Lebanese Felafel

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Lebanese Felafel

 

 

 

1 kg (35 oz) peeled green dried fava (broad) beans

1 cup fresh parsley, chopped

1 cup fresh coriander (cilantro), chopped

3 heads garlic, peeled and crushed

3 large onions, chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

2 teaspoons salt

1 teaspoon ground paprika

1 teaspoon ground red chili pepper

1/2 teaspoon ground black pepper

2 tablespoons (8 tsp) gluten-free flour

1 teaspoon ground dried coriander

1/2 teaspoon bicarbonate of soda (baking soda)

3 teaspoons GF baking powder

vegetable oil for deep frying

 

 

1. Soak beans in water for 24 hours, then drain well.

 

2. Mix all ingredients except (salt, cumin, cinnamon, paprika, black

pepper, chili, bicarbonate, and baking powder). Grind in a food processor.

 

3. Add all remaining felafel ingredients and process again. Allow to

rest for 30 minutes.

 

4. Knead the felafel mix.

 

5. Form spoonfuls of the felafel mixture into balls and flatten slightly.

 

6. Heat oil in deep pan over high heat, then fry till browned.

 

 

Serves 4 - 6.