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How to make Falafels:

These tasty broad bean patties are packed with fragrant herbs and spices. Falafels are a typical Lebanese street snack often served in pita breads with salad. They can also be served as a starter, with dips such as Hummus, or as part of a more substantial meal with plain rice and a large bowl of refreshing Orange, Escarole and Black Olive Salad or Greek Salad.


250 g dried, skinless broad beans, saoked overnight in cold water to cover

2 garlic cloves, crushed

1 large onion, about 400 g, coarsely chopped

1/4 teaspoon baking powder

1/4 teaspoon cayenne pepper

1 teaspoon ground allspice

1 tablespoon ground coriander

1 tablespoon ground cumin

200 g bunch of fresh parsley, coarsely chopped

a handful of fresh coriander, coarsely chopped

groundnut or sunflower oil, for deep-frying


Drain and rinse the beans. Put them in a food processor, then add the onion, garlic, cumin, ground coriander, allspice, cayenne pepper and baking powder. Process to an almost-smooth paste.

Add the parsley and coriander and process briefly again. You may have to divide the ingredients in half and process in 2 batches, depending on the size of your food processor. Empty into a bowl and set aside for at least 1 hour.

Take 1 tablespoon of the mixture and shape it between your palms into a flat round shape, about 5-6 cm diameter. Repeat until all the mixture has been used.

Just before serving, heat 1 cm depth of oil in a large non-stick frying pan, add a single layer of the falafels and fry until golden and crisp on one side, then turn them over to crisp on the other side. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat until all the falafels have been fried. They are delicious served hot or at room temperature.

makes about 20

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