These delicious bean ” dumplings ” are popular with all my friends and family . They are wholesome and nutritious and can be servedin a pita with hummus or baba ghanouj and a tomato and cucumber salad . Typically falafel are made with large broad beans , sold as skinned in Middle eastern stores , but I often revert to all chickpeas or a combination , as chickpeas are so widely available .
1 lb dried ( skinless ) split broad beans , soaked in cold water for 24 hours
salt and pepper
2 tsp ground cumin
1 tsp ground coriander
good pinch of ground chili pepper or cayenne
1 tsp baking soda or baking powder
1 large onion , very finely chopped or grated
5 scallions , very finely chopped
6 cloves garlic , crushed
2/3 cup finely chopped flat leaf parsley
2/3 cup finely chopped cilantro
sunflower or light vegetable oil for deep frying
The long soaking of the beans to soften is all -important . After soaking , drain the beans very well and let them dry out a little on a towel . Then put them in a food processor and process until they form a paste ., adding salt and pepper , cumin , coriander , chili powder and baking soda or powder ( these last two release carbon -dioxide gas , which causes the paste to rise slightly and lighten ).. The paste must be so smooth and soft so it will hold together when you fry . Let it rest for at least 1/2 an hour .
Add the rest of the ingredients , except the oil. If you have chopped the onion in the food processor , strain to get rid of the juice , or the rissoles could fall apart when you fry them .
Knead the mixture with well your hands. Take small lumps and make flat , round shapes 2 inches in diameter and 1/4 inch thick . Let them rest 15 minutes .
Heat at least 2 inches of oil in a heavy pot until sizzling hot . Fry the patties in batches , without crowding them , until crisp and brown , turning them once over . Lift them out with a slotted spoon and drain on paper towels .
Serve hot .