The majority of the pulses we eat in Britain are imported from farms across the world – except the humble fava bean. These authentic Egyptian falafels, made with split fava beans, are the perfect addition to a summer BBQ.
Dried split fava beans 500g,
soaked overnight (no need to boil)
Red onion 1
one big bunch
Red chilli pepper 1
Zest of 2 lemons
10 mint leaves
Cayenne pepper 1 tsp
Ground cumin 1 tsp
Cinnamon 1/2 tsp
for deep frying
Roughly chop the herbs, chilli and onion. Mix in the beans, spices and lemon zest,
and pulse in a food processor until fairly smooth (but not a paste).
Roll into ping-pong-ball-size patties and refrigerate for 30 minutes.
Pour 2-3 inches of oil into a pan and heat. When the oil is very hot, deep fry the patties for a few minutes until dark golden brown.
Place on kitchen paper to drain and sprinkle lightly with salt.