250g dried fava beans, soaked overnight
3 garlic cloves, crushed to paste with salt
1 large bunch fresh coriander, chopped
1 medium bunch flat leaf parsley, chopped
1 1/2 tsp cumin seeds, ground
1 tsp coriander seeds, ground
1/2 onion, grated
1 egg
1/4 tsp bicarbonate of soda
50g chickpea flour (use plain flour otherwise)
750ml sunflower oil for deep frying
4 tbsp sesame seeds (optional)
sea salt and black pepper

drain beans well and place half of them in large pan, fill with fresh cold water and bring to boil. Simmer for 5-10 mins until tender, skimming off any scum. Meanwhile, place raw beans in food processor and pulse until more or less smooth. Transfer to mixing bowl and repeat the process for the cooked drained beans. Add garlic, fresh coriander, parsley, cumin and coriander seeds, onion, flour, egg and bicarb. Mix well and season to taste. Shae into walnut sized balls, then gently flatten to disk no more than 2cm thick.  Make sure edges do not crack.  Place sesame seeds on a plate, and dip falafel till coated all over.

heat oil in large saucepan and when it is hot but not smoking, fry the falafel in batches until golden brown on both sides. Drain on kitchen paper. Serve with flatbread, lemon wedges, etc.

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posted by ramtops on 06 Mar 06 - 8655 views


recipes from ramtops


The Moro Cookbook