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

Anne Bachour's Lebanese Falafels

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.

Ingredients

Servings

Falafel Mixture

For Frying

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

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

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.