Lebanese Falafel

Ingredients

200 g dried chickpeas
100 g dried broad beans (fool).
1 large onion, chopped
2/3 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
40 g coriander, chopped
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon coriander, ground
1 teaspoon cumin
2 tablespoons flour
½ teaspoon cayenne
½ teaspoon black pepper
½ teaspoon chilli powder
Salt to taste
Vegetable oil for frying

Instructions

1. Place dried chickpeas and fava beans in a bowl and cover with cold water. Allow soaking for two to three days or until they just begin to sprout. Change the water once.

2. Drain chickpeas and beans, and place them in a food processor. Crush until you obtain a creamy paste. Add the onions, garlic, herbs and spices and mix well until it blended together.

3. Transfer the mixture to a bowl and add flour. If necessary, at this stage, add a couple of tablespoons water in order to combine all the ingredients together. You want the result to be a thick paste.

4. Form the mixture into small balls, about the size of a ping-pong ball. Flatten slightly.

5. Fry in oil about 5 to 6 cm deep, at 185 °C until golden brown (5 to 7 minutes).

6. Serve hot with tahini sauce and a mixture of chopped vegetables and pickles.