Anybody has a good falafel recipe?

[Mamasrecipes]

Does anybody has a good falafel recipe?
I would like to try it.

[KYHeirloomer]

I have not made this, so can't speak firsthand. It's from Hessien Dekmak's The Lebanese Cookbook.

Everything else I've made from it came out great, so I feel confident sharing it:

Falafel

1 cup dried fava beans, soaked overnight, then rinsed and drained
1/2 cup dried garbanso beans, soaked overnight, then rinsed and drained
1/2 onion
1/2 red bell pepper, seeded
3 tbls roughly chopped cilantro
5 garlic cloves
1 tsp ground cumin
2 tbls ground coriander
1 tsp baking soda
1 tsp sesame seeds
Salt and black peper
Vegetable oil, for deep frying

Whiz the beans and barbanso beans in a food procssor until very fine. Remove and set aside in a large bowl.

Whiz hte onion, pepper, fresh cilantro and garlic in the food processor until fine, then add to the be3ans and garbanzo beans along with the cumin, coriander, baking soda, sesame seeds, salt and pepper and mix well with your hands. Add enough water to make a smooth dough and set aside3 15 minutes.

Heat the oil in a deep fat fryer or deep heavey=bottomed saucepan. Mould the mixture into balls with your hands or using an ice-cream scoop. Gently lower into the hot oil and fry until browned.

Serve with pita bread, tarator (tahini sauce), pickles and salad.

[KYHeirloomer]

All falafel recipes are similar, with only minor changes in quantities and type of ingredients. Here's one that's just a hair different, from Tess Mallos' The Complete Middle East Cookbook:

Falafel

1 cup fava beans (dried broad beans)
1 cup chick peas
Water
1 medium sized onion
2 cloves garlic
1/2 cup finely chopped parsley
Pinch hot chili pepper
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp bicarbonate of soda
Salt
Freshly ground black pepper
Oil for deep frying

Put broad beans in a bowl and cover with 3 cups cold water. Leave to soak for 48 hours, changing water once each day, twice in hot weather.

Put chickpeas in 3 cups cold water and soak for 12-15 hours.

Drain beans and peas and remove skins.

Combine beans and peas with roughly chopped onion and garlic and grind twice in food grinder using fine screen, or process in food processor in two lots.

Combine with parsley, chili pepper, coriander, cumin and soda and add salt and pepper to taste. Knead well and leave to rest for 30 minutes.

Shape a tablesoon of the mixture at a time into balls, then platten into thick patties 4 cm (1 1/2 inches) in diameter. Place on a tray and leave for 30 minutes at room temperature.

Deep fry in hot oil, 6-8 at a time, for 5-6 minutes, turning to brown evenly. When well browned, remove and drain on paper towels.

Serve hot as an appetizer with Taratour bi Tahini or in split khoubiz* with the same sauce and salad vegetables.

*Lebanese flat bread

[Manar]

I always have my falafel with a mayo garlic sauce
You use about 3 tbsp. of mayonnaise, 3 tbsp. yoghurt, some pepper and a little garlic. You just put it with it in the bread. It's also good with salsa.I usually eat it with pita bread.
I don't really like it with the tahini

[KYHeirloomer]

Everybody's tastes are different, Manar. Personally, I like it with a Turkish garlic sauce---similar to yours, but without the mayo.

I figured since Mamasrecipes was looking for a basic recipe, it should include the traditional toppings.