Falafel crisp Bean Fritters with Tahini Sauce Arabic recipe Healthy- LateChef.com
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Arabic Recipe

Appetizer

Serves 1
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Short Description

Makes about 2 dozen falafel balls; 8 to 10 servings HESE SAVORY LITTLE BALLS of crispness are the street food par excellence throughout the Middle East, but especially in Lebanon and Egypt. (In Egypt they're called ta'amiya, tasty bits, from the Arabic word ta'am, or taste.) They were made popular in the United States at Israeli fast-food emporia, but unfortunately, made in advance and left to chill in a deli case, their charm is quite imperceptible. Hot from a Beirut or Alexandria fry shop, however, falafel are an entirely different thing-and utterly irresistible. Falafel are a little fiddly to prepare but once the batter is mixed it can be left, refrigerated if necessary, for several hours or even overnight. Then it's just a question of heating some good oil in the frying pan and popping the little nuggets in to sizzle and crisp. Make them small to serve as hors d'oeuvres with a glass of wine, or larger to offer as part of a meze. They can also be stuffed into an Arab pita bread sandwich, along with some shredded lettuce and plenty of the tahini sauce that goes with them. You can find dried peeled fava beans in many specialty food shops or health food stores, especially in Italian and Middle Eastern neighborhoods. If peeled beans are unavailable, buy dried whole fava beans (i.e., with the skins still on), soak them for several hours or overnight, then pull off and discard the tough outside skins. (Just cut or tear a small slit at the end of each bean and the inside will pop right out.)


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