Genuine Lebanese Falafel – The Lemon Bowl®

This gentle and fluffy genuine Lebanese falafel recipe is made with chickpeas, parsley, and spices then drizzled in a creamy tahini sauce.

Rising up in a Lebanese family, we ate Center-Jap delicacies all the time. Falafel is a really conventional appetizer, aspect dish, or vegetarian predominant dish at our household dinners. It’s scrumptious by itself, wrapped in a pita, or served over an enormous Syrian Salad. In contrast to the falafel you’re used to from eating places, my model is way lighter and fluffier. Moreover, when cooked at dwelling with recent oil, I discover that the style is way cleaner than most restaurant variations.


  • Chickpeas: Additionally known as garbanzo beans, they make up the bottom of the falafel. You’ll need to begin with dry chickpeas, as utilizing canned chickpeas will mess with the consistency.
  • Baking soda: Including baking soda to the water that you just soak beans in helps to scale back the prepare dinner time of the bean and create a fluffier texture total.
  • Onion: A small white onion provides some delicate taste to the falafel.
  • Garlic: Nutty, fragrant, and barely candy, garlic is a type of substances I believe you would all the time add extra of.
  • Parsley: An incredible herb that’s barely peppery and earthy in style.
  • Cilantro: A considerably controversial herb as some folks assume it tastes like cleaning soap, to others it has a considerably lemony and pungent taste.
  • Heat spices: Cumin, smoked paprika, and cayenne all assist taste and convey a slight kick of warmth to the falafel.
  • Grapeseed oil: I desire to make use of grapeseed oil to fry my falafel, however you would use vegetable oil or canola oil as effectively.

Learn how to Make Genuine Lebanese Falafel Wrap

Liz Soaking Chickpeas

When making genuine Lebanese falafel, you’ll need to begin with dry chickpeas that you just sprinkle with baking soda, after which soak in water in a single day. As soon as they’ve soaked no less than 12 hours, drain them effectively. Extra water can mess with the consistency!

Pureeing Chickpeas

Subsequent you’ll pulse them, uncooked, in a meals processor. No must prepare dinner them first! As soon as a easy, constant texture, take away and put aside.

Pulsing Parsley and Onion

When you may mince the onion and parsley by hand, I like to avoid wasting time by additionally including them to the meals processor, together with the garlic and cilantro. Pulse till easy, and add the chickpeas again in together with some salt and the nice and cozy spices. Pulse till all mixed!

Frying Falafel

As soon as the falafel combination is totally mixed, refrigerate it for about an hour earlier than forming into small patties. Then warmth oil in a big skillet over excessive warmth, then fry on either side till golden brown, about 5-6 minutes whole.

Seasoning Falafel

Then take away from the oil and place on a paper towel lined plate (to absorb extra oil). Sprinkle falafel with a pinch of salt instantly when it comes out of the frying pan, as the recent oil will enable the salt to stay significantly better.

Liz Whisking Tahini Sauce

To serve, I wish to whisk collectively a fast tahini sauce with lemon, garlic, salt and cayenne.

Drizzling Tahini on Falafel

Make your wrap with laying your pita bread out and add lettuce, tomato, crimson onion, and the falafel patties. Drizzle with the tahini sauce, and luxuriate in your Genuine Lebanese Falafel Wrap!

Ceaselessly Requested Questions

What nation makes the most effective falafel?

After all I’m biased to Lebanese falafel, it’s made in lots of international locations within the Center East! Israeli and Egyptian falafels are additionally scrumptious (in my view).

What’s tahini?

Tahini is a sesame seed paste. It may be discovered online or in most giant grocery shops or ethnic markets.

What’s the binder in falafel?

Whereas it doesn’t all the time want it, some falafel recipes will name for some flour to be added to the combination.

Falafel Pita

Extra Lebanese Recipes

Eat It, Like It, Share It!

Did you do that recipe and find it irresistible? The subsequent time you make it, snap an image and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we are able to admire and share your meal.

Liz eating an authentic Lebanese falafel wrap.

Whereas I really like an genuine Lebanese falafel wrap, I additionally love consuming falafel over my Lebanese Rice Pilaf. Let me understand how you attempt it!

No forks required.

Falafel Pita Wrap

Genuine Lebanese Falafel Wrap

This gentle and fluffy genuine falafel recipe is made with chickpeas, parsley and spices then drizzled in a creamy tahini sauce.

PREP: 10 minutes

COOK: 15 minutes

TOTAL: 25 minutes



Falafel Combination

  • ½ pound dry chickpeas (have to be dry, not canned)
  • ½ teaspoon baking soda
  • 1 small onion (peeled and quartered)
  • 3 cloves garlic
  • 1 cup parsley
  • ½ cup cilantro
  • 1 ½ teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • grapeseed oil for frying (or vegetable oil )

Tahini Sauce

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic (minced)
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • heat water (to skinny)

Optionally available for Serving

  • Pita Bread
  • crimson onion (thinly sliced)
  • tomato (thinly sliced)
  • lettuce
  • Place chickpeas in a big bowl and sprinkle with baking soda then cowl with water. Soak in a single day or for 12 hours; drain.

  • Place chickpeas in a high-speed meals processor and pulse till grainy, take away and put aside.

  • Add onion, garlic, parsley and cilantro to the meals processor and pulse till easy. Pour chickpeas again into the meals processor and add all remaining substances (salt by cayenne.) Pulse till every part is evenly included. Remember to use a rubber spatula to scape down the edges no less than as soon as.

  • Take away combination from the meals processor and place in a bowl. Cowl with plastic wrap and refrigerate no less than as soon as hour.

  • Whenever you’re able to fry the falafel, warmth oil in a big, deep skillet over excessive warmth. Type falafel combination into small patties (I like to make use of a cookie scoop to begin) then place within the scorching oil. Prepare dinner till golden brown on each side, about 5-6 minutes whole flipping as soon as. Take away from oil and place on a plate lined with paper towel then sprinkle with salt whereas it is nonetheless scorching.

  • Serve in pita bread with tahini sauce, tomato and onion if you want.

Tahini Sauce

  • Whisk all substances in a small bowl then skinny with heat water, one tablespoon at a time, till you attain desired consistency.

Forestall your display screen from going darkish

Diet details will fluctuate primarily based on the amount of oil absorbed whereas frying. To cut back the calorie rely merely cut back the quantity of oil you employ to fry. For these diet details I take advantage of 1 cup of oil absorbed into the falafels. 

Serving: 5frittersEnergy: 687kcalCarbohydrates: 24gProtein: 9gFats: 64gSaturated Fats: 7gSodium: 1321mgPotassium: 382mgFiber: 6gSugar: 4gVitamin A: 1816IUVitamin C: 27mgCalcium: 82mgIron: 4mg

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