Lebanese Falafel Recipe - Baked or Fried

Ingredients

• 1 cup dried chickpeas (soaked overnight & drained)
• 1/2 small red onion (roughly chopped)
• 2 garlic cloves
• 2 to 4 green chillies
• 1 cup fresh parsley ((or coriander/mint mix))
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp black pepper powder
• 1/2 tsp allspice powder
• 1/4 tsp baking powder ((optional))
• salt to taste
• cooking oil (for frying or brushing (if baking))

Instructions

1. 1

   --- Make the Falafel Dough ---

2. 2

   In a food processor or mixie, add the onion, garlic, green chillies, herbs, and a handful of chickpeas. Pulse until coarse.

3. 3

   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).

4. 4

   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.

5. 5

   --- Shape the Falafel ---

6. 6

   Take the dough out from the fridge and mix in the salt and baking powder.

7. 7

   Shape into equal-sized balls or patties, and place on a lined tray.

8. 8

   Chill for 10 minutes or freeze for later use.

9. 9

   --- Fry Method ---

10. 10

    Heat at least 2 inches of oil in a deep frying pan over medium heat.

11. 11

    Fry falafel in small batches on low-medium flame for 3–5 minutes, turning often, until crisp and evenly browned.

12. 12

    Drain on paper towels and serve hot.

13. 13

    --- Bake Method ---

14. 14

    Preheat oven to 200℃ (hot air) and line a baking tray with foil or parchment.

15. 15

    Arrange chilled or frozen falafel patties on the tray and brush both sides with oil.

16. 16

    Bake on the middle rack for 25 minutes, flipping halfway and brushing with more oil if needed, until golden and crisp.

17. 17

    Serve with sliced veggies, labneh or tahini dip.