AuthorksalmanLearn how to make homemade Lebanese falafel. Crispy on the outside, soft on the inside.
Soak both fava beans and chickpeas in two different bowls for an entire night.
Wash the fava beans with cold water, then strain and then put them in the food processor for two minutes until they look like thin bread crumbs..
Place the fava beans aside in a large bowl.
Repeat the process with chickpeas, then place them with the fava beans in the bowl.
Place the garlic, green onions, red onions, parsley, coriander, salt, ground black pepper, red chilli pepper, and flour in the food processor.
Mix the ingredients for a few minutes until you get a firm paste.
Add the mixture to the chickpeas and fava beans bowl, and knead the ingredients with your hands well, until they reach a doughy texture.
Sprinkle baking soda on the Falafel mix, knead and let rest for a few minutes.
Heat 1 inch deep of vegetable oil in the frying pan on medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F.
Form falafel mixture into round balls or slider-shaped patties using wet hands, a specialized Falafel scoop, or an ice cream scoop. If the oil is at the right temperature, it will take about 3 minutes per side to brown.
Once the falafels are fried, remove them from the oil using a slotted spoon.
Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
Ingredients
Directions
Soak both fava beans and chickpeas in two different bowls for an entire night.
Wash the fava beans with cold water, then strain and then put them in the food processor for two minutes until they look like thin bread crumbs..
Place the fava beans aside in a large bowl.
Repeat the process with chickpeas, then place them with the fava beans in the bowl.
Place the garlic, green onions, red onions, parsley, coriander, salt, ground black pepper, red chilli pepper, and flour in the food processor.
Mix the ingredients for a few minutes until you get a firm paste.
Add the mixture to the chickpeas and fava beans bowl, and knead the ingredients with your hands well, until they reach a doughy texture.
Sprinkle baking soda on the Falafel mix, knead and let rest for a few minutes.
Heat 1 inch deep of vegetable oil in the frying pan on medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F.
Form falafel mixture into round balls or slider-shaped patties using wet hands, a specialized Falafel scoop, or an ice cream scoop. If the oil is at the right temperature, it will take about 3 minutes per side to brown.
Once the falafels are fried, remove them from the oil using a slotted spoon.
Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.