Australian Health Today - - Aht Nutrition -

1 kg peeled, split, dried fava beans (soaked in cold wa­ter for 24 - 48hours, chang­ing the wa­ter ev­ery 12 hours)

2 gar­lic cloves, chopped

3/4 cup pars­ley, chopped

½ cup of fresh dill

1/2 bunch spring onions (green tops only), chopped

1/2 tea­spoon ground cumin ½ tea­spoon ground co­rian­der

1/2 tea­spoon bak­ing pow­der

1/2 tea­spoon salt

½ cup co­rian­der leaves, chopped toasted sesame seeds veg­etable or rice bran oil

Soak fava beans in wa­ter to cover gen­er­ously overnight. The next day, drain the beans and place in a food pro­ces­sor with the gar­lic cloves and purée un­til ground.

Add the fresh pars­ley, co­rian­der and dill and the green tops of the spring onions, the ground cumin and co­rian­der; the bak­ing pow­der; the salt. Pulse and process un­til thor­oughly ground and the mix­ture comes to­gether. Turn out into a bowl, with your hands, and form into 2-inch balls. Flat­ten each ball slightly and roll in toasted sesame seeds.

Heat the oil in a saucepan and drop a few falafels into the oil and fry un­til golden brown (high to medium heat) for ap­prox­i­mately 5 to 7 min­utes. Drain on pa­per tow­els and set aside. To pre­pare the tahini sauce, place the tahini paste in a bowl and grad­u­ally add wa­ter while mix­ing to achieve the de­sired thick­ness. Add the cumin, vine­gar and lemon juice and con­tinue to stir. Sea­son with the salt. Place the falafel pat­ties on a plat­ter and serve with tahini as an ap­pe­tizer.

Or stuff them into pita bread or whole­meal wrap with chopped let­tuce, tomato, cu­cum­ber, red onion and dress with the tahini sauce for a nu­tri­tious meal.


2 ta­ble­spoons Tahini paste ¼ cup of wa­ter 1 tea­spoon white vine­gar squeeze of lemon or lime juice a pinch of ground cumin Salt ac­cord­ing to taste A healthy food that’s fill­ing too A flavour­some Mid­dle East­ern, veg­e­tar­ian de­light that can be served...

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