Ingredients
300g broad beans, fresh peeled and shelled
½ an onion, chopped coarsely
3 cloves of garlic
a packed handful of parsley
1 tablespoon besan flour
1 teaspoon cumin, ground
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon coriander, ground
sesame seeds for rolling
oil for frying
Method
Place all ingredients, except the broad beans, in a blender bowl and blend to a smooth paste.
Add the broad beans until they are blended coarsely (you still want a bit of texture, not a paste).
Place the mixture in a bowl, cover and refrigerate for at least 30 minutes.
Heat 1-2cm of oil in a small, heavy bottomed fry pan.
Shape heaped tablespoons of the mixture into balls by hand or use a falafel press. Sprinkle with sesame seeds.
Fry the falafels for a minute or so on each side until browned, turning carefully. Transfer the cooked falafels to drain on a brown paper bag.
Serve with your favourite salads, middle eastern bread and dips.
Author
Maude Farrugia
Heidelberg Heights