Falafel and kibbeh are two of the Middle East’s most beloved street foods, but they couldn’t be more different in texture and flavor. Falafel is a crispy, herb-packed chickpea or fava bean fritter, while kibbeh is a savory shell of bulgur wheat and ground meat, often stuffed with a spiced filling. This article gives you both recipes side by side, so you can decide which one to fry up tonight.
Ingredients
For the Falafel
- 1 cup (200 g) dried chickpeas, soaked overnight
- 1/2 cup (80 g) chopped onion
- 1/2 cup (20 g) fresh parsley, chopped
- 1/2 cup (20 g) fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) baking soda
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- Vegetable oil for frying
For the Kibbeh
- 1 cup (180 g) fine bulgur wheat
- 1 lb (450 g) ground lamb or beef (80/20)
- 1 medium onion, grated
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground nutmeg
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) ice water
For the Kibbeh Filling
- 1/2 lb (225 g) ground lamb or beef
- 1 small onion, finely chopped
- 1/4 cup (30 g) pine nuts
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) olive oil
Instructions
Make the Falafel
- Drain the soaked chickpeas and pat them dry. Add to a food processor with onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, pepper, lemon juice, and olive oil.
- Pulse until the mixture is finely ground but not pasty. It should hold together when pressed. Transfer to a bowl, cover, and refrigerate for 30 minutes.
- Heat 2 inches (5 cm) of vegetable oil in a deep skillet to 350°F (175°C).
- Shape the falafel mixture into 1.5-inch (4 cm) balls or patties. Fry in batches without crowding, turning occasionally, until deep golden brown and cooked through, about 4-5 minutes per batch.
- Drain on paper towels. Serve hot.
Make the Kibbeh Filling
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes.
- Add ground meat, pine nuts, allspice, salt, and pepper. Cook, breaking up the meat, until browned and cooked through, about 8 minutes. Set aside to cool.
Make the Kibbeh Shell
- Rinse the bulgur in cold water, then drain well. In a large bowl, combine bulgur with grated onion, ground meat, allspice, cinnamon, nutmeg, salt, and pepper.
- Knead the mixture by hand for 5-7 minutes, adding ice water a tablespoon at a time, until the mixture is smooth and pasty. It should feel like stiff dough.
- Cover and refrigerate for 30 minutes.
Shape and Cook the Kibbeh
- With moistened hands, take a golf-ball-sized piece of the kibbeh mixture. Press a hole in the center and fill with about 1 teaspoon of the filling.
- Seal the hole and shape into an oval or torpedo shape, about 3 inches (8 cm) long. Repeat with remaining mixture and filling.
- Heat 2 inches (5 cm) of vegetable oil in a deep skillet to 350°F (175°C).
- Fry the kibbeh in batches, turning occasionally, until deep brown and cooked through, about 5-6 minutes. The internal temperature should reach 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS guidelines.
- Drain on paper towels and serve hot.
Tips
- For falafel, always use dried chickpeas, not canned. Canned chickpeas contain too much moisture and will make the fritters fall apart.
- If the falafel mixture feels too wet, add a tablespoon of flour or breadcrumbs. If too dry, add a teaspoon of water.
- Kibbeh dough should be well-kneaded; this activates the gluten in the bulgur and helps it hold together. Don’t skip the resting time in the fridge.
- Use a thermometer for the oil to keep it at a steady 350°F (175°C). Too hot and the outside burns before the inside cooks; too cool and they absorb oil.
Serving Suggestions
Serve falafel in warm pita bread with tahini sauce, hummus, pickled turnips, and fresh vegetables like tomatoes and cucumbers. Kibbeh is traditionally served with a side of yogurt or a simple cucumber salad. Both are excellent with a squeeze of lemon and a sprinkle of sumac.
Variations
- Falafel can be made with fava beans instead of chickpeas, common in Egyptian versions. Use peeled fava beans for a smoother texture.
- Add a pinch of cayenne or a chopped chili to the falafel mixture for heat.
- Kibbeh can be baked instead of fried: place shaped kibbeh on a baking sheet, brush with oil, and bake at 400°F (200°C) for 25-30 minutes, turning once.
- For a vegetarian kibbeh, replace the meat with mushrooms and lentils, but note that the texture will be softer and less traditional.
Storage and Reheating
Both falafel and kibbeh are best eaten fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10-12 minutes, or until heated through and crispy. You can also freeze uncooked falafel balls and kibbeh shapes for up to 3 months; thaw in the fridge before frying. Reheat leftovers to an internal temperature of 165°F (74°C) to ensure safety.
Frequently Asked Questions
Can I use canned chickpeas for falafel? No, canned chickpeas are too wet and soft. They will make the falafel fall apart during frying. Stick with dried chickpeas that have been soaked overnight.
What is the best meat for kibbeh? Ground lamb is traditional and has a richer flavor, but ground beef (80/20) works well too. The fat content is important for moisture and flavor.
Why is my kibbeh falling apart? This usually happens if the dough is too dry or not kneaded enough. Make sure to knead for at least 5 minutes and add enough ice water to form a smooth paste. Also, chill the dough before shaping.
Can I make falafel without a food processor? Yes, you can mash the chickpeas with a fork or potato masher, but it will take longer and the texture will be coarser. A food processor gives the best results.
Is kibbeh served raw ever? Yes, there is a raw version called kibbeh nayyeh, but it is not safe for everyone. For this cooked version, we fry it, so it’s safe for all.
Can I bake falafel instead of frying? Yes, brush the falafel with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. They will be less crispy but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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