Lebanese · main
Falafel
Falafel reads allium 5.3, herbaceous 4.3 and richness 3.4 on Palate's 0–10 flavor X-ray — a Lebanese main, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.5 / 10
- Sweet & Fruity — 1.5 / 10
- Sour & Bright — 2.0 / 10
- Bitter & Earthy — 3.3 / 10
- Rich & Fat — 3.8 / 10
- Aromatic & Spice — 6.0 / 10
The measured notes (of 18)
Allium 5.3 · Herbaceous 4.3 · Richness 3.4 · Salinity 3.2 · Earthy 3.1 · Umami 2.6 · Warm Spice 2.5 · Floral 2.4 · Citrus 1.9 · Bitterness 1.5 · Nutty 1.4 · Sweetness 1.2 · Fruity 1.0
What's in it (10)
- 2 cups dried chickpeas soaked overnight
- 1 small onion, quartered
- 4 cloves garlic
- 1/2 cup flat-leaf parsley
- 1/2 cup coriander leaves
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp baking soda
- salt to taste
- vegetable oil for frying
Time & effort: about 35 min (25 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 286 kcal, 15.6 g protein, 4.9 g fat, 45.1 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Drain soaked chickpeas and pulse with onion, garlic, herbs, and spices until a coarse, slightly grainy paste forms.
- Add baking soda, rest the mixture, then form into balls or patties and deep-fry at 180C until deep brown and crispy.
- Serve in pita with tahini and pickles.
Dishes with a similar flavor shape
- Braised Cannellini Beans W/Garlic, Marjoram and Oregano — Spanish
- Minestra Di Fagioli (Bean Soup) — Italian
- Pommes De Terre Au Four — French
- Georgian Ratatouille (Ajapsandali) — Georgian
- Rfissa — Moroccan
Keep reading: what allium, herbaceous, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.