Falafel recipe
Ingredients
1 cup dried chickpeas, soaked for 12 hours
1 1/2 cup dried fava beans, soaked for 18 hours, then peeled
2-3 tablespoon finely-chopped parsley leaves
1 1/2 tsp salt
Dash of pepper
1/2 tsp ground cumin
1/2 tbsp ground coriander
1/2 tablespoon plain flour
1/4 tsp baking soda
Blend/chop finely together:
1 small onion
3 cloves garlic
1-2 fresh red chillies
Vegetable oil for deep frying
Method
- Drain the chickpeas and fava beans well in a colander and let it sit for about an hour so that it's quite dry. Otherwise, the mixture will be too wet and won't hold its shape.
- Place the chickpeas in a food processor and chop until almost fine but before it starts getting pasty. Rub a little between your fingers. It should feel like coarse sand and slightly gritty. Transfer to a large mixing bowl.
- Place the fava beans in the food processor and repeat the same process in step 2. Combine with the chickpeas in the mixing bowl.
- Mix in the rest of the ingredients. Use your hands to knead the mixture until evenly combined, and when squeezed between the palms, it comes together and doesn't fall apart.
- In a large saucepan or wok, heat 2 inches of oil on medium to high heat, at 180C (350F).
- Using a large spoon, scoop the mixture into the palm of your hands, then use both hands to shape it into a ball (about 2.5 inches diameter). Don't make them too big, otherwise the centre takes longer to cook.
- Place the balls into the hot oil (fry in batches and avoid overcrowding the pan) and fry on medium heat for 5-6 minutes until brown and crisp. Don't turn the balls initially until they are have started to brown (about 2 minutes), to prevent them from falling apart in the oil.
- Drain the falafels on paper towels and serve hot with tahini sauce, or use them to make a falafel wrap.
Lebanese bread or pita bread
Falafels
Tomatoes, sliced
Lettuce or other salad leaves
Sliced onions (optional)
Tabbouleh *
Tahini sauce (see below for recipe)
Chilli sauce / Hot sauce (optional)
Take a piece of pita bread, arrange the ingredients along the centre, and lightly crush the falafel down to flatten. Drizzle with tahini sauce and chilli if desired. Roll up and toast lightly using a sandwich press or oven grill. Enjoy!
* Tabbouleh is made with parsley, tomatoes and cracked wheat. I made a simple version omitting the cracked wheat.
Tahini sauce recipe
1/2 cup tahini
3 cloves garlic, minced
1/3 cup water (room temperature)
1/3 cup lemon juice (approx)
Salt
Method
Place tahini and minced garlic in a bowl. Gradually add the water and lemon juice while stirring with a spoon to mix in a circular motion until smooth. Add more/less water/juice as desired to get the right consistency. Add salt to taste.
Note: Tahini (also called tahina) is a thick paste made from ground sesame.
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