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...