Egyptian Falafel Recipe
PREP TIME
30 mins
COOK TIME
20 mins
SERVINGS
6 servings
CALORIES
131 kcal
-
1
cup
dried chick peas
-
1
cup
dried broad beans
-
4
cloves of garlic crushed
-
1
tsp
bicarbonate of soda
-
0.5
cup
fresh parsley chopped
-
1
onion chopped
-
1
cup
fresh coriander chopped
-
1
tsp
mixed spices
-
1
tsp
ground coriander
-
1
tbsp
ground cumin
-
Salt & pepper
Soak beans and chickpeas in water and bicarbonate of soda for 24 hours then drain and wash.
Place the soaked beans and chickpeas with all of the other ingredients in a food processor, then blend until you get a soft dough mixture.
Remove from blender and keep in the fridge for at least 1 hour before use.
Divide and shape mixture into small balls, a walnut size.
Flatten a bit with your hand.
Add a sprinkle of sesame seeds and press it into the falafel (optional).
Deep fry in hot oil until golden brown.
Serve warm, rolled in pita bread, and add salad.
KEYWORD
falafel, ta'ameya, taameya, egyptian falafel, fava bean falafel
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