Lebanese falafel are deeply crispy on the outside and soft, green and fragrant on the inside. This authentic falafel recipe walks you step by step through how to make falafel from scratch – with chickpeas, cumin and creamy tahini sauce, just like in a family kitchen in Lebanon.
For true Lebanese falafel flavour, dried chickpeas are essential. Soak 1 kg chickpeas in plenty of water for at least overnight, ideally 12–18 hours. The chickpeas will swell and cook more evenly, giving you a soft, green interior later.
The next day, drain the chickpeas in a colander, rinse well and let them dry off. In our family kitchen this is always the first step before any batch of falafel – well-prepped chickpeas are the foundation of a great texture.
For the base mixture, run everything through a meat grinder or strong blender: 1 kg soaked chickpeas, 2 onions, 6 garlic cloves, ½ bunch flat-leaf parsley and ½ bunch coriander. The mixture should be fine but not puréed; tiny pieces of chickpea and herb keep the falafel light and tender instead of dense.
Transfer the base mixture to a bowl and add the full Lebanese spice profile: ½ tsp cinnamon, ½ tsp sweet spice/Baharat Helou, ½ tsp paprika, ½ tsp black pepper, ½ tsp 7-spice, 1 tbsp cumin, 1 tbsp ground coriander and 1 tbsp baking powder. Add a small splash of water and mix thoroughly until the mixture holds together. Let it rest for about 15 minutes – this pause helps the falafel set and fry up extra crisp.
Baharat Helou (7elo) is a warm Lebanese spice blend of nutmeg, cinnamon, cloves, cardamom and allspice – it turns a simple falafel recipe into something deeply aromatic and special.
With slightly damp hands, shape the falafel mixture into small balls or patties. Without a falafel tool it can feel a little tricky at first, but that is part of the charm. Aim for pieces that feel firm yet not packed – a few surface cracks are fine and will become beautifully crisp in the oil.
Heat oil in a pot or deep pan to about 170–180 °C / 340–355 °F. Gently lower in the falafel and fry for around 2½ minutes per side until deeply golden and crisp. Inside they stay soft, green and fluffy – the texture we make during olive harvest season in Lebanon.
For the Honeydew style toppings, prepare Arabic pickles, finely chopped mint, parsley and red onion, sliced tomatoes and a touch of heat (shatta or chilli). For the tarator (tahini garlic sauce) mix 2 garlic cloves with tahini, lemon juice, salt and optionally a spoon of yoghurt until creamy. Lightly smash hot Lebanese falafel into warm Arabic bread, spread with tahini sauce, top with herbs, tomatoes and pickles, then finish with a drizzle of Lebanese olive oil and a sprinkle of sumac.
