- Preparation time
- 30 mins
- Cooking time
- 30 mins
- 7 people
- Meal course
- Posted by
- Posted on
- January 21, 2023
Lebanese Falafel is a Middle Eastern food. This food is seen in most countries of the Middle East region and is sold as a cheap street food. The origin of falafel goes back to Arab countries and it is very popular in the southern cities of Iran. These days, you can find falafel sandwiches in different cities of Iran from north to south and from east to west.
The falafel prepared in Iran is a combination of chickpeas and potatoes along with spices such as coriander seeds and cumin, but Arab countries, including Lebanon, also use coriander and fresh parsley in their falafel. Therefore, Lebanese falafel has a green color and is slightly different from falafel in Iran.
History of Lebanese falafel
There is no exact history of the origin of falafel. Many people believe that cooking falafel started in Egypt and dates back to 1000 years ago, and others consider falafel to be an Indian dish. On the other hand, countries like Palestine, Lebanon and Yemen consider falafel as their own and believe that falafel appeared for the first time in these countries.
There are other theories about the origin and age of falafel. According to one theory, falafel does not have a long history, and the first signs of this dish’s appearance date back to the 19th century after the British occupation in 1882.
When British officers were in India, they asked Egyptian cooks to prepare fried vegetable croquettes with local ingredients. The Egyptians also prepared falafel and gave it to the British soldiers.
Important points in preparing Lebanese falafel
- When you take the cream out of the fridge, add some baking powder and mix well until it is completely mixed with the cream. The use of baking powder in the preparation of Lebanese falafel is optional. Baking powder gives Lebanese falafel a light texture.
- Be careful that the oven temperature should not be too high while frying the Lebanese falafel. Put the pot on medium heat until the Lebanese falafel is completely cooked.
- If you do not have access to fresh garlic, you can use garlic powder instead. Regarding onions, it is recommended to use fresh onions.
- If the Lebanese falafel mixture sticks to your hands, add some flour. Flour absorbs the moisture of vegetables and onions and reduces the amount of stickiness.
One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.
The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.
How to prepare best Lebanese falafel for 7 people - 1Touch Food Culinary Center
Lebanese Falafel is a Middle Eastern food. This food is seen in most countries of the Middle East region and is sold as a cheap street food.
Type: Main Dish
Keywords: Lebanese falafel
Recipe Yield: 7
Preparation Time: PT0H30M
Cooking Time: PT0H30M
Total Time: PT1H00M
- 1 cup Chickpea
- 1 cup broad bean
- 2 small Garlic
- 1 small Onion
- 1/2 cup fresh parsley
- 1/2 cup Fresh Coriander
- 1 table spoon Salt
- 1/2 Tea Spoon Coriander seed
- 1/2 Tea Spoon paprika
- 1/2 Tea Spoon Black Pepper
- 1 As Needed oil
- 1/2 Tea Spoon cumin
Recipe Instructions: Lebanese Falafel is a Middle Eastern food. This food is seen in most countries of the Middle East region and is sold as a cheap street food. The origin of falafel goes back to Arab countries and it is very popular in the southern cities of Iran. These days, you can find falafel sandwiches in different cities of Iran from north to south and from east to west. Enjoy your meals!
- To prepare Lebanese falafel, you must first soak Broad beans and chickpeas. It is better to do this at least 12 hours before starting to prepare the Lebanese falafel.
- Peel and wash the onion and garlic. Divide the onion into 4 equal parts. Clean coriander and parsley and wash well. Place the vegetables in a colander to remove excess water and the vegetables are completely dry.
- Pour soaked Broad beans and chickpeas into the food processor and allow them to be completely crushed. Then add the vegetables to it and mix together. Add onion, garlic, salt, pepper and other spices to peas. Continue doing this until the ingredients are completely combined and uniform.
- The next step for making Lebanese falafel is to rest the batter. To do this, pour the prepared mixture into a bowl and cover the bowl with cellophane. Put the bowl in the refrigerator for 1 hour so that the sauce rests a little and the flavors come together.
- Place a suitable pot on the stove and pour some oil in it. The oil should be enough for the falafel to float in it. Put the pot on low heat and let the oil heat up well. Then shape the falafels with your hands or a falafel mold and put them in the oil until both sides are completely fried. Remove the fried falafels from the oil and place them on a paper towel to drain the excess oil.
- Your Lebanese falafel is ready. The Lebanese serve falafel with pita bread, alongside a salad, and with hummus sauce or garlic sauce. If you don't have pita bread, you can put the falafels in a baguette and serve with lettuce, pickles and tomatoes or a combination of onions and parsley.