Traditional Middle Eastern Falafel
Ingredients
- 1/2 cup crushed fava beans
- 1/2 cup chickpeas
- 1 cup chopped parsley
- 1 cup chopped coriander
- 1 medium onion, chopped
- 2 cloves garlic
- 2 green onions, chopped
- 1/4 cup chopped mint
- 1 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon caraway
- 1/4 cup sesame seeds
- 1 teaspoon baking soda
For frying
- Corn oil
For serving
- Arabic bread
- Tahini sauce
- Pickles
Preparation
In a deep bowl, place the chickpeas and submerge them in plenty of water. Let the chickpeas sit for 24 hours to double in size, then drain them from the water.
In the meat grinder, install the disk with small holes and place a deep bowl underneath.
Grind the chickpeas, parsley, coriander, onion, garlic, green onion, and mint, then grind the falafel mixture twice more to make it very smooth.
Add cumin, ground coriander, salt, black pepper, caraway, and sesame seeds. Using a wooden spoon, mix the falafel mixture with the spices until well combined.
Cover the bowl with plastic wrap and place the falafel mixture in the refrigerator for at least one hour or overnight.
In a deep frying pan, add oil to a height of about 2 inches and heat it over medium heat until hot.
Using a falafel shaper, form the dough into patties and fry them in the oil, making sure not to overcrowd the pan.
Use a slotted spoon to turn the falafel until it becomes light golden brown.
Remove the falafel patties from the oil and place them on kitchen paper to drain excess oil.
Serve the falafel with Arabic bread, tahini sauce, and pickles.
