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LOCATION: Recipes >> Middle Eastern >> Falafel 10

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Falafel
Makes: 35 patties

1/2 lb. broad/fava beans, soaked overnight
1/2 lb. chick peas (garbanzo beans), soaked overnight
2 gloves garlic, crushed
1 large yellow onion, finely chopped
4 large spring onions, finely chopped
1/2 hot red or green pepper, finely chopped or ground
1 Tbsp baking soda
3 Tbsp flour
1 cup finely chopped parsley
1 tsp ground coriander
1 tsp cumin
1 1/2 Tbsp salt
1/2 tsp pepper
oil for frying

Drain the beans and chick peas and rinse well in cold water. If
the beans are not skinless, skin them. Pound or grind the beans
and chick peas. Mix in the crushed garlic, chopped onions, spring
onions, and hot pepper, then add the remaining ingredients. Pound
or blend the mixture to a smooth paste and let rest for at least
one hour.

Take walnut-sized lumps of the mixture and mold into round flat
shapes 1 1/2 inch in diameter. Allow to rest for an additional 15
minutes, then deep fry them in oil until golden brown.

Serve hot accompanied by tomato and cucumber salad and Tahini Sauce.

Variation: Roll in sesame seeds before frying.


Tahini Sauce

1 clove garlic
1/2 tsp. salt
1 cup tahini
1/2 cup lemon juice

Crush garlic and salt together to make a paste. Mix in the tahini
and beat in the lemon juice. Gradually mix in enough water to make
the mixture the consistency of thick cream. Add salt and lemon to
taste.

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