Falafel
Ingredients
- 1 lb dry fava beans (foul), soaked in water overnight
- 1 lb chickpeas (hommos), siaked in water overnight
- 1 bunch of parsley
- 1/2 bunch mint
- 1/2 bunch of coriander (cilantro)
- 2 medium onions, chopped
- 1 tsp dry coriander
- 4-5 cloves garlic, mashed
- 1/2 tsp cumin
- 1/2 tsp falafel spices
- 1 tbs salt
- oil, to fry the falafel
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
Tahine Sauce (Taratour)
- 1/2 cup tahine
- 1 cup water
- Juice of 1 lemon
- 1 clove garlic, mashed
- 1/2 tsp salt
Directions:
- Soak the foul(fava beans) and hommos (chickpeas) for 12 hours in cold water. Wash and drain
- Wash the parsley, mint and fresh coriander and chop. Add to the hommos and foul.
- Blend in the garlic, onions, salt, cumin, dry coriander and falafel spices.
- Process this mixture or grind in a meat grinder, to obtain a sticky soft batter. Leave to rest for around 1 hour.
- Stir the batter again and just before frying, add the bicarbonate of soda and baking powder.
- Dip a falafel scoop in water and plunge scoop inside the batter. If using hands, wet hands with water, take from the batter and form semi-flat balls, bigger than walnuts.
- Heat the vegetable oil in a deep pan and fry falafel balls until crisp and golden in color. Remove when they float on the oil.
- I don't fry my falafels, I like to bake to make them healthier.
- Dilute the tahine with water and lemon juice, add the salt and garlic and blend into a smooth sauce.
- Serve the falafel with pita bread, sliced tomatoes, fresh mint leaves, chopped parsley and pickled peppers.
- Drizzle taratour over the falafel when eating.
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