April 11, 2011
Falafel
A classic Middle Eastern mezze dish. Chickpeas and fava beans are ground and made into balls that are then deep-fried until crisp. Falafel can be served alone, in a pita, or atop a salad.
Ingredients
- 2 pounds peeled, dried fava beans
- 5 ½ pounds dried chickpeas
- 4 large Spanish onions
- 2 cups peeled garlic cloves
- 2 tablespoons allspice
- 2 tablespoons salt
- 6 teaspoons coriander
- 2 teaspoons cayenne
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 4 tablespoons flour
- 4 tablespoons dried parsley
- 4 teaspoons baking soda
- Oil, for frying
Directions
Soak the fava beans and chickpeas overnight for 6-10 hours. Wash the fava beans and chickpeas. Place the fava beans and chickpeas in a food processor and chop until they become very fine. Add the onions and garlic to the food processor; chop until very fine. Add the remaining ingredients except for the oil and mix well.
Heat 2 inches of oil in a large pot and bring to 350 degrees. With the falafel mixture, form 2-inch balls; slightly flatten. Fry a couple of balls at a time so as not to crowd the pot, turning the falafel with a skimmer until golden brown on all sides, about 5-7 minutes. Remove falafel from oil and briefly drain on paper towels. Serve hot.