Hot appetizers · The home kitchen
Falafel
Herb-filled falafel brings a crisp crust and a tender chickpea center to a shared meal. This version begins with dried chickpeas soaked overnight, which is important for the right texture. Serve the freshly fried pieces with tomatoes, cucumber, pita and a lemony tahini or yogurt dip at the table. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Falafel recipe
- Serves
- 6
- Prep
- 35 min
- Cook
- 20 min
- Rest / chill
- 750 min
- Total
- 805 min
Ingredients
- 250 g dried chickpeas, not canned
- 80 g onion, roughly chopped
- 40 g parsley
- 20 g cilantro
- 3 garlic cloves
- 1 1/2 tsp cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp baking powder
- 1 litre neutral oil for frying
- 2 litres water for soaking
Method
Cover dried chickpeas with 2 litres cold water and refrigerate 12–24 hours. Drain very thoroughly; do not cook or substitute canned chickpeas.
Pulse chickpeas, onion, herbs, garlic, spices and salt in a processor until finely minced and able to hold together when squeezed. Scrape down several times; do not puree.
Stir in baking powder, cover and refrigerate 30 minutes. Shape into about 20 small flattened balls using firm pressure.
Heat oil 5 cm deep in a heavy pot to 175°C/350°F. Fry a test piece for 4–5 minutes; it should be deep golden and cooked through. Fry remaining pieces in batches, maintaining temperature, then drain on a rack.
Make it your own.
- Drain soaked chickpeas carefully to help the mixture hold together.
- Keep pieces small so their centers cook before the crust darkens.