FRIED CHICKPEA BALLS
12 PIECES
Falafel is a very popular fast food dish in Lebanon. It is often served in warm bread with fresh and pickled vegetables and with tahini dressing. Falafel is also very popular in Egypt, where the ingredients differ slightly.
ABOUT 2 CUPS (400 G) DRIED CHICKPEAS
3⅘ CUPS (950 G) DRIED FAVA BEANS
¾CUP (113 G) GRATED ONION
3 TABLESPOONS MINCED GARLIC ABOUT 1 CUP (30 G) FINELY CHOPPED CORIANDER
1 TABLESPOON FINELY CHOPPED RED CHILI
SALT
CUMIN, CINNAMON, AND SUMAC ACCORDING TO TASTE
FRYING OIL
ABOUT 2 CUPS (288 G) SESAME SEEDS
1.Rinse the chickpeas and fava beans, and soak them in cold water for at least 12 hours. Rinse well, and allow them to drain.
2.Mix the chickpeas and fava beans in a food processor. Add onion, garlic, coriander, and chili. Mix a little bit longer. Add salt and the remaining spices according to your own preference. Allow the mixture to stand and swell for 2 hours.
3.Heat plenty of oil in a fryer or heavy—based saucepan.
Shape small balls out of the falafel batter. Roll them in sesame seeds and fry in oil until they are golden brown. Dip a piece of bread in the oil to check if it is at the correct temperature.
4.Serve with tarator dressing (see recipe below) and fresh and pickled vegetables, preferably in pita bread.
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