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To Serve:

Depending on where you're from, there's only one correct way to make this dish: either with broad beans (favas), or with garbanzo beans (chickpeas), or with a mixture of both. Take your pick—I don't mind.

Process fava and/or garbanzo beans, onion, garlic, bread, cumin, and chilis in a blender or food processor until smooth, then spoon the mixture into a bowl. Add parsley, salt, pepper, tahini or lemon juice, and egg; mix well. Form the mixture into 8 balls and coat them in bread crumbs. Flatten the balls slightly to form oval shapes.

Pre-heat the oil in your fryer to 375F.
Fry the falafel, a few at a time, for 3 minutes each, or until golden brown then drain them on paper towels.

Pre-heat your oven to 350F.
Bake them on a cookie sheet for 30 minutes.

Warm the pieces of pita bread in the oven, cut them in half, and open them up to form pockets. Put 1 falafel into each pocket with lettuce, onion, tomato slices, and raita, and serve with a hot pepper or harissa on the top.