Lebanese Falafel

Lebanese Falafel Recipe - Delicious and Nutritious Meal

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Lebanese Falafel is a popular Middle Eastern dish made from chickpeas, onions, and a blend of spices. These crispy and flavorful patties are a staple in Lebanese cuisine and are often served in pita bread with tahini sauce, tomatoes, and cucumbers.

History

Falafel has been a part of Middle Eastern cuisine for centuries, with its origins dating back to ancient Egypt. The dish spread throughout the region and became a popular street food in countries like Lebanon, Israel, and Syria. Today, falafel is enjoyed around the world for its delicious taste and vegetarian-friendly ingredients.

Ingredients

1 lb (454 g) Chick peas, soaked for 24 hours
1 medium onion
1 medium potato, peeled
4 garlic cloves
1 tsp ground coriander
1 tsp cumin
2 tsp salt
0.5 tsp pepper
0.5 tsp cayenne
1 tbsp flour
vegetable oil for frying
2 tsp baking soda

How to prepare

Drain chickpeas.
Quarter the onion and potato.
Pass all ingredients through the fine holes of a meat grinder, including the garlic, two times.
Add all remaining ingredients except baking soda and vegetable oil. Mix well.
Pass the mixture through the grinder once more. Mix again.
Cover and let it rest for two to three hours.
Heat vegetable oil for deep frying. While the oil is heating, add baking soda to the chickpea mixture.
With dampened hands, shape the mixture into walnut-sized balls, then slightly flatten them into patties.
Deep fry the patties, ensuring they are cooked through and turn golden brown.
Remove the patties from the oil using a slotted spoon and drain them on paper towels.

Variations

Add fresh herbs like parsley or cilantro to the falafel mixture for extra flavor.
Use different spices like paprika or turmeric to customize the taste of the falafel.
Make a gluten-free version by using chickpea flour instead of regular flour.

Cooking Tips & Tricks

Soaking the chickpeas for 24 hours helps them soften and cook evenly.

- Passing the ingredients through a meat grinder multiple times ensures a smooth and well-mixed falafel mixture.

- Adding baking soda to the mixture helps the falafel patties puff up and become light and crispy when fried.

- Use dampened hands to shape the falafel patties to prevent sticking.

Serving Suggestions

Serve Lebanese Falafel in pita bread with tahini sauce, tomatoes, cucumbers, and pickles. It can also be enjoyed on its own as a snack or appetizer.

Cooking Techniques

Deep frying the falafel patties ensures they are crispy on the outside and soft on the inside. Make sure the oil is hot enough before adding the patties to prevent them from becoming greasy.

Ingredient Substitutions

If you don't have a meat grinder, you can use a food processor to blend the ingredients together. You can also use canned chickpeas instead of soaking dried chickpeas, but the texture may be slightly different.

Make Ahead Tips

You can prepare the falafel mixture in advance and refrigerate it for up to 24 hours before frying. This allows the flavors to meld together and makes the patties even more delicious.

Presentation Ideas

Serve Lebanese Falafel on a platter with a drizzle of tahini sauce, a sprinkle of sumac, and a garnish of fresh herbs. You can also serve it with a side of tabbouleh salad or hummus for a complete meal.

Pairing Recommendations

Lebanese Falafel pairs well with a refreshing cucumber and tomato salad, pickled vegetables, or a side of creamy hummus. It also goes well with a glass of mint tea or a cold beer.

Storage and Reheating Instructions

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Lebanese Falafel contains approximately 250 calories.

Carbohydrates

Each serving of Lebanese Falafel contains approximately 25 grams of carbohydrates.

Fats

Each serving of Lebanese Falafel contains approximately 10 grams of fats.

Proteins

Each serving of Lebanese Falafel contains approximately 8 grams of proteins.

Vitamins and minerals

Lebanese Falafel is a good source of iron, magnesium, and vitamin C.

Alergens

Lebanese Falafel contains gluten from the flour used in the recipe.

Summary

Lebanese Falafel is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is a great vegetarian option for those looking to add more plant-based foods to their diet.

Summary

Lebanese Falafel is a delicious and nutritious dish that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy this classic Middle Eastern dish anytime. Serve it with your favorite toppings and enjoy the flavors of Lebanon in every bite.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It takes me back to a time when I was young and full of curiosity, eager to learn everything I could about the world of cooking. It was during one of my many travels that I stumbled upon a little street food stall in Lebanon that would forever change the way I viewed falafel.

I had always loved falafel, but the ones I had tried before were never quite as flavorful and crispy as the ones I tried that day. The aroma of freshly fried chickpea balls mixed with fragrant spices filled the air, drawing me closer to the source of this mouthwatering scent.

The friendly old woman behind the stall welcomed me with a warm smile and a twinkle in her eye. She seemed to know that I was eager to learn the secrets of her delicious falafel, and she was more than willing to share her knowledge with me.

As I watched her deftly mix the chickpeas with fresh herbs, garlic, and spices, I realized that the key to making perfect falafel lies in the ingredients you use. She explained to me that the chickpeas should be soaked overnight to ensure they are soft enough to blend into a smooth paste. She also emphasized the importance of using fresh herbs like parsley and cilantro to give the falafel its signature green color and fragrant taste.

After shaping the mixture into small balls, she expertly fried them in hot oil until they were golden brown and crispy on the outside. The aroma that wafted from the sizzling falafel was enough to make my mouth water with anticipation.

As she handed me a piping hot falafel ball to taste, I knew that I had stumbled upon a recipe that would become a staple in my cooking repertoire for years to come. The crispy exterior gave way to a fluffy and flavorful interior that was seasoned to perfection. Each bite was a burst of savory goodness that left me craving more.

I thanked the old woman profusely for sharing her recipe with me, and she simply smiled and waved me off, knowing that I would carry on her legacy by sharing this delicious dish with others.

Since that fateful day in Lebanon, I have perfected my own version of Lebanese falafel, adding my own twist to the traditional recipe. I have shared this recipe with my family and friends, who never fail to be impressed by the crispy and flavorful falafel that I serve them.

Every time I make Lebanese falafel, I am transported back to that little street food stall in Lebanon, where I first fell in love with this delicious dish. The memory of discovering this recipe may be a happy one, but the taste of the falafel is pure bliss.