Lebanese Falafel Recipe - Baked or Fried
These Lebanese falafel are crispy on the outside and tender inside, made with soaked chickpeas, herbs, and spices. Choose between deep-fried for that classic crunch or baked for a lighter, healthier option. Perfect for wraps, bowls, or mezze platters!
Servings: 15 falafels
Calories: 64kcal
Ingredients
- 1 cup dried chickpeas soaked overnight & drained
- ½ small red onion roughly chopped
- 2 garlic cloves
- 2 to 4 green chillies
- 1 cup fresh parsley (or coriander/mint mix)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon black pepper powder
- ½ teaspoon allspice powder
- ¼ teaspoon baking powder (optional)
- salt to taste
- cooking oil for frying or brushing (if baking)
Instructions
Make the Falafel Dough
- In a food processor or mixie, add the onion, garlic, green chillies, herbs, and a handful of chickpeas. Pulse until coarse.½ small red onion, 2 garlic cloves, 2 to 4 green chillies, 1 cup fresh parsley, 1 cup dried chickpeas
- Add the remaining chickpeas along with the spice powders. Process in short bursts, scraping down the sides until you get a slightly coarse, grainy mixture (about 5 minutes).1 cup dried chickpeas, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp black pepper powder, ½ tsp allspice powder
- Transfer to a bowl and refrigerate for at least 20 minutes (up to 24 hours). Add salt and baking powder only 10 minutes before cooking.
Shape the Falafel
- Take the dough out from the fridge and mix in the salt and baking powder.¼ tsp baking powder, salt to taste
- Shape into equal-sized balls or patties, and place on a lined tray.
- Chill for 10 minutes or freeze for later use.
Fry Method
- Heat at least 2 inches of oil in a deep frying pan over medium heat.cooking oil
- Fry falafel in small batches on low-medium flame for 3–5 minutes, turning often, until crisp and evenly browned.
- Drain on paper towels and serve hot.
Bake Method
- Preheat oven to 200℃ (hot air) and line a baking tray with foil or parchment.
- Arrange chilled or frozen falafel patties on the tray and brush both sides with oil.
- Bake on the middle rack for 25 minutes, flipping halfway and brushing with more oil if needed, until golden and crisp.
- Serve with sliced veggies, labneh or tahini dip.
Notes
- Herbs: Use parsley, coriander, or mint — but always wash, drain, and pat dry to avoid excess moisture.
- Freezing: Shape falafel, freeze on a tray, then store in zip bags for up to 2 months. Fry straight from frozen (no thawing!).
- Serving Ideas: Enjoy in pita wraps, as part of mezze platters, or in falafel bowls with salad and tahini.
Nutrition
Calories: 64kcal | Carbohydrates: 9.5g | Protein: 3g | Fat: 1.8g
