Countryfile Magazine - - Fava Beans -

Au­then­tic Egyp­tian falafel made with split fava beans INGREDIENTS Makes 16 - 24 falafels 500g dried split fava beans, soaked overnight (no need to boil) 1 red onion Big bunch fresh co­rian­der 1 red chilli pep­per Zest of 2 lemons 10 mint leaves 3 pinches coarse salt 3 pinches fresh ground black pep­per 1 tsp cayenne 1 tsp ground cumin ½ tsp cin­na­mon Veg­etable oil for deep fry­ing METHOD

Roughly chop the herbs, chilli and onion. Mix in the beans, spices and lemon zest, and pulse in a food pro­ces­sor un­til fairly smooth (but not to a paste).

2. Roll into ping-pong-ball-size pat­ties and re­frig­er­ate for 30 min­utes.

3. Pour 2-3 inches of oil into a pan and heat. When the oil is very hot, deep fry the pat­ties for a few min­utes un­til dark golden brown

4. Place on kitchen pa­per to drain and sprin­kle lightly with salt.

5. Serve with a yo­ghurt and mint sauce, a lightly dressed salad and some pitta bread.

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