Mixed Egyptian/Middle Eastern Falafel

-You may not measure the herbs, just put a bunch like. 😂 My mom adds something in between 25 grams and 6 tons of green leaves😂. Someone said: in Jordan, we don't measure anything, everything is up to taste and looks. -If you are going to freeze or refrigerate the extra falafel dough you better do it before adding the baking powder. The baking powder is important just before frying. -coriander half crushed seeds should be mixed with sesame seeds, say most Egyptians. -It's been said that using a meat grinder with the small plate attachment is the way to keep the stems on your herbs since the grinder will mince them, then run the grains through.

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Step 1

Soak the dried garbanzo beans completely covered with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.

Step 2

Add the dried fava beans to a separate container and completely cover with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.

Step 3

Preheat a 2-quart pan of oil filled to the halfway point of the pan.

Step 4

Drain both beans in a colander and then rinse under cold water. Drain.

Step 5

Use a meat grinder with the small plate attachment on. That way you can also keep the stems on your herbs, since the grinder will mince them and mince them to a separate container.

Step 6

Add the beans to a food processor and pulse at high speed until it resembles a medium coarse grind. You may need to scrape down the sides with a rubber spatula.

Step 7

Next, add the minced herbs to the roughly processed beans to the processor along with the cumin, coriander, salt, and pepper.

Step 8

Pulse several times on high speed until the mixture is more of a fine, coarse grind. You may need to scrape down the sides with a rubber spatula.

Step 9

I always know when it’s done when I can form it into a small ball or disk, which holds its shape without breaking.

Step 10

Put all in a big bowl and Fold in the baking powder using a spatula until it is mixed in and aired, find a way to almost "whip" the batter which results practically in this fluffy airy mixture that basically melts in your mouth..

Step 11

Next, using your hands, a scoop, or a falafel scoop, make your falafel. Be sure to pack it in tight so that it does not break apart while frying. See the video.

Step 12

Set them to the side on a sheet tray lined with parchment paper. or you can add them right to a pan that is half-filled with neutral-flavored oil at or around 350°.

Step 13

Fry few falafel balls (3-4 balls) for 2 to 3 minutes per side or until golden brown and cooked throughout. Drain them on paper towels for 1 to 2 minutes.

Step 14

Serve them on a plate or in a sandwich along with dipping sauces.

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