Falafel
Lebanese falafel is greener, more herbaceous, and lighter than any other version — loaded with fresh parsley and coriander, fried to a shatteringly crisp exterior that gives way to a fluffy, brilliant-green interior.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 grams (NOT canned) dried chickpeas
- 2 cups packed flat-leaf parsley
- 1 cup packed fresh coriander
- 5 roughly chopped spring onions
- 4 cloves garlic cloves
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1½ teaspoons salt
- 2 tablespoons white sesame seeds
- 1 liter, for deep frying sunflower oil
Instructions
- Soak dried chickpeas in cold water for 18–24 hours. They will approximately double in size. Drain thoroughly and pat dry.
- In a food processor, pulse the soaked chickpeas until they resemble coarse crumbs — NOT a paste. The mixture should just hold together when squeezed but remain granular.
- Add parsley, coriander, spring onions, garlic, cumin, ground coriander, and salt to the processor. Pulse again until everything is finely chopped and well combined, scraping down the sides.
- Transfer to a bowl, add baking powder, and mix well. Refrigerate the mixture for at least 30 minutes (and up to 24 hours) — this firms it up and deepens the flavor.
- Heat oil to 175°C in a deep pan. Test with a small piece of mixture — it should sizzle immediately and float.
- Shape the mixture into golf-ball-sized rounds or use a falafel scoop. Press sesame seeds onto the outside of each ball.
- Fry in batches of 6–8 for 3–4 minutes, turning once, until deep golden-brown on all sides. Do not crowd the pan.
- Drain on paper towels. Serve immediately with tahini sauce, pickled turnips, and fresh tomato.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Falafel?
Lebanese falafel is greener, more herbaceous, and lighter than any other version — loaded with fresh parsley and coriander, fried to a shatteringly crisp exterior that gives way to a fluffy, brilliant-green interior.
Where is Falafel from?
Falafel comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Falafel vegetarian or vegan?
As written, Falafel uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Falafel?
The ground cumin called for here is part of the traditional recipe and gives Falafel its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Falafel?
In a Lebanese appetizers spread, Falafel is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Falafel ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.