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This is my failproof recipe for gorgeous and delicious Lebanese falafel. I absolutely love Lebanese food and falafel is my vegetarian dish which I crave all the time. It looks intimidating but it’s actually very easy and quick meal, only requires preparation the night before, to soak the garbanzo beans. Or you can do all the preparation work way in advance, except add the baking powder only right before cooking, and keep it in the freezer for up to 3 months.
Lebanese FalafelCuisine: Lebanese
1/2 lbs. of dried garbanzo beans (the canned ones won’t work)
1/2 small red onion, roughly chopped
1 tsp. ground cumin
1 tsp. sea salt
5-6 cloves of garlic
1 small bunch of flat leave parsley, roughly chopped
1 small bunch of coriander, roughly chopped
1/2 tsp. of cayenne pepper
1 tsp. of whole fennel seeds
1 tbsp. of whole coriander seeds
Up to 1/2 cup of water if needed
1.5 tsp of baking powder, right before cooking
1 quart of flavorless vegetable oil for deep frying
Let’s make it
- Soak chickpeas for at least overnight, for 24 hours for the best results.
- Rinse, drain and put it in a food processor, add onion, parsley, cilantro, spices and pulse it until it gets small coarse mixture. add some water if needed, a couple tablespoons at the time. It has to be not too dry, but not wet either. Just wet enough to hold the shape.
- Place in the refrigerator for min 1-2 hours. Can be made up to 24 hours in advance or frozen up to 3 months.
- Right before you cook, add baking powder, mix well, form falafel (I use a falafel shaper, but you can form by hand) and deep dry until brown.
- Serve with tahini sauce, hummus, vegetables and pita bread or eat it just on its own with tahini sauce.