Fava bean falafel

Prep time: overnight Cook­ing time: 45 mins Serves 4

Friday - - In­side -

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).

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