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Food & Wine Recipe

Falafel

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  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 2 DOZEN BALLS
  • VEGETARIAN

Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes throwin in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cann...

  1. 1 cup dried peeled fava beans (7 ounces), soaked overnight
  2. 1/4 cup dried chickpeas, soaked overnight
  3. 1 small onion, finely chopped
  4. 1/3 cup minced flat-leaf parsley
  5. 2 tablespoons minced cilantro
  6. 1 garlic clove, minced
  7. 1 teaspoon baking powder
  8. 1 teaspoon kosher salt
  9. 3/4 teaspoon ground cumin
  10. Pinch of crushed red pepper
  11. 3 tablespoons water
  12. Pure olive oil or canola oil, for frying
  13. Tahini Sauce
  1. Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
  2. In a medium saucepan, heat 2 inches of oil to 350°. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.