Posted on
Photo: Felafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Felafel recipe. Enjoy the Middle Eastern Cuisine and learn how to make Felafel.

Makes 10-12
Suitable for mezza

Although Egyptian in origin, felafel quickly found popularity in Lebanon as a healthy street food. Soon after my restaurant opened, I took a stall at the local Lygon Street Festa and served felafel and kafta. I thought I had made enough to last the day, but I couldn’t keep up with demand. Only one girl worked with me, and the poor thing had to go back to the restaurant every hour or so for more supplies so I didn’t run out.

Remember that you will need to start a day in advance because chickpeas and broad beans must be soaked overnight in water before cooking. You can use a utensil called an ol’eb felalfer to form evenly rounded felafels. This can be purchased from any Middle Eastern food store.

1 cup (200g) dried chickpeas, washed and drained
1 cup (180g) dried split broad beans, washed and drained
2 teaspoons bicarbonate of soda
1 large onion, quartered
6 cloves garlic
1 cup coriander, washed (about 1 bunch)
3 bird’s eye hot chillies (more or less as preferred)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons ground cumin
olive oil, for deep-frying
Pickled turnips, sliced tomato, lettuce and chopped flat-leaf parsley, to serve (optional)


1/2 cup (140g tahini)
pinch of salt
1/4 cup (60 ml) lemon juice
1 small tomato, chopped
1 small Lebanese cucumber, peeled and chopped
2 tablespoons chopped flat-leaf parsley

Cover the chickpeas and broad beans with water, add 1 teaspoon of the bicarbonate of soda and soak overnight. Next day, drain, rinse and place them in a food processor with the onion, garlic, coriander and chillies. Blend until all the ingredients are well combined but still have texture. Transfer to a large bowl and mix in the salt and spices.

To make the sauce, place the tahini and salt in a bowl and slowly add the lemon juice and 1/4 cup (60 ml) water, stirring continuously. Add the tomato, cucumber and parsley and stir to combine.

When you’re ready to cook the felafel, add the remaining bicarbonate of soda (this allows them to rise and become light and fluffy). Form tablespoonfuls of the mixture into balls and deep-fry in batches in a frying pan of very hot oil for 2 minutes on each side or until golden brown. Drain on paper towel. (The felafel mixture does not have to be cooked immediately. To store, place in an airtight container and refrigerate for up to a week or freeze for up to a year.)

Serve hot with the sauce spooned over accompanied by sliced tomato, lettuce and pickled turnip and garnished with parsley.

This recipe and others are included in Abla’s book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *