EGYPT
Egyptian falafel
30 minutes
4 persons
Average
The Middle Eastern dish 'falafel' hardly needs any introduction. The well-known and praised fried ball, usually made from ground chickpeas, is very popular. Did you just know that there isn't just one type of falafel? Every country in the Middle East has its own version of the falafel sandwich. This means there is variety in the herbs, toppings and sauce. But the type of sandwich in which the falafel is eaten is also different in every country.
We received the recipe for an Iraqi, Palestinian, Egyptian and Syrian version. Each recipe is completely unique in its taste. For example, the Iraqi falafel is the only one eaten without fresh herbs and in Egypt they do not use chickpeas but broad beans. What do the other chickpea varieties have in common? Canned chickpeas are never used, but always the dried version of the pea. Once you let these soak overnight, they will form the perfect basis for a delicious authentic falafel sandwich.
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The Egyptian falafel is unique in its kind because it does not use the well-known chickpeas. No, the Egyptians make their falafel with broad beans. This makes this falafel variant slightly fresher than its chickpea brothers. A lot of fresh herbs are also used in this recipe.
Curious about falafel variants from other countries? Then click on the links below:
Preparation
Preparation: soak the broad beans in plenty of water for at least 12 hours
Step 1: Prepare the broad bean mixture
Drain the broad beans.
Cut the onion, spring onion and garlic into small pieces.
In a food processor, pulse all ingredients except the herbs until smooth.
Mix the herbs into the ground mass in a bowl with your hands until it forms a firm dough ball.
Finally, mix the baking soda into the mixture, cover the bowl and place it in the refrigerator for at least an hour.
Step 2: Turn the falafel balls
Roll the cooled mixture into small balls and flatten them slightly.
Dip the balls in the sesame seeds.
Step 3: Fry the falafel and serve
Heat the sunflower oil in a pan and fry the falafel until it turns golden brown.
Serve the falafel loose or in Turkish bread with lettuce, tomato and cucumber and a little sambal
Ingredients
1 kg dry broad beans (NOT from a can!)
1 bunch coriander (approx. 40 grams)
1 bunch of spring onion (green part only)
3 garlic cloves
1 large white onion
2 tbsp cumin
2 tbsp dried coriander
2 tbsp salt
1 tbsp baking soda
1 tbsp white pepper
2 tbsp sesame seeds
150 ml of water
Garnish:
Pita bread or flatbread
Vegetable: tomato, cucumber and lettuce
Supplies:
Meat grinder (or food processor)
Deep frying pan
Want to get in the mood? Here a music suggestion!
أتمنى لك وجبة شهية ('Enjoy your meal')
