Fa-la-fel ~ Ground Bean Savouries
This savoury dish is common to Lebanon where it plays an important role in a mezze and also has its roots in Egyptian cuisine. Made from bread beans, the savouries are found on many resturant menus around the UAE and are particularly popular as a sandwich filling.
Again, very common during Ramadan, falafel is very tasty, particularly when eaten with tahini (ground sesame seed paste) sauce. Care must be taken not to overcook falafels or they will become dry.
1 cup fava beans
1/2 cup chickpeas
1/2 cup cracked wheat
3 garlic cloves
2 tablespoons salt
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup fresh coriander
1/2 cup fresh parsley
1 teaspoon pepper
1 teaspoon dried coriander
1/2 teaspoon chilli
1/2 teaspoon cummin
3 teaspoons baking powder
oil for frying
Soak the beans overnight, wash the wheat and soak for an hour. Drain both well. Crush garlic, chop onions, coriander and parsley.
Add chopped onions and garlic to the wheat, then add the beans and mix well. Put through a meat grinder twice. Add remaining ingredients and knead well.
Leave the dough to one side for 1 1/2 hours and knead again. Wet hands and shape the mixture into balls. Fry until golden. Serve warm.
From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari
Copyright © 1997 by Fahad Inc.
Maintained by: Fahad Al Mahmood