How to make Falafels:
These tasty broad bean patties are packed with fragrant herbs and spices. Falafels are a typical Lebanese street snack often served in pita breads with salad. They can also be served as a starter, with dips such as Hummus, or as part of a more substantial meal with plain rice and a large bowl of refreshing Orange, Escarole and Black Olive Salad or Greek Salad.
2 garlic cloves, crushed
1 large onion, about 400 g, coarsely chopped
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon ground allspice
1 tablespoon ground coriander
1 tablespoon ground cumin
200 g bunch of fresh parsley, coarsely chopped
a handful of fresh coriander, coarsely chopped
groundnut or sunflower oil, for deep-frying
Drain and rinse the beans. Put them in a food processor, then add the onion, garlic, cumin, ground coriander, allspice, cayenne pepper and baking powder. Process to an almost-smooth paste.
Add the parsley and coriander and process briefly again. You may have to divide the ingredients in half and process in 2 batches, depending on the size of your food processor. Empty into a bowl and set aside for at least 1 hour.
Take 1 tablespoon of the mixture and shape it between your palms into a flat round shape, about 5-6 cm diameter. Repeat until all the mixture has been used.
Just before serving, heat 1 cm depth of oil in a large non-stick frying pan, add a single layer of the falafels and fry until golden and crisp on one side, then turn them over to crisp on the other side. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat until all the falafels have been fried. They are delicious served hot or at room temperature.
makes about 20