It is believed that falafels originate from Egypt. Though it is known to the world as falafel, it is called Tamiya (taa-me-ya) in Egypt and Sudan. It is a very nutritious food because of its main ingredients; chickpeas and fava beans. Although it is fried food, it is still sometimes recommended in dietary programmes as well.
- 2 ½ teacups Chickpeas
- ½ teacup Fava beans
- ½ bunch fresh Dill
- ¼ bunch Parsley
- 1 medium size Onion
- 4 cloves of Garlic
- 2 whole green chillies (optional)
- 1 tsp. Cumin powder (not roasted)
- ½ tsp. Baking powder
- Salt to taste
- Soak Chickpeas and Fava beans in hot water separately overnight (at least 12 hours)
- Take the leaves and small stems of Dill and Parsley and wash them thoroughly.
- Chop Onion and Garlic into big pieces.
- Put half Dill, Parsley, Onion, Garlic, 1 Chopped Chilli, Cumin powder and Baking powder in a Food Processor. Then add half the Chickpeas and Fava beans and salt and grind into coarse mixture. Do not need to add water, because Dill, Parsley, Onion and Garlic will already have some water. Need to stir it with a spoon 2-3 times in between.Grind the remaining ingredients in the same way.
- Make small balls of the mixture, keep it in the palm of the hand and press a little bit(like patty)
- Heat up cooking oil in frying pan. Once the oil is hot (to check that the oil is right temperature, try frying a tiny ball, if it floats, oil is at right temperature) fry them in the hot oil, until falafels are brown in colour.
Falafels taste very good on their own or can be filled into different types of bread e.g. Pitta bread, along with salad, pickled cucumbers, humus, chutney, etc.
Hope you enjoy making as well as eating falafels as much as I do.
Give it a try and please let me know how it turns out.