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Falafel (Deep Fried Fava
Beans or Chickpeas)
2 cups dried fava beans or chick peas
1 medium onion, chopped finely
2 cloves garlic, crushed
1 teaspoon baking soda
1 teaspoon coriander
1/2 teaspoon cumin
1 egg, beaten
1/2 cup parsley, finely chopped
1/4 teaspoon, cayenne pepper
Soak the beans or chickpeas in water overnight. Drain. (If you use fava beans that are not skinless, remove the skins.) Mash the beans or peas into a fine paste in a blender.
Add the onion, parsley, egg, garlic, coriander, cumin, cayenne, baking soda, salt and pepper. Mix well in the blender. Let the mixture stand for 1/2 hour in the refrigerator.
Shape into small (1-inch) balls. Dust with flour.
Heat oil in a deep pan or use a deep fryer. Cook a few balls at a time, turning them until they are crisp and golden brown (approximately 5 minutes).
Drain on paper towels.
Serve while hot with Tahini or wrapped inside pita bread with sauce and lettuce.
Yields 30 to 35 balls.
Middle Eastern Recipes