Best Egyptian Falafel Ever

Por Middle Eats · 30 min

Ingredientes

Modo de preparo

1. Wash the fava beans, cover them with water and soak for at least 8 hours until doubled in size, then drain.
2. Wash the leeks, spring onions, coriander and parsley and roughly chop them. Put the greens in a food processor with the beans on top.
3. Process until a finely minced paste forms, then add the salt and spices and mix thoroughly. Set aside.
4. For the filling, dice the onion finely and sauté in 1 tablespoon olive oil over medium heat until soft. Add the harissa, red pepper paste and seasonings, then add a little water at a time, letting it reduce and thicken until the onion is cooked through.
5. For the topping, lightly crush the coriander seeds in a mortar until fragrant, then combine with the sesame.
6. To whip the batter, whisk about a quarter of it on medium speed for about 5 minutes until light and fluffy, then use immediately as it deflates quickly.
7. Shape each falafel by lightly flattening about 2–3 tablespoons of batter on a damp palm or damp parchment, press topping onto both sides, and fry within 5 minutes or it will deflate.
8. To stuff, make the batter portion slightly smaller, flatten a little filling on it, cover with more batter, seal the edges, and coat with topping on one or both sides.
9. Heat the oil to 160°C (320°F), add the falafel, baste the top with hot oil, and fry 2–3 minutes. Flip when browned and fry 2–3 minutes more, then fry 2 minutes on each side.
10. Remove, drain and place on a paper-towel-lined tray to dry.

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