Photo Courtesy: Israeli Chef Ahron Gropper.
The origins of Falafel are quite controversial and the theory most accepted is that the Copt Christians of Egypt and the surrounding territories could not eat meat during the Lent. The Egytian Copt Christians prepared Ta´amiya ( Fava Bean Falafel ) and the Israeli and Lebanese prepared the Falafel ( Pha La Phel ) with chick peas.
Chef Ahron Gropper of Israel, has provided me with his 2 recipes:
Pressure Cooker Time for the beans: 1 / 2 Hour for tender ..
Slow Low Flame: 1 hour to 1 1 / 2 Hours for tender ..
Israeli Falafel Recipe:
1 pound of dry Chick Peas ( soaked overnight in salted wáter)
4 - 6 cloves of minced garlic
1 small onion minced
1 large boiling style potato ( boil the potato in salted water and then mash with a masher or large fork )
2 tsps. baking soda
1 / 3 cup of minced fresh parsley
1/ 3 cup of minced fresh cilantro
1 tsp. ground cumin
1 tsp. smoked paprika
salt to taste
1 grind of freshly ground black pepper
Greek or Israeli Extra Virgin Olive Oil
Egyptian Ta ´amiya Falafel with Fava Beans Recipe:
1 Pound of Dry Fava Beans ( soaked over night in salted wáter )
1 tiny onion minced
2 scallions minced
1 boiling potato large peeled and boiled in salt wáter ( this is your binder to hold the balls together )
1 / 2 bunch of fresh Dill minced with sprigs and frongs ..
1/ 2 bunch of cilantro minced
1/ 2 bunch of parsley minced
6 cloves of garlic minced
1 tsp baking soda
2 tblsps cumin
1 tsp ground coriander
1 tblsp unbleached all purpose flour
1 / 4 teaspoon of cayenne ground
3 tablespoons of Sesame seeds
Greek or Israeli Extra Virgin Olive Oil
How To´s ( the procedures are the same for both styles of Falafel )
1) Drain the beans and grind them with the minced garlic, onion and all the spices in a food processor.
2) Process until you obtain a "coarse, slightly moist pasty texture ..
3) If you need to, add a drop of cold wáter .. ( Use cautions )
4) Transfer the mixture to a large glass bowl and add the mashed potato and remaining ingredients and mix well. The mashed potato serves as a binder for the balls and holds them together.
5) Cover and set aside for 1 hour.
6) Now, add the baking soda and combine thoroughly.
7) Now we are going to prepare the "balls" with a device / Mold if you wish or with wet hands as if you were making meatballs or similiar ..
8) Prepare a wax paper or parchment papered tray to place the balls on to rest, prior to frying in batches.
9) Pour the Evoo into a large skillet or fryer ..
10) Let the oil get very hot and just dust, not dredge heavily: dust 1 mini mini dusting not coating or not encrusting; very very lightly the balls and fry all of them. Let them drain on absorbent paper towelling.
Serve with: Tziziki or Hummus or a Greek Style Salad and / or a Pita style bread .. One can also stuff the Pita style bread with a couple of spherical Falafel with vegetables of choice; cucumber, tomato and carrot for example or aubergine and courgette (eggplant and zucchini).
Enjoy. Both are quite amazing. Many Thanks to: Chef Ahron Gropper
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