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Broad Bean Falafel
This is the most common type of falafel eaten throughout the world.
- 2 cups large broad beans, soaked for 24 hours, drained, then shelled
- 2 medium onions, chopped
- 1 small bunch parsley, finely chopped
- 1/2 head peeled garlic, crushed
- 1 small hot pepper, chopped
- 4 tablespoons finely chopped fresh coriander leaves
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander seeds
- 1 1/2 teaspoon baking soda
- 1 egg, beaten
- oil if to be fried
Place all ingredients, except oil, in a food processor, then process into paste. (Ensure, beans are well ground or the patties will break up when frying.) Allow to stand for 2 hours. Form into patties or into small balls if to be served as hors d’oeuvres. (For patties, a falafel mould can be found in Middle Eastern stores.)
Preheat 2 to 4 inch deep oil in a saucepan. Deep fry patties or balls over medium/high heat until they turn golden brown, turning them over once if needed. (Falafel will become dry if they darken too much.)
Drain on paper towels then serve with tahini salad in sandwiches, as a side dish or main course.
Note: This and all the following recipes make about 5 dozens of 2 inch in diameter patties or 10 dozen balls.