Lebanon: Falafel (Gluten Free)

Even though we aren’t finished with Oceania, I just felt like shaking things up a bit and visit another continent. We will probably travel back to Oceania in a couple weeks.


I have to admit I was pretty excited when the Kindle drawing app I am using drew Lebanon as our next country. I’ve always been fascinated by this part of the world. This was my first time eating Lebanese food and I already know this isn’t going to be my last!

So grab your passport, and your hiking boots, and lets navigate our way around the mountains of Lebanon!

mountains of Lebanon

In the coastal areas of this country, winters are generally cool and rainy, and summers are hot and humid. In the mountains, temps usually drop below freezing during the winter with heavy snow cover until early summer. The name Lebanon, means “white” which is most likely a reference to the snow-capped Mount Lebanon.

As we make our way up the rugged mountain through all those cedar trees, and rocks, I’m sure you are working up an appetite!

Lebanon has a unique cultural history when it comes to food, and that has helped make Lebanese food the most popular among Middle Eastern cuisine. Lebanese cuisine is a hybrid of Ottoman, Shami (the areas of Palestine, Lebanon, Jordan, and Syria), Persian and other countries from cultures that have influenced the area through the centuries. Common staples in Lebanese cuisine include olive oil, fresh bread, baklava, laban, stuffed vegetables, lamb, and nuts

The Lebanese are proud of their traditions and hospitality. This is a culture where it is considered an honor to have a guest in your home. If you are a guest in a Lebanese home, you most likely will be served tea or coffee upon arriving.

It’s time for dinner! We are having Falafel, and no silverware is needed! The people of Lebanon prefer to use flatbread to scoop up their food.

Guess what? I made an  easy homemade GF version of flatbread, and you can find that recipe here. For some reason though my flatbread got kind of hard and didn’t turn out as well as I was hoping. I guess I will need to work on mastering my flatbread making skills.

Lebanon: Falafel (Gluten Free)

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  • 2 Cups Chickpeas, soaked overnight
  • Salt & Pepper, taste
  • 1 tbsp. Cumin
  • 1/2 tsp. Turmeric
  • 3/4 Cup Fresh Parsley
  • Fresh Cilantro
  • 1/2 Red Onion
  • 2 Garlic Cloves, minced
  • 1 Lemon, zested
  • 1 tbsp. Fresh Lemon Juice
  • 1 tsp. Baking Soda
  • 2 tbsp. GF Flour


Soak the chickpeas in cold water overnight.

Drain and rinse the chickpeas and pat dry.

Preheat the oven to 400 F.

Place the onion, garlic, parsley, and cilantro into a food processor and process until finely minced. Remove and set aside.

Add the chickpeas to the food processor and pulse until they start to break down. Keep processing until mixture is finely ground, but not to a paste form.

Place the chickpea mixture into a bowl with the herb mixture. Add in the salt, baking soda, flour, cumin, lemon zest, and juice. Mix everything together making sure everything is well combined.

Grease a muffin tin. Place the Falafel balls into the muffin tin. Bake for 15 min.

Serve on Pita bread with a Tahini Sauce



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