Lebanese Falafel Recipe Chickpeas And Fava Beans Falafel

LEBANESE FALAFEL RECIPE

Steps:

• Soak the chickpeas and peeled fava beans in separate large bowls the night before in enough water to cover. Add a teaspoon of bicarbonate to each bowl and mix well
• The next day, rinse the beans in clear running water and set aside.
• In a food processor, pulse the chickpeas and fava beans in batches until you have a medium coarse texture. Transfer to a large mixing bowl.
• In the food processor, add the onion, garlic, cilantro and parsley and blitz. Add to the chickpeas and fava beans and blend well.
• Add the spices, salt, another teaspoon of bicarbonate of soda and just enough olive oil if necessary to bind the mixture. Your falafel mix should not be too dry or wet.
• Try and refrigerate the dough for at least an hour before frying as this will make them easier to shape
• Heat up enough vegetable oil for deep frying
• Shape your falafel into golf sized balls or use a falafel scooper if you have one. Press them lightly into a plate of sesame seeds then deep fry until golden for about 7 minutes.
• Serve with some tahini sauce and fresh pickles and vegetables in a wrap

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.