Easy Lebanese Falafel

Perfectly crispy Falafels on the outside, soft and moist on the inside and seasoned to perfection!


Chickpeas Fresh parsley Cilantro Onion Garlic cloves Cumin Cayenne pepper Salt Black pepper Baking powder


1. Soak the chickpeas in water for at least 12 hours or overnight before patting them dry or letting them air dry. 

2. Add the chickpeas, parsley, cumin, cilantro, pepper, salt, cayenne pepper, onion and garlic to a food processor.

3. Blend the falafel mixture until the mixture is fine in consistency. 

4. Leave the mixture to sit in the fridge for at least 1 hour before shaping.

5. Add the baking powder and mix well. The baking powder helps the patties to maintain their shape.

6. Shape the falafel mixture into patties or balls.

7. Heat oil in a pan and fry the bean patties for 4-6 minutes or until golden brown.

8. Add the falafels to a paper towel to drain excess oil before serving.

9. Serve these authentic Lebanese falafels with salad, wraps, sandwiches or with a dip.


Falafels make a delicious filled wrap.

Hummus is a nice dip with falafels.

A Lebanese tabbouleh salad is a fresh side.