Falafel they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added to the beans for added flavor. The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander. The mixture is shaped into balls or patties. This can be done by hand or with a
Barbecue sauce is called "chimichurri" – a parsley based green sauce used as a condiment on the table, a marinade, and a grilling sauce. Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables. Chilean pebre, which is based on chopped tomato and contains onion, parsley or coriander and sometimes chilli, can be used in a similar manner, or served as an accompaniment to asado; sauces in the Andean countries of Bolivia, Peru and Ecuador tend to be more piquant. In Brazil, the typical barbecue sauce is called "vinagrete" (vinaigrette, made with vinegar, olive oil, tomatoes, parsley and onions).