How about some (excepting the spices) British falafel?
500g split fava beans, soaked overnight
1 red onion
Big bunch fresh coriander
1 red chilli pepper
Zest of 2 lemons
10 mint leaves
3 pinches coarse salt
3 pinches fresh ground black pepper
1 tsp cayenne
1 tsp ground cumin
½ tsp cinnamon
Vegetable oil for deep frying
Soak beans overnight or speed-soak by placing them in boiled water, then taking it off the heat and leaving to stand for 1 hour.
Coarsely chop herbs, chilli and onion. Mix with drained beans, spices and zest, and pulse in a food processor until fairly smooth, but not a paste.
Roll mixture into ping pong sized balls and refrigerate for 30 minutes.
Heat enough oil to cover one layer of falafels in a deep pan. When oil is very hot, carefully place falafels. Deep a few minutes, to golden brown.
Drain briefly on kitchen paper and sprinkle lightly with salt.