Falafel
  • Preparation 40 min
  • Cooking 20 min
  • Sinking 12 h
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine (FALL 2015)
  • Gluten-free
  • Vegetarian

Categories

Ingredients

    • 2/3 cup (125 g) dry chickpeas, rinsed and drained
    • 2/3 cup (125 g) dry fava beans, rinsed and drained (see note)
    • 1/2 cup (25 g) roughly chopped cilantro
    • 1/2 cup (25 g) roughly chopped fresh parsley
    • 1 small onion, chopped
    • 3 cloves garlic, chopped
    • 1 tbsp (15 ml) ground coriander
    • 2 tsp (10 ml) ground cumin
    • 1/2 tsp (2.5 ml) baking powder
    • 1/2 tsp (2.5 ml) salt
    • 1/4 tsp (1 ml) baking soda
    • 1/8 tsp (0.5 ml) cayenne pepper
    • Canola oil (for frying)
    • Sesame seeds (to taste)

Preparation

Note from Ricardo

Fresh fava beans are green, but become more yellow when dried. You can find them in most grocery stores, alongside the other dried legumes.

You can also cook falafel in a skillet with oil, for approximately 3 minutes per side, and then bake in an oven preheated to 350°F (180°C) for 5 minutes.

Personal Note