Falafel is a deep fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.
Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The hearty fritters are now found around the world as a replacement for meat and as a form of street food.
Ingredients
- 1 cup fava beans
- 1 cup pound dried chickpeas
- 3 cloves crushed garlic
- 1 large onion finely chopped
- 6 large scallions, finely chopped
- ½ hot pepper finely chopped or ground
- 1 tablespoon baking soda
- 3 tablespoons flour
- 1 cup finely chopped parsley
- 1 teaspoon ground coriander
- 1½ teaspoons ground cumin
- 1 tablespoon salt
- ½ teaspoon black pepper
- vegetable oil for frying
Directions
- Soak the fava beans and chick peas overnight(Omit this step if using canned beans)
- Drain and rinse the beans, using cold water.
- Remove the skins off the fava beans
- Pound or grind the beans, or put through the food processor and mince to a very fine texture.
- Add the garlic , onions and peppers, mix well.
- Add the remaining ingredients.
- Pound or process into a paste.
- Cover and let stand 1½ hour.
- Take about 2 tablespoons of the mixture and form into patties about 1½ inch diameter.
- Let the patties set another 15 minutes.
- Fry them in vegetable oil until golden brown.
- Best way to eat serve with fresh pita bread, tomato, cucumber and topped with tahini sauce.