This recipe takes a little longer to make than my “quick falafel” but, the difference in taste is worth the effort. This is made with fava beans but if you like a more traditional Middle Eastern falafel see my “what you should know”.
- 1 cup dried fava beans
- 1 cup onion, roughly chopped
- 2 Tblsp fresh parsley, minced
- 2 Tblsp fresh cilantro, minced
- 3-4 cloves of garlic
- 1 tsp kosher salt
- ½ tsp ground cayenne pepper
- 1 tsp cumin
- 1 tsp baking powder
- 4-6 Tblsp whole wheat flour
- Peanut oil or vegetable oil for frying
- Pita or flat bread
- Chopped tomatoes
- Chopped onions
- Chopped and seeded cucumbers
- Lemon-Tahini sauce
- Deep fat fryer or saucepan
- Candy thermometer
- Food processor with metal blade
- Paper towels
- Put the chickpeas in a large bowl and add cold water to cover by at couple inches. Let soak overnight, then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor.
- Add the parsley, salt, cayenne pepper, garlic, and cumin. Pulse in food processor until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. Add enough flour so that the dough forms a small ball and does not stick to your hands.
- Place mixture into a bowl and refrigerate, covered, for several hours.
- When mixture has set, form the chickpea mixture into balls about the size of a golf ball.
- Heat oil in deep fat fryer or sauce pan to 375°F.
- Fry one ball to test. If it falls apart, add a little more flour.
- Then fry in small batches for a few minutes on each side, or until golden brown.
- Drain on paper towels.
- Serve with warm pita or flat bread along with chopped tomatoes, cucumbers, onion, lettuce, and lemon-tahini sauce.
What you should know
If you like traditional Middle Eastern Falafel substitute 1 cup dried chickpeas for fava beans and add 2 Tblsp fresh cilantro, minced.