Falafel is usually served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset. Learn how to make authentic falafel from this classic recipe.
- 1 tablespoon of Hot green pepper Powder
- 4 cups of grounded Fava beans (Fooll)
- 2 cups of chick peas
- 2 cups of sesame seeds
- 3/4 cups of finely minced onions
- 1/4 cups of pounded garlic
- 1 cup of finely minced coriander
- Salt to taste
- Cumin to taste
- Cinamon to Taste
- Sumac to taste
- Clean the Fava beans and chick peas very well.
- Soak both of the beans in cold water for at leat 12 hours.
- After the period is over take the beans and put them in the mincing machine.
- Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
- Add the spices and leave for two hours.
- Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
- Before frying the Falafel cover the top with sesame seeds then fry.
- Take out the Falafel when it gets a golden brown color.
- Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.
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