Monday, November 2, 2009
Learn how to prepare the best Falafel Mix! Learn more about making traditional Lebanese Falafel Mix in this free cooking recipe.
112 lb (375g) broad/fava beans, soaked overnight
1/2 lb (375g) chick peas, soaked overnight
2 cloves garlic, crushed
1 large brown onion, finely chopped
4 large spring onions, finely chopped
1/2 hot red or green pepper, finely chopped or ground
1 level tablespoon bicarbonate of soda
3 tablespoons plain flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1/2 teaspoons cumin
1 1/2 tablespoons salt
1/2 teaspoon black pepper
Oil for frying
How to make Falafel
Drain the beans and chick peas and rinse well in cold water. If the beans are not skinless, skin them.
Pound or grind the beans and chick peas (if grinding, put them through the fine blade of the mincer twice).
Mix in the crushed garlic, chopped onions, spring onions and hot pepper, then add the remaining ingredients.
Pound or blend the mixture to a smooth paste and let rest for at least one hour.
Take walnut-sized lumps of the mixture and mould into round flat shapes 1 1/2 in (4 cm) in diameter.
Allow to rest for a further 15 minutes, then deep fry them in oil until golden brown.
Serve hot accompanied by a tomato, Pickles, cucumber salad, Tahini Sauce, and Pita Bread.
Variation - Roll the mixture in sesame seeds before frying.
Lebanese Falafel - Egyptian Falafel - Palestinian - Falafel Falafel Sauce - Falafel sandwiches
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