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Falafel
Egyptian recipes feature Fava Beans. A similar amount of Garbanzo Beans can be substituted. Garbanzo beans are commonly used in Greek recipes.
The length of time that the beans are soaked directly affects the consistency of the Falafel mix. 24 hours seems to work well. Too much soaking is probably worse than to little.
Ingredients:
- 200g dry shelled Fava Beans a.k.a. Broad Beans
- 100gram of Green Onions
- 25 grams of fresh Coriander
- 25 grams of fresh Parsley
- 2 Cloves of raosted garlic
- 1 Teaspoon of Coriander seed freshly ground
- 1/2 Teaspoon of Cumin seed freshly ground
- 1/2 Teaspoon of Cayenne
- 1-1/4 Teaspoons of Salt
- A quantity of oil suitable for frying the Falafel patties
Extra Ingredients:
- 2 Tablespoons of Coriander Seed
- 2 Tablespoons of Seasame Seed
Preparation:
Wash the Fava beans in cool water. Soak them in salted water in the refrigerator for 24 hours. Rinse and change the water at least once.
Mix, chop and grind all the primary ingredients with a Food Processor. The smoother the better. It is difficult to get the mix exceptionally smooth because it will seem dry. Resist the urge to add fluid.
Grind the extra Coriander and Sesame seeds into loose pieces with a mortar and pestle then set the dry mix aside.
Form small patties from the Falafel mixture.
Coat the outside of the Falafel patties with the dry mix seed pieces
Fry the patties in hot oil. If the patties are not fully immersed in the oil, make sure to spoon some hot oil over the top, so they remain moist before you flip the patties and complete the browning.
Remove the cooked patties and place on absorbent layer of paper towels to absorb excess oil.
Serve when the patties have cooled enough to prevent burns.
Serve in a pita sandwich with shredded lettuce, chopped tomato, Hummus, and Tahani Sauce, or serve as Falafel nuggets with Tahini Sauce on the side.