Homemade Falafel!
(much better than storebought ones)


You should not use any recipe which calls for using canned chick peas or dry ones which have been cooked until they are soft.
Either will produce absolutely the wrong texture for the process and final product.
Or dried fava beans rather than with chickpeas, which are generally used in Israel. Buy the beans already skinned, in Oriental and Indian stores.
The secret to keeping the falafel from falling apart in the frying oil is towel-dry the soaked and drained beans so that the paste is not watery.


1 lb dried white broad beans ("ful nabed") OR 1 lb (500 grams) large skinless dried fava beans
2 red or Spanish onions, very finely chopped or grated,
or 1 bunch spring onions [scallions], finely chopped
2 large cloves garlic, crushed
1 bunch parsley, finely chopped
1-2 teaspoons ground cumin
1-2 teaspoons ground coriander
1/2 teaspoon baking powder
oil for deep-frying

The dried white beans can be found in all Greek stores and in many
delicatessens. Buy them already skinned if possible.

Soak the beans in cold water for 24 hours.
Remove the skins if this has not been done. Drain, and mince or pound them. Mix this with the onions, garlic, parsley, cumin, coriander, baking powder and salt and cayenne pepper to taste.

Pound the ingredients together to a smooth paste. This will take a long
time and much effort, so if a mincer or processor is available, put the
mixture through the fine blade twice before pounding it.

Let the paste rest for 1/2 hour at least. (an hour would be better)
Take walnut-size lumps and make flat, round shapes 1-1/2 inches in diameter. Let them rest for 15 minutes longer, then fry them a few at a time in deep hot oil until they are a dark, rich golden brown.

The baking powder is sometimes replaced by 1/2 oz. fresh yeast, or 1/4 oz. dried yeast dissolved in a few tablespoons of lukewarm water ...

Cut off about 1/3 of each pita round and open to form a pocket.
Fill each pocket with 4 falafel balls.
Garnish with lettuce, tomato, onion, cucumber and a sauce you like.