The Chef

Restaurants

Meals

Drinks

Restaurants›One Lebanese›Falafel Petits Recipe

Falafel Petits Recipe

Name: One Lebaneses Falafel Petits Recipe
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas; 4 cups cold water (for soaking); 0.75 cups yellow onion, roughly chopped; 1 cups fresh parsley, packed; 0.5 cups fresh cilantro, packed; 0.25 cups fresh dill (optional), chopped; 3 units garlic cloves; 2 tsp ground cumin; 1.5 tsp ground coriander; 0.5 tsp ground black pepper; 0.25 tsp ground cayenne (optional); 1.5 tsp salt; 0.5 tsp baking powder; 2 tbsp all-purpose flour (or chickpea flour for gluten-free); 1 cups vegetable oil (for shallow frying); 1 units lemon wedges (for serving); 0.5 cups tahini (well-stirred); 0.25 cups plain Greek yogurt (or dairy-free yogurt); 2 tbsp fresh lemon juice; 2 tbsp water (to thin); 0.5 tsp garlic, minced; 0.25 tsp ground cumin; 0.25 tsp salt; 1 tsp olive oil (optional finish); 2 tbsp fresh parsley, chopped; 0.5 tsp sumac or smoked paprika (optional)

Inspired by One Lebanese

Time2h 35m

Serves4

with Tahini Cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Falafel

2 cups dried chickpeas

4 cups cold water (for soaking)

3/4 cups yellow onion, roughly chopped

1 cups fresh parsley, packed

1/2 cups fresh cilantro, packed

1/4 cups fresh dill (optional), chopped

3 units Garlic cloves

2 tsp Ground cumin

1 1/2 tsp Ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cayenne (optional)

1 1/2 tsp Celtic sea salt

1/2 tsp Baking powder

2 tbsp all-purpose flour (or chickpea flour for gluten-free)

1 cups vegetable oil (for shallow frying)

1 units lemon wedges (for serving)

Tahini Cream

1/2 cups tahini (well-stirred)

1/4 cups plain Greek yogurt (or dairy-free yogurt)

2 tbsp fresh lemon juice

2 tbsp water (to thin)

1/2 tsp Garlic, minced

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1 tsp olive oil (optional finish)

Garnish & Serve

2 tbsp Fresh parsley, chopped

1/2 tsp sumac or smoked paprika (optional)

Method

Falafel

Soak the chickpeas

Rinse 2 cups dried chickpeas under cold water. Place in a large bowl and cover with at least 4 cups cold water. Soak 12–24 hours at room temperature, stirring once or twice; they will swell. Drain and rinse thoroughly when ready.

Prepare the mixture

Drain the soaked chickpeas and pat lightly to remove excess water. In a food processor fitted with the blade, add chickpeas, roughly chopped onion (about 3/4 cup), parsley, cilantro, dill (if using), and 3 garlic cloves. Pulse in 8–12 short bursts until the mixture is coarse but uniform — it should hold together when pressed but not be a paste. Scrape down the bowl as needed.

Season and bind

Transfer mixture to a bowl and stir in 2 tsp ground cumin, 1.5 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp cayenne (optional), 1.5 tsp salt, 1/2 tsp baking powder, and 2 tbsp flour. Mix thoroughly. Refrigerate the mixture for 30–45 minutes to firm up; this makes shaping easier.

Form the petits

Using wet hands or a small cookie scoop (about 1 tbsp capacity) form the mixture into small rounds or patties ~1 to 1 1/4 inches wide (bite-sized 'petits'). Press gently to compact but avoid overworking. You should get about 30–36 petits depending on size.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4–1/3 inch depth. Heat over medium-high until a small breadcrumb sizzles and browns in ~30 seconds (about 350°F / 175°C). Fry the falafel petits in batches, 2–4 minutes per side, turning once, until deep golden brown and crisp. Do not overcrowd. Maintain oil temperature; reduce heat if they brown too fast. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Sprinkle a light pinch of salt over warm falafel.

Alternative: Bake

For a lighter option: preheat oven to 400°F (200°C). Place petits on a parchment-lined sheet, brush or mist with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp at edges.

Tahini Cream

In a small bowl whisk together 1/2 cup well-stirred tahini, 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp ground cumin and 1/4 tsp salt. The mixture may seize and thicken; gradually whisk in up to 2 tbsp water, 1 tablespoon at a time, until a smooth, pourable cream is achieved. Taste and adjust lemon, salt, or garlic. Drizzle 1 tsp olive oil into the finished sauce for sheen if desired.

Garnish & Serve

Arrange warm falafel petits on a platter. Spoon or pipe tahini cream alongside or over the petits. Sprinkle chopped parsley and a light dusting of sumac or smoked paprika for color and brightness. Serve with lemon wedges for squeezing.

Storage: Refrigerate leftover falafel in an airtight container up to 3 days; reheat in a hot oven or air fryer to restore crispness. Tahini cream keeps 2–3 days refrigerated.