Nothing tastes better than homemade FALAFEL on a beautiful breezy Autumn day.
Roll up your sleeves for a beautiful mix of dried beans, spices, and fresh herbs to prepare a Falafel sandwich at its best.
We Lebanese are proud of our cuisine, our culture, our Ottoman influence, our hospitality, and proud of our Falafel sandwiches as well.
Ingredients:
1 1/2 cup chickpeas
1 cup split fava beans
1/2 tsp red pepper
1 tsp salt
1 1/2 tsp cumin
1/2 tsp black pepper
1 tsp 7 spices
1 tsp baking soda
1 onion
5 minced garlic
1 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup chopped mint
Vegetable oil for frying
Preparation:
Overnight, soak the chickpeas and the fava beans with water (about 12 hours)
Drain the beans and blend them in a food processor with a little salt
Add the mint, parsley, cilantro, salt, cumin, red pepper, black pepper, and seven spices. Add the garlic and the chopped onion. Mix well. Return the falafel mix to the food processor and blend well . Falafel mix should look like a paste before frying.
Add 1 tsp baking soda to the Falafel mix. Cover and put in the fridge for about an hour
Heat the oil
Use a spoon, an ice cream scoop, a falafel mold, or your hand to mold the Falafel into balls
Fry the Falafel until golden brown
Use pita bread for your Falafel sandwich topped with tomatoes, pickles, parsley, and Taratour (sesame paste)
80 Falafel
Time to enjoy/ Sahtein
Roll up your sleeves for a beautiful mix of dried beans, spices, and fresh herbs to prepare a Falafel sandwich at its best.
We Lebanese are proud of our cuisine, our culture, our Ottoman influence, our hospitality, and proud of our Falafel sandwiches as well.
Ingredients:
1 1/2 cup chickpeas
1 cup split fava beans
1/2 tsp red pepper
1 tsp salt
1 1/2 tsp cumin
1/2 tsp black pepper
1 tsp 7 spices
1 tsp baking soda
1 onion
5 minced garlic
1 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup chopped mint
Vegetable oil for frying
Preparation:
Overnight, soak the chickpeas and the fava beans with water (about 12 hours)
Drain the beans and blend them in a food processor with a little salt
Add the mint, parsley, cilantro, salt, cumin, red pepper, black pepper, and seven spices. Add the garlic and the chopped onion. Mix well. Return the falafel mix to the food processor and blend well . Falafel mix should look like a paste before frying.
Add 1 tsp baking soda to the Falafel mix. Cover and put in the fridge for about an hour
Heat the oil
Use a spoon, an ice cream scoop, a falafel mold, or your hand to mold the Falafel into balls
Fry the Falafel until golden brown
Use pita bread for your Falafel sandwich topped with tomatoes, pickles, parsley, and Taratour (sesame paste)
80 Falafel
Time to enjoy/ Sahtein