Broad Bean Falafel (Egyptian)

11 May

Falafel or dried bean rissoles are middle eastern in origin, most commonly made with chick peas or dried broad beans. My version is made with broad beans and loads of fresh green herbs. I like to serve them as a light meal with a green salad or salsa and bowl of dipping sauce.

Serves 4-6 Prep 60 min Cook 20 min

  • 300g dried broad beans
  • 1 onion, chopped
  • 2 tbsp sesame seeds
  • 2 large handfuls flat-leaf parsley
  • 1 large handful coriander
  • 1 handful chives
  • 8-10 cloves garlic crushed
  •  1 tsp baking powder
  • 2 tsp roasted freshly ground cumin
  • sea salt and cracked black pepper
  • 1 tsp crushed chilli flakes
  • 3 tablespoons water (if necessary)
  • Vegetable oil for frying

Put the dried broad beans in a large bowl cover with water and leave overnight to soak. Drain and rinse the broad beans and remove the skins, this is a tricky time consuming business. At this point the raw beans can be frozen. I often prepare a larger quantity and freeze in 500g batches, as they are handy to have in the freezer ready to make this dish at short notice.

Put the beans, onion, garlic, baking powder, salt and pepper, cumin and chilli in a food processor. Pulse to form a coarse paste. Add the fresh herbs, you can experiment with different herbs such as tarragon, lovage, fennel whatever green herbs you have growing in the garden, and pulse until blended. Add a little water if necessary and process until the mixture has a fairly smooth texture and should be bright green. I like my falafel moist inside and make my paste on the wet side.

Heat 3-6 inches of oil in a saucepan or fryer until it is hot. Scoop a tablespoon of the falafel mixture and with a second tablespoon press and form the shape of the two spoons together slip the falafel off the spoon into the hot oil and fry in small batches of 4-6 at a time depending on the size of the pan until browned and crisp, about 2-5 minutes. Remove from oil with a slotted spoon and drain on paper. They are ready to serve immediately

Makes about 2 dozen Falafel

Source: Adapted from Claudia Roden’s Falafel in Mediterranean Cookery

Suggested Dipping Sauces

* Lemon Dip: Lemon juice, salt & pepper.
* Tzajiki: Grated cucumber, yogurt, garlic and mint
* Tomato Salsa: Tomato, onion, parsley and sumac

Cook’s Tip dried broad beans already skinned can be bought in some specialist delis.

This recipe was originally posted on www.masdudiable.comon 11/5/2006.


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