{"id":6476,"date":"2026-10-21T18:52:28","date_gmt":"2026-10-21T23:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-falafel-deep-fried-chickpeas-or-fava-beans-balls-patties\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-falafel-deep-fried-chickpeas-or-fava-beans-balls-patties","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-falafel-deep-fried-chickpeas-or-fava-beans-balls-patties\/","title":{"rendered":"How to Make Falafel with Chickpeas and Fava Beans"},"content":{"rendered":"

Soaked, never cooked, chickpeas and fava beans ground with herbs and spices, then fried until deep brown outside and green inside.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n30 minutes, plus 12 to 24 hours soaking<\/td>\n<\/tr>\n
Cook time<\/th>\n20 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6 (about 30 falafel)<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Falafel is Lebanon’s great street food. Falafel shops in Beirut and Saida have been frying it for generations, stuffing it into thin pita with tahini sauce, tomato, parsley, radish, mint and pink pickled turnips. Families also make it at home, especially during Lent, since it contains no meat or dairy.<\/p>\n

Lebanese falafel is usually made with a mix of chickpeas and dried split fava beans, which gives a lighter, fluffier inside than chickpeas alone. In Egypt it is made only with fava beans and called ta’meya. The one rule everyone agrees on: soak dried beans, but never cook them. Canned chickpeas make falafel that falls apart in the oil.<\/p>\n

Ingredients<\/h2>\n

For the falafel<\/h3>\n