Lebanese Falafel Recipe From Scratch - Mama's Lebanese Kitchen (2024)

FAQs

What is Lebanese falafel made of? ›

Falafel is a Middle Eastern recipe that is basically mashed chickpeas with herbs and seasonings formed into patties and fried. It's a traditional food in Lebanon that's made with only a few ingredients and served plain with tahini sauce, hummus, or garlic sauce for dipping, or as a falafel sandwich or falafel wrap.

Falafel is made from fava beans or chickpeas, or a combination of both. Falafel is usually made with fava beans in Egyptian cuisine, where it most likely originated, with chickpeas in Palestinian cuisine, or just chickpeas or a combination of both in Jordan, Lebanon and Syria and the wider Middle East.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Egyptian Falafel is made with Fava beans, and Syrian Falafel, just like Israeli and Lebanese falafel is made with chick-peas. Jordanian/Palestinian Falafel is made the same way.

A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Falafel are deep-fried balls or patties made from chickpeas or fava beans, sometimes both, plus fresh herbs and spices.

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

If the chickpeas or other ingredients are stale or past their prime, the falafel may taste dull or have an unpleasant aftertaste.

Why is my falafel wet inside? ›

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

Achieving the right oil temperature is crucial for a successful falafel fry. If the oil is too hot, the exterior may cook too quickly, leaving the inside undercooked and prone to falling apart. Conversely, if the oil is not hot enough, the falafel might absorb excess oil, leading to a mushy texture.

Salt is always one of the key aspect to flavourful food. Also, how fresh are your spices ? Also, also, adding too much garlic and onion (tons!!) might completely make the recipe unbalanced.

If you don't have time to soak your beans ahead of time, you can use this “quick soak” method, which shortens the overall cooking time. To quick soak beans: Pour the dry beans into a saucepan and cover them with 3 inches of water. Bring a boil, and let it boil for 5 minutes.

Falafel are deep-fried balls or patties made from chickpeas or fava beans, sometimes both, plus fresh herbs and spices.

Achieving the right oil temperature is crucial for a successful falafel fry. If the oil is too hot, the exterior may cook too quickly, leaving the inside undercooked and prone to falling apart. Conversely, if the oil is not hot enough, the falafel might absorb excess oil, leading to a mushy texture.

The whole sandwich is coated with hummus, drizzled with tahini and, if you're so inclined, topped with a spicy sauce as well. Many falafel restaurants also serve a meat counterpart to the falafel known as Shawarma, which is usually lamb (but can be chicken or turkey) roasted on a spit and shaved off for sandwiches.

If you cook those dried chickpeas before making falafel, you run into the same issues you find with canned—they just don't bind. The key to great falafel is to soak the dried chickpeas, but grind them while they're still completely raw.