Many things can be said about Falafel, starting from it's origin. Egyptians claim it is theirs, Lebanese assured it is theirs.
I'm not quite sure where all started, but as a kid it was always a treat and still is.
My aunts are all experts in Falafel-making, but there is one aunt that wins it, I won't say any names, fearing it will be hold against me at some point :)...
Falafel is a fritter made out of beans, some people combine red-kidney beans and chick peas (garbanzo beans) which is what I like. And many others will only use the garbanzo beans, either way it is delicious.
For this time only I wanted to create another flavour profile, I was craving a fresh flavour and this recipe change hits it. Instead of tahini-sauce I made a yogurt sauce with z'aatar.
This recipe yields about 50 spoon-size fritters.
1 1/2 cup of dry red-kidney beans (soaked in water overnight)
1 1/2 cup of dry garbanzo beans (soaked in water overnight)
1/2 tablespoon of cumin
1/2 tablespoon dry coriander
1 teaspoon onion (powdered)
1 teaspoon of garlic (powdered)
1 tablespoon of dry parsley
1 egg (beaten)
1 tablespoon of sesame seeds
1 cup of yogurt
1 tablespoon of Z'aatar
Salt and Pepper to taste
Oil to fry
1. Wash the beans that have been soaking overnight. Drain them to a colander.
2. Preheat frying oil for 10 min before frying.
3. Process together beans, cumin, coriander, pepper, salt, onion, garlic, parsley, sesame seeds and the egg to a coarse the falafel texture.
4. With two tablespoons, grab mixture and using both spoons shape and fry. Drain them on a kitchen towel.
5. In a bowl mix yogurt and the z'aatar, add salt and pepper to taste.
6. Serve with favorite dip or as a stuffing in arabic bread.
1. Condiments and fixing are a must. A most traditional sauce is the the tahini sauce, which is very easy to make, just blend the following ingredients.
a) 2 tablespoon of tahini
b) 1 lemon (juiced)
c) 1 garlic glove
d) salt and pepper to taste
2. Fixings can be your favourite ones, the ones I like and are most traditional: tomatoes, pickles, radishes, fresh parsley.