By Victoria Hart Glavin of Tiny New York Kitchen
I don’t recall the exact time that I first had falafel, but I do remember biting into something so delicious and crispy that I had never experience before. These little gems are so addictive and are great served with hummus or tzatziki or a refreshing salad.
Ingredients
8 Ounces Dried & Skinless Fava Beans (Soaked Overnight)
1 Large Onion (Coarsely Chopped)
2 Garlic Cloves (Crushed)
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1 Teaspoon Ground Allspice
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Baking Powder
2 1/2 Cups Fresh Parsley
Small Bunch Fresh Cilantro
Sunflower Oil (For Deep Frying)
Soak dried fava beans overnight in cold water. When ready to make drain and rinse soaked fava beans. Put favas in food processor along with onions, garlic, cumin, coriander, allspice, cayenne, and baking powder. Process to just about a smooth paste so it’s a bit grainy.
Add parsley and cilantro and process briefly. The parsley and cilantro should be coarsely chopped. Empty into a large-size bowl and let sit on the counter for 1 hour.
Take 1 tablespoon of mixture and shape it into round-flat shape that is about 2 inches in diameter. Continue shaping until all mixture has been used.
Just before serving, heat 1 inch depth of sunflower oil in large-size nonstick skillet. Add single layer of falafels and fry until golden and crisp on one side, then turn over to crisp on other side. Remove with slotted spoon and drain on paper towels. Repeat until all falafels have been fried.
Transfer to serving platter and serve hot or at room temperature. Makes 20
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”