Lebanon

Falafel, made with supermarket ingredients

Name: Falafel
Total time: 20 min
Yield: 2
Cuisine: Lebanon
Ingredients: 1 can (450 g) chickpeas, drained; 60 ml fresh parsley; 60 ml fresh cilantro; 2 cloves garlic; 1/4 small onion; 1 tsp ground cumin; 1/2 tsp ground coriander; 2 tbsp all-purpose flour; 1/2 tsp salt; 3 tbsp vegetable oil

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min2 to wash

3 lazy steps

1
Pulse drained chickpeas, garlic, onion, parsley, cilantro, spices, salt, and flour in a food processor until coarse.
2
Form the mixture into 6 to 8 small patties.
3
Heat oil in a skillet over medium-high heat and fry patties for 3 to 4 minutes per side until deep golden brown.

How it's eaten in Lebanon

In Middle Eastern countries, falafel is served in pita bread stuffed with tahini sauce, chopped tomatoes, cucumbers, and pickled turnips.

Ingredients (serves 2)

(450 g) chickpeas, drained1 can
fresh parsley60 ml
fresh cilantro60 ml
garlic2 cloves
onion1/4 small
ground cumin1 tsp
ground coriander1/2 tsp
all-purpose flour2 tbsp
salt1/2 tsp
vegetable oil3 tbsp

Authentic ingredients in Lebanon

dried chickpeas (soaked)250 ml
fresh parsley120 ml
fresh cilantro120 ml
onion1/2 small
garlic3 cloves
ground cumin1 tsp
ground coriander1 tsp
baking soda1/2 tsp
flour1 tbsp
Saltto taste
Vegetable oil for frying

Optional authentic touch
Soaking dried chickpeas overnight instead of using canned chickpeas gives a lighter, crispier texture.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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