Traditional Lebanese Falafel

Recipe (makes about 18-20 pieces):

2 cups dried chickpeas

1 cup dried fava beans, split

1 yellow onion, peeled & diced

7 garlic cloves, peeled

a bunch of parsley

a bunch of cilantro

2 1/2 tbsp ground cumin

2 tbsp ground coriander seeds

1 tbsp salt

1 tsp black pepper

1 tbsp baking powder

Pita Bread

Tahini:

1/2 cup tahini paste

1/3 cup water

1 1/2 tbsp lemon juice

1 large garlic clove, crushed fine

1/2 tsp salt

Toppings:

Tomato

Lebanese Pickles

Sliced Red onion

Parsley

Sumac

Oil for frying

Directions:

1. Add the dried chickpeas and fava beans to two separate bowls and fill with double the amount of water. Let soak for 8hrs. or overnight.

2. The dried beans will double in size. Drain from water and mix together in one large bowl.

3. Add onion (peeled and cut into large cubes), cilantro, parsley, and garlic (without the peel) to the bowl.

4. To make Falafel, you’ll need a meat grinder. You can use a food processor but you have to do it in smaller batches and run it multiple times. If you have a kitchen aid, you can purchase the grinder attachment.

5. Put the mixture through a meat grinder on the soft grind placing a large bowl under the grinder. Once all the mixture goes through the grinder then put that same mixture again through the meat grinder for a second time and grind it.

6. The first time it will turn out coarse and the second time it will be softer.

7. Add the spices and baking powder (only if using immediately), mix well.

8. Note: Only add the baking powder when ready to use. This falafel mixture can be frozen but don’t add the baking powder if you are freezing. Add baking powder after thawing and right before you want to fry.

9. Place a pan with cooking oil over medium-high heat. Using the falafel shaping tool, shape your falafel. Optional, dip the top in sesame.

10. If you don’t have the falafel shaping tool, then form it into a small circle with your hands and using a chop stick or skewer make a hole through the middle. Online the tool is called a “Falafel Scoop”

11. Slide it gently from the Falafel shaper into the frying pan and fry the falafel without overcrowding the pan. A few minutes on each side until golden.

12. Remove and place on a plate with a paper towel.

13. Tahini Sauce: Place all ingredients in a bowl or blender, mix well.

14. Traditionally we assemble it into a sandwich: place 3-4 falafels on pita bread and top with tahini sauce, sliced tomato, sliced Lebanese pickles, sliced onions, minced parsley, and a sprinkle of sumac.

15. Or you can enjoy it without bread with a side of Hummus and the mentioned vegetables above.

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