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Falafel

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

Although considered Egyptian in origin, falafel are common throughout the Middle East. For a nuttier flavour, we like to use dried fava beans, but chickpeas are just as good.

Ingredients

  • 250 g dried fava beans, soaked overnight
  • 3 garlic cloves, crushed to a paste with salt
  • 1 large

Method

Drain the beans well and place half of them in a large saucepan. Fill with fresh cold water and bring to the boil. Reduce to a gentle simmer and cook for 5–10 minutes or until tender, skimming off any scum as it builds up. Meanwhile, place the raw beans in a food processor and pulse until more or less smooth. Transfer to a mixing bowl, and repeat the process for the cooked drained beans. Add th

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