Habeeb Salloum’s Falafel

This is Habeeb Salloum’s recipe, with a tweak or two.  Please note that this is a BIG recipe, and serves 8 to 10 people!  To halve an egg, just whisk it up, then pour out half.  It is truly delicious, as are all of the recipes that I have used from his beautiful history/cook book.

  • 2 cups dried chickpeas, soaked overnight OR cover generously with water, bring to a boil for two minutes, then sit for at least 2 hours
  • 1 egg
  • 4 cloves garlic, crushed
  • ½ cup chopped fresh cilantro
  • ½ cup chopped green onions
  • ½ cup chopped parsley
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 ½ tsp baking soda
  • oil for frying

Place soaked chickpeas in a food processor (they do not get cooked until soft, just soaked), then process until a semi-dough is formed.  Add the remaining ingredients, except oil, then process further until a smooth dough is formed.  I need to add water until it’s the correct consistency. Form into small flat patties,  then set aside.

Heat oil in a saucepan/frying pan then fry patties over medium heat until golden brown.  Remove and drain on paper towels, then serve hot.

I like to make a diced “salad” of cucumber, tomato, and sweet onion and toss it with olive oil, lemon juice, salt and pepper, and Tabasco – wrap up the falafel in a good pita with the salad, lettuce, and tahini sauce.  Try to avoid “westernized” pita at all costs! 😉

NOTE: I recently tried freezing uncooked falafel mixture, as I just had too much for the meal.  This week, we thawed and then cooked up the falafel mixture as usual, and it was just fine!  So, freeze extra — uncooked — mixture if the recipe makes too much.

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3 Comments

Filed under Appetizers, food, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

3 responses to “Habeeb Salloum’s Falafel

  1. Pingback: Tahini Sauce | …and recipes

  2. Pingback: Quick Falafels with Tzatziki | ...and recipes

  3. I really wished you had photos… Xo because the recipes sounds really good! Xo

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