Falafil Or Taamiyah(Lebanese; International)
- 1 1/2 lb. fava beans, soaked in water for 18 hours, drained and finely ground with electric grinder
- 1 1/2 c. chickpeas, soaked in water for 19 hours, drained and finely ground with electric grinder
- 1 1/2 lb. finely chopped onions
- 4 c. finely chopped parsley
- 3 c. finely chopped fresh coriander
- 1 tsp. ground coriander
- 1 tsp. crushed garlic
- 1/4 tsp. cayenne
- 4 tsp. salt
- 1/2 tsp. flour
- vegetable oil (for frying)
- Mix all ingredients very well and knead well. Let it stand, covered, for 2 1/2 hours. Let the oil get hot on high heat. Add a dash of baking soda to the falafil with tablespoon water. Mix well. Shape into small circles; pat with the palm of your hands, then fry in oil for 3 minutes on each side or until brown. Drain. Serve with pita bread, chopped parsley, pickles, tahini, chopped tomatoes.
fava beans, chickpeas, onions, parsley, fresh coriander, ground coriander, garlic, cayenne, salt, flour, vegetable oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=71735 (may not work)