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Fava Falafel

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How about some (excepting the spices) British falafel?


Ingredients

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
tsp cinnamon
Vegetable oil for deep frying

Procedure

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.


 

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