About this recipe:Although falafel can be made with just chickpeas, they taste really authentic with beans. They have to be soaked for 48 hours, however, so this recipe is not for those in a hurry. For this effort, the falafel taste absolutely fantastic and this recipe makes a whole load of them.
150g dried broad beans
200g dried chickpeas
1 medium onion
2 cloves of garlic
1 bunch parsley
1 pinch of cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon bicarbonate of soda
salt and freshly ground black pepper to taste
oil for frying
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Put broad beans in a bowl and cover with cold water. Soak for 2 days, changing the water once a day (in the summer change it twice a day).
On the second day, soak the chickpeas in a separate bowl.
Drain beans and chickpeas. Remove skin from the beans (very important).
Roughly chop the onion and garlic. Tear off the parsley leaves. Puree with the chickpeas and beans finely in a food processor, always pushing down the mixture from the edges of the container so that everything is pureed well and evenly. Add the spices, bicarb, salt and pepper. Leave the mixture to stand for 30 minutes.
Make 25-30 small balls and flatten them out a bit. Place on greaseproof paper and allow to stand for another 30 minutes.
Heat sufficient oil in a pan and fry six falafel at a time. When they are crispy and brown on the bottom, turn once and gently fry the other side until crispy. Remove from pan and drain on kitchen paper. Serve warm or cold with pitta, salad and tahini sauce (I've also posted a recipe here for that).