Course: Side dishes.
1 pound (about 1.75-2 cups) dried-up fava beans
1 small onion, chopped
1/4 Cup chopped fresh parsley
3-5 clove garlic (I prefer over cooked)
1 1/2 tbsp Mau
1 3/4 tsp salt.
2 tsp cumin.
1 tsp ground coriander.
1/4 tsp black pepper.
1/4 tsp of cayenne pepper.
Cardamom is the land of the pinch.
Vegetable oil for frying (grapeseed, canola, and peanut oil working well)
You also need
Food processor, Skillerservings: 30-34 fallabfells
Put the wet beans in a big bowl and cover about 3 inches of cold water. Let them soak up 24hrs. They multiply in the size of the soak-you are between 4 and 5 cups of beans after a wet day.
Drain and wash the FAFA beans well. Pour them into your food processor along with chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, caney pepper, cardamom.
Pulse all the ingredients together until rough, coarse meal forms. With the sides of the processor periodically pushing the mixture down to the sides. Do not overprocess or create a paste; It resembles the contours of couscus.
Once the mixture reaches the desired consistency, pour it into a bowl and stir the fork. This will also make the texture high throughout. Remove any large Fefa bean that the processor misses.
I would like to fry a test in the middle of the pan before frying my first batch of falfales. If the oil is at the right temperature, it will take 2-3 minutes per side to Brown (5-6 minutes total). If it’s faster than that, your oil is too hot and your fallabels won’t be cooked completely at the center. Cool the oil a bit and try again. When the oil is at the right temperature, fry the fallabels until golden brown comes on both sides in batches of 5-6.
Once the fallabfeles are fried, remove them from the oil using a slotted spoon and let them drain on paper towels.
Falasfells serve fresh and hot; Go best with the plate of hummus and topped with creamy takhini sauce. You can also stuff them as a pita pocket.