Falafel

Falafel

Bean croquettes

By
From
Encyclopedia of Food and Cookery
Makes
30

This is a deliciously spicy appetiser from the Middle East. The broad beans used in falafel need long soaking to help the skins slip off more easily.

Ingredients

Quantity Ingredient
220g dried broad beans
220g dried chickpeas
1 onion, chopped
2 garlic cloves, chopped
30g parsley, finely chopped
pinch chilli powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon bicarbonate of soda
freshly ground black pepper
salt
oil, for deep-frying

Method

  1. Soak broad beans in water to cover for 48 hours, changing water twice each day. It is best to cover beans and refrigerate during soaking process to prevent fermentation.
  2. Soak chickpeas in cold water for 12–15 hours.
  3. Drain beans and peas. Remove skins from beans by squeezing each firmly in the fingers until the seed pops out of the skin. You may have to slit the skin of some beans with the point of a sharp knife and then squeeze. Leave skin on chickpeas.
  4. Combine beans and peas with onion and garlic and process in a food processor in 2 batches, or push through a food mill twice. Add parsley, chilli powder, coriander, cumin and bicarbonate of soda and season with salt and pepper. Knead well and leave for 30 minutes.
  5. Shape a tablespoon of the mixture into a ball and flatten into a thick patty, 4 cm in diameter. Repeat until all mixture is used.
  6. Deep-fry in hot oil, 6–8 at a time, for 5–6 minutes, turning to brown evenly. Drain on paper towels. Serve hot as an appetiser or in split pita bread with tahini sauce.
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