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4
Easy
By Samantha Clark and Samuel Clark
Published 2001
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.
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 5β10 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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