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Emeril's Falafel




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Emeril Lagasse


List of Ingredients




1 1/2 cups dried, peeled fava beans (skinless* split broad beans),
soaked in cold water for 24 hours, or use frozen and thawed
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley
1/4 cup minced cilantro
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, (recipe filed under sauces)
GF Pita or other flatbread bread, for serving (optional)

Recipe



Drain and rinse both the fava beans as well as the chickpeas.

Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed.

Add a tablespoon or two of water if needed to make the paste hold together – you will have to remove the lid of the processor and check this by pressing some of the
mixture together between your fingers.

Add a bit more water if necessary.

Transfer to a bowl and set aside to rest for about 30
minutes.

Preheat at least 3 inches of oil in a saucepan or a deep fryer to 350 degrees F.

Scoop the fava-chick pea mixture into 1 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 to 2-inches in diameter; or use a small 1 ounce ice cream scoop.

Gently lower the falafel balls into the hot oil (these are fragile – do not drop them or they will fall apart.)

Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes.

Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce.

Yield: About 2 1/2 dozen

* Note: if you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while – the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming and we recommend using skinless if you can source them.