Falafel & Mint Lebne

falafel is a staple of middle eastern cuisine. It is also a dish that is loved worldwide. I personally love Falafel, not just because of the amazing flavor and crispy texture, but because there are so many different ways to eat it. You can have falafel in a pita, you can put it in a salad, you can use it as a side dish, or you can just munch on it alone! This recipe reminds me of my favorite place in the world, Israel! My friends and family love this recipe and I hope you will too. Enjoy!

Ingredients

For Falafel

1.5 lb garbanzo beans (must soak 24hr)

25 Grams picked cilantro (about 1.5 cups)

25 Grams Picked Parsley (1.5 Cups)

30 Grams Garlic - Chopped (6-7 cloves)

5 Tablespoon Olive oil

1 Tablespoon salt

1 Tablespoon AP Flour

1-2 Tablespoons water

For Mint Lebne

220 Grams Lebne

100 Grams Heavy cream

about 1/2 Teaspoon salt

about 1/2 teaspoon sugar

4 Teaspoons Water

about 8 mint leaves - Fine chop

Procedure

1.  Soak the garbanzo beans in water for at least 24 hours (I let mine soak for about 32 hours in the refrigerator)
2. Add the Falafel ingredients to 
3. your food processor and pulse until you reach the consistency shown below.
4. Place mix into a bowl, cover with plastic wrap and let it sit in the refrigerator for about an hour.
5. now place the lebne and the cream into a small bowl and mix until you reach a nice smooth consistency.
6. add the sugar salt mint and water and mix well.
7. cover and let the lebne sit in the refrigerator (note; the lebne's flavor will develop after a short rest in the frige)
8. now just take the falafel mix and form your falafel (the best way to do this is with an ice cream scooper so that you get even falafels. also the less you handel the falafel the fluffier they will be). deep fry the falafel on a low heat until the become dark brown. 
9. let the falafel cool for about a minute and serve with the mint Lebne.