- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus soaking and resting
- Effort: easy
- 175 g dried chickpeas, soaked in cold water for 24 hours
- 85 g dried fava beans, soaked in cold water for 24 hours
- handful parsley, leaves only, chopped
- handful coriander, leaves only, chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1½ tsp salt
- 1½ freshly ground black pepper
- 1 tsp cayenne pepper, (optional)
- 2 cloves garlic
- 1 tsp bicarbonate of soda
- ¼ green peppers, de-seeded and finely chopped
- 3 tbsp sesame seeds
- groundnut oil, for deep frying
- 2 tbsp flour
1. Drain the soaked chickpeas and fava beans.
2. Sprinkle the parsley and coriander into a food processor and chop finely. Tip in the chickpeas, fava beans, and all the remaining ingredients apart from the sesame seeds, groundnut oil and flour, and blend to a coarse mixture.
3. Transfer the mixture to a bowl, stir in the sesame seeds and flour, then set aside to rest for about an hour.
4. To cook the falafels, preheat a deep fat fryer. Take about a tablespoon of the falafel mixture and shape into a rough round. Repeat with the remaining mixture.
5. Deep-fry the falafels for 3-4 minutes in the groundnut oil, or until crisp and golden-brown. Remove from the hot oil and drain on kitchen paper. Keep warm until ready to serve.
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