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.