Falafels With Pine Nuts Recipes

Steps:

• Soak the fava beans in 1 1/2 cups of cold water.
• Set aside for 48 hours, changing water once in a day.
• If the weather is hot, change water twice daily.
• Soak the chickpeas in 1 1/2 cups of cold water for 15 hours.
• Drain beans.
• Remove the skins of the fava beans by taking a handful of beans at a time and rubbing both the palms together making the beans rub against one another in order to loosen the skins.
• Combine the fava beans, chickpeas, chopped onions and garlic in a food processor.
• Grind till you have a fine paste.
• Put it in a bowl.
• Add parsley, cumin, coriander, red chili, salt, pepper, baking soda and pine nuts to the mixture.
• Mix well and knead it nicely.
• Keep aside for half an hour.
• Take a spoonful of the bean paste at a time.
• Shape into patties about 2 inches in diameter.
• Arrange the patties in a plate.
• Keep aside for 30 minutes.
• Heat sufficient oil in a wok.
• Once its hot, gently lower the patties and deep-fry them until well-browned.
• Drain on clean paper towels before serving.
• To prepare the tahini sauce, put the tahini paste and garlic in a blender.
• Process for a few seconds.
• Add lemon juice and water.
• Process the paste well.
• Add salt to taste.
• To serve: Split up a khoubz and place a lettuce leaf in it.
• Place some tomato slices or sliced onions over the lettuce leaf.
• Spread some tahini sauce over the onions.
• Place 2-3 falafels on it.
• Serve hot.
• Enjoy!

Steps:

• Bring broth, onion, and sugar to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain. Discard liquid and onion slices and set peas aside.
• Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring, about 3 minutes or until golden brown. Add rosemary, then peas and saute until heated through. Season with salt and pepper and serve.