Flafel

History of falafel

With a recipe as old as falafel, it is hard for food historians to pinpoint exactly when the first falafel was made. Many believe that the first falafel recipe appeared over 1,000 years ago in Egypt. It is said that a baker picked up the idea of frying balls of chickpea batter during his travels through the Middle Eastern.

Ingredients:

- 1 cup dried fava beans

- 1 small onion, (green onion)roughly chopped

- 3 garlic cloves

- 1/2 cup fresh parsley, chopped

- 1/2 cup fresh cilantro, chopped

- 2 teaspoons ground cumin

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/2 teaspoon baking soda

-wet bread

-sesame seeds

-egg

- Vegetable oil for frying

Instructions:

1. Soak the dried fava beans in water overnight. Drain and rinse them well.

2. In a food processor, combine the soaked fava beans, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and baking soda. Process until you get a coarse paste.

3. Transfer the mixture to a bowl and let it rest in the refrigerator for about 1 hour.

4. Heat vegetable oil in a deep pot or skillet over medium-high heat.

5. Take small portions of the falafel mixture and shape them into small patties or balls.

6. Carefully place the falafel in the hot oil and fry until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.