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)
  1. 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.
  2. After 24 hours or so, strain the beans (both broad and garbanzo beans) and remove the excess water with a damp cloth.
  3. Throw them in a mixer fitted with blades  and add the rest of the ingredients listed above. Mix well until  blended.
  4. Put the falafel mixture in a bowl and let it sit for about 30 minutes.
  5. 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.
  6. 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 ☺☺

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