crispy on the outside and tender inside, these authentic Lebanese falafel patties are crafted from scratch with soaked dry chickpeas, fresh herbs, and warm spices. Ideal for street-style sandwiches in flatbread or as a vibrant mezze platter. Serve with tangy tahini sauce for an explosion of Middle Eastern flavors."
🥗 Ingredients (14 items)
Method 5 Steps
- 1
After soaking the chickpeas overnight, rinse and dry them well (use a colander, then kitchen towel). Place the chickpeas in the food processor and pulse until they resemble wet breadcrumbs. Do not overprocess. Transfer to a bowl and set aside.
- 2
Add all the other ingredients (herbs, spices, etc.), except the bicarbonate of soda, to the food processor and pulse until they form almost a paste. Add to the chickpeas, mix well, cover, and refrigerate for at least 2 hours (the longer, the better).
- 3
Before frying, stir in the bicarbonate of soda, then heat the oil for deep-frying until quite hot. Drop the falafel mixture into the oil using a falafel scoop (see photo), an ice cream scoop, or two spoons. Fry until golden brown, then remove and drain on kitchen paper.
- 4
Serve hot with tahini sauce (or hummus), tomatoes, fresh mint, pickles, and other greens of your choice.
- 5
Here is the recipe for tarator, the tahini sauce: For about 5 tbsp tahini, add the juice of ½ lemon, 1 tsp garlic mashed with salt, and a little water. Gradually add more water until you obtain a creamy sauce. Taste and adjust the lemon, salt, and garlic to taste. Note: Shake the tahini jar well before using.
+50 XP earned!