How To Make Lebanese Falafel
You do not need to be a Lebanese in order to make Lebanese Falafel. The great news is now you can enjoy this authentic dish at home without visiting any Lebanese restaurant! Let's follow my easy cooking instructions and tasting Lebanese Falafel is only a few steps away! You can serve 4 to 6 people with this recipe.
To make Lebanese Falafel, you will need:
- 1 cup of dried broad beans
- 1 cup of dried chick peas
- 1 teaspoon of bicarbonate of soda
- 4 cloves of crushed garlic
- 1 teaspoon of ground coriander
- 1 tablespoon of ground cumin
- 1 whole onion (chopped)
- 1/2 cup of fresh chopped coriander
- 1/2 cup of fresh chopped parsley
- 1/4 teaspoon of each of the following 7 Lebanese spices (Allspice, Black Pepper, Cinnamon, Cloves, Nutmeg, Fenugreek, Ginger)
- Bags of Pita bread
- Food processor
- Deep fryer
- Mortar or Pestel
- Medium size mixing bowl
- Mix the 7 powdered Lebanese spices together. It is strongly recommended to buy them in powder form if possible. Else, making them into powder by using a mortar or pestel. Lastly, make sure that the quantity of each of these spices must be exactly 1/4 tablespoon when mixing them. This is for the sake of the original taste!
- Soak the broad beans, chick peas and bicarbonate of soda together in a medium size mixing bowl. The soaking process can be done for either 24 hours or overnight. Afterwards, drain and wash the broad beans and chick peas thoroughly with a colander.
- Blend all the ingredients in the food processor. The end product should be a soft dough like mixture. Put this mixture in the fridge and leave it there for no less than an hour before use. This step is a must if you want the best quality Falafel!
- Divide the mixture into small balls. At this point, you can heat up the deep fryer. Now, let's get back to the small balls. Shape each small ball into a size of a walnut. Keep an eye on the oil in the deep fryer to see if it is ready or not. If the oil is hot enough, gently flatten each small ball and put it into the deep fryer. Once you see the small balls turn golden brown, simply remove them from the deep fryer. Place the golden brown balls in the pita bread and roll it up.
That is it. Congratulations, you have finally made the Lebanese Falafel. Note that this dish is best to be served while it is warm and fresh. If you want a more vegetarian taste, add salad to Lebanese Falafel is always welcome! My cooking instructions just prove that anyone who is not a Lebanese can make Lebanese Falafel without any doubt!