Falafel

[FoodMan]

Falafel

• 1-1/2 c dried peeled fava beans (Ful Majroosh)
  
• 1/2 c dried chickpeas
  
• 1 c chopped green onions
  
• 2 T minced garlic
  
• 1 T Cumin
  
• 1 tsp Baking Powder
  
• 2 tsp salt
  
• 1 tsp Black pepper
  
• 1 tsp hot chili powder (or to taste)
  
• 1/2 c finely chopped parsley
  
• Oil for frying
  

In a large bowl, soak the Fava beans and Chickpeas for 12 to 20 hours. They should be soft enough to eat without cooking but still crunchy. Drain the beans and try to get as much water out of them as possible.

In a food processor chop the beans till very fine

Add all the remaining ingredients to the food processor and process to a nice coarse paste. To test, take a piece and squeeze it in your palm. It should stay together and not crumble much. If you think the mixture is too dry, add a few teaspoons cold water while the processor is running

Heat 2 inches (5cm) of oil in a pot and using the Falafel scoop, form the falafel into discs and drop directly into the oil. Fry on both sides till deep brown. Remove and drain on a rack. If you do not have a Falafel scoop use your hands to form the falafel into thick patties, they will come out just as good although a little uneven in shape.

Serve the falafel with Pita bread, Tahini sauce, chopped parsley, tomatoes, pickles, or any other veggie or dip you like.

Keywords: Lebanese, Middle Eastern, eGCI

( RG718 )