Ingredients
The following ingredients have 20 Servings
- 150g dried chickpeas
- 150g double-podded broad beans, plus a handful of tiny ones left whole to garnish
- ½ red onion, finely grated
- 1 large clove garlic, finely grated
- 2 handfuls flat-leaf parsley, chopped
- 2 tsp baking powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground allspice
- ½ tsp chilli powder
- ½ tbsp salt flakes
- Sunflower, rice-bran or similar oil for deep-frying
- <br><strong>To serve</strong>
- 150g plain yoghurt
- 2 heaped tsp tahini
- Salt flakes
- Freshly ground black pepper
- Extra-virgin olive oil
- 1 handful mint leaves
- 1 lemon
Instruction
- <p>1. Place the chickpeas in a large bowl and cover generously with boiling water. Leave to stand at room temperature overnight.</p> <p>2. Drain the soaked chickpeas and blitz in a food processor. Add all the other falafel ingredients and blitz until you have a rough paste.</p> <p>3. Heat the oil in a deep fryer or saucepan to 165C. If the oil is too hot, the falafels will brown too quickly and not cook through; if the oil is too cool, the falafels will become oil logged.</p> <p>4. Shape the falafel mix into tablespoon-sized quenelles and fry for about four minutes in batches or until well browned. Drain on kitchen paper.</p> <p>5. To serve, mix the yoghurt and tahini together, season with salt and pepper and spread on a serving plate. Dress the remaining broad beans in a little oil, season with salt and pepper and toss through the mint leaves.</p> <p>6. Arrange the falafels on the yoghurt mix, scatter over the broad beans and mint and serve with lemon wedges.</p>
