Falafel - a well known vegetarian favourite - 1 cup dried broad beans
- 1 cup dried chick peas
- 1 tsp bicarbonate of soda
- 4 cloves of garlic crushed
- 1 tsp ground coriander
- 1 tbs ground cumin
- 1 onion chopped
- 1/2 cup fresh coriander chopped
- 1/2 cup fresh parsley chopped
- 1/4 tsp mixed spices
- Salt & pepper
| | | | ** Important ** The mixed spices used here are the traditional '7 spices' you can buy off the shelf. | | | | | | Soak the beans and the chick peas in water and bicarbonate of soda overnight or for 24 hours. Drain and wash. Put with the rest of the ingredients in a food processor, and blend till you get a soft dough like mixture. Remove and keep in the fridge for 1 hour before use. Divide and shape the mixture into small balls, the size of a wallnut. Flatten with your hand, then deep fry in hot oil till golden brown. Serve warm, rolled in pitta bread, with added salad and Tarator. | | ** Tips ** Tinned broad beans and chick peas work well in this recipe so if you dont have time, just use 1 tin (400g) of each. | | | | | | | Copyright � 2001, Lebanese Recipes.com All Rights Reserved.
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