Ful-afel
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Ingredients:
300g Dried Chickpeas (not canned)
400g Fresh Broad beans (not canned or frozen)
1 Onion (medium size)
3 Garlic Cloves
A handful of Parsley
2tsp Ground Cumin
2tsp Ground Coriander
1tsp Baking Soda (or baking powder)
1tsp Salt
1/2tsp Cayenne Pepper
Lemon Juice (1/2 of a lemon)
3tbsp Plain Flour
Vegetable Oil for deep frying
Directions:
1. Place chickpeas in a bowl and cover them in one inch of water. Let them soak overnight or at least 6 hours in the fridge. They will turn slightly yellow. Do not use canned chickpeas because they are too soft, and falafel will not hold shape.
2. Peel broad beans from both their skins. Please note that the 400g is for the peeled amount, so buy at least a couple of kilos. Again, use fresh not frozen.
3. Blend together onion, garlic and parsley.
4. Then add the spices and lemon juice until you get a paste consistency. Set aside.
5. Drain well the chickpeas and blend together with the beans using the pulse function. Do not over blend them. You don't need a paste, you need to leave some texture.
6. Add the spice/herb mixture and the flour and pulse until it's well combined.
7. Transfer to a bowl, cover and place in the fridge for at least an hour.
8. After an hour shape into balls. You can also make them into the traditional oval shape or else shape into burgers!
9. Preheat the oil on a medium/high flame (160°c) and fry until they get dark brown. Stir occasionally but gently.