Falafel - By Chef Francis Gomes

The dish most likely originated in Egypt. There is a legend that a fava beans version was eaten by Coptic Christians in the Roman era as early as the 4th century during Lent. However, there is no documented evidence for this. It has been speculated that its history may go back to Pharaonic Egypt.

Falafel was made popular in Israel by Yemeni Jews in the 1950s. They brought with them the chickpea version of the dish from Yemen and introduced the concept of serving falafel in pita bread.

Ingredients:

- Soaked and crushed chickpeas: 150 gm

- Dry fava beans: 50 gm

- Onion: 20 gm

- Garlic: 30 gm

- Coriander leaves: 15 gm

- Italian parsley: 15 gm

- Green chili: 5 gm

- Roasted coriander powder: 10 gm

- Cumin powder: 5 gm

- Salt: 10 gm

- Bicarbonate: 3 gm

- White sesame: 5 gm

- Oil for frying

Tahina Sauce:

- Tahina: 30 gm

- Garlic: 5 gm

- Hung yogurt: 15 gm

- Finely chopped Italian parsley: 5 gm

- Ice water: 20 ml

- Lemon juice: 15 ml

- Salt: 3 gm

Method:

1. Combine the soaked and crushed chickpeas, dry fava beans, onion, garlic, coriander leaves, Italian parsley, green chili, roasted coriander powder, cumin powder, and salt. Coarsely grind the mixture.

2. Before frying, mix in the bicarbonate and white sesame. Shape the mixture into small patties and deep fry until golden brown.

3. To make the Tahina sauce, blend together tahina, garlic, hung yogurt, finely chopped Italian parsley, ice water, lemon juice, and salt until smooth.

4. Serve the falafel with the Tahina sauce.