Author: 4/28/2018 In-Store Demo with Carol Koundjakian & Margaret Welder
Serving: 8-10 Patties
1 Cup dried fava beans, soaked overnight (peel the beans after soaking if not peeled when dried)
½ Cup dried chickpeas, soaked overnight
½ Cup diced yellow onion
½ Cup minced fresh flat-leaf parsley
2 Tablespoons minced fresh cilantro
1 Clove garlic, minced
1 Teaspoon baking powder
1 Teaspoon salt
½ Teaspoon black pepper
1 Teaspoon ground coriander
Pinch of red chili pepper (optional)
2-3 Tablespoons water or as needed
Olive oil or vegetable oil for frying
1. If you need to peel the fava beans, cut a slit at the end of each bean and the inside will pop right out.
2. Drain the fava beans and chickpeas.
3. Combine in a food processor and pulse to break up the beans and peas. They should be in soft crumbles.
4. Add the other ingredients, except the water and oil and pulse, scraping down the sides of the bowl as you do so. When a coarse paste is made, add a few tablespoons of cold water until the mixture will hold together in a little ball when gently squeezed.
5. Place the mixture in a bowl and cover with plastic wrap. Let rest for 15 minutes to make it easier to shape. It can be stored in the refrigerator for up to 2-3 days until ready to cook.
6. Heat about 2” of oil in a deep skillet or pan to 350-365°. Scoop our rounded patties of the mixture (about ¼ cup) and shape into patty. Fry until golden and crispy, turning once.
7. Drain on a paper towel lined tray to remove any fat.
8. Serve with Tahini Sauce, vegetables or pita bread.
½ cup tahini
½ cup lemon juice
½ cup water
Salt to taste
1. Mix all together and serve over the Falafel.