Fava bean falafel
Prep time: overnight Cooking time: 45 mins Serves 4
225g dried fava (broad) beans, soaked overnight 3 tbsp water 4 garlic cloves, crushed 4 spring onions, chopped 1 small bunch parsley, chopped 1 tsp cumin seeds, toasted and crushed 1 small bunch mint, chopped 1 small green chilli, deseeded and finely chopped 1 tsp ground coriander 1 1/2 tsp baking powder oil, for frying
1 To make the falafel, drain the beans and place two thirds in a pan with cold water. Bring to a boil and simmer for 20 mins until tender, then drain.
2 Place uncooked beans in a food processor and pulse until smooth. Transfer to a bowl and keep aside.
3 Purée the cooked beans in the processor along with water, garlic, spring onions, parsley, cumin seeds, mint, green chilli, ground coriander and baking powder. Mix well and season with salt and pepper.
4 Add the uncooked puréed beans and mix again. Shape into balls no larger than a walnut and flatten each into a smallish disc, about 2cm thick.
5 Heat the oil in a pan until really hot and drop the falafel discs gently into the pan, a few at a time to cook for about 6-8 mins, turning until browned on all sides.
6 Remove and drain on kitchen paper. Serve with avocado and sumac dip (recipe on page 79).