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Lebanese Falafel Served on Platter with Hummus and Tahini Sauce

Lebanese-style Falafel

Fluffy, light and super crispy. This simple recipe will guide through the process of making excellent Falafel in the comfort of your own home
Course Main Course
Cuisine Lebanese, Mediterranean, Middle-Eastern
Keyword Authentic, Burger recipe, Falafel, Lebanese, recipe, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 10 Falafel
Calories 160kcal
Author Idriss


  • Food processor
  • Ice cream scoop



  • 250 g dried chickpeas soaked overnight
  • ½ small onion
  • ¼ cup parsley
  • ¼ cup coriander
  • 4-6 mint leaves
  • 1 cloves garlic
  • ½ tsp coriander seeds
  • 1 tsp cumin
  • ½ tsp pepper
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 liter oil to fry vegetable oil or sunflower oil
  • cup untoasted sesame seeds

Tahini sauce

  • ¼ cup tahini
  • ¼ cup plain yogurt (or coconut yogurt)
  • ¼ cup lemon juice
  • 3 chopped mint leaves
  • salt, to taste
  • cup water


Preparation the night before:

  • Soak chickpeas overnight in water. You can change the water every 6-8 hours.

Making the Falafel & Tahini sauce:

  • In the food processor, place your chickpeas, herbs (coriander, parsley, mint), onion, garlic, and coriander seeds. Blend for 30 seconds, and then clean the sides to bring the mixture inwards. Then add the rest of the spices (cumin, salt, pepper), the baking soda and the lemon juice. Blend again, cleaning the sides downwards with a spoon after about 45 seconds. Blend until the texture is smooth and light, as shown in the photo.
  • Transfer the mixture to a bowl. Add 2 tbsp water. Mix it in. The water will be absorbed quite quickly. This helps to make the falafel soft and light once they are fried. Press the falafel mixture down to have a flat surface, and set aside.
  • Make your Tahini sauce: In a bowl, add all of the ingredients except the water (tahini, yogurt, lemon juice, mint & salt) and mix. Then add the water and mix. Set aside.
  • Fill your saucepan halfway with oil. Heat over medium-high heat. Alternately, you can fry them in a shallow pan, but in such a case, fry them as patties and not as balls. It should take a few minutes for the oil to be hot. To test, flick a small amount of water in the hot oil. It should sizzle.
  • Since we're using a small saucepan to fry our falafel, we are making them round using an ice-cream scoop. Have a bowl of water nearby, the sesame seeds, falafel mix, and a large plate covered with paper towel.
  • Dip the ice-cream scoop in water, then scoop into the falafel mix, flattening the top & cleaning the edges with your hand. This helps them unstick from the scoop. Dip the falafel ball (still in the ice-cream scoop) in the sesame seeds and release the ball of falafel directly in the hot oil. Fry 2-3 balls at a time, rinsing out your ice-cream scoop in the water bowl each time, to avoid the falafel sticking to the ice-cream scoop. They take about 5-7 minutes to brown on medium-high heat. Fry until browned in colour, then remove from the oil using a slotted spoon and place them on the plate with paper towel.
  • Serve with Hummus and your Tahini Sauce and enjoy!


Serving: 1Falafel | Sugar: 3g | Fiber: 4.6g | Calories: 160kcal | Fat: 9g | Protein: 5g | Carbohydrates: 15.9g