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Arabic Flafel Recipe

AuthorARY ZAUQ

Yields1 Serving
 2 c. dried fava beans or chick peas
 1 medium onion - chopped finely
 2 Cloves Garlic - crushed 1 tsp. Baking soda
 1 tsp. Coriander 1/2 tsp cumin
 1 egg - beaten
 1/2 c. Parsley - finely chopped 1/4 tsp Cayenne pepper Salt
 pepper flour Oil
1

Soak the bean or chickpeas in water overnight. Drain. ( If you use fava beans that are not skinless, remove the skins now.)

2

Place the beans or chickpeas in blender and blend to a fine paste.

3

Add the onion, parsley, egg, garlic, coriander, cumin, cayenne, baking soda, salt and pepper. Mix well in the blender.

4

Transfer the mixture to a bowl and keep aside for 12 an hour.

5

Heat oil in a deep fryer to medium high. Drop carefully a tablespoon full of paste into the hot oil. Fry to a golden color, turning once or twice.

6

Remove from oil with a slotted spoon and place on absorbent kitchen paper.

7

Serve hot with Tahini or wrapped inside pita bread with garlic chutney and lettuce. makes 30- 35 balls.

Category

Ingredients

 2 c. dried fava beans or chick peas
 1 medium onion - chopped finely
 2 Cloves Garlic - crushed 1 tsp. Baking soda
 1 tsp. Coriander 1/2 tsp cumin
 1 egg - beaten
 1/2 c. Parsley - finely chopped 1/4 tsp Cayenne pepper Salt
 pepper flour Oil

Directions

1

Soak the bean or chickpeas in water overnight. Drain. ( If you use fava beans that are not skinless, remove the skins now.)

2

Place the beans or chickpeas in blender and blend to a fine paste.

3

Add the onion, parsley, egg, garlic, coriander, cumin, cayenne, baking soda, salt and pepper. Mix well in the blender.

4

Transfer the mixture to a bowl and keep aside for 12 an hour.

5

Heat oil in a deep fryer to medium high. Drop carefully a tablespoon full of paste into the hot oil. Fry to a golden color, turning once or twice.

6

Remove from oil with a slotted spoon and place on absorbent kitchen paper.

7

Serve hot with Tahini or wrapped inside pita bread with garlic chutney and lettuce. makes 30- 35 balls.

Arabic Flafel Recipe