This recipe makes 28 pieces servings
|Per piece: about||-|
|total fat||12 g|
|sat. fat||1 g|
- Portion size: 28 pieces
Chef Tawfik Shehata, of Vertical Restaurant in Toronto, shares this Egyptian-style falafel, which uses fava beans instead of chickpeas. It's one he enjoyed throughout his childhood.
- 2 cups 2cupsdried shelled fava beans
- 3 tbsp 3tbspcoriander seeds
- 1 tbsp 1tbspcumin seeds
- 1 1large oniononions
- 6 6cloves garlic, minced
- 1-1/4 cups 1-1/4cupspacked fresh coriander leaffresh coriander leaves, and stems
- 1 cup 1cuppacked fresh parsley leaves
- 1-1/2 tsp 1-1/2tspsea salt or kosher salt
- 1 pinch 1pinchcayenne pepper, (optional)
- 1/2 tsp 1/2tspsesame seeds
- VegetabIe oil, for frying, enough to submerge the food
- Tahini Sauce for Falafels recipe
Soak fava beans in water for 24 hours; drain and rinse. In food processor, pulse beans until in coarse meal. Transfer to large bowl; set aside.
In skillet, toast coriander seeds over medium-low heat, stirring, until slightly darkened, 1 to 2 minutes. Add cumin seeds; toast until darkened, 30 seconds. Let cool. Using spice grinder or clean coffee grinder, grind seeds. Add to beans.
In food processor, purée onion, garlic, fresh coriander and parsley. Add to beans along with salt, and cayenne pepper (if using). (Make-ahead: Freeze in airtight container for up to 1 month.)
Form by 2 tbsp (25 mL) into balls. Using thumb, press sesame seeds into centre of each to form 2-inch (5 cm) rounds.
In heavy saucepan, heat 1/2 inch (1 cm) oil until deep-fryer thermometer registers 350°F (180°C). Fry falafels, in batches and turning once, until darkened, 2 to 3 minutes. Drain on paper towel–lined tray.
Source : Canadian Living Magazine: December 2009