Lebanese Cuisine Lebanon Kitchen Food Recipe

Falafel Recipe

Falafel Makes 35 patties

Cooking time is about 5 minutes per batch



375g (1/2 lb) broad/fava beans, soaked overnight
375g (1/2 lb) chick peas, soaked overnight
2 cloves garlic, crushed very good
1 large brown onion, finely chopped
4 large spring oniones, finely chopped
1/2 hot red or green pepper, finely chopped or ground
1 level tablespoon bicarbonate of soda
3 tablespoons of flour
1 cup of finely chopped parsley
1 teaspoon of ground coriander
2 teaspoons of cumin
2 teaspoons of salt
1/2 black pepper
oil for deep-frying


Drain the beans and chick peas and rinse well in cold water. If the beans are not skinless, skin them. Pound or grind the beans and chick peas (if grind put them through the fine blade of the mincer 2 or 3 times).
Mix in the crushed garlic, chopped onions, spring onions and hot pepper, then add the remaining ingredients. Pound or blend the mixture to smooth paste and let rest for at least one hour.

Take walnut-sized lumps of the mixture and mold into round flat shapes 4 cm (1 1/2 in) in diameter. Allow to rest for a further 15 minutes, then deep fry them in oil until golden brown.

Serve hot accompanied by a tomato and cucumber salad and tahini sauce. SHARE With Your Friends:

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