Falafel II

Mama's Lebanese Kitchen

Makes 50 balls

Needs refining


  • 1 lb of dry peeled fava beans*
  • 3/4 lbs of 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
  • 1 large red or yellow onion
  • 1 bunch of green onions
  • 2 table spoons of salt
  • A dash of black pepper
  • 2 table spoons of flour
  • 1 teaspoon of baking soda
  • 1 dash of red chilli pepper (optional, if spicy falafel is desired)
  • 1 teaspoon of cumin
  • 3 teaspoons of Coriander

Soak the fava beans and the chickpeas in water in separate containers overnight. The following day drain the fava beans and peel them (you can save time by buying peeled fava beans). Rinse the fava beans a couple of times with water, let them dry and blend them in the food processor until they reach a consistency similar to thin bread crumbs and empty them in a large container or bowl. Similarly rinse and dry the chickpeas and blend them in the food processor until they reach the same consistency of the fava beans and pour them in that same container. Now crush the garlic and grind it in the food processor with the red onions, green onions, parsley, cilantro, coriander, salt, peppers and flour until they thin out and become liquid. Add them to the container with the fava beans and Chickpeas and stir with a spoon or kneed with your hands (that’s what Sarah did) until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.

20 minutes before cooking sprinkle the baking soda to the mix, knead and let them rest. When ready warm about 3/4 to 1 inch deep canola or your favorite vegetable oil in the frying pan on medium heat, and to scoop the falafels into balls you can use a specialized Falafel scoop, or 2 spoons, or an ice cream scoop or you can even make it simple and use your hands to roll the balls of about 1.5 inch thickness. Throw them in the frying pan for a few minutes until you get a brownish look. Remove them and let them rest on a paper towel to absorb the excess of oil. For better results, fry them close to when you need to serve them in order to preserve freshness and crunchiness. If they are cooked well in advance and then reheated they can turn soggy and chewy.
Falafel Tahini Sauce Ingredients:

- 2 spoons of Tahini Sauce
- 1 cup of freshly squeezed Lemon Juice
- 3 gloves of Garlic (add more for a stronger kick)
- a dash Salt

Falafel Tahini Sauce Preparation:

Mix the Falafel sauce ingredients very well in the blender until they reach a homogeneous texture. Taste them to ensure a balance of flavors, a good Falafel Tahini sauce will taste a bit tangy with a hint of garlic.. the sauce should end up looking cream/whitish.

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