Recently requested from a friend, this is mum’s homemade falafel recipe. Apart from being just delicious and an excellent way to get your legumes and veggie proteins, I thought I’d post it to help break up the verbiage. ;)
Let me know if you venture towards the kitchen to have a go with this one. Just don’t let me hear of you resorting to any powdered falafel in packets now, y’hear? There’s no comparison with the real deal. Making a batch takes just a bit of effort (I should talk, I’ve yet to make it entirely myself), but can be frozen to last for several meals.
FALAFEL – فلاف
+ tahini sauce
Serves 8 — may be frozen so a good idea is to separate into 4 batches suitable for servings for two, or any other combination you choose depending upon known numbers.
Measurements are metric (imperial conversions in parentheses)
What you’ll need: ingredients
- 500 grams (16 oz) chick peas (tinned fine; fresh is best)
- 500 grams broad beans (dry)
- 1 bunch of fresh continental parsley
- 1 bunch of fresh coriander
- 2 cloves of garlic
- 2 teaspoons salt (can be less if desired)
- 1 teaspoon pepper
- 1 teaspoon baking powder
- Vegetable cooking oil (I always use olive but any good oil is fine)
- For tahini: tahini paste, 1 lemon
- For roll: Lebanese or lavash bread or pitta bread aka Middle Eastern flat bread
- To add in roll: tomato, lettuce, onion, pickles (if desired)
The broad bean or fava bean
Optional: chilli, sumac, cumin
Equipment: food processor or blender, mixing bowl, colander or strainer, cutting board, frypan.
- Broadbeans and chickpeas should be soaked overnight or, if possible, for 24 hours prior to use. If you can manage the latter, change water of broadbeans up to 3 times.
- Drain broadbeans and chickpeas for half an hour from excess water.
- Wash and coarsely chop the continental (also known as flat) parsley and coriander (coarse chopping is fine as will be placed in blender/ food processor)
- Place broadbeans, chickpeas, garlic, parsley and coriander in blender, adding salt, pepper and baking powder. Adding a touch of chilli and/ or cumin is optional.
- Blend all to coarse texture akin to crunchy peanut butter (ie not too smooth or fine).
- Place mixture from blender into bowl
- Set aside desired amount of falafel batter and divide and freeze the rest.
- Pre-heat shallow fry-pan with oil
- Using palms, form falafel into balls slightly smaller than tennis ball size and flatten slightly into patties. A pattie maker (as shown in photograph) may be purchased from continental delis or other stores but is not necessary.
- Place in hot pan and lightly fry til crispy brown on the outside. The outside ‘mantle’ will be crunchy; inside will still be soft, slightly moist and naturally colored, broadbean-light green.
Tahini sauce (serves two; simply double amounts for 4)
- Mix a quarter cup tahini paste (tahini is 100% sesame seed paste), a quarter cup of water with juice of one lemon and a pinch of salt, adding water and lemon juice gradually. Finished result should be the texture of cream. Done!
Making your sandwich (may also be served on a plate)
- After frying, prepare a leaf of round flat bread and place 3 to 4 falafel rolls in the middle of the bread, squashing slightly.
- Add fresh tomatoes, lettuce, onion, pickles as desired. Homous is sometimes added either in place of or in addition to tahini, but I didn’t want to complicate it with a third recipe … Tabouli can also be added.
- Drizzle tahini sauce over falafel and roll sandwich up.
- Optional: Season with a sprinkle of sumac (deep red coloured Middle Eastern spice)