01
The ball
Chickpeas soaked then ground raw, mixed with fresh herbs and spices, shaped by hand and fried.
فلافل
The blog · Lebanese cuisine
What is a falafel?
Lebanon, a bridge between East and West: behind this little golden ball lies a whole art of sharing. Here is the story of falafel.
Every dish has a story
Falafel, a little ball with a great heritage
Crisp on the outside, tender and fragrant inside, the falafel ball is one of the emblems of Lebanese and Levantine cuisine. At Layali Beyrouth, a family-run restaurant in Lyon 3 since 2010, it is one of the menu's must-haves. Here is everything you need to understand and enjoy it.
“A good falafel means a golden crust, a green fragrant core, and never one drop of oil too many.”
01 · The essentials
Three markers to understand falafel
02
The contrast
A golden, crisp crust on the surface, a tender, pale-green core thanks to parsley and coriander.
03
The sharing
Served as mezze with hummus, tabbouleh and white sauce, or tucked into Lebanese bread: falafel is made to share.
The composition · The ingredients
The ingredients of a true Lebanese falafel
To understand what a falafel is, look closely at its composition. The base is dried chickpeas, soaked at length then ground raw, never cooked. It is this detail that gives the ball its airy texture and its hold during cooking.
To this base are added fresh herbs, parsley and coriander, garlic, onion and a blend of Levantine spices: cumin, coriander seeds, sometimes a hint of chilli. This simplicity is deceptive: everything rests on the quality of the produce, as with our creamy hummus or our fragrant tabbouleh.
Origins · The Levant
A history born in the heart of the Levant
Asking about falafel also means going back in time. The ball belongs to the culinary heritage of the Middle East, and more precisely of the Levant, the region that brings together Lebanon, Syria and Palestine among others. Its popularity long ago crossed its original borders, becoming a street-food icon shared across every continent.
More than a recipe, falafel is a gesture: a way of welcoming and gathering around a table. Keeping this tradition alive in Lyon means passing on that spirit of sharing that runs through the whole story of Layali Beyrouth.
The preparation · The gesture
From soaking to frying, a real craft
The preparation begins the day before. Dried chickpeas soak for several hours in cold water. Rehydrated but still raw, they are blended with herbs, garlic and spices until they reach a finely granular texture, neither a purée nor too fine a paste. That texture is what guarantees the hold and the airy bite.
Then comes the frying, in a bath of hot oil. The balls brown quickly, forming a crust that protects the soft core. All the skill lies in the temperature: too low and the falafel drinks the oil; too high and it burns before it is cooked. This craft can be found in our house falafel and across all our cold mezze.
In Lyon · At Layali
Falafel, a vegetarian mezze to share
Naturally vegetarian, and even vegan in its traditional recipe, with no meat, egg or dairy, falafel appeals to every guest. In Lyon, at Layali Beyrouth, our chef qualified in Lebanese cuisine prepares it from produce chosen fresh each day, in the purest tradition of the Levant.
- A meat-free mezzetasty and nourishing, falafel finds its full place in an assortment of mezze to share.
- As a sandwichtucked into Lebanese bread with crudités and white sauce, for an easy-going lunch.
To go further, browse our menu or order your falafel for delivery.
FAQ
Your questions about falafel
What exactly is a falafel?
A falafel is a small fried ball, traditionally made from chickpeas (sometimes mixed with fava beans depending on the region), flavoured with fresh herbs and spices. Plunged into hot oil, it develops a crisp crust and a tender core, fragrant and pale green thanks to parsley and coriander.
What is the origin of falafel?
Falafel belongs to the culinary heritage of the Levant and has its roots in the Middle East, where it has been eaten for centuries. Now a symbol of Lebanese street food, it is shared well beyond its original borders and holds a place of choice among the mezze served at Layali Beyrouth in Lyon.
Is falafel vegetarian?
Yes, falafel is naturally vegetarian, and even vegan in its traditional recipe, since it contains no meat, egg or dairy. This is one reason for its success with guests who want a meat-free meal that is both tasty and nourishing.
What do you eat falafel with?
Falafel is traditionally eaten as mezze, alongside hummus, moutabal, tabbouleh or a fattoush salad. It can also be served in Lebanese bread with crudités and a white sauce, as a sandwich. At Layali Beyrouth, it comes into its own within an assortment of mezze to share.
How do you recognise a good falafel?
A good falafel is recognised by its golden, crisp crust, its green and fragrant interior that is never dry, and a balanced seasoning where fresh herbs and spices can be sensed without any one dominating. Careful cooking avoids excess oil and preserves the airy texture of the ball.
Where can you taste real falafel in Lyon?
You can taste falafel prepared in the Lebanese tradition at Layali Beyrouth, at 38 rue du Dauphiné, in the 3rd arrondissement of Lyon. The restaurant is open Monday to Saturday from 12pm to 2pm and 7pm to 11pm, and offers Click & Collect as well as delivery via Uber Eats and Deliveroo.
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