Falafel

Name: Falafel
Yield: Makes 30 patties
Cuisine: Iraqi
Ingredients: Oil for deep-frying; 1 cup (2 oz/60 g) parsley, finely chopped; ¼ cup (½ oz/15 g) fresh mint, finely chopped, optional; 1 cup (8 oz/225 g) shelled dried fava/broad beans, washed, soaked overnight, and drained; 1 teaspoon crushed coriander seeds; 1 teaspoon ground cumin; ¼ cup (1½ oz/45 g) grated onion; ¼ cup (½ oz/15 g) cilantro/fresh coriander, finely chopped; 1 teaspoon baking soda/bicarbonate of soda; 1 teaspoon za’tar; 1 cup (8 oz/225 g) whole chickpeas, washed, soaked overnight, and drained; 3 tablespoons flour; ¼ teaspoon black pepper; Breadcrumbs for coating, optional; ½ teaspoon salt; 3 or 4 garlic cloves, grated; ½ teaspoon chili powder, or to taste

Preparation info

Makes
30
patties

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Falafel is a Middle Eastern dish well known and loved in most parts of the world. It is made from ground beans mixed with herbs and spices, shaped into balls or small patties, and deep-fried. Some people use chickpeas only, but using a blend of chickpeas and fava beans will yield falafel that is less dry in texture.

Ingredients

1 cup (8 oz/225 g) shelled dried fava/broad beans, washed, soaked overnight, and drained

Asia
Iraq
Side dish
Starter
Vegan

Method

In a food processor or blender, finely grind shelled fava beans and chickpeas.
In a big bowl mix ground beans with parsley, cilantro, mint, garlic, onion, za’tar, coriander, cumin, salt, pepper, chili, baking soda, and flour. Knead briefly to combine. Let rest for an hour.
With wet hands, take walnut-size portions, and form them into rounded disc