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Falafel

Prep
Cook
Serves 10people
Ingredients
FALAFEL:
1
lb of dry peeled fava beans
3/4
lb of dried chickpeas (aka Garbanzo beans)
1
bunch of Italian parsley (chop away the stems)
2
bunches of green cilantro (chop away the stems)
8-10
cloves of freshly peeled garlic; crushed
1
large red or yellow onion
1
bunch of green onions
2
tbsp salt
1
dash of black pepper
2
tbsp flour
1
tsp baking soda
1
dash of red chili pepper (optional, if spicy falafel is desired)
1
tsp cumin
3
tsp coriander
2
tbsp tahini paste
TAHINI SAUCE INGREDIENTS:
1
cup of freshly squeezed lemon juice
3
cloves of garlic; crushed
1
dash of salt
Directions
1.
Soak the fava beans and the chickpeas in water in separate containers overnight.
2.
The following day drain the fava beans, rinse them with fresh water then peel them (if not already peeled)
3.
Dry fava beans in a colander for a few moments then run them in the food processor for a couple minutes, until they look like bread crumbs. Put aside in a large bowl.
4.
Similarly rinse and dry the chickpeas then run them in the food processor until they reach the same consistency as the fava beans. Put aside in the bowl with the fava beans.
5.
Place the 8-10 cloves of garlic, red/yellow onions, green onions, parsley, cilantro, coriander, 2 tbsp. salt, pepper(s), and flour in the food processor until it turns into a paste (few minutes).
6.
Add the paste to the bowl with the fava beans and chickpeas and knead with hands until they reach a doughy texture.
7.
If it feels dry, add a little bit of water and knead more.
8.
Minutes prior to frying, sprinkle baking soda in the falafel mix, knead, and let rest.
9.
When ready, heat 1 inch deep of cooking oil in the frying pan over medium heat.
10.
Scoop the falafel into the pan by using a specialized falafel scoop, an ice cream scoop, or two spoons, then drop gently into the frying pan.
11.
Fry for a few minutes until the falafel turns brownish then scoop them out and place on a paper towel to dry out the extra oil.
12.
Mix the tahini sauce ingredients (last 3 ingredients) in a blender until they reach a homogenous texture.
13.
The tahini sauce should look like a cream with a white color.

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