In Lebanon, falafel isn’t just a recipe—it’s part of everyday life. It’s one of the most popular street foods you’ll find everywhere, from small corner shops to busy takeaway counters. And the best part is, it’s always affordable, which makes it something everyone grows up eating, no matter where they’re from.
It’s the kind of food you grab for a quick lunch between errands, or a late-night bite when you don’t feel like cooking. A warm falafel sandwich with pickles, tomatoes, herbs and tahini sauce is something so simple, but it never disappoints.
What makes it so special is that it’s made from basic, humble ingredients—chickpeas, fava beans, herbs, and spices—but somehow turns into something crispy, flavorful, and deeply satisfying. It’s proof that some of the best food doesn’t need to be expensive or complicated.
And even though it’s street food at heart, it’s also comfort food—familiar, filling, and always there when you need it.
Homemade Lebanese Falafel
Description
Crispy homemade falafel made with chickpeas, herbs, and spices. Authentic Middle Eastern recipe.
Ingredients
To serve
Instructions
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Soak legumes
Soak chickpeas and split fava beans overnight in plenty of water.
Drain well before using.
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Blend mixture
In a food processor, blend chickpeas, fava beans, onion, garlic, and herbs until finely ground (slightly coarse texture, not smooth).
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Season
Transfer to a bowl.
Add spices and salt.
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Shape and fry
Add baking powder to the mix 15 minutes, just before frying the falafels.
Shape the falafels using the falafel tool or make balls using your hands.
Heat oil to medium-high.
Fry until deep golden and crispy on the outside.You can dip the falafel in sesame seeds before frying.
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Serve
Serve hot in pita bread with:
- tahini sauce
- pickles
- tomatoes
- fresh parsley and mint
