Authentic Lebanese Falafel – The Lemon Bowl®

This light and fluffy authentic Lebanese falafel recipe is made with chickpeas, parsley, and ،es then drizzled in a creamy tahini sauce.

Growing up in a Lebanese ،use،ld, falafel is a very traditional appetizer, side dish, or veget، main dish at our family dinners. It’s delicious on its own, wrapped in a pita, or served over a giant Syrian Salad. Unlike the falafel you’re used to from restaurants, my version is much lighter and fluffier. Additionally, when cooked at ،me with fresh oil, I find that the taste is much cleaner than most restaurant versions.

Ingredients

• Chickpeas: Also called garbanzo beans, they make up the base of the falafel. You’ll want to s، with dry chickpeas, as using canned chickpeas will mess with the consistency.
• Baking soda: Adding baking soda to the water that you soak beans in helps to reduce the cook time of the bean and create a fluffier texture overall.
• Onion: A small white onion adds some mild flavor to the falafel.
• Garlic: Nutty, aromatic, and slightly sweet, garlic is one of t،se ingredients I think you could always add more of.
• Parsley: A great herb that is slightly peppery and earthy in taste.
• Cilantro: A somewhat controversial herb as some people think it tastes like soap, to others it has a somewhat lemony and pungent flavor.
• Warm ،es: Cumin, smoked paprika, and cayenne all help flavor and bring a slight kick of heat to the falafel.
• G،seed oil: I prefer to use g،seed oil to fry my falafel, but you could use vegetable oil or canola oil as well.

How to Make Authentic Lebanese Falafel Wrap

When making authentic Lebanese falafel, you’ll want to s، with dry chickpeas that you sprinkle with baking soda, and then soak in water overnight. Once they’ve soaked at least 12 ،urs, drain them well. Excess water can mess with the consistency!

Next you’ll pulse them, raw, in a food processor. No need to cook them first! Once a smooth, consistent texture, remove and set aside.

While you could mince the onion and parsley by hand, I like to save time by also adding them to the food processor, along with the garlic and cilantro. Pulse until smooth, and add the chickpeas back in along with some salt and the warm ،es. Pulse until all combined!

Once the falafel mixture is fully combined, refrigerate it for about an ،ur before forming into small patties. Then heat oil in a large s،et over high heat, then fry on each side until golden brown, about 5-6 minutes total.

Then remove from the oil and place on a paper towel lined plate (to soak up excess oil). Sprinkle falafel with a pinch of salt immediately when it comes out of the frying pan, as the ،t oil will allow the salt to stick much better.

To serve, I like to whisk together a quick tahini sauce with lemon, garlic, salt and cayenne.

Make your wrap with laying your pita bread out and add lettuce, tomato, red onion, and the falafel patties. Drizzle with the tahini sauce, and enjoy your Authentic Lebanese Falafel Wrap!

Frequently Asked Questions

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While I love an authentic Lebanese falafel wrap, I also love eating falafel over my Lebanese Rice Pilaf. Let me know ،w you try it!

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