Egyptian falafel with fava beans
Add cheese or basterma to the Middle Eastern street food snack for a tastier bite
| PREP TIME | 24 h : 15 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 15 to 20 falafels |
450 gms dried and peeled fava beans
1 small onion, chopped
¼ cup fresh parsley, chopped
3 to 5 garlic cloves
1½ tbsp flour
1¾ tsp salt
2 tsp cumin
1 tsp coriander powder
¼ tsp black pepper
1 tsp cayenne pepper
1 pinch of cardamom
1 leek, cleaned, trimmed, and quartered
¼ cup dill, chopped
¼ cup coriander, chopped
Vegetable oil, for frying
1. Soak the fava beans overnight until tender and strain.
2. Add chopped onions, garlic, coriander, dill, leek and parsley in a food processor; grind to a fine paste.
3. Add the spices and flour to the mixture. You can also add more spice to make it spicy, basterma or air-dried cured beef or cheese for a rich flavour.
4. Scoop a generous amount of the falafel mix and place it on a falafel maker or roll it into balls and deep fry it.
5. Serve hot and enjoy!
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