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Street vendors usually tuck falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce. At home, the balls can be served as an hors d'oeuvre, with a bowl of Tahini Sauce for dipping.
- 1 cup peeled dried fava beans, soaked overnight (7 ounces)
- 3⁄4 cup dried garbanzo beans, soaked overnight
- 1 small onion, finely chopped
- 1⁄3 cup minced flat leaf parsley
- 2 tablespoons minced cilantro
- 1 garlic clove, minced
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3⁄4 teaspoon ground cumin
- 1 pinch crushed red pepper flakes
- 3 tablespoons water
- pure olive oil or canola oil
- Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
- In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.