The best Falafel ever | Falafel Recipe | How to make Falafel2012-11-09
- Yield : 40-50
- Servings : 10-12
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 8:00 h
Falafel is one of the most favourite street foods in the Middle East and is eaten with pita bread and tahini. Most falafels are made with ground chickpeas and honestly, I find them too dry and doughy.
This recipe from Egypt, made with Fava beans (kind of broad bean) and lots and lots of greens, is in a class of its own. It will redefine Falafel, as you knew it.
- Fava beans- 2 cups dried
- Cilantro -1 cup finely chopped
- Parsley - 1 cup finely chopped
- Dill - 1/4 cup finely chopped( optional)
- Green chilli- 1
- Onion - 1 small
- Garlic- 4 cloves
- Toasted sesame seeds - 1/4 cup
- Cumin or Jeera powder - 1 tsp
- Coriander powder- 1/2 tsp
- Baking powder- 1 tsp
- Salt- to taste
- Olive or vegetable oil for cooking
In a large bowl, soak the beans overnight.
In the morning they would’ve doubled in size, at least. Drain the excess water.
In a food processor, put all the greens. Process till finely chopped. Add everything else except the oil and the sesame seeds. Puree till you get a fine mix, like so.
Add the sesame seeds and mix well with a large spoon. If you have too much mixture, it is easily freezable for another day.
On a hot pan heat a few teaspoons of oil. Drop small flat spoonfuls on the pan. Flatten the top for better frying.
Let cook for a few minutes on each side.
There you are, the best Falafel ever.
Check out that green inside… doesn’t it make you drool?
Serve inside a pita bread, with houmous and some salad.
Finally, if you can’t be bothered to cook it, and are in London, I can recommend the falafels at Pilpel. They taste almost as good as my home made ones!