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 soak in plenty of water. Let it sit for 24 hours to double in size, then drain.
Attach the disc with small holes to the meat grinder and place a deep bowl underneath.
Grind the chickpeas, parsley, coriander, onion, garlic, green onion, and mint. Grind the mixture twice to make it very smooth.
Add cumin, ground coriander, salt, black pepper, caraway, and sesame seeds. Mix with a wooden spoon until well combined.
Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight.
In a deep skillet, add corn oil to a depth of about 2 inches and heat over medium heat.
Shape the falafel mixture into patties using a falafel shaper and fry in the hot oil without overcrowding.
Flip the falafel with a slotted spoon until lightly golden brown.
Remove the falafel from the oil and drain on paper towels.
Serve with Arabic bread, tahini sauce, and pickles.
