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.