FALAFEL
Makes 20
200g dried chickpeas
100g dried split broad beans
1 large handful coriander, leaves picked
2 large handfuls flat-leaf (Italian) parsley, leaves picked
1 small onion, coarsely chopped
2 long red chillies, seeds removed, finely chopped
4 garlic cloves, coarsely chopped
1 tsp baking powder
1 tsp ground cumin
2 tbsp sesame seeds
Rice bran oil, for deep-frying
Method
1. Soak chickpeas and broad beans overnight in cold water in a large bowl, changing the water at least twice.
2. Drain chickpeas and broad beans. Whizz them in a food processor with coriander, parsley, onion, chilli and garlic until grainy (not a smooth purée).
3. Transfer mixture to a bowl and add baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons,…
