Traditional Middle Eastern falafel is made using chickpeas or fava beans, which are processed and flavoured with herbs and spices, then rolled into balls and fried until crisp and golden. This recipe is simple to master, or you might also like our falafel with parsley salad recipe. Browse more Lebanese recipes.
- 1 cup dried split fava beans, soaked overnight
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, finely chopped
- ⅓ cup flat-leaf parsley, minced
- ½ bunch fresh coriander
- 4 garlic cloves, minced
- 1 tsp salt
- 1 tsp Lebanese seven-spice powder (cloves, cumin, cinnamon, all spice (pimento), black pepper, white pepper, nutmeg)
- 60 ml (¼ cup) water
- pure olive oil or canola oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
Drain and rinse the fava beans and chickpeas and put them in a food processor.
Add the onion, parsley, coriander, garlic, baking powder, salt, cumin and spice powder. Pulse, scraping down the side of the bowl, to form a coarse paste.
Add the water and process until the mixture is gritty but fine and brilliant green.
Scrape the paste into a bowl.
In a medium saucepan, heat 5 cm of oil to 350 degrees.
Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches for about 2 minutes or until browned and crisp.
Drain on paper towels set over a wire rack and serve hot, with tahina mixed with yoghurt and a little paprika.