This light and fluffy authentic Lebanese falafel recipe is made with chickpeas, parsley, and spices then drizzled in a creamy tahini sauce.
Growing up in a Lebanese household, we ate Middle-Eastern cuisine all of the time. Falafel is a very traditional appetizer, side dish, or vegetarian main dish at our family dinners. It’s delicious on its own, wrapped in a pita, alongside grape leaves or served over a giant Syrian Salad. Unlike the falafel you’re used to from restaurants, my version is much lighter and fluffier. Additionally, when cooked at home with fresh oil, I find that the taste is much cleaner than most restaurant versions.
Ingredients
- Chickpeas: Also called garbanzo beans, they make up the base of the falafel. You’ll want to start with dry chickpeas, as using canned chickpeas will mess with the consistency.
- Baking soda: Adding baking soda to the water that you soak beans in helps to reduce the cook time of the bean and create a fluffier texture overall.
- Onion: A small white onion adds some mild flavor to the falafel.
- Garlic: Nutty, aromatic, and slightly sweet, garlic is one of those ingredients I think you could always add more of.
- Parsley: A great herb that is slightly peppery and earthy in taste.
- Cilantro: A somewhat controversial herb as some people think it tastes like soap, to others it has a somewhat lemony and pungent flavor.
- Warm spices: Cumin, smoked paprika, and cayenne all help flavor and bring a slight kick of heat to the falafel.
- Grapeseed oil: I prefer to use grapeseed oil to fry my falafel, but you could use vegetable oil or canola oil as well.
How to Make Authentic Lebanese Falafel Wrap
When making authentic Lebanese falafel, you’ll want to start with dry chickpeas that you sprinkle with baking soda, and then soak in water overnight. Once they’ve soaked at least 12 hours, drain them well. Excess water can mess with the consistency!
Next you’ll pulse them, raw, in a food processor. No need to cook them first! Once a smooth, consistent texture, remove and set aside.
While you could mince the onion and parsley by hand, I like to save time by also adding them to the food processor, along with the garlic and cilantro. Pulse until smooth, and add the chickpeas back in along with some salt and the warm spices. Pulse until all combined!
Once the falafel mixture is fully combined, refrigerate it for about an hour before forming into small patties. Then heat oil in a large skillet over high heat, then fry on each side until golden brown, about 5-6 minutes total.
Then remove from the oil and place on a paper towel lined plate (to soak up excess oil). Sprinkle falafel with a pinch of salt immediately when it comes out of the frying pan, as the hot oil will allow the salt to stick much better.
To serve, I like to whisk together a quick tahini sauce with lemon, garlic, salt and cayenne.
Make your wrap with laying your pita bread out and add lettuce, tomato, red onion, and the falafel patties. Drizzle with the tahini sauce, and enjoy your Authentic Lebanese Falafel Wrap!
Frequently Asked Questions
What country makes the best falafel?
What is tahini?
What is the binder in falafel?
More Lebanese Recipes
- Lebanese Meat Pies (Sfeehas)
- Baked Kibbeh
- Lebanese Stuffed Cabbage Rolls
- Cucumber Laban (Lebanese Yogurt Sauce)
- Spicy Lebanese Salad
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While I love an authentic Lebanese falafel wrap, I also love eating falafel over my Lebanese Rice Pilaf. Let me know how you try it!
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Authentic Lebanese Falafel Wrap
Equipment
Ingredients
Falafel Mixture
- ½ pound dry chickpeas (must 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
Optional for Serving
- Pita Bread
- red onion (thinly sliced)
- tomato (thinly sliced)
- lettuce
Instructions
- Place chickpeas in a large bowl and sprinkle with baking soda then cover with water. Soak overnight or for 12 hours; drain.
- Place chickpeas in a high-speed food processor and pulse until grainy, remove and set aside.
- Add onion, garlic, parsley and cilantro to the food processor and pulse until smooth. Pour chickpeas back into the food processor and add all remaining ingredients (salt through cayenne.) Pulse until everything is evenly incorporated. Be sure to use a rubber spatula to scape down the sides at least once.
- Remove mixture from the food processor and place in a bowl. Cover with plastic wrap and refrigerate at least once hour.
- When you're ready to fry the falafel, heat oil in a large, deep skillet over high heat. Form falafel mixture into small patties (I like to use a cookie scoop to start) then place in the hot oil. Cook until golden brown on both sides, about 5-6 minutes total flipping once. Remove from oil and place on a plate lined with paper towel then sprinkle with salt while it's still hot.
- Serve in pita bread with tahini sauce, tomato and onion if you wish.
Tahini Sauce
- Whisk all ingredients in a small bowl then thin with warm water, one tablespoon at a time, until you reach desired consistency.
Last Step:
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