Falafel

Name: Falafel
Ingredients: 2 1/4 lbs dried chickpeas, soaked overnight in water with 1 tablespoon baking soda (about 1 kg chickpeas, 1 tablespoon baking soda); 2 bunches parsley, washed and dried; 4 large onions; 3 garlic cloves; Ground coriander; 1 teaspoon ground cumin; Baking soda; Sesame seeds

إم رهفَ Israa @cook_4982375

فلسطينية في لبنان / طرابلس

Falafel

إم رهفَ Israa @cook_4982375

فلسطينية في لبنان / طرابلس

Saved

Ingredients

2 1/4 lbsdried chickpeas, soaked overnight in water with 1 tablespoon baking soda (about 1 kg chickpeas, 1 tablespoon baking soda)
2 bunchesparsley, washed and dried
4large onions
3garlic cloves
Ground coriander
1 teaspoonground cumin
Baking soda
Sesame seeds

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Steps

1

Grind all the ingredients using a meat grinder on the finest setting, then mix well. Let the mixture rest for 30 minutes, then shape into patties and fry in plenty of hot oil. Remove from the oil, drain on paper towels, and serve with tahini sauce and pickles.
2

To make the tarator (tahini sauce): In a food processor, combine tahini, water, and salt, and blend well. Add water mixed with citric acid (or lemon juice) and continue blending until smooth. Pour into a serving dish.
3

Serve the falafel as patties or in sandwiches with tomatoes, pickled turnips or pickled cucumbers, and tarator sauce.
4

Add the cumin, coriander, baking soda, and sesame seeds only when mixing the falafel before frying. Store any extra mixture in the freezer without spices. When ready to use, thaw, then add cumin, a small pinch of baking soda, coriander, and sesame seeds before frying.