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Falafel Fried Chickpea balls or patties Recipe

   
 

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     Falafel Fried Chickpea balls or patties

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

Ingredients
1 cup dried chickpeas soaked and drained
12 cup dried small split and peeled Fava Beans
2 pinches of baking soda
5 garlic cloves peeled
1 med yellow onion peeled
1 1/2 teaspoon cumin,coriander, and paprika
1/4 teaspoon cayenne pepper and crushed red pepper flakes
1 1/2 teaspoon salt
1 teaspoon pepper
 
Tahini Sauce
2 garlic cloves peeled
1 cup Tahini paste
1/3 cup cold water
1/2 teaspoon salt
optional mint leaves, or parsley finely minced

Instructions
If you cannot obtain the small, split peeled fava beans, use 1/3 cup of the large beans, called broad beans. After soaking these, you must peel them. Place the dried chickpeas in a large bowl and fill with water. Add a pinch of baking soda. Do the same (water and baking soda) in another bowl for the dried fava beans. Soak overnight. The baking soda reduces any bitterness from the beans. The following morning, drain the peas and beans and allow to dry on paper towels. You do not want a lot of moisture in the peas and beans when you make falafel. One cup dried chickpeas will yield two cups of chickpeas after soaking. One-half cup dried fava beans will yield one cup of fava beans after soaking.
Add the garlic cloves to a food processor. Cut the peeled onion into wedges and add to the food processor. Mince well together.Add the soaked, drained chickpeas (1 dried cup = 2 soaked cups) and the soaked , drained fava beans (1/2 cup dried beans = 1 cup soaked beans) to the food processor. Grind and continuously push the peas/beans down so that they grind evenly. You want a grain like consistency, NOT a paste
Transfer all the mixture to a large clean bowl and add the spices. Mix well using a spatula. The consistency should be loose and grain-like, but should stick together when you squeeze some of the mixture. Set aside for frying
Tahini SauceAdd the peeled garlic cloves to a food processor and mince. Stir the Tahini paste well to incorporate the oil and paste together. Measure out one cup of the paste. Add to the minced garlic in the food processor. Add cold water. Mix together well by food processing. Cut lemons in half. Use either 3 or 4, depending on their juiciness. Either squeeze directly into the food processor mixture or use the juicer, if your food processor has this feature. Add the sea salt and mix again. Stir the mixture a few times between processing to incorporate any paste that has settled to the bottom. The sauce should be fluid but not too thin and very runny, and not so thick that it is gloppy. Refrigerate and set aside. You may also add fresh mint leaves and/or fresh parsley leaves, if you wish to the Tahini sauce. Serve this sauce over the Falafels


Originally Submitted
8/18/2013





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