Egyptian falafel

This recipe was written for my college student son to follow. So forgive some steps we would think are common sense. My son has common sense with most things.

Falafel

Large container for soaking beans

Colander/strainer

Food processor ( I’ve used a meat grinder before, but I don’t advise. That’s what they use at restaurant in Egypt)

Salad spinner ( makes it easier to get excess water out of parsley & cilantro)

Sharp knife

Cutting board

2 deep large roasting pans( or whatever you have to accommodate mixing ingredients together by hand)

Soaked 32 oz. split broad beans for 24 hrs. changing water a few times. Rinse well & drain well when done. Will expand 3x’s more so make sure you use a big enough container.

1 to 2 large leeks ( pull apart each piece, wash & dry well) chopped well

1 large onion ( whatever you have or like)chopped well ( sizes vary)

2 to 3 heads of garlic ( crush or mortar) if you like garlic use 3, but it will be very garlicky. I don’t advise.

2 to 3 bunches of cilantro( the size of the bunch differs so I alway get extra)cut off stems & save for salad. Stems get caught in food processor. Wash well and put through salad spinner. Cut up.

2 to 3 bunches of parsley ( any kind) ( the size of the bunch differs so I alway get extra)cut off stems & save for salad. Wash well and put through salad spinner. Cut up.

I put my beans in a big pan and start mixing in all my other cut up ingredients until I get the ratio of color I want. Beans & greens. Then I put 1 handful at a time in my 15 yr old food processor. You don’t want mush. You want it grainy. Put in other big pan. Continue process until all done. Mix finished product with your clean scrubbed hands. Get a very large coffee cup & put a quart size ziploc bag that you have written on the date & falafel. Fill up the bag 2/3 take out if cup. Lay on counter and press down to flatten & seal getting all the air out. Put in freezer. Should get around 6-8 bags. 1 bag should be enough to feed 3-4 people. Before you cook add 1/4 tsp. baking powder, 1/8 tsp ea. of cumin, coriander, pepper, and whatever else you want. Let set for 30 minutes, then make patties to cook in nonstick pan 5-6 mins ea.side covered with a lid. Or roll into balls put in parchment paper( will probably be to wet for this & you will have to add chickpea flour) bake 425 for 20-25 minutes. Serve with English cucumbers, sliced tomatoes, any dressing , tahini sauce, ranch, hummus or no dressing. I also like grilled eggplant on pita with this. I put my beans in a big pan and start mixing in all my other cut up ingredients until I get the ratio of color I want. Beans & greens. Then I put 1 handful at a time in my 15 yr old food processor. You don’t want mush. You want it grainy. Put in other big pan. Continue process until all done. Mix finished product with your clean scrubbed hands. Get a very large coffee cup & put a quart size ziploc bag that you have written on the date & falafel. Fill up the bag ⅔ take out if cup. Lay on counter and press down to flatten & seal getting all the air out. Put in freezer. Should get around 6 to 8 bags. 1 bag should be enough to feed 3 to 4 people. Before you cook add ¼ tsp. baking powder, ⅛ tsp ea. of cumin, coriander, pepper, and whatever else you want. Let set for 30 minutes, then make patties to cook in nonstick pan 5 to 6 mins ea.side covered with a lid. Or roll into balls put in parchment paper( will probably be to wet for this & you will have to add chickpea flour) bake 425 for 20 to 25 minutes. Serve with English cucumbers, sliced tomatoes, any dressing , tahini sauce, ranch, hummus or no dressing. I also like grilled eggplant on pita with this.

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