Falafel Kebabs Recipe
450gm dried broad beans
340gm dried chickpeas
1 bunch of Italian parsley (chop away the stems)
2 bunches of Coriander (chop away the stems)
8-10 cloves of freshly peeled garlic, crushed
1 large onion
1 bunch of shallots
2 tbsp of salt
dash of black pepper
2 tbsp of flour
1 tsp of baking soda
1 tsp of cumin
1/2 cup Tahini.
1/4 to 1/2 cup water.
2 to 3 tablespoons fresh lemon juice.
2 teaspoons minced garlic.
1/2 teaspoon salt.
Process all ingredients in a food processor.
Preparing the Falafel Mix
Soak the broad beans and the chickpeas in water in overnight. (separately)
Then drain, rinse and peel the broad beans.
Blend broad beans and then chick peas, separately, until they are fine (similar to bread crumbs)
Blend all remaining ingredients together (separately from broad beans and chickpeas), until they become like a paste.
Knead all ingredients together in a bowl, with hands until they reach a doughy texture. If they feel dry add a bit of water and knead a bit more.
Frying the Falafel
Scoop the falafel into balls by using a Falafel scoop, or an ice cream scoop, then drop gently into the frying pan.
Fry for a few minutes until the falafel turns brownish then remove and place on a paper towel to dry out the extra oil.
Serving the Falafel
To make small Falafel kebabs, cut small circles using a side plate from a Lebanese bread loaf (or you can make a falafel kebab sandwich from a whole loaf of Lebanese bread.
Lay a line of pickled turnips, picked cucumbers (available from Lebanese grocery stores), then place falafel ball (or 3-4 if making a full sandwich).
Spoon on tarator as required, and garnish with parsley leaves and paprika. (or chilli if you prefer a little spice)