Anne Bachour's Lebanese Falafels

Name: Anne Bachour's Lebanese Falafels
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 2 cups dried chickpeas (soaked overnight); 1 onion (chopped); 4 cloves garlic (minced); 1 cup fresh parsley (chopped); 1 cup fresh cilantro (chopped); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp baking powder; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper; 4 cups vegetable oil (for frying)

110 min 8 servings Medium

All Recipes

Crispy on the outside and tender on the inside, these Lebanese falafels by Anne Bachour offer a flavour-packed appetizer or snack.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Medium

Falafels are a beloved staple in Middle Eastern cuisine, known for their crispy exterior and flavorful interior. Anne Bachour's Lebanese falafels bring traditional spices and herbs together, creating a delightful dish that can be enjoyed as an appetizer or a main course. Originating from the Levant, falafels have captured the hearts of many around the world. Made primarily from chickpeas, they are a fantastic source of protein and fibre, making them a healthy choice for vegetarians and meat-eaters alike.

Instructions

Prepare chickpeas

Rinse and drain the soaked chickpeas thoroughly.

Pro tip: Ensure chickpeas are completely soaked for the best texture.

Blend ingredients

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, pepper, and cayenne. Process until a coarse meal forms.

Pro tip: Avoid over-processing; the mixture should be slightly grainy, not smooth.

Chill the mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.

Pro tip: Chilling helps the mixture hold together better when frying.

Form falafel balls

Using a spoon or your hands, shape the mixture into small balls or patties, about 2.5 cm (1 inch) in diameter.

Pro tip: Wet your hands slightly to prevent sticking.

Heat oil

In a deep saucepan, heat vegetable oil to 350°F (175°C).

Pro tip: Use a thermometer to ensure the oil reaches the correct temperature.

Fry falafels

Gently lower falafel balls into the hot oil. Fry in batches for 3-4 minutes until golden brown and crispy.

Pro tip: Do not overcrowd the pan, as this can lower the oil temperature.

Drain and serve

Remove falafels with a slotted spoon and drain on paper towels. Serve immediately.

Pro tip: Keep cooked falafels warm in an oven at low heat if needed.

💡

Tips & Tricks

For best texture, use dried chickpeas, not canned.
Adjust the level of spices to suit your taste.
Ensure oil is at the right temperature to avoid greasy falafels.
Serve with tahini sauce or hummus for an authentic experience.

Frequently Asked Questions

How to make Lebanese falafel?

Lebanese falafel is made by blending soaked chickpeas with herbs and spices, forming into balls, and frying until golden.

Can I use canned chickpeas?

It's best to use dried chickpeas soaked overnight for a traditional texture. Canned chickpeas can be too soft and may not hold together well.

How long do I soak the chickpeas?

Soak dried chickpeas overnight, or for at least 12 hours, to ensure they are soft enough to process.

What is the ideal oil temperature for frying falafels?

The oil should be heated to 350°F (175°C) for perfect frying results.

Can falafels be baked instead of fried?

Yes, bake falafels on a greased baking sheet at 375°F (190°C) for 25-30 minutes, flipping halfway through.

How do I store leftover falafels?

Store them in an airtight container in the fridge for up to 3 days, and reheat in the oven to maintain crispiness.

Serving Suggestions

Serve these falafels hot with a side of tahini sauce, hummus, or a fresh salad. They pair wonderfully with pita bread or can be enjoyed on their own as a snack. Make ahead and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.

Nutrition per serving

200

Calories

10g

Protein

Fat

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