Dice all the salad vegetables and put them in a bowl.
Toast the cumin, coriander and sesame seeds in a dry heavy pan over a low heat for 2-3 minutes. Grind to a powder and put into a food processor with 2 teaspoons of salt and 1 teaspoon of pepper.
Peel and chop the garlic. Peel and dice the onion. Destalk the herbs. Destalk and deseed the chilli and dice. Add to the processor.
Cook the broad beans in water following the packet instructions. They need to be well cooked in order to purée properly. Drain and add to the contents of the food processor.
Whizz, dropping in the eggs one at a time through the feeder tube. Take a tablespoon of the mixture and shallow-fry it in a little oil. Taste and adjust the seasoning, if necessary. You should have a very smooth paste that you can shape with floured hands. If it is too sticky, turn out on to a heavily floured surface and work until it achieves a malleable texture. Leave to rest, covered with a damp cloth, for 30—45 minutes.
With floured hands, take tablespoons of the falafel mix and shape them into balls, then flatten them into a round. Deep-fry in batches until browned and crisp outside, turning them in the oil during cooking. Drain on paper towels and keep warm until all are cooked.
Serve hot with warm bread and harissa, accompanied by the salad tossed at the last minute in the lemon juice, the oil and seasonings.
© 1995 Alastair Little. All rights reserved.