Falafel

Makes 45-50 individual pieces

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Calories (Per serving): 249 kcal

Carbs: 38

Fat: 5

Protein:13

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Deliciously more-ish Lebanese street food.

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Shop bought/ pre-made doesn't even come close!

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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

• Tahini Sauce

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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