Learn how to make falafel the Lebanese way: Foodies in Sydney reveal their favourite recipe

Crispy, crunchy and captivating, falafel has captured the hearts of people all over the world. Falafel is a traditional Middle Eastern/Lebanese food, that has made its way all the way to Sydney. So, what is it that makes this little creation so delicious?

Falafel balls are basically fried vegetarian fritters made from chickpeas – often served alongside hummus and tahini sauce. Falafels can also be eaten with a side of toum (garlic sauce) and wrapped up in a pita with fresh vegetables.

This traditional Lebanese food is vegan and vegetarian-friendly making it a great source of protein for people who have cut meat out of their diet. Falafel balls are also relatively low in fat and have no cholesterol when fried it heart-healthy oil.

Enough about how amazing this fried fritter is, it is time to learn how to make it the Lebanese way. We are here to teach you the best traditional Lebanese food recipe for Falafel in Sydney.

This Middle Eastern classic requires a couple of core ingredients

• Dried chickpeas: avoid using canned chickpeas! Make sure they have been soaked in water for 24 hours. This is the main ingredient making up the dish and will influence the consistency and taste.
• Fresh herbs: parsley, coriander
• Onion: it is best to use yellow/white onions, however, red onions will also work
• Garlic: for the best flavour, we recommend fresh garlic cloves
• Salt and pepper to taste
• Spices: cumin, coriander, red chilli pepper
• Baking powder: this gives the falafel a fluffy and airy texture
• Sesame seeds: this is optional, however, adds a nice nutty flavour

A step-by-step on how to best make this traditional Lebanese food in Sydney

1. Soak chickpeas for at least 24 hours: place chickpeas in the bowl and cover them in water. Add baking soda to help soften them as they soak. The chickpeas will double in size as they soak.
2. Time to make the mixture: combine chickpeas, fresh herbs, onion and spices into a food processor and pulse until they are finely ground. This mixture then needs to be refrigerated for at least one hour, or preferably overnight. This will help the mixture hold better together to form the falafel patties.
3. Form patties or balls: after the mixture has been chilled, add in the baking powder and toasted sesame seeds. You will then need to scoop out the mixture into balls (golf sized) or patties – whichever you prefer.
4. It’s finally time to fry: deep-frying falafel is the best and most traditional way to cook Lebanese falafel. Make sure the oil is on medium-high until it bubbles and then carefully drop the falafel balls in the oil. Fry for approximately 305 minutes until medium brown on the outside.

Voi-la, you have created perfect little falafel balls. It is now time to enjoy it! You can enjoy falafel in a sandwich with tahini and fresh greens or on a brunch board with cheeses and other dips.

The choice is yours. Want to indulge in the best traditional Middle Eastern/Lebanese food in Sydney CBD? Visit a Lebanese restaurant the next time you want to sit back, relax and enjoy the experience.

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