I lived in Kuwait for a few years and had the opportunity to taste some authentic Arabic food. Out of all, hummus is my favorite but I am also a huge fan of the falafel wrap or sandwich. The Arabic food varies throughout the Middle East. Lebanese food is different from the food that I used to eat in Kuwait. The falafel recipe is more or less the same but the wrap is very different. This falafel can be used to make many different types of wraps or can be savored on their own.
1 cup garbanzo beans, soaked overnight
1/2 cup black chicpeas (kala chana), soaked overnight
1/2 cup toasted sesame seeds
1 cup fresh cilantro
1/2 cup fresh parsley
6 cloves of garlic
1/4 cup bread crumbs
1 medium onion, roughly chopped
1 tbs ground cumin
1 tbs ground coriander
2 tsp ground black pepper
2 tsp baking powder
oil for frying
Makes about 12 nos
In a food processor pulse the soaked garbanzo beans till it gets crumble-y. You don’t want a paste, just crumbles. Repeat the same process for the black garbanzo beans. In a large mixing bowl mix both. Add cumin, coriander, bread crumbs, salt, pepper, sesame seeds and give it a quick mix.
In a food processor, add parsley, cilantro, onion and garlic and mix till it forms a smooth paste. Add the green chutney to the bean mix and mix till everything is well incorporated. Add a little bit of water (about a tbs) if you feel that the mixture is too dry. Add baking powder.
Using your hands or two spoons or an ice cream scoop – whatever you feel comfortable with, make falafel and deep fry them till it turns a dark color on both sides. Serve warm with hummus or tahini sauce or in a wrap.
Originally published Aug 2012