Falafel
Crystal Ouzillou
ingredients
- 1 cup dried garbanzo beans
- 1 cup dried fava beans
- 1/2 cup onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup sesame seeds
- 1/2 cup white all purpose flour
- 1/4 cup buckwheat groats
- 1/4-1/2 cup parsley, finely chopped
- 3/4 cup water
- 1/2 T salt (optional)
- 2 t coriander
- 2 t cumin
- 2 t baking powder
- 1/4 t cayenne powder
- 1/4 t black pepper
- Oil for deep frying
directions
- 1
Soak garbanzo and fava beans overnight in water. Once the beans have soaked overnight remove the skins from the fava beans. Removing the skin is very important as the fava bean skin is tough and will impart a bitter flavor. You do not need to skin the garbanzo beans.
- 2
Run the beans through a food processor until the beans are very finely chopped. Some of the beans will pruee leaving the reast to be about 1/3 to 1/2 the size of a grain of rice. In a large mixing bowl, add the remaining ingredients and mix thoroughly with your hands (there is no substitute). Let the mixture stand for 1/2 hour to 1 hour.
- 3
Form the mixture into balls the size of large walnuts. Deep fry in 375° oil until toasty brown and cruncy, about 4 minutes. Break one open and make sure that it is cooked all the way through.
- 4
Serve with hummus, tahini dipping sauce, tomatoes, onions, greek peppers, lettuce, schug (Israeli hot sauce) and olives.
notes
Ask me about cooking with rabbi and having the deep fryer over flow!
Source: Crystal Ouzillou
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