Egyptian in origin, Falafel make a delicious snack or form part of a main course in a Vegetarian meal.
Do not use tinned chickpeas as they will be too mushy.
- 1 cups dried chick peas
- 3/4 cup dried fava beans or broad beans
- 2 tbs bread crumbs
- 1 clove crushed garlic
- 1 teaspoon parsley
- 1 onion finely sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tablespoon coriander leaves or 1/2 teasp powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1 tsp baking soda with ½ teasp baking powder. Add 15 mins before frying and allow to rest.
- Vegetable oil ( corn oil) for frying in a 2-3 inch deep frying pan
- Soak the chick peas and fava beans in water over night before cooking.
- following day blend them in a food processor until they are the consistency of fine bread crumbs. Place in a large bowl.
- Next add the onion, garlic, coriander and parsley in the processor and blend until it is a paste consistency before adding to the bean mixture.
- To the bowl stir in the cumin, salt, black pepper and breadcrumbs
- Add the baking soda and baking powder to the bean mixture and mix well. Allow to rest for 15 minutes before frying, The raising agents will activate and make the falafel light and fluffy.
- Mould the falafel mixture into small balls and drop into oil to fry, continually turning them to keep the colour even on all sides.
- When they are a medium brown, remove the balls and drain on a paper towel for a minute. Serve warm with tahini sauce, baby leaf salad and pitta bread.