FRIED CHICKPEA BALLS

Falafel is a very popular fast food dish in Lebanon. It is often served in warm bread with fresh and pickled vegetables and with tahini dressing. Falafel is also very popular in Egypt, where the ingredients differ slightly.

MAKES: 12 PIECES

INGREDIENTS:

• About 2 cups (400 g) dried chickpeas
• 3⅘ cups (950 g) dried fava beans
• ¾ cup (113 g) grated onion
• 3 tablespoons minced garlic
• About 1 cup (30 g) finely chopped coriander
• 1 tablespoon finely chopped red chili
• Salt
• Cumin, cinnamon, and sumac according to taste
• Frying oil
• About 2 cups (288 g) sesame seeds

TARATOR DRESSING

• ½-1 teaspoon minced garlic
• Salt
• 1 cup (250 g) tahini
• ⅕ cup (47 ml) water
• ¾ cup (177 ml) juice of lemon or orange

INSTRUCTIONS:

1. Rinse the dried chickpeas and fava beans, then place them in separate bowls. Cover them with cold water and let them soak for at least 12 hours. After soaking, rinse them well and allow them to drain.
2. In a food processor, combine the soaked and drained chickpeas and fava beans. Add the grated onion, minced garlic, finely chopped coriander, and red chili. Process the mixture until well combined, but not completely smooth. Some texture is desirable. Season with salt and add cumin, cinnamon, and sumac according to your taste preferences. Let the mixture stand for 2 hours to allow it to absorb the flavors and thicken.
3. Heat a generous amount of frying oil in a fryer or heavy-based saucepan. Shape the falafel mixture into small balls using your hands or a falafel scoop. Roll each ball in sesame seeds, ensuring they are coated evenly.
4. Fry the falafel balls in the hot oil until they turn golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan. Test the oil temperature by dipping a piece of bread in it; it should sizzle and turn golden brown quickly.
5. Once cooked, remove the falafel balls from the oil using a slotted spoon and place them on paper towels to drain excess oil.
6. Serve the falafel with tarator dressing and accompany them with fresh and pickled vegetables. They are traditionally served in pita bread, but you can also enjoy them on a salad or as a standalone dish.

FOR TARATOR DRESSING

1. Crush garlic with salt in a mortar. Whisk the tahini and slowly add water while you beat the tahini.
2. Add the juice and stir. Add the salt and garlic paste into the dressing once it is smooth.