Ariso Recipes
Chickpea and Broad Bean Falafel
Last update date: February 24, 2012
Enjoy the delightful blend of Chickpea and Broad Bean Falafel, a crispy and flavorful Middle Eastern favorite. These golden patties, brimming with chickpeas, broad beans, and aromatic herbs, are deep-fried to perfection. Serve with green tahini or hummus for a mouthwatering experience.
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Ingredients
2
How To Cook?
1
In a large bowl, soak the chickpeas and broad beans overnight in cold water, ensuring to change the water at least twice during this time.
2
Drain the soaked chickpeas and broad beans, and place them in a food processor. add the coriander, parsley, onion, red chillies (if desired), and garlic. pulse until the mixture is grainy and not completely smooth.
3
Transfer the mixture to a separate bowl. add the baking powder, cumin seeds, and white sesame seeds. mix everything together until well combined. shape the mixture into 20 patties, using a falafel spoon or two tablespoons.
4
Heat enough rice bran oil for deep-frying in a large deep saucepan. the temperature should reach 170ÔøΩc (325ÔøΩf). to test if the oil is hot enough, drop in a cube of bread. if it turns golden brown in 20 seconds, the oil is ready for frying. if the oil is not hot enough, the falafel may break up.
5
Working in batches, carefully drop the falafel into the hot oil and deep-fry for approximately 3 minutes, or until they turn golden brown. use a slotted spoon to remove the falafel from the oil and place them on a paper towel to drain excess oil.
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