Falafels

Ingredients

10 Item(s)

  • Dried fava beans, peeled: 250 g
  • Chickpeas: 250 g
  • Flour: 15 g
  • Garlic, finely chopped: 7 cloves
  • Paprika: 1 teaspoon
  • Cumin: ½ teaspoon
  • Parsley, chopped: 1 sprig
  • Coriander, chopped: 1 sprig
  • Groundnut oil for frying
  • Salt: 1 teaspoon
  • Pepper: 1 teaspoon
  • Baking soda: ½ teaspoon

Instructions

Wash the fava beans and chickpeas in cold water. Put the fava beans in boiling water for 3 to 4 minutes.

Cool them in cold water and remove the thick skin.

Soak the fava beans and chickpeas for 12 to 24 hours at room temperature, making sure they are completely covered with water.

Drain. Put them in a pot, cover with water and add a teaspoon of salt. Bring to a boil.

Then reduce heat to low and leave to simmer until the fava beans and chickpeas are tender. Drain.

With the mincer head fitted with the small-hole screen, mash the fava beans and chickpeas on speed 3.

Put the fava bean and chickpea paste in the stainless steel bowl fitted with the mixer and the lid, add flour and blend on speed 1.

Add salt, pepper, paprika, herbs, baking soda and garlic, and run the appliance until you get a smooth mixture.

Leave to rest for at least one hour. Make small balls about 5 cm in diameter.

Fry them in oil for about 2 min, until they become a beautiful golden brown. Place them on absorbent paper.

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