Deep-fried balls made from ground chickpeas and spices, often served with hummus or tahini.
Prep: 30 minutes
Cook: 20 minutes
Serves: 15 people
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How to Prepare
Drain and rinse the soaked chickpeas and fava beans. Pat them dry with a clean kitchen towel.
In a food processor, combine chickpeas, fava beans, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse paste forms (do not over-process).
Transfer the mixture to a mixing bowl. If the mixture is too wet, add a tablespoon of flour to help bind it. Cover and refrigerate for 30 minutes to firm up.
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Scoop out tablespoon-sized portions of the mixture and shape into small balls or patties using your hands or a falafel scoop.
Carefully place the falafel balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes or until golden brown and crispy.
Remove falafel with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with tahini sauce, pita bread, and fresh vegetables like lettuce, tomato, and cucumber.