Egyptian Falafel

Egyptian Falafel is very popular in Egypt. Vendors sell it on the street corners in Cairo. I will show here two Egyptian recipes. The first recipe is simple , while the second recipe take a bit of time to prepare, but its worth every moment spent becaue its very teasty.

Egyptian Falafel Recipe I

Ingredients:

• shell fresh or frozen fava beans of their pod and exterior skins
• 1 clove garlic
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp baking powder with scallion greens
• parsley
• cilantro

Preparation:

• In a food processor, puree the fava beans, garlic, salt, cumin, and baking powder with scallion greens, parsley, and cilantro.

• Form the falafel mixture into a ball, dip in toasted sesame seeds, and flatten. Refrigerate.

• Fry the falafels in vegetable oil and brown and crispy on both sides.

To make this dish something special, serve the falafels with a tahini dipping sauce:

• Add 1/2 cup tahini, 1 cup water water, juice of 1/2 lemon, 2-3 garlic cloves, salt to taste, and 1 tsp cumin to a food processor.

• Process until the mixture is smooth.

Egyptian Falafel Recipe II

Ingredients:

• 2 cups dried fava beans
• 1 medium onion, chopped
• 1 large potato, peeled and quartered
• 6 garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup vegetable oil (for deep frying)
• 3 large green onions, chopped small
• 3/4 cup dried breadcrumbs
• 1/2 cup deep fried dried onions
• 1/2 teaspoon baking soda
• 1/4 cup sesame seed, lightly roasted
• 4 large radishes, sliced
• 1/2 cup finely chopped fresh parsley
• 1 large tomato, diced
• 1 large dill pickles, diced
• 1 medium jalapeno pepper, seeded and diced
• 6 whole 6 1/2 inch pita bread
• 1 cup finely shredded lettuce (, of your choice)
• 1/2 teaspoon beau monde seasoning

Preparation:

1. In a large-size saucepan, add fava beans and cover with water; bring to boil, reduce heat, cover and simmer for about 3 minutes.
2. Remove from heat and let beans soak overnight.
3. When ready to use, drain.
4. In a small saucepan, add quartered potatoes, cover with water and cook until done; drain.
5. In a food processor or blender, process fava beans, onion, cooked potato and garlic cloves until smooth.
6. Add coriander, cumin, salt, black pepper and cayenne pepper and process for a few seconds to blend well.
7. Transfer mixture to a large mixing bowl.
8. Add chopped green onions, bread crumbs, deep fried dried onions, and baking soda; mix well to incorporate.
9. With dampened hands, form mixture into balls the size of walnuts.
10. Place on a lightly floured surface and flatten the formed balls slightly into patties.
11. Measure roasted sesame seeds into a soup bowl.
12. Dip flattened fava patties into sesame seeds, turn over to coat lightly with sesame seeds.
13. In a large frying pan, heat vegetable oil to medium-high heat.
14. Carefully drop fava patties into hot oil and deep-fry for 2 minutes, turn over and deep-fry for another 1 to 2 minutes or until patties are cooked through and golden brown.
15. Remove from oil with a slotted spoon onto paper toweling to drain.
16. In a medium-size mixing bowl, add sliced radishes, chopped fresh parsley, diced tomato, diced dill pickle and diced jalapeño pepper and mix well.
17. Wrap paper toweling around each individual flat bread or pita bread, place individually in microwave oven and microwave on HIGH (full power) for 30 seconds.
18. Microwave remaining pitas in the same manner.
19. Remove and cut pita at one end to form a pocket.
20. Stuff 3 or 4 fava patties in pocket.
21. Then spoon about 3 tablespoons of prepared vegetable mix into the pocket.
22. Top with finely shredded lettuce and sprinkle with Beau Monde seasoning.
23. Serve immediately.
24. You can also use canned fava beans but I prefer the dried fava beans the best.
25. Note: Deep fried dried onions are available in most East Indian Grocery Stores.
26. These are the best to use as they are crispier and crunchier than the ones that you can buy in cans.