Usually our Saturday or Sunday lunches are a little more complicated from what we have during week days, sure because I have more time to spend with cooking and I am a bit more relaxed.
This Sunday i chose to make some falafels which we accompanied with baba ganoush and hummus. ( you can find the recipes here:).
In fact this recipe is from one of my cookbooks which I consider as the treasure in my shelf. I have tried a few times before, but I have too admit that i have failed successfully (they just literally disappeared while frying.
Well, it happened because I used canned beans and chickpeas and that was why I’ve failed.(I wish I had known this before ☺)
Serves: 20 falafel
Cooking time : 50 minutes and 24 hours for soaking the legumes
- 1 cup dried broad beans
- 1 cup dried chickpeas (garbanzo beans)
- 1 onion, diced
- 6 cloves coarsely grated garlic
- 5 tbsp. chopped parsley
- 3 tsp cumin
- 2 tsp grounded coriander (or you can use it whole as I did)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp paprika
- 1 tbsp chili powder (optional)
- Since I’ve planned to make them on Sunday I soaked the beans in cold water the day before and changing the water 2 to 3 times. Of course more water was needed since they doubled the size while soaking.
- After 24 hours or so, strain the beans (both broad and garbanzo beans) and remove the excess water with a damp cloth.
- Throw them in a mixer fitted with blades and add the rest of the ingredients listed above. Mix well until blended.
- Put the falafel mixture in a bowl and let it sit for about 30 minutes.
- With your wet hands take a tablespoon of the dough and shape them to a walnut size. Flatten them with the palm of your hand.
- Fry the falafels in a very hot oil until golden brown.
To serve, take a pita bread, spread some hummus and some baba ganoush, add two or three falafels, a lettuce leaf, some onions and top it with some spicy sauce (optional). Take a huge bite and enjoy them to the maximum ☺☺