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Lebanese Falafels

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Energy: 310 kcal / serving

Instructions

  • 1.   The day before or the day before that, soak the chickpeas and fava beans for 24 to 48 hours in a cool place. Change the water several times.
  • 2.   On the same day, drain and rinse them. Wash the parsley and finely chop it with the garlic, onions, and spices.
  • 3.   Add the salt and dried vegetables, then blend until the mixture is smooth. Chop the chili pepper, then add it with the flour mixed with baking soda. Let it rest in the refrigerator for at least 1 hour.
  • 4.   Meanwhile, prepare the sauce by mixing the tahini with a little water, lemon juice, and chopped fresh herbs.
  • 5.   Shape the mixture into balls the size of half an egg, flatten them, then fry them for 3-4 minutes over medium heat in hot oil. Drain on paper towels.
    Serve with the sauce.

Ingredients for servings

  • 150 g of dried chickpeas
  • 300 g of shelled dry fava beans
  • 1 bunch of parsley
  • 2 garlic cloves
  • ½ onions
  • 2 green onions
  • 1 teaspoon of salt
  • 1 teaspoon of coriander seed
  • 1 teaspoon of cumin seed
  • 1 teaspoon of cinnamon
  • 1 small chili pepper
  • 1 tablespoon of flour
  • ½ teaspoon of baking soda
  • 1 cl of frying oil
  • Pour la sauce :
  • 80 g of tahini (sesame paste)
  • ½ lemons
  • 1 fresh mint
  • 1 fresh coriander
  • 1 fresh parsley
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    310 kcal
    15 %
  • Fat
    15,4 g
    22 %
  • of which saturated
    1,99 g
    10 %
  • Carbohydrates
    24,29 g
    9 %
  • of which sugar
    3,65 g
    4 %
  • Protein
    12,71 g
    25 %
  • Fibers
    8,25 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.