Ingredients
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Fava beans
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Chickpeas
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Green Broad Beans
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Spring Onion green
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Parsley
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Coriander
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Dill
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Garlic
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Coriander powder
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Cumin powder
Directions
A falafel recipe straight from Mama Mona’s family heritage. Dill is a prominent herb in most Nile Valley cooking, Egypt, Sudan and Ethiopia all use Dill extensively in a variety of their dishes. Here, Mama Mona’s family recipe takes on a unifying blend of both Fava beans and Chickpeas in equal measure. Vegetables remain faithful to the authentic falafel, Onion, Garlic and Spring Onion green. Herbal content is in the shape of fresh Parsley, fresh Coriander, Cumin powder, Coriander Powder and of course Dill, for that very essence of the River Nile and Nile Valley. Once cooked, equally delicious with Tahini or Humous but there is no mistaking the aroma and personality of the Dill. If you like your Falafels Herby and fragrant, this is the once for you.
Steps
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1
Done
15 mins
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Mix and shapeAdd salt to taste, pinch of Bicarbonate soda and mix thoroughly. |
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2
Done
2-4 mins
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CookDeep Fry: 1800C for 2 minutes, turning until golden brown. Shallow Fry: 1600C for 3-4 minutes turning until golden brown. Oil height 10 mm. Air Fry: Oil spray or lightly coat the Balls (or Patties), cook in 2000C for 16min until golden brown Avoid using Chip Oil |
