A recipe for Falafel sandwiches

I thought I would share with you the recipe for falafel sandwiches that I have had a lot of success with especially in the Middle East. Enjoy!!

Falafel Sandwiches or Falafel Buffet Station During Ramadan

Ingredients for Falafel

½ cu dried chickpeas, soaked overnight in plenty of water with ½ teaspoon bacon soda

1 cup peeled split dried fava beans soaked overnight in plenty of water with 1 teaspoon baking soda

5 large cloves garlic peeled

1 medium onion, peeled and quartered

1 small leak, washed trimmed and cut into 2 pieces lengthwise

1 cup picked fresh cilantro leaves

1 tspn freshly ground toasted cumin

1 tspn ground all-spice

¼ tspn finely ground black pepper

1 good pinch cayenne pepper

Salt

1 Tspn baking soda

1.5 l clean vegetable oil for frying

For Sandwiches:

4-6 white or brown pita bread cut in half moons

Tarator Sauce made with chopped parsley.

2 ripe tomatoes small dice.

2 pickled cucumbers split lengthwise

4 piece pickled sweet chilis cut in half lengthwise

2 pickled turnips thinly sliced

Method:

1.     Drain the chickpeas and fava beans and rinse under cold running water. Put in blender or meat grinder with small dye and process. Transfer to mixing bowl add baking soda. Taste and adjust spices and seasoning as needed.  Let rest in the fridge for at least ½ hour.

2.     Pinch off a handful of the falafel mixture shape between the palms of your hands into flat round cakes with tapering sides 2 – 21/2 inch diameter appx 16 pieces, place on trays to hold before frying..  (Easier to use Falafel press available at and supermarket or cookware store in the Middle East or High-End culinary stores around the world as well as ethnic markets) .

3.     Deep fry at medium-high 160 C , fry until golden apx 2 minutes or more, using 2 spoons make sure all falafels are cooked equal times on each side. Once bubbling stops remove with a slotted spoon onto paper towel cover with paper towel to drain as much cooking oil as possible.

4.     For Sandwiches stuff pita bread with 2 Falafels each tarator sauce chilis pickles turnips chopped tomato. (Note sometimes ¼ hardboiled eggs are added)

For Buffet:

  Especially Popular During Iftar Meal during the Holy month of Ramadan. Served with Alexandria foule for dipping Tamis Bread. Traditional Foule Garnishes Chili Powder, Cumin Powder, Diced Red Onions and Red Pepper, Lemon Wedges, Chopped Cilantro

Falafels, Egyptian Tamis Bread, Tarator Sauce, Tahina Sauce, Yoghurt Sauce, Hot Chili Sauce, Eggplant and Zucchini crisps French Fries and or Fresh Potato Chips.

Assorted Pickles as above.

Tarator Sauce:

Lebanese version of Aioli but without egg. Very strong use sparingly.

Makes 300  ml

5 Large Garlic Cloves

100 ml Extra Virgin Olive olive oil

4 tbsp strained or Greek yogurt

1 Potato baked and peeled

Salt

White Pepper

Method:

Put Garlic salt and potato in blender or food processor, blend until smooth. Add white pepper.