Falafel Recipe

By á-3974

Ingredients

• 2 cups dried garbanzo beans
• 1 1/2 cup dried fava beans
• 1 cup cilantro (coriander leaves)
• 1/2 cup parsley
• 1 large onion
• 8 garlic cloves minced
• 2 tsp salt
• 2 tbs coriander
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 3-4 tbs dried bread crumbs
• 1 tsp baking soda added before frying
• 1/2 tsp baking power added before frying
• 1 vegetable oil for frying in a 2-3 inch deep frying pan
• 1 use tahini sauce for dipping

Preparation

Step 1

NOTE: TO USE DEDE'S FALAFEL SPICE, USE 3 TBS TO REPLACE THE CORIANDER, CUMIN AND BLACK PEPPER.

Soak the garbanzo beans and fava beans in water over night the day before cooking. Chop and blend the garbanzo beans
and fava beans in a food processor until the beans are the consistency of fine bread crumbs. Put in a large bowl. Next put
the onion, garlic, cilantro and parsley in the blender and blend until it is a paste consistency, add to bean mixture. To the
bowl add the cumin, coriander, salt, black pepper, bread crumbs and cayenne pepper and mix very well. Taste to see if you
would like to add more salt or not. Heat about 1 inch of vegetable oil in a 2 to 3 inch frying pan, turn to medium-low heat.
Add the baking soda and baking powder to the bean mixture about 15 minutes before frying and mix well. Mold the falafel
mixture into small balls and drop into oil to fry, continually turn over the falafel balls to keep the color an even brown on all
sides, when they are a medium brown color, remove the balls and drain on a paper towel for a minute. Serve warm and
fresh with tahini sauce, pickled turnips, pita bread and vegetables.