Falafel is our traditional “take away sandwich”. It is like a vegetarian hamburger made in the Lebanese way. I remember when I was in complementary school, during our long lunch break once a week, two of my best friends and I managed to escape from school to go down town and buy a Falafel sandwich and a bottle of Pepsi Cola, and we would come back to school and enjoy our lunch. I was amazed by the way the man could fry them so fast and then roll them quickly with vegetables in the pita to make a delicious sandwich. And above all this, I was totally in love with the smell of the frying pieces of Falafel.
I thought that it was very complicated to make them at home. But when I grew up I figured out the recipe so I can enjoy eating them any time I wanted to right at home.
A few years ago however, I found the perfect recipe for a home made Falafel. I want to share this with you.
- 1 cup of chick peas
- 2 cups of crushed beans(fava beans)
- 2 tablespoons of chopped fresh coriander
- 1 tablespoon Falafel spices
- 1 teaspoon of baking soda
- 1 onion
- 1 tablespoon salt
- 3 cloves of crushed garlic
- oil for frying
- Soak the chick peas and the crushed beans separately in 2 bowls of water for 24 hours
- Drain the water and place them, separately in a food processor and mix well
- Mix the crushed garlic with the fresh coriander and the onion
- Mix all the ingredients together, season with salt, Falafel spices and the baking soda
- Heat the oil, take a small piece of the Falafel mixture and put it in the special dispenser (called aleb falafel) and deep fry them until brown color
- You can eat them with all kinds of vegetables you like: tomatoes, parsley, onion, pickles and lettuce, but the most important is the dip for the Falafel, the taratour
The dip(Taratour preparation):
- Crush 2 cloves of garlic with salt, add 1 cup of tahini and mix with about 2 cups of water, then press 1 lemon and mix it with them
- Adjust the lemon and salt to your taste.
ET VOILA…C’EST TOUT:)