Learn how to make homemade Lebanese falafel recipe with dried chickpeas, loads of fresh herbs and warm spices. Serve the crispy balls with a deliciously creamy and tangy tahini yogurt.
I grew up on a lot of ethnic foods, especially Sephardic cuisine, but falafel never made a huge appearance growing up. I would have it here and there when I would stop in the Mediterranean markets and now that I’m older, it’s the first thing I order whenever we eat Middle Eastern. See, falafel has simple but intense flavors – chickpeas or fava beans with fresh herbs and spices, that’s it.
Can you make falafel with canned chickpeas?
I always have canned beans in the house but with falafel, dry is best and I wouldn’t recommend making falafel with canned chickpeas. The texture ultimately changes and because canned chickpeas are so soft, you would need to add a lot more flour to hold the batter together. After dried chickpeas are soaked and fried, the falafel becomes incredibly crisp on the outside and tender in the middle. You wouldn’t get that satisfaction with canned chickpeas. 
Authentic Falafel is easy to make with a few key steps. What I love so much about falafel is how easy it is. The only preparation you have to do is soak beans overnight, which is pretty cool to see. The beans are small and hard but once they soak up all the liquid they expand to double its size.
I also love the flavor combo. Fresh and leafy greens like parsley and cilantro dye the fritters pale green and cumin and coriander provide smoky and deep flavor. These are some f my favorite flavor combinations!… I’m getting hungry just writing about this!
Print
Lebanese Falafel with Tahini Yogurt
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Crispy falafel made with dried chickpeas and fresh herbs. Served with a creamy tahini yogurt sauce – perfect for a light dinner.
Ingredients
- 2 cups (473 ml) dried chickpeas
- 1 onion cut in quarters
- 4-5 cloves garlic peeled and roughly chopped
- 1 cup (237 ml) fresh parsley
- 1 cup (237 ml) fresh cilantro
- 2 tsp kosher salt
- 1 Tb coriander
- 0.5 tsp cayenne
- 2 tsp cumin
- 3 Tb flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- Vegetable or grapeseed oil for frying
- 0.5 cups (118 ml) tahini
- 0.5 cups (118 ml) greek yogurt, plain
Instructions
- Soak dried chickpeas overnight in a large bowl filled with water.
- Drain the chickpeas and pulse in a food processor until crumbly; no whole chickpeas should remain. Transfer to a large bowl.
- In the same food processor, pulse together the onion, garlic, parsley, and cilantro until almost a paste forms. Add to the chickpeas.
- Mix the chickpeas and herbs with a large spatula. Add cumin, cayenne, salt, pepper, and flour; mix well. Add baking powder and baking soda just before frying; mix well.
- Heat a large skillet with vegetable oil to 370°F (188°C). Test the oil temperature by dropping a small piece of batter; it should sizzle when ready.
- Use a large tablespoon to form the batter into balls (approximately 2 tablespoons each).
- Carefully place the falafel in the hot oil (4-5 at a time, without overcrowding). Fry for 4-5 minutes per side, until browned.
- The falafel should be crisp on the outside and soft on the inside.
- For the sauce:
- Mix tahini and Greek yogurt well and serve as a dip for the falafel.
Notes
- Soaking the chickpeas for longer (up to 24 hours) will result in a creamier falafel.
- For a spicier falafel, add up to 1 tablespoon of cayenne pepper.
- Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a pan or air fryer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Lebanese
Nutrition
- Serving Size: 10 falafel balls
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Why should I use dried chickpeas instead of canned for this falafel recipe?
Dried chickpeas are recommended because they provide a firmer texture, ensuring that the falafel becomes incredibly crisp on the outside and tender in the middle, while canned chickpeas can lead to a mushy consistency.
How long should I soak the dried chickpeas before making falafel?
You should soak the dried chickpeas overnight to allow them to expand and absorb enough moisture for the falafel mixture.
What herbs are essential for the flavor of these falafel?
Fresh parsley and cilantro are essential for the flavor, as they give the fritters their characteristic pale green color and enhance the overall taste.
