Lebanese Crispy Falafel Recipes

LEBANESE CRISPY FALAFEL RECIPE

Steps:

• 24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
• Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
• Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired

LEBANESE FALAFEL RECIPE - CHICKPEAS AND FAVA BEANS FALAFEL

Steps:

• Soak the fava beans and the chickpeas in water in separate containers overnight so that they soften.
• The following day drain the all beans and rinse with fresh water. Peel the fava beans and discard the skins (or you can save time by buying peeled fava beans).
• Drain the fava beans in a colander then run them in the food processor for a minute or two until they look like bread crumbs. Set aside in a large bowl.
• Similarly rinse and drain the chickpeas then run them in the food processor until they reach the same consistency of the Fava beans. Pour in the bowl on top of the fava beans.
• Place the garlic, onions, green onions, parsley, cilantro, flour and all spices except for the baking soda in the food processor and run for a minute until they turn into a thick paste.
• Add them to the bowl on top of the beans and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. If they feel too pasty add a bit of flour. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.
• Right before frying, add and mix the baking soda into the Falfel mix kneading it, then let it rest for a bit. When ready heat up 1-2 inches deep of cooking oil in a frying pan on medium heat.
• Scoop the falafel by using a special Falafel scoop. If not available use an ice cream scoop, a small 1 Oz measuring cup, or 2 regular tablespoons whereby you would scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
• Fry for a few minutes while turning the falafel if needed until it turns light brown and crispy on the outside, then scoop them out into a colander for a couple of minutes to get rid of the excess oil before placing them in a serving bowl.
• Optional: You can roll the falafel in sesame seeds as soon as they are taken out of the frying pan.
• For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes or until crispy on the outside.
• Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture.
• Sample to ensure a balance of flavors. A good Falafel Tahini sauce should be tangy and garlicky.
• Serve as a side/dip.
• While still hot, crush 3 or 4 cooked falafel balls along the diameter of a pita bread, garnish with some chopped parsley leaves, add a table spoon of Tahini sauce, chopped tomatoes, salted Lebanese cucumber and turnip pickles, and an optional red hot sauce (Shatta) . Roll and enjoy.

LEBANESE FALAFEL

Steps:

• Soak beans in water for 24 hours, then drain well. Peel the fava beans.
• Mix together the peeled fava beans, chopped parsley, coriander/cilantro, crushed garlic and chopped onions.
• Grind in a food processor.
• Add all remaining falafel ingredients and process again.
• Allow to rest for 30 minutes.
• Knead the falafel mix.
• Form spoonfuls of the falafel mixture into balls and flatten slightly.
• Heat oil in deep pan over high heat, then fry till browned.
• Note: Cooking time does not include 24 hours soaking time for the beans.