Falafel

Ingredients

• 1 cup dried split fava beans, soaked overnight
• 1 cup dried chickpeas, soaked overnight
• 1 small onion, finely chopped
• ⅓ cup flat-leaf parsley, minced
• ½ bunch fresh coriander
• 4 garlic cloves, minced
• 1 tsp salt
• 1 tsp Lebanese seven-spice powder (cloves, cumin, cinnamon, all spice (pimento), black pepper, white pepper, nutmeg)
• 60 ml (¼ cup) water
• pure olive oil or canola oil, for frying

You will need to begin this recipe 1 day ahead.

Instructions

1. Drain and rinse the fava beans and chickpeas and put them in a food processor.
2. Add the onion, parsley, coriander, garlic, baking powder, salt, cumin and spice powder. Pulse, scraping down the side of the bowl, to form a coarse paste.
3. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.
4. In a medium saucepan, heat 5 cm of oil to 175°C (350°F).
5. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches for about 2 minutes or until browned and crisp.
6. Drain on paper towels set over a wire rack and serve hot, with tahina mixed with yoghurt and a little paprika.

Recipe image: Elena Danileiko