Lebanese Style Falafel

attosa
Diamond Post Medal for All Time! 1,246 Posts

Falafel on plate with sauces & crackers This falafel is a bit different from the traditional falafel you may have had, which is made of chickpeas. This has the addition of fava beans, bringing a nice new flavour and creaminess. These handheld delights are also great for outdoor parties and picnics.

You can forgo the frying bit and bake these in the oven at 375 F for about 25 to 30 minutes, flipping once halfway through.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Ingredients:

1 cup dried chickpeas, soaked overnight, drained, rinsed
1 cup dried peeled fava beans, soaked overnight, drained, rinsed
1 medium onion
3 to 4 cloves garlic
1 bunch parsley
1 bunch cilantro
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp chili powder
salt and pepper to taste
pinch of baking soda
oil for frying

Steps:

Puree the chickpeas and fava beans until they form a nice paste.

Add the onion, garlic, parsley and cilantro to the beans. Puree together. You can do this in batches if necessary. If the mixture is too thick, add 1 tablespoon of water at a time.

spices, onion, cilantro added to food processor

Stir in the coriander powder, cumin powder, and chili powder. Add salt and pepper to taste. Stir in a pinch of baking soda.

Use 2 spoons to roll together the falafels, or use your hands to pat them into shape. You want them to be like flattened balls.

Heat 2 inches of oil in a pan and drop in falafel. Don't overcrowd the pan. Fry until they are golden brown all over, a couple minutes.

Drain on a rack, then serve. Goes great with yogurt, tahini sauce, veggies, and flatbreads.

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wordswork
Bronze Feedback Medal for All Time! 170 Feedbacks

August 5, 20190 found this helpful

Looks yummy, Toosa! I particularly appreciate the baking-as-opposed-to-frying option! But tell me, please, do you cook the beans at all before pureeing?

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attosa
Diamond Post Medal for All Time! 1,246 Posts

August 5, 20190 found this helpful

Thanks, Rose Anne! I thought of you when I added the baked bit, actually :D No, you do not cook the beans first because then they will be a mushy mess. Most recipes that use cooked beans or canned beans will usually have some flour added to tone down the moisture, and I find this takes away from the flavour and is a lot of unnecessary filler!

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