Last year, while discussing an upcoming trip to Lebanon with a Paris friend, I waxed lyrical about Lebanese food and how I had discovered a great website and cookbook author Anissa Helou. It transpired that he knew Mme. Helou, having met her at a food symposium and they had kept in touch. He put me in contact with her and she very kindly sent me a list of her favourite Beirut food destinations.  Thrilled, we embarked on our trip clutching a printout of her recommendations. I had her book Modern Mezze and now I have been to Lebanon a couple of times it has really come to life for me.  It’s a concise repetoire of classic mezze detailing how to go about making the dishes that make up standard middle eastern fare giving a litle background and explanation for each one.

Falafel are the go-to middle eastern food as far as most western palates are concerned yet I’m guessing most of us assume they’re all made from fried chickpeas and a little tahini and that’s that. I was surprised to learn that Eygptian falafel are the original and they are made only with fava beans while Syrian and Lebanese ones contain chickpeas as well.

I opted to bake these so that they would be easier to digest for an 11 month old. Frying them is undoubtedly better – crispy on the outside and soft on the inside.

PS: Garbanzo or chickpea? Wikipedia discusses….

Note: Ideally use dried beans and soak them overnight in cold water with 1 tsp of bicarbonate of soda. However, canned beans will do, just drain them well.

Recipe taken from Anissa Helou’s Modern Mezze

Ingredients

  • 100gr chickpeas
  • 200gr broad beans/fava beans
  • 5 garlic cloves, peeled
  • 1 small onion, quartered
  • 50gr coriander sprigs
  • 1 teaspoon ground cumin
  • 1 teaspoon allspice
  • 1/4 teaspoon finely ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon bicarbonate of soda (if using dried beans)
  • sea salt

Making

Drain the beans and rinse them well. Put them in a food processor, add the rest of the ingredients and process until they form a fine paste. Transfer to a large bowl, season and allow to chill in the fridge for 30 minutes or so.

Pinch off enough mixture to form small balls and do so until you have 20-25.

If frying heat vegetale oil to about 5 cm depth and when bubbling hot drop the balls in for 3-4 minutes until golden brown and crispy. If baking place on a baking tray in a preheated oven (375 degrees F) and bake for about 20 – 25 minutes.

Mop off the excess fat and serve hot or cold with a tahini dip.