Lebanese Falafel II

Lebanese Falafel II Recipe - Garbanzo Beans & Fava Beans

Region / culture: Lebanon | Preparation time: 1 hour | Cooking time: 4 minutes | Servings: 4

Introduction

Lebanese Falafel II is a delicious and popular Middle Eastern dish made from a mixture of ground chickpeas, fava beans, and a variety of herbs and spices. These crispy and flavorful falafel patties are typically served in pita bread with fresh vegetables and tahini sauce.

History

Falafel has been a staple in Middle Eastern cuisine for centuries, with origins dating back to ancient Egypt. The dish has since spread to other parts of the world and has become a beloved street food and vegetarian option for many.

Ingredients

1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried shelled fava beans, soaked overnight and drained
0.5 cup peeled and finely chopped yellow onions
3 cloves garlic, peeled and crushed
1 cup water
0.5 cup sesame seeds
0.5 cup garbanzo flour
0.25 cup fine bulgur
0.25 cup finely chopped parsley
0.25 tbsp salt
2 tsp ground cumin
2 tsp ground coriander
2 tsp baking powder
0.5 tsp cayenne pepper
0.25 tsp freshly ground black pepper
oil for deep-frying

How to prepare

Process the drained garbanzo beans and fava beans using the fine blade on your meat grinder or in your food processor. Add all the remaining ingredients and let the mixture sit for 1 hour.
Shape the mixture into small patties that are 0.33 inch thick and 1.5 inches in diameter. Alternatively, you can form them into walnut-sized balls.
Deep-fry the patties or balls in oil heated to 375°F (191°C) until they turn golden brown and crispy on the outside, which should take about 4 minutes.
Fill pita bread with falafel, sliced tomatoes, sliced onion, lettuce, yogurt, hummus, and any other desired toppings.

Variations

Add chopped mint or cilantro to the falafel mixture for a fresh and herbaceous flavor.
Use different beans such as black beans or lentils for a unique twist on the classic falafel recipe.

Cooking Tips & Tricks

Soaking the dried chickpeas and fava beans overnight is essential for achieving the right texture in the falafel mixture.

- Make sure to drain the beans thoroughly before processing them to avoid a watery mixture.

- Letting the falafel mixture sit for an hour allows the flavors to meld together and creates a more cohesive texture.

- Fry the falafel patties in hot oil to ensure a crispy exterior and a tender interior.

Serving Suggestions

Serve Lebanese Falafel II in pita bread with sliced tomatoes, onions, lettuce, yogurt, hummus, and tahini sauce.

Cooking Techniques

Deep-frying the falafel patties in hot oil ensures a crispy and golden brown exterior.

- Use a meat grinder or food processor to finely grind the beans and create a smooth falafel mixture.

Ingredient Substitutions

Substitute chickpeas for the fava beans if desired.

- Use quinoa or rice flour as a gluten-free alternative to regular flour.

Make Ahead Tips

Prepare the falafel mixture in advance and refrigerate it for up to 24 hours before frying.

- Freeze the uncooked falafel patties for up to 1 month and fry them as needed.

Presentation Ideas

Serve Lebanese Falafel II on a platter with a variety of dips such as tzatziki, baba ganoush, and tabbouleh. - Garnish the falafel with a sprinkle of sumac or paprika for a pop of color.

Pairing Recommendations

Pair Lebanese Falafel II with a side of tabbouleh salad and pickled vegetables for a complete Middle Eastern meal.

- Serve the falafel with a refreshing mint lemonade or a glass of iced tea.

Storage and Reheating Instructions

Store leftover falafel in an airtight container in the refrigerator for up to 3 days.

- Reheat the falafel in a toaster oven or oven at 350°F (177°C) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Lebanese Falafel II contains approximately 250 calories.

Carbohydrates

Each serving of Lebanese Falafel II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Lebanese Falafel II contains approximately 10 grams of fats.

Proteins

Each serving of Lebanese Falafel II contains approximately 8 grams of proteins.

Vitamins and minerals

Lebanese Falafel II is a good source of iron, magnesium, and vitamin C.

Alergens

Lebanese Falafel II contains gluten from the flour used in the recipe.

Summary

Lebanese Falafel II is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for vegetarians and vegans.

Summary

Lebanese Falafel II is a classic Middle Eastern dish that is easy to make and full of flavor. With a crispy exterior and a tender interior, these falafel patties are perfect for serving in pita bread with fresh vegetables and tahini sauce. Enjoy this nutritious and delicious dish for a satisfying meal that is sure to please your taste buds.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was wandering through the bustling streets of Beirut, Lebanon. The air was filled with the enticing aromas of spices and herbs, and I couldn't help but be drawn to a small, crowded food stall.

As I approached, I saw a young man expertly shaping small balls of dough and dropping them into a sizzling pot of oil. The smell that wafted towards me was absolutely divine, and I knew I had to find out what he was making. I waited patiently in line, watching as he deftly served up the golden-brown falafel to eager customers.

When it was finally my turn, I asked him what his secret was. He smiled and told me that his family had been making falafel for generations, and he was happy to share their recipe with me. I couldn't believe my luck! He scribbled down the ingredients and instructions on a scrap of paper, and I thanked him profusely before heading back to my kitchen to give it a try.

The first time I made the Lebanese Falafel II, it was a bit of a disaster. The balls fell apart in the hot oil, and the flavor was just not right. But I was determined to perfect it, so I tried again and again, making adjustments here and there until I finally got it just right.

The key, I discovered, was in using dried chickpeas instead of canned. I soaked them overnight, then ground them up with fresh herbs like parsley and cilantro, as well as a blend of aromatic spices like cumin, coriander, and cayenne pepper. The mixture needed to be just the right consistency – not too wet, not too dry – in order to hold together during frying.

I also learned that the secret to a truly authentic Lebanese falafel was in the frying technique. The oil needed to be hot enough to create a crispy outer shell while still cooking the inside to a light, fluffy texture. I fried the falafel in small batches, carefully flipping them until they were evenly browned on all sides.

As the falafel cooked, the kitchen filled with the mouthwatering scent of garlic and onion mingling with the exotic spices. I couldn't wait to taste the finished product. When I finally bit into one of the golden-brown balls, I was transported back to that bustling street in Beirut. The flavor was rich and complex, with a perfect balance of heat and earthiness.

I served the falafel with a tangy tahini sauce and a crisp, fresh salad of cucumbers, tomatoes, and mint. My family devoured them eagerly, and I knew I had finally mastered the art of Lebanese falafel.

Since that day, the Lebanese Falafel II has become a staple in my cooking repertoire. I love sharing this recipe with friends and family, passing on the delicious flavors and memories of that fateful day in Beirut. And every time I make it, I can't help but smile and think of the young man who shared his family's culinary legacy with me.