Falafel is served as an appetizer, on a salad, or with hummus and tahini. Falafel is a favourite among vegetarians. Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East.
2/12- 3 Cup mung beans sprouts 1 large onion chopped 4 tbsp chickpea flour (besan) ½ cup chopped parsley 2 tsp zaatar 11/2 tsp salt ½ tsp pepper 5-6 cloves garlic Olive oil to cook Sesame seeds to coat
Make coarse paste with garlic in a food processor or a mixer grinder. Add 2-3 teaspoons water.Blend in batches. Once done add chopped onion, parsley and to the mixture. Add spices and mix well. Check salt if needed Make 4’’ patties and coat with sesame seeds. Repeat with the remaining mixer.Refrigerate for 30 minutes. Heat a frying pan. Add olive oil and place the falafel in the pan. Cover and cook for 10 minutes at medium heat on each side Flip each falafel and cook on both sides for another 5 minutes. Serve with hummus, pita bread, Lebanese pickle and mint.
Soak 1 cup whole moong beans overnight, drain the next morning, then cover with a net for a whole day in a warm place.
I make the falafel mix a couple of hours before cooking for the flavours to blend.
You can serve with any spicy sauce if you like a little heat in your food.
The patties will be soft to handle but will come together beautifully once refrigerated and cooked.