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Ingredients
For 4 Person(s)
FOR THE FALAFEL:
- 150 g chickpeas soaked overnight
- 300 g fresh broad beans
- 100 g chopped onion
- 20 g garlic
- 1 green chili (deseeded)
- 100 g fresh coriander with stalks
- 10 g cumin
- 10 g ground coriander
- 10 g salt
- juice of 1 lemon
FOR THE SCHOOG:
- 150 g roasted red peppers, peeled
- 40 g roasted red chilis
- juice of 1 lemon
- 3 g ground fenugreek
- 30 g fresh coriander
FOR THE TABBOULEH:
- 150 g sprouted lentils
- 80 g fresh flat parsley
- 80 g fresh mint
- 50 g fresh dill
- seeds of 1 medium sized pomegranate
- juice of 1 lemon
- salt to taste
Directions
PREPARE THE TABBOULEH:
Chop parsley, mint and dill and mix with the sprouted lentils, pomegranate seeds and lemon juice.
Season to taste.
PREPARE THE SCHOOG:
Blend all ingredients together using a hand blender.
PREPARE THE FALAFELS:
In a food processor, or with a hand blender and bowl, blend all of the ingredients together to form a smooth paste.
Season to taste.
Shape into slightly flattened balls, using two table spoons.
Make sure the balls are equal size so their cooking time is the same.
Deep fry until golden.
SERVE:
Serve the falafels hot with the tabbouleh and schoog on the side.
Recipe notes
Makes: 6
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