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Classic Falafel

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  Chickpeas/Garbanzo beans 1 Cup (16 tbs) (Raw)
  Fava beans 1 Cup (16 tbs), shelled (Raw)
  Onions 1⁄2 Cup (8 tbs), chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Eggs 2
  Cilantro/1 tablespoon powdered coriander 1 Tablespoon
  Ground cumin 2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Red pepper 1⁄4 Teaspoon
  Cloves 1 Pinch
  Baking soda 1 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Lemon juice 3 Tablespoon
  Tahini 3 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), pressed
  Salt To Taste
  Bread 2
  Chopped radishes 1 Cup (16 tbs)
  Parsley 1 Tablespoon, finely chopped
  Chopped mint 1 Tablespoon

Soak the beans in water for about twenty-four hours.
Drain and rinse.
Puree in a food processor or blender.
Transfer to a mixing bowl.
Add all the remaining falafel ingredients, mixing well until creamy and smooth.
If the batter is too thin, add a little bread crumbs.
Cover and refrigerate at least four to six hours.
Heat enough oil in a deep saucepan to reach a depth of about two inches.
Shape the falafel mixture into flat rounds, about one and a half inches in diameter.
Carefully drop them into hot oil, not more than one layer at a time.
Do not crowd.
If they are browning too quickly, reduce the heat.
Fry on both sides until golden brown.
Drain on paper towels.
To prepare the sauce, combine all the ingredients in a mixing bowl, blending well.
Cut the pita breads in half and fill with three falafel rounds.
Add some of the chopped vegetables.
Drizzle with two tablespoons of the tahini sauce.
Delicious picnic fare.

Recipe Summary

Side Dish

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Classic Falafel Recipe