This authentic falafel recipe is both filling and nutritious. Dried broad beans and chickpeas are soaked, then mashed with spices and herbs, formed into patties and fried until golden and crisp. Serve them with warm pitta breads.
- 150g dried broad beans
- 200g dried chickpeas
- 1 onion
- 2 garlic cloves
- Small handful freshly chopped parsley
- 1/2 tsp. cayenne pepper
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 tsp. bicarbonate of soda
- 1/2 tsp. each salt and pepper
- Oil to fry
Place the chickpeas into a bowl of cold water. Soak for two days, changing the water one a day. On the second day, soak the chickpeas for one day in a seperate bowl. Drain beans and chickpeas, rinse really well under the tap and remove the beans from their skins.
Chop onion and garlic cloves. Place onion, garlic, parsley, broad beans and chickpeas into a food processor. Blend until well pureed, scraping the sides of the processor with a spatula so that everything is well pureed. Tip the mix into a large bowl. Sprinkle with cayenne, coriander, cumin, bicarb, salt and pepper and stir so that the spices are well combined.
Leave to sit for 30 minutes. Roll the mix into 25-30 balls and place onto a sheet of greaseproof paper and leave to sit for another 30 minutes.
Heat oil in a large frying pan. Fry until golden and crisp on the bottom, then flip and fry until crisp on the other side.