Here through popular demand...
325g dried, peeled broad beans (try a middle eastern shop if you're having trouble finding them)
2 onions, chopped
1/4 cup parsley, finely chopped
1/4 cup green coriander, chopped
1/4 cup green dill, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon mixed spices
pinch of bi-carb soda
oil for frying
Soak beans overnight in cold water (make sure they are covered at all times).
Mince beans in food processor or blender.
Add remaining ingredients (except oil) and blend until just mixed.
Leave to set for at least an hour.
Shape patties to about 4cm in diameter and deep fry in hot oil until golden.
Serve hot, with tahini sauce, salad and Lebanese bread.
Makes approx. 24-30 felafel.
325g dried, peeled broad beans (try a middle eastern shop if you're having trouble finding them)
2 onions, chopped
1/4 cup parsley, finely chopped
1/4 cup green coriander, chopped
1/4 cup green dill, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon mixed spices
pinch of bi-carb soda
oil for frying
Soak beans overnight in cold water (make sure they are covered at all times).
Mince beans in food processor or blender.
Add remaining ingredients (except oil) and blend until just mixed.
Leave to set for at least an hour.
Shape patties to about 4cm in diameter and deep fry in hot oil until golden.
Serve hot, with tahini sauce, salad and Lebanese bread.
Makes approx. 24-30 felafel.
5 comments:
These are fantastic. I like them with broad beans instead of chickpeas. They're much lighter and tastier.
cool, I am soaking the broad beans to make them tonight! did you get them pre-peeled? I ended up soaking them for a few hours then peeling them myself :p
hope you went well with cooking them!
my sister has just discovered felafel as they smell so great when I eat them she had to try! :) and mum likes them too
I'm using tinned cannelini beans tonight.
Tinned cannellini beans don't work at all. They boil away to nothing in the oil. I've gave up and shallow fried them, where they turned into a giant pancake of squishy beans. We spread it on our pita bread like a dip. An absolutely delicious dip through.
ok, will keep that in mind! I tend not to use canned stuff because I like to soak the beans myself, then I can change the water at least once, and I think there is probably less salt that way!
I just finished all mine in the freezer yesterday, so will have to make more next week!! and want to post my hummus recipe in next week too...
:)
have a great Holy Week and Pascha!! xoxo
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