|Photo: Falafel Recipe
One of the most delicious, mouth-watering foods here in the Arab world is the small, round lezat balls called Falafel!
Falafel is served with Hummus and Fool and is also made into great sandwiches in the Arabic pita bread with a tad bit of Hummus, pickles and a simple cucumber and tomato salad, in addition to the famous Tahina Sauce!
Falafel is pure Arabic, so don’t believe it when it is said that the Arabs have taken the recipe from others.
1 cup dried peeled fava beans [fool], soaked overnight
¾ cup dried chickpeas [hummus], soaked overnight
1 onion, chopped finely
1/3 cup minced parsley
2 tbsps minced cilantro
1 garlic clove, minced
1 tsp baking powder
1 tsp salt
¾ tsp ground cumin
3 tbsps water
olive oil for frying
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin. Pulse to form a coarse paste. Add the water and process until the mixture is gritty but fine and bright green. Scrape the paste into a bowl.
Heat 2 inches of oil for frying, scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.
Drain on paper towels set over a wire rack and serve hot.