Recipe: Falafel, Syrian and Lebanese-Style

Falafel, Syrian and Lebanese-Style: Falaafil

Makes 20 patties.

In the lands that rim the eastern Mediterranean, falafel are a snack food par excellence. Their mouth-watering aromas waft from the cooking stalls in Aleppo, Damascus, Jerusalem, and other Middle Eastern cities, enticing passers-by as if begging to relieve their hunger pangs. The word falafel, derived from the Arabic word fulful or filfil meaning "pepper," has now entered the English vocabulary and can even be found in English language dictionaries.

1 cup fava beans, soaked overnight and drained
1 cup chickpeas, soaked overnight and drained
3 medium onions, chopped
1 small bunch parsley, chopped
8 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon cumin
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon chili powder
1 teaspoon baking soda
oil for frying

Place fava beans, chickpeas, and onions in a food processor and process until beans and chickpeas are very finely ground. Add remaining ingredients, except oil; process to a dough-like paste. Form into patties--if patties tend to crumble, process further or add a little flour.

Heat oil in a saucepan and fry patties over medium heat, turning until they are golden brown on both sides.

Serve patties warm as main dish with fresh vegetables and Sesame Tahini Sauce on the side or in sandwiches of half-rounds of pita bread stuffed with salad vegetables and topped with Tahini Mix.

Sesame Tahini Sauce: Palestine and Jordan. Makes 2 cups. Serve this sauce as an appetizer with pita bread. It also makes an excellent sauce for other foods.

1 1/2 small head of garlic, peeled and crushed
salt to taste
1/2 cup tahini ( sesame seed paste)
1/4 cup cold water, extra as desired
3 tablespoons lemon juice
1 tablespoon hot pepper, finely chopped
1/4 cup finely chopped parsley
1 tablespoon olive oil

Place garlic, salt, tahini, water, lemon juice, and hot pepper in a blender and blend for a few moments. If a thinner sauce is desired, add more water, a little a time, while blending further until sauce becomes light in color and the same consistency as mayonnaise.

Place on a serving platter, garnish with parsley, and sprinkle with olive oil. refrigerate for at least 1/2 hour before serving.

Tahini Mix: Salatat Taheena from Palestine and Jordan. Serves 4 to 6.

5 medium tomatoes, finely diced
1 medium cucumber, finely diced
1/2 cup finely chopped parsley
3 tablespoons tahini
1/4 cup lemon juice
4 cloves garlic, crushed
salt to taste
1 tablespoon dried mint

Combine tomatoes, cucumber and parsley in a serving bowl; set aside. In another bowl, thoroughly mix the tahini with the lemon juice, and set aside. Mash garlic with salt; then stir into tahini-lemon juice mixture. Add to vegetables and toss; then garnish with dried mint and serve.