Cooking School Melbourne
Cooking School Melbourne

Chicken and Rice

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My Lebanese Kitchen

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Cooking Classes Melbourne

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Cooking School Melbourne
Cooking School Melbourne

Chicken and Rice

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My Lebanese Kitchens Falafel

Another all time favourite for adults and children alike are falafels and once you make this recipe you will never go back to the shop bought ones. My Lebanese Kitchen falafels are light and fluffy with a beautiful balanced flavour complemented by the taste and armour of fresh herbs.


1 cup chickpeas

½ cup fava beans

1 brown onion

4 cloves garlic

½ cup coriander

½ cup mint

½ cup parsley

1 teaspoon salt

½ teaspoon pepper

½ teaspoon cumin

1 teaspoons baking powder

Oil to fry


1 quantity of Tarator – refer to the recipe on this blog page

½ an iceberg lettuce sliced

2 Lebanese cucumbers sliced

3 tomatoes sliced

½ bunch parsley leaves

½ bunch mint leaves

Pickled cucumber

Lebanese bread


Cover the chickpeas and fava beans in twice their volume of cold water and soak overnight.

Rinse, drain and dry the chickpeas and fava beans, place in blender with the other ingredients, blend until evenly combined with texture. If you find the blender not blending evenly add a touch of water, also if your blender is small you may need to do this process in smaller batches.

Add the baking powder to the mixture half hour before cooking and allow to rest.

Using your hands roll into golf size balls then flatten. Heat oil until hot, then reduce heat, place Falafel balls in to the hot oil and cook for approximately 3 minutes on each side, until a lovely rich brown colour. Remove from heat and place on absorbent towel.

To serve as wraps: place the accompaniments of a platter and separate the Lebanese bread.

Cooking School Melbourne - Falafel_edited_edited


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