Dima Al Sharif’s FalafelRecipe By: Dima Al Sharif
Dubai food celebrity and Palestinian cooking expert Dima Al Sharif shared her book, Plated Heirlooms, with food editor Kristen Eppich on her trip to Dubai. Plated Heirlooms is packed with traditional Palestinian recipes as well as stories about the history of Palestinian cooking and the deep connection between food and culture. Here is Dima’s must-try falafel recipe!
- 2 cups dried chickpeas
- 1 cup dried brown broad beans
- 2 cloves garlic, crushed
- 1 green chili, finely chopped (optional)
- 1 medium green pepper, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup parsley, finely chopped
- 1 onion, finely chopped
- 1 ½ tsp ground cumin powder
- 1 ½ tsp ground coriander
- 1 tsp baking powder
- 1 tsp baking soda
- Soak the chickpeas and broad beans separately in water for 24 hours. Drain and cook the chickpeas and broad beans separately until they are tender.
- Peel and place in a food processor together with crushed garlic, chopped onion, chili, green pepper, parsley and mint. Process until the mixture is smooth.
- After processing, add the ground cumin, coriander, as well as baking powder and baking soda and then mix all to combine. If necessary, add up to 2 tbsp of water to help the mixture bind together.
- You can either shape the falafel rounds by hand to the desired shape or use a falafel mold to shape the rounds. Once shaped, deep fry the falafel in hot vegetable oil until brown and crisp. Drain on absorbent paper then transfer to a serving plate. Serve hot with tahini sauce, sliced tomatoes, and warm pita bread.
To make 1 cup tahina sauce:
- Mix 1/2 cup tahini with the juice of 1 large lemon until the mixture forms a paste. Add just enough water (up to 1/2 cup) to achieve a slightly runny sauce then season with salt to taste and mix well.