(from The New Book of Middle Eastern Food, Roden 2000)
As the author says, "I have never known anyone to not like falafel." Indeed.
Serves 10. Total time:
Ingredients:
1lb dried (skinless) split broad beans, soaked in cold water 24 hrs (or mixed with chickpeas - the Israeli way)
salt and pepper
2 t gr cumin
1 t gr coriander
good pinch of gr chili pepper or cayenne (optional but recommended!)
1 t baking soda or baking powder
1 lg onion
5 scallions
6 cloves garlic
2/3 C flat-leaf parsley
2/3 C cilantro
veg oil for deep-frying
Directions:
- Drain the beans and let them dry a little on a towel.
- Get out the food processor and process those babies to a paste, adding salt and pepper and your dried spices (cumin, coriander, hotness) and baking soda. Make sure it's a fry-able consistency (soft and smooth). Let rest 1/2 hour.
- Meanwhile, do some prep work: process the onion until finely chopped (then strain to get rid of excess moisture), chop parsley and cilantro, crush the garlic, and finely chop the scallions.
- Combine all ingredients except oil. Knead well with your hands.
- Take small lumps and make flat, round shapes about 2 in. diameter, 1/4 in thick. It's easy to make balls and flatten them. Let rest 15 mins.
- Heat >2in. oil in a heavy pot until sizzling (but not smoking) hot. Fry patties in batches until crisp and brown, turning once. Lift with a slotted spoon and drain on paper towels or cheesecloth.
- Serve with hummus or baba, some tomato and cucumber salad, and pita bread.
- Variation: dip lumps in sesame seeds before frying.
- If paste is too runny, add flour by the tablespoon. This means your beans were not properly mashed.
- To make lighter rissoles, add 1/4 oz dried yeast in lukewarm water (and let rest an hour).
