This Middle Eastern snack is also known as ta’amia. Falafel is a very popular food in the Arab East and is also very common in Isreal, where it is regarded as a national food. Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavour, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted. Here we provide two falafel recipes, one with chickpeas, the other using fava beans.Street vendors usually tuck falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce
Ingredients:
8 oz (225g) chick peas
1 onion, very finely chopped
1 garlic clove, crushed
1 slice of white bread, soaked in a little water
1/4 tsp. cayenne
1 tsp. coriander, ground
1 tsp. cumin, ground
2 tbsp parsley, finely chopped
salt, to taste
oil for frying
Preparation:
Soak the chick peas overnight.
Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
Pound or blend the chick peas to a purée.
Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
Let the mixture rest for 1-2 hours, then roll between the palms into firm 1” balls. (Wetted hands make this easier).
Heat oil (at least 1 inch deep) in a pan to about 360° F, 180°C, and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
Drain and serve hot with lemon wedges.
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