Lebanese Vegetarian Brunch Feast: Mouthwatering Falafel, Creamy Labne, and Herb-Infused Olive Oil

Allergens

N/A

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all
• purpose flour
• Vegetable oil, for frying
• 8 oz labne (Greek yogurt can be a substitute)
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh dill leaves, chopped
• 1/4 cup fresh flat
• leaf parsley, chopped
• Pita bread or Lebanese flatbread, for serving

Instructions

1. Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and pepper. Process until well combined but still slightly chunky. Transfer to a large bowl, and stir in the flour.
2. Form the mixture into 1 inch balls and then flatten them into patties. In a deep frying pan, heat about 1 inch of vegetable oil over medium heat. Fry the falafel in batches until golden brown and crispy on both sides, approximately 3 to 4 minutes per side. Drain on paper towels and keep warm.
3. In a small bowl, mix together labne and 2 tablespoons of herb infused olive oil. Season with salt and pepper to taste.
4. In another bowl, combine the remaining herb infused olive oil, chopped mint leaves, dill, and parsley.
5. Serve falafel warm, accompanied by labne mixture, herb infused olive oil, and pita or Lebanese flatbread.

Chef’s Insight

The key to perfect falafel is ensuring the chickpea mixture is not too wet or dry. Adjust flour as needed to achieve the right consistency.

Notes

This recipe can be easily doubled or tripled to serve more guests.