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Burghal Falafel
Although not common, besides broad beans and chickpeas, falafel can be made from a series of other products and either fried or baked. When fried, they are delicious but not very healthy. On the other hand, if baked, they become a healthy and wholesome vegetarian food.
When to be baked add 1 teaspoon extra baking powder to each recipe, then place the patties or balls in a well-greased baking pan and bake in a 400º F preheated oven for 30 minutes or until they turn slightly brown.
Ingredients
- 2 cups medium burghal, soaked for 20 minutes in warm water, then drained by pressing water out through a strainer
- 4 medium onions, chopped
- 4 cloves garlic, crushed
- 4 tablespoons finely chopped fresh coriander leaves (cilantro)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon nutmeg
- 4 tablespoons flour
- 3 eggs, beaten
- 1 teaspoon baking soda
- Oil, if to be fried
Preparation
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-inches 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: If paste is a little soft, add more flour.