🇱🇧 Lebanon recipe
Falafel
Authentic Lebanese falafel are made from raw soaked chickpeas, never canned, blended with a generous amount of fresh herbs, onion, garlic, and warm spices, then deep-fried until the outside is shatteringly crisp and the inside is vivid green, moist, and fluffy.
Prep30 mins + overnight soak
Cook20 mins
Serves6
Difficultymedium
Ingredients
- 250g dried chickpeas, soaked for 18 to 24 hours (never use canned)
- 250g dried peeled fava beans (broad beans), soaked for 18 to 24 hours
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic
- 80g fresh flat-leaf parsley (about 2 large bunches), thick stems removed
- 30g fresh cilantro, thick stems removed
- 15g fresh mint leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 2 tablespoons sesame seeds
- Vegetable oil for deep frying (about 1 liter)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 333
- Protein
- 13.3 g
- Carbs
- 31.8 g
- Fat
- 17.8 g
