Falafel
Ingredients
- 200 g dried chickpeas
- 200 g dried split shelled fava beans
- 2 litres water
- 100 g white onion
- 5 garlic cloves
- 1/2 bunch coriander
- 1.5 tsp salt
- 1 tsp 7 spices
- 1 tsp ground coriander
- 1 tbsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp lemon juice
- 1/4 cup water
Instructions
Soak the Beans
- Place the dried chickpeas and dried fava beans in a large bowl.
- Cover with 2 litres of water and soak overnight.
Prepare the Mixture
- Drain and rinse the beans under cold water.
- Transfer to a large bowl and add the onions, garlic, and cilantro.
- Mix to combine.
Blend
- Transfer half of the mixture to a food processor or meat grinder.
- Pulse until it reaches a medium-coarse texture, scraping down the sides as needed.
- Transfer to a bowl and repeat with the remaining mixture.
Season
- Add salt, spices, and baking powder, then mix.
- Place the baking soda on top and pour the lemon juice over it.
- Add 1/4 cup water and mix by hand for about 2 minutes until well combined.
- Cover and let rest for 10 minutes.
Shape & Fry
- Heat vegetable 180°C (350°F) in a medium pan.
- Use a traditional falafel scoop (mould) to shape the mixture into discs.
- Gently release the falafel directly into the hot oil.
- Fry until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain.
Serve
- Serve the falafel in fresh Lebanese bread with a squeeze of lemon juice, stuffed with pickles, fresh mint, and sliced tomatoes, then drizzle with tarator sauce.