Falafel

Falafel is Lebanon’s great street-food export, and every corner shop guards its recipe like a family secret. Here the fritters are made from soaked raw chickpeas — never cooked — blended with herbs and spices, then fried until the outside shatters and the inside stays soft and green. It is also the most beloved vegetarian dish in the region, filling enough to stand alone.

Crackling crust, tender herbed heart

The contrast is everything: a shatteringly crisp shell that gives way to a moist, fluffy center fragrant with parsley, cilantro, and garlic. A pinch of baking soda keeps the mixture light, and a spoonful of flour holds it together without turning it heavy. Tuck the fritters into warm pita with tahini sauce, pickles, and tomatoes, or pile them on a mezze plate with hummus and tabbouleh. Eat them hot, within minutes of frying, when they are at their very best. Leftover fritters reheat well in a hot oven, though they rarely make it that far.

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Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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