Recipe Vegistan based Falafel

[SatNavSaysStraightOn]

This is the recipe I will be using for my falafel 2nd round attempt. I liked the basic original recipe but it didn't have enough punch for my husband and my tastes, so I have adapted it.
I've yet to find an online version of the Vegistan recipe so can't credit it.

Ingredients
150g dried chickpeas (roughly 1.5 cups)
150g dried fava beans (ideally - that is... I have used lima/white beans successfully or more chickpeas)
1/2-1 bunch fresh coriander
1/2-1 bunch fresh parsley (flat leaved works best)
1/2 tsp bicarbonate of soda
2 tsp ground cumin
1 tsp ground chilli
1 fresh green chilli (deseeded)
8-10 large cloves of garlic
1 large onion
1/2 - 1 tsp salt
Oil for frying

Method

1. Assuming you have remembered to soak your dried pulses overnight whistling, drain and wash them well. If using fava beans with skins (or lima beans), de-skin as many as you can, then drain everything and dry them using a T-towel or two. The drier the better in my experience
2. Next pretty much put everything into a food processor and blend until smooth and you'll end up with a moist green paste which you are going to shape into balls 3cm in diameter using wet hands (to stop it sticking to you!)
3. Now heat your oil in a suitable pan, olive oil is traditionally used but you need it really hot whatever oil you choose to use and fry them until golden brown, rolling them around. I find it easier to flatten the disks slightly into mini burger style falafel for easier frying at home, not having a deep fryer.
4. As you cook them in batches, drain and serve hot.

I'll add some better photos when I have some...

 

[Francesca]

This is the recipe I will be using for my falafel 2nd round attempt. I liked the basic original recipe but it didn't have enough punch for my husband and my tastes, so I have adapted it.

Ingredients
150g dried chickpeas (roughly 1.5 cups)
150g dried fava beans (ideally - that is... I have used lima/white beans successfully or more chickpeas)
1/2-1 bunch fresh coriander
1/2-1 bunch fresh parsley (flat leaved works best)
1/2 tsp bicarbonate of soda
2 tsp ground cumin
1 tsp ground chilli
1 fresh green chilli (deseeded)
8-10 large cloves of garlic
1 large onion
1/2 - 1 tsp salt
Oil for frying

Method

1. Assuming you have remembered to soak your dried pulses overnight whistling, drain and wash them well. If using fava beans with skins (or lima beans), de-skin as many as you can, then drain everything and dry them using a T-towel or two. The drier the better in my experience
2. Next pretty much put everything into a food processor and blend until smooth and you'll end up with a moist green paste which you are going to shape into balls 3cm in diameter using wet hands (to stop it sticking to you!)
3. Now heat your oil in a suitable pan, olive oil is traditionally used but you need it really hot whatever oil you choose to use and fry them until golden brown, rolling them around. I find it easier to flatten the disks slightly into mini burger style falafel for easier frying at home, not having a deep fryer.
4. As you cook them in batches, drain and serve hot.

I'll add some better photos when I have some...

View attachment 8982 View attachment 8983

@SatNavSaysStraightOn

Fantastic recipe and have noted down .. Shall give it a try ..

Interesting that you combine the 2 different beans or pulses ..

Have a lovely day and all my best ..