Lebanese Falafel


1. Drain and place the fava beans and chickpeas in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin.

2. Blend, scraping down the side of the bowl, to form a coarse paste.

3. Add the water and process until the mixture is fine and green.

4. Scrape the paste into a bowl.

5. In a medium saucepan, heat 2 inches of oil to 350°. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels.


Baking Powder 1 tsp.
Garlic 2 cloves
Cilantro 2 tbsp.
Flat-leaf Parsley 2 tbsp.
Onion, Finely Chopped 1
Chickpeas 1 can
Fava Beans 1 can
Kosher Salt 1 tsp.
Ground Cumin 1 tsp.
Water 4 tbsp.
Olive Oil 1 cup

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading


Muscat Beaumes de Venise Sweet Wine

Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.