serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 cup dried split fava beans, soaked overnight
- 1 cup dried , 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
Drain and rinse the fava beans and chickpeas and put them in a food processor.
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.
Add the water and process until the mixture is gritty but fine and brilliant green.
Scrape the paste into a bowl.
In a medium saucepan, heat 5 cm of oil to 175°C (350°F).
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.
Drain on paper towels set over a wire rack and serve hot, with tahina mixed with yoghurt and a little paprika.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
