Middle Eastern·non-vegetarian·medium

Lebanese Falafel

Name: Lebanese Falafel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 16.0 oz chickpeas; 2.0 tablespoons parsley; 0.5 onion; 4.0 garlic cloves; 1.0 tablespoon ground cumin; 1.0 teaspoon ground coriander; 2.0 tablespoons bulgar wheat; 2.0 tablespoons flour; 4.0 servings lemon tahini sauce; 0.25 cup tahini; 2.0 juice from lemons; 0.5 teaspoon paprika; 1.0 garlic clove; 4.0 servings wrap; 4.0 pitas; 1.0 tomato; 0.5 onion; 0.5 cucumber; 1.0 cup romaine lettuce; 0.25 cup tzatziki

Lebanese falafel delivers crisp, golden patties packed with earthy cumin and coriander, their texture yielding just enough to the crunch of the fry. The chickpea base, brightened by fresh parsley and a whisper of garlic, pairs effortlessly with a tangy lemon tahini sauce that ties each bite together. Worth making for its bold, balanced flavors and the way it transforms simple ingredients into something deeply satisfying.

45 min(prep 30 + cook 15)

4 servings

250 kcal

4.3

Ingredients

chickpeas16.0 oz
parsley2.0 tablespoons
onion0.5
garlic cloves4.0
ground cumin1.0 tablespoon
ground coriander1.0 teaspoon
bulgar wheat2.0 tablespoons
flour2.0 tablespoons
lemon tahini sauce4.0 servings
tahini0.25 cup
juice from lemons2.0
paprika0.5 teaspoon
garlic clove1.0
wrap4.0 servings
pitas4.0
tomato1.0
onion0.5
cucumber0.5
romaine lettuce1.0 cup
tzatziki0.25 cup

Nutrition

250 kcalper serving

Protein10g16%

Carbs30g48%

Fat12g19%

Fiber8g13%

Sugar2g3%

Directions

1
Soak 16 oz chickpeas in cold water for 24 hours, then drain well.
2
In a food processor, combine soaked chickpeas, 2 tbsp parsley, 0.5 onion, 4 garlic cloves, 1 tbsp cumin, 1 tsp coriander, 2 tbsp bulgur wheat, and 2 tbsp flour; pulse until a coarse paste forms.
3
Season the mixture with salt and pepper, then refrigerate for 30 minutes.
4
Shape the mixture into small patties or balls, about 1 inch in diameter.
5
Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry falafel in batches until golden brown, about 3-4 minutes, then drain on paper towels.
6
Prepare lemon tahini sauce: whisk 0.25 cup tahini, juice of 2 lemons, 0.5 tsp paprika, and 1 minced garlic clove; add water to reach desired consistency.
7
Assemble wraps: warm pitas, then layer with lettuce, sliced tomato, onion, cucumber, falafel, tzatziki, and lemon tahini sauce.
8
Serve immediately with extra sauce on the side.

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