Felafel

Method

1. Place the chickpeas and broad beans in a bowl, cover with cold water and soak overnight. Drain and rinse well.
2. Place about 2 cups of the chickpea and broad bean mix in a food processor along with the onion, garlic, coriander, salt and spices and blend until combined and smooth. Transfer to a large bowl. Blend the remaining chickpeas and broad beans until combined but still a bit chunky. Add to the bowl with the already-blended ingredients and mix in by hand.
3. Roll the felafel mixture into golf ball-sized balls using the palms of your hands. Gently flatten the balls slightly to form rounds about 2 cm thick.
4. Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the felafel in batches for 3–4 minutes, until crisp and golden. Drain on paper towel.
5. We serve these in a wrap, but you can serve as part of a mezze platter or with a side of houmous and a garden salad.