How to Make Homemade Falafel

Ingredients

• Half a kilo peeled broad beans
• Half a kilo chickpeas
• 1 teaspoon sodium carbonate
• Half a bunch coriander
• Half a bunch parsley
• A quarter bunch mint
• A small stalk celery
• 2 onions
• 1 head of garlic, about 7 cloves
• 1 potato, boiled halfway
• 2 soft slices of toast bread
• Half a cup sesame seeds
• 1 medium spoon sodium carbonate
• 1 medium spoon baking powder
• 1 medium spoon flour
• 2 tablespoons ground cumin
• 2 tablespoons dried coriander
• 1 spoon red pepper paste
• 1 medium spoon black spice mix
• 1 spoon sweet spice
• Hot pepper or chili, to taste
• Salt
• A pinch of garlic powder
• A pinch of saffron powder, optional
• To prepare the tarator sauce:
• Mash 1 clove of garlic, add 1/4 cup tahini, a pinch of salt, and the juice of half a lemon ....

Method

1. Wash the chopped broad beans and chickpeas well, then leave them to soak in water with 1 teaspoon sodium carbonate until the next day
2. When ready to prepare, drain off any remaining water, wash the beans well, and place them in a colander
3. Grind the chickpeas and broad beans in a grinder until the mixture becomes like kibbeh dough.. then grind the herbs and the rest of the ingredients and mix well with the spices
4. Half an hour before frying, add the baking powder and sodium carbonate and mix the batter well
5. Fry the falafel in moderately hot, abundant oil, and after adding the patties, reduce to medium heat
6. Serve with chopped vegetables (parsley/mint/cabbage/radish), pickles, and tarator
7. Whisk until the mixture thickens, then add 1/4 cup yogurt gradually and whisk again to get a smooth sauce that is not too thick. You can add a little water if needed...