- In a bowl, place the beans and chickpeas. Cover with water. Soak overnight at room temperature. Drain.
- Preheat the oil in the fryer to 180 °C (350 °F).
- In a food processor, finely chop the garlic, onion, parsley and drained beans.
- In a bowl, combine the bean mixture with the remaining ingredients. Add a little water if necessary. Shape into balls the size of a small egg.
- Fry the falafels, approximately 6 at a time, from 6 to 7 minutes or until lightly browned.
- In a bowl, combine all the ingredients.
- Serve the hot falafel with tabbouleh or a salad made with iceberg lettuce, sliced radishes, parsley, tomatoes and pickled turnips, topped with taratol sauce.
The falafel proposed by Anne Bachour, owner of grocery-Caterer Palmyra, are amazing. Palmyra grocery-caterer, 650 Ave. Beaumont, Montreal, (514) 277-4485.
For a Lebanese meal, I prepare salads and hummus. I add chicken shish Taouk and lamb chops, which I buy ready to cook at Adonis. When you have tasted chicken shish Taouk once, you’re hooked for life! Adonis has become one of the best Middle Eastern grocery stores in Quebec. 2001, rue Sauvé Ouest, Montreal, (514) 382-8606 705, boul. Curé-Labelle, Laval, (450) 978-2333 4601, boul. Des Sources, Dollard-des-Ormeaux, (514) 685-5050