FALAFEL

Falafel is a deep fried ball made of ground chickpea and/or fava beans. A traditional middle eastern food, it is eaten all over the globe with different variations. Some recipes call for canned chickpeas but I prefer using dried chickpeas which have been soaked for at least 8 hours solely because of the crunchy texture it yields.

I first tasted falafel about 2 decades ago when I was living in Egypt where it is made with parsley. Ever since then, it has become a favourite of mine. As we are currently living in Ankara, I was able to try it with fresh fava beans and dried chickpeas. It’s very simple to make if you have a food processor or a wet grinder. If you can’t get fava beans use 2 cups of rehydrated chickpeas.

They are a good vegetarian or vegan substitute to meat and are packed with flavour and are served on its own as a starter or in a mezze or in pitta bread as a sandwich or a great vegetarian main course. Tahini works well as a dipping sauce.

 

Time: 40 minutes                     Serves: 4 persons

falafel4-2

Ingredients:

1 cup fresh Fava beans

1 cup rehydrated chickpeas(garbanzo)

1 onion,chopped coarsely

3 cloves garlic, chopped

1 bunch of parsley (flat leaf if possible), chopped

½ a bunch of coriander leaves, chopped

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp black pepper powder,freshly ground if possible

1-2 tsp pul biber/ or chilli flakes

Cardamom seeds from 3 cardamom pods, crushed

3-4 tbsp plain flour

Salt

Oil for frying

Method:

  1. In a food processor add both fava beans and chickpeas or chickpeas, and process until a coarse paste is obtained.
  2. falafel5 (1)Add the rest of the ingredients except oil and process until you get a homogenous mixture.falafel6 (1)
  3. Transfer to a bowl and using wet hands, form into small balls.falafel (1)
  4. Heat oil in a deep frying pan.
  5. When the oil is medium hot or when you drop a stale cube of bread it slowly rises to the surface slowly and carefully lower the slightly flattened falafel into the oil. Halfway through frying, turn the other side and fry.
  6. When the falafel has a nice golden brown colour, take it out from the oil.falafel3 (2)
  7. Serve hot with tahini.falafel2 (1)

 

Method:

  1. In a food processor add both fava beans and chickpeas or chickpeas, and process until a coarse paste is obtained.
  2. Add the rest of the ingredients except oil and process until you get a homogenous mixture.
  3. Transfer to a bowl and using wet hands, form into small balls.
  4. Heat oil in a deep frying pan.
  5. When the oil is medium hot or when you drop a stale cube of bread it slowly rises to the surface slowly and carefully lower the slightly flattened falafel into the oil. Halfway through frying, turn the other side and fry.
  6. When the falafel has a nice golden brown colour, take it out from the oil.
  7. Serve hot with tahini.
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