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The ingredients needed to make Fava beans and chickpeas fried balls - falafel:
- Prepare 4 cups dried fava beans, split and skinless
- Use 1 1/2 cups dried chickpeas
- You need 3 large onions, grated
- Use 3 cloves garlic, crushed
- Provide 1 teaspoon baking soda
- Take 1/4 teaspoon dried marjoram
- Use 1/4 teaspoon hot pepper powder
- Provide 1/2 teaspoon cumin powder
- Use 1 teaspoon dried coriander
- Take 1 teaspoon salt
- Take - For the tahini sauce:
- Provide 1/2 cup tahini, sesame paste
- Use 1 clove garlic, crushed
- Get 4 tablespoons lemon juice
- Prepare 1/2 cup water
- Get - For frying:
- Prepare 1/2 teaspoon salt
- Prepare 4 cups vegetable oil
Instructions to make Fava beans and chickpeas fried balls - falafel:
- Soak the fava beans and chickpeas in cold water for 24 hr.
- Remove from water and drain well.
- Put all the falafel ingredients in a food processor except the baking soda and the vegetable oil.
- Blend well until you get a soft batter. Set aside to rest for 30 min.
- Just before frying, add the baking soda to the falafel mixture and stir.
- With a spoon or with your hands, form semi-flat balls, the size of a large walnut.
- Heat the vegetable oil in a deep pan and deep-fry the falafel balls until crisp and golden brown on both sides. Remove when they float on surface. Drain on a kitchen absorbent paper.
- To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste.
- Serve falafel hot with tarator, pickles, tomato slices and pita bread.
Egyptian falafel, otherwise knowns as Ta'meya, are made only from fava beans. In fact they have the reputation for being the best falafel in the world. I've eaten a fair few in my time and I can attest that they're jolly good. The fava beans aren't cooked first, but they are soaked. Add the chickpeas to the food processer and pulse until crumbly and no more large pieces remain.
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