4 cups of dry chick peas (1kg)
2 cups of dry fava beans ( choose the ones that are peeled) Soak overnight (500g)
½ head of garlic (about 8 cloves peeled)
1 bunch coriander
½ bunch flat leaf parsley
¼ bunch mint
2 tsp salt (or more to taste)
2 tsp ground cumin
½ tsp ground coriander
½ tsp cayenne pepper
½ tsp pepper
A pinch of ground cardamom
Pour peas & beans into a large bowl and cover with 3” of cold water. Leave to soak overnight. They will double in size as they soak.
Rinse & strain the chick peas & beans (no cooking involved)
Put all the ingredients into a food processor & process until a rough course meal forms.
Scrape sides of mixer and continue to pulse until the mix is between cous cous and a paste. Don’t go too far, you don’t want hummus texture!
Heat a fry pan with olive oil & form disc/pattie like shapes & shallow fry in a couple inches of medium heat oil. Each falafel should take 2-3 minutes on each side to cook. If it goes brown before this your oil is too hot, and the falafel will not be cooked on the inside!
Roughly a half cup Tahina
2 cloves of crushed garlic
1/2 lemon juiced
I use a pestle to make this sauce. In a bowl add the crushed garlic, tahina, salt, lemon juice & stir, it will be the consistency of peanut butter at this stage, keep stirring & adding the water & lemon juice till the consistency is a little thinner than yoghurt...use this as a dipping sauce.