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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1 |
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I've taken this recipe from A taste of Arabia by Yasmin Al-Modhwahi. She says that you can replace chickpeas with fava beans to make its Egyptian version, which is called Tamiya. Ingredients:
500 g chickpeas |
2 dl parsley- finely chopped |
2 dl cilantro-finely chopped |
1 dl dill finely chopped |
10 garlic cloves |
2 onions |
4 tbsp. sesame seeds |
salt to taste |
1 tsp. sodium bicarbonate |
1 tbsp. cumin powder |
2 tsp. chili powder |
cooking oil |
chopped herbs for garnishing |
Directions:
1. Soak chickpeas for 24 hours and discard water.
2. When chopping the herbs do so using a knife. If chopped in a food pro-cesser the juice of the herbs will be extracted.This will make the dough fall apartwhen frying the falafel.
3. Quarter the onions and put them in a food processer with chickpeas and garlic.
4. Blend until a smooth paste.
5. Mix all the ingredients and leave the dough to rest for 4 hours.
6. Form the dough into 60 balls, the size of a walnut. Deep fry the falafels in sizzling oil to a brown color.
7. Remove onto absorbent paper.Garnish with chopped herbs.
8. Serve warm or cold with tahini.
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