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| Falafel with green tahini |
Makes 20
Begin this recipe a day ahead
Falafel ingredients: 200g dried chickpeas. 100g dried broad beans. 1 bunch coriander, leaves picked. 1 bunch flat-leaf parsley, leaves picked. 1 small onion, roughly chopped. 2 long red chillies, seeds removed, finely chopped. 4 garlic cloves, roughly chopped 1 tsp ground cumin. 2 egg whites, 2 tsp sunflower oil, plus extra deep-fry. 2 tbs sesame seeds. 1 tsp baking powder. Green tahini, to serve
Falafel recipe: Soak the chickpeas and broad beans overnight in cold water-you will need to change the water at least 2 times. Drain and rinse well. Place chickpeas, broad beans and the remaining ingredients except the baking powder and tahini in a food processor and whiz until grainy (but not a smooth puree). Transfer to a bowl, stir in the baking powder and season well. Using 2 tbs mixture at a time, roll into 20 patties. Heat the oil to 170C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in 4 batches, drop falafel into oil and deep-fry for 3 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Serve falafel with tahini or hummus
Green tahini ingredients: Makes about 3/4 cup (185ml). 2 bunches coriander, roughly chopped. 1/2 cup (125ml) lemon juice. 2 garlic cloves. 1/3 (80ml) tahini paste
Green tahini recipe: Whiz coriander and lemon juice in a blender until combined. Add the garlic and tahini, then blend until smooth. Season with 1 tsp sea salt. Serve with falafel
