Falafel

Falafel

Dried bean croquettes

By
From
The Complete Middle Eastern Cookbook
Makes
35
Photographer
Alan Benson

Ingredients

Quantity Ingredient
175g dried broad beans
220g dried chickpeas
1 onion, roughly chopped
2 garlic cloves, crushed
1 small handful flat-leaf parsley, finely chopped
pinch ground hot chilli or chilli pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon bicarbonate of soda
salt and freshly ground black pepper, to season
oil, for deep-frying

Method

  1. Put the beans in a bowl and cover with 750 ml cold water. Leave to soak for 48 hours, changing the water once each day, or twice in hot weather.
  2. Meanwhile, soak the chickpeas in 750 ml cold water for 12–15 hours, in a cool place.
  3. Drain the beans and chickpeas. Remove the skins, though the skin may be left on the chickpeas.
  4. Combine the uncooked beans and chickpeas with the onion and garlic. Pass through a food grinder twice, using a fine screen, or process in two batches in a food processor using a steel blade.
  5. Combine the mixture with the parsley, spices and bicarbonate of soda. Season with salt and pepper and knead together well, then leave to rest for 30 minutes.
  6. Shape 1 tablespoon of the mixture at a time into balls, then flatten into thick patties 4 cm across. Place on a tray and leave for 30 minutes at room temperature.
  7. Heat 10 cm of oil in a deep saucepan to 170°C. Deep-fry in hot oil, six to eight at a time, and cook for 5–6 minutes, turning to brown evenly. When well browned, remove and drain on paper towels.
  8. Serve hot as an appetiser with taratour bi tahini, or in split khoubiz with the taratour bi tahini and salad vegetables.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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