Falafel Balls
Description
Falafel is probably the most well-known of all Middle Eastern dishes. It is a wonderfully fragrant vegetarian mix that is traditionally shaped into small balls, deep-fried and served in a wrap with Tahini sauce, Hummus and salad.
You could also serve the little Falafel balls as a canape or an entree, drizzled with Tahini sauce and accompanied by pickled gherkins, tomato or cucumber. Tabbouleh salad is also a wonderful setting for the delicious Falafel.
Ingredients
| 500g Chick Peas |
| 500g Fava Beans or Broad Beans (skinned) |
| 50g Falafel Spice Blend |
| 22g Baking Soda |
| 40g Salt |
| 50g Fresh Garlic |
| 1 medium Onion |
| 180g fresh Coriander |
| 450ml Oil (for fryng) |
| Pita / Lebanese bread |
Directions
- 1
- Soak the Chickpeas and Fava beans in cold water overnight or for at least 12 hours. Drain and mince finely with the onion, garlic and coriander (using a meat mincer or your food processor).
- 2
- Add Salt, baking soda and the Falafel spices and mix well, then leave to set for about an hour.
- 3
- Heat up oil in a pan until very hot, shape the Falafel into “Golf-sized” balls or patties and fry until golden-brown coloured.
- 4
- Transfer to a paper towel to drain the excess of oil and then serve as desired. Note: The inside of the balls should have a green colour.
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