Lebanese Falafel: Pro Recipe for Crispy Chickpeas

El falafel It's one of the most beloved dishes in the Middle East: spiced chickpea (or fava bean) croquettes, fried until they have a crispy golden exterior and a tender, aromatic interior. Although there is debate about its exact origin (Egypt, Palestine, Lebanon…), what is certain is that today it is an icon of Arab cuisine, served in pita with tahini, hummus, and fresh salad.

The key to perfect falafel lies in ground dried (never cooked) chickpeas combined with fresh herbs and spices. The mixture should rest to allow the flavors to meld, and frying should be quick and at a high temperature to seal the surface without it becoming soggy. In this AI Chef Pro recipe, we'll show you how to make authentic falafel with all the traditional accompaniments.

General Information

• Preparation time: 20 minutes (plus soaking: 12 hours)
• Rest time: 30 minutes
• Cooking time: 10 minutes
• Rations: 4 people (20-24 falafel)
• Difficulty: Media

Ingredients

For the Falafel:

• 250g dried chickpeas (not canned)
• 1 small onion, minced
• 4 cloves of garlic
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons chickpea flour (or wheat flour)
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 teaspoon baking powder
• Sal Island
• Frying oil

To Serve:

• Hot pita bread
• Tahini (sesame)
• Hummus
• Chopped tomato
• Diced cucumber
• Thinly sliced ​​red onion
• Shredded lettuce
• Pickled gherkins
• Sumac (optional)

Step by Step Preparation

Phase 1: Soak Chickpeas (12h)

Step 1: Cover the dried chickpeas with cold water. Soak for 12-24 hours.

Step 2: Drain well. Do not cook. They should be raw but hydrated.

Phase 2: Prepare Mixture (10 min)

Step 3: Process drained chickpeas in pulses until you get a granular texture (like couscous).

Step 4: Add onion, garlic, parsley, and cilantro. Process until combined.

Step 5: Add spices, flour, baking powder, and salt. Mix well.

Phase 3: Form and Rest (30 min)

Step 6: Form 4cm balls or 5cm discs. Compact well.

Step 7: Refrigerate for 30 minutes to allow them to settle.

Phase 4: Fry (10 min)

Step 8: Heat oil to 180°C (350°F).

Step 9: Fry falafel in batches for 3-4 minutes until golden crispy.

Step 10: Drain on absorbent paper.

Phase 5: Assembly

Step 11: Open pita bread, spread tahini and hummus.

Step 12: Add 3-4 falafel, fresh vegetables, and pickles. Sprinkle with sumac.

Key Techniques

1. Raw Chickpeas

NEVER use cooked/canned chickpeas. The texture will be mushy instead of crunchy.

2. Granular Texture

Do not puree. It should remain granular to form a crispy crust.

Summary Table