Monday, September 6, 2004

Falafel Recipe by Phyllis Watson

1 lb dried skinless split broad beans, soaked in cold water for 24 hours
1 tsp salt.
2 tsp ground cumin
1 tsp ground coriander
pinch cayenne powder
1 tsp baking soda or powder
1 large onion grated
5 scallions
6 cloves garlic, crushed
2/3 cup finely chopped parsley
2/3 cup finely chopped cilantro

  1. Drain beans and let them dry on a towel
  2. Mix the beans and the next 4 ingredients in a food processor until it is a paste
  3. Let it rest for at least 1/2 hour
  4. Mix in the rest of ingredients (not using food processor), straining onions to get rid of juice
  5. Make patties about 2 inches in diameter and 1 inch thick
  6. Let it rest for 15 minutes
  7. Fry in about 2 inches of oil, turning over once. (Phyllis uses about 1/4 inch of oil)
  8. Serve in pita bread with slices of tomato, greens, and a sauce made of Tahini, water to thin, crushed garlic, and lots of lemon