Last weekend husband visited the netherlands. After his return I asked him what he had for lunch. He told me he bought a falafel bread in a small snack which tasted very nasty. He was really looking for it and was was very disappointed because he had no falafel since a long time. I promised I would soon make him some. This weekend I did it.
Falafel is a famous street snack from the lebanon. Easy to make, cheap and healthy.
I soaked 1 1/2 cup dried chick peas and 3/4 cup dried soy beans in lots of water over night. Removed the water and soaked the peas and beans until late afternoon (after soaking: all in all 1 liter peas and beans). I washed the peas and beans in water and removed the translucent skins. Afterwards I let them sit in a fine mashed strainer. Meanwhile I chopped an onion and 3 garlic gloves.
I pureed the beans and chick peas in smaller amounts with an blender together with the onion and garlic until coarsly smooth. I added 3 tablespoons chopped herbs (parsley, chives), a good amount salt, 1 tablespoon harissa, a good pinch ground cumin and mixed the paste.
For the couscous salad I soaked a cup instant couscous in a cup hot, slightly salted water, after 5 minutes the water was soaked up. I diced the vegetables (1 zucchini, 1 carrot, 2 red bellpeppers, 1 trimmed spring onion) into small cubes and stir-fried the vegetables in 2 tablespoons olive oil for 2 minutes. Mixed the vegetables and oil to the couscous, added lemon juice (1/2 lemon) and orange-cinnamon-balsamic vinegar, 1 handful chopped parsley, a sprinkle dried mint, a pinch cumin, sweet paprika.
For the tahini sauce I mixed 4 tablespoons sesame paste with the juice of 1/2 lemon and some vegetable broth (enough broth to make a thick sauce), added 1 teaspoon harissa, 1 mashed garlicglove and salt to taste and a few drops dark roasted sesame oil.
I formed walnut sized balls - there is no need to add some binding ingredients, they will keep together just fine. Some recipes call for baking powder or baking soda. I don't use any for falafel.
In a wok I heated up 500 ml oil. I deep-fried the falafel in batches (7 balls each batch) until golden brown, turning them once in a while. The falafel are very crunchy outside and firmly soft in the inside.