Some time ago I asked my Facebook contacts to send me their special Falafel recipe. Maybe the recipe linked to a special memory or more simply their own family recipe.
For those who do not know them, Falafel are little crispy legume fritters shaped like balls or patties.
They are a typical middle eastern appetizer prepared with chickpeas and sometimes fava beans, also popular as street food.
Falafel are also sold in kiosks and served rolled in flat bread or sometimes in Pita bread together with vegetables and sesame sauce (Tehina).
Of all the recipes that I have received and that I have personally tested, I decided that I will reward, by posting it, the family recipe from Najat Youssef and her version of lebanese Falafel.
Needless to say, they are exquisite, fragrant and deliciously spiced. Try them accompanied by Tehina sauce and served with raw vegetables or pickled gherkins and sweet peppers.
Again a big thank you to Najat! (www.ioeilcibo.com)
Ingredients for Falafel 30/32:
250 g dry split Fava beans
250 gr dry Chickpeas
1 bunch of fresh Coriander
1 bunch of fresh Parsley
½ teaspoon baking Soda
2 small spring Onions or 1 medium Onion
1 tablespoon Falafel Spices (ground cumin, coriander, cardamom)
1 teaspoon Salt
Soak the beans and chickpeas separately overnight.
Skin the chickpeas and place them in a colander along with the fava beans.
Wash and coarsely chop the parsley and the fresh coriander.
Slice the onion.
Put all ingredients in a food processor and blend until the mixture is smooth but not too paste-like, it should resemble the texture of cous cous, so to speak.
Let the mixture rest for about an hour in a container in the fridge.
With the help of a spoon shape the Falafel the size of golf balls (about 5 cm in diameter).
Fry in hot vegetable oil ¾ minutes per side until they turn golden brown.
Serve immediately with a sauce made diluting 3 tablespoons of Tehina paste with 2 tablespoons of water and a pinch of salt.
For a lighter version of this recipe line a baking tray with parchment paper and bake for 20-25 minutes at 220 ° C.
53 Kcal per piece.
This post is also available in: Italian