Name: Falafel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3/4 cup (135 grams) dried broad beans; 2/3 cup (130 grams) dried chickpeas; 1/3 cup coarsely chopped flat-leaf parsley; 2 tablespoon ground cumin; 2 tablespoon ground coriander; 2 teaspoon salt; 1 teaspoon bicarbonate of soda; 1 small brown onion, finely chopped; 1 tablespoon plain flour; 1 egg; vegetable oil, for deep-frying

Ingredients

3/4 cup (135 grams) dried broad beans

2/3 cup (130 grams) dried chickpeas

1/3 cup coarsely chopped flat-leaf parsley

2 tablespoon ground cumin

2 tablespoon ground coriander

2 teaspoon salt

1 teaspoon bicarbonate of soda

1 small brown onion, finely chopped

1 tablespoon plain flour

1 egg

vegetable oil, for deep-frying

Method

1.Place beans and chickpeas in separate bowls, cover with water; stand overnight. Drain, rinse separately under cold water; drain.

2.Bring a medium saucepan to the boil; add beans and return to a boil, then simmer, uncovered, 5 minutes. Drain.

3.Blend or process beans, chickpeas, parsley, cumin, coriander, salt, soda, onion, flour and egg until almost smooth. Shape level tablespoons of mixture into patties; place on tray, cover, refrigerate 30 minutes.

4.Heat oil in wok; deep-fry falafel, in batches, until browned. Drain on absorbent paper. Serve falafel with hummus, if desired.

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Ingredients

Method

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