Lebanese Falafel



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Source Taste-Buds

Preparation Time


chopped (optional) radishes
chopped (optional) turnip
chopped (optional) tomatoes
chopped (optional) parsley
chopped (optional) mint
(See Tarator or Tahini sauce recipe) Tahini sauce
1 T or to taste Lebanese Falafel spices
4-5 cloves garlic
medium sized chopped onions
2 cups peeled dry fava beans
3 cups dry chickpeas
chopped (optional) onion
chopped (optional) bell pepper
chopped (optional) hot peppers
chopped (optional) cucumber
optional tortilla wrap

1. Soak the chickpeas and the Fava beans overnight in water (enough to cover) and about 1 Tbsp baking soda. Donít boil.

2. Put the first four ingredients in a food processor and mix till they form a homogeneous paste.

3. Transfer to a bowl, add the salt and spices ***For Lebanese falafel spices combine: cumin, dry coriander, nutmeg, pepper, white pepper *** and combine thoroughly (fold over with hand to get best results). At this point it is possible to freeze and thaw for later use.

4. Take a small amount of the mix and put in a Falafel mold or if not available form into a shape similar to burger, but only about 5cm diameter.

5. Fry in oil till golden.

6. Make a Lebanese bread wrap with the Falafel (preferably crushed on the bread to get out the tastes) and the veggies. Drizzle with Tahini sauce (See Tarator or Tahini sauce).


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