Makes 45-50 individual pieces
Calories (Per serving): 249 kcal
Carbs: 38
Fat: 5
Protein:13
Deliciously more-ish Lebanese street food.
Shop bought/ pre-made doesn't even come close!
INGREDIENTS
1 and 1/2 cups dried chickpeas
2 cups dried split broad beans
1 large brown onion
3-4 garlic cloves
1 small bunch of Coriander
1 small bunch of parsley
1/2 Tsp white pepper
1/2 Tsp chilli
1 Tsp cinnamon
1 Tbsp Salt
3 Tsp cumin
1/4 cup sesame seeds
1 tbsp at end Bicarbonate of Soda
Frying oil
SAUCE FOR FALAFEL
INSTRUCTIONS
One day in advance, place the split broad beans & the chickpeas into two separate large bowls & soak in water.
Strain the chickpeas and split broad beans & place in a blender.
Blend the two beans to combine & transfer to a large mixing bowl.
Add the onion and fresh herbs & blend the mixture once more. You want to end up with a relatively fine consistency.
Transfer the falafel mixture back to the large mixing bowl & add the spices, sesame seeds & bicarbonate of soda.
Cover the mixture and let it rest for at least 1/2 an hour.
Fill a heavy base saucepan with around 3 inches of sunflower/ vegetable oil. Allow the oil to slightly bubble before adding the falafel.
Use a falafel spoon to shape the patty & gently dip into the hot oil.
If the oil is not hot enough- the falafel patty will not seal & will disintegrate into the oil.
Fry for a few minutes, or until golden, gently remove & strain in a colander to remove excess oil.
Serve the falafel hot with fresh Arabic pita bread, mint, radish, pink pickled turnips, parsley, chilli, tomato & tahini sauce. Enjoy!
RECIPE NOTES
If you want to freeze half the batch- before you add the fresh herbs & onion, remove half of the blended chickpeas & sliced broad beans mixture.
Place in an airtight freezer bag & freeze for several months.
When desired, thaw & continue the steps to spice your falafel.
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Dedicated to Nibal & Jenny
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