Anne Bachour’s Falafel
Anne Bachour’s Falafel
Ingredients
- 1 cup (250 ml) fava beans
- 1 cup (250 ml) dried chickpeas
- 2 cloves garlic
- ¼ white onion
- 1 cup (250 ml) fresh parsley, chopped
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2.5 ml) cumin
- 1/2 teaspoon (2.5 ml) chili powder
- 4 teaspoons (20 ml) water (or more if necessary)
- 1 cup (250 ml) tahini (sesame butter)
- 1 cup (250 ml) water
- The juice of 1/2 lemon
- 1/2 teaspoon (2.5 ml) garlic powder
- Salt to taste
Instructions
- In a bowl, place the beans and chickpeas. Cover with water. Soak overnight at room temperature. Drain.
- Preheat the oil in the fryer to 180 °C (350 °F).
- In a food processor, finely chop the garlic, onion, parsley and drained beans.
- In a bowl, combine the bean mixture with the remaining ingredients. Add a little water if necessary. Shape into balls the size of a small egg.
- Fry the falafels, approximately 6 at a time, from 6 to 7 minutes or until lightly browned.
Anne Bachour’s Falafel