Lebanese Falafel Recipes
LEBANESE FALAFEL
A Lebanese version of falafel. Vegetarian and if a gluten free diet is followed substitute the flour for a gluten free blend. Posted for Zaar world tour. Fava beans are also kown as broad beans. Note- time to cook does not include overnight soaking od the dried fava beans.
Provided by Jubes
Categories Beans
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans in water for 24 hours, then drain well. Peel the fava beans.
- Mix together the peeled fava beans, chopped parsley, coriander/cilantro, crushed garlic and chopped onions.
- Grind in a food processor.
- Add all remaining falafel ingredients and process again.
- Allow to rest for 30 minutes.
- Knead the falafel mix.
- Form spoonfuls of the falafel mixture into balls and flatten slightly.
- Heat oil in deep pan over high heat, then fry till browned.
- Note: Cooking time does not include 24 hours soaking time for the beans.
Nutrition Facts : Calories 994.9, Fat 4.6, SaturatedFat 0.8, Sodium 1653.9, Carbohydrate 178, Fiber 66.4, Sugar 19.8, Protein 70.4
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- 24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
- Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
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