Egyptian falafel

    (7)

    Found on nearly every corner in Egypt, falafel are particularly loved for breakfast. Unlike other falafel, these are made with broad beans. Serve warm in pitta with tomato, lettuce and tahini sauce.


    2 people made this

    Ingredients
    Serves: 60 

    • 125g dried peeled white broad beans
    • 1 bunch parsley, chopped
    • 1 bunch dill, chopped
    • 1 bunch coriander, chopped
    • 1 bunch spring onions, chopped
    • salt to taste
    • oil for frying

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Soak the beans in plenty of water for 4 hours or overnight.
    2. Drain and rinse the soaked beans. Place all ingredients, except for the oil, in a food processor and process to a coarse paste.
    3. Transfer mixture to a bowl and mix with your hands. Transfer back to the processor and process again till smooth and evenly combined. Taste and add more salt if liked.
    4. Using oiled hands, roll the mixture into balls, about the size of a walnut.
    5. Heat a generous amount of oil over medium high heat. Once the oil is hot, add falafel, a few at a time so as to avoid overcrowding the pan. Once a dark golden brown, remove and drain on kitchen paper. Repeat with the remaining falafel.

    To freeze

    Falafel freeze well for up to 4 months. Defrost at room temperature and reheat in the oven or microwave.

    See it on my blog

    Dr Ola's Kitchen

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