The Best Falafel's
Bernadette's Falafel Recipe
1 cup chickpeas
½ cup fava beans
1 brown onion
4 cloves garlic
½ cup of coriander
½ cup of mint
½ cup of parsley
1 teaspoon of salt
½ teaspoon pepper
½ teaspoon of cumin
1 teaspoon of baking powder
Oil to fry
Tarator To Add to Your Wraps
4 tablespoons of tahini Lebanese bread
1/3 cup water at room temperature ½ an iceberg lettuce sliced
1/3 cup lemon juice 2 Lebanese cucumbers sliced
¼ teaspoon of salt 3 tomatoes sliced
3 medium garlic gloves crushed ½ a bunch of parsley leaves
½ a bunch of mint leaves
Wash ingredients well before slicing, using
Falafel: Cover the chickpeas and fava beans in twice their volume of cold water and soak overnight.
Rinse, drain and dry the chickpeas and fava beans, place in blender with the other dry ingredients, food processor/blend until evenly combined with texture. If you find the food processor/blender not blending evenly add a touch of water, also if your blender is small you may need to do this process in smaller batches.
Add the baking powder to the mixture half hour before cooking and allow to rest.
Using your hands, roll into golf size balls then flatten. Heat oil until hot, then reduce heat to medium, place Falafel balls in to the hot oil and cook for approximately 3 minutes on each side, until a lovely rich brown colour. Remove from heat and place on absorbent towel.
Tarator: Place the tahini in a bowl and slowly add the water until a smooth paste forms, add the lemon juice, salt and crushed garlic, mix well. Tarator should have a smooth runny consistency with a wonderful balance of all the flavours.
To serve as wraps: place the falafel and accompaniments on a platter, the tarator in a serving dish. Separate the front from the back of Lebanese bread to create to full circles, break two or three falafel balls in half and place 3 cm from one edge of the bread, add the tarator and your choice of fillings. Starting from the side with the falafel, using both hands, fold the bread over the falafel and roll tightly to you reach end.