Making Patties

Pulses make perfect patties - they purée easily, marry well with flavourings such as garlic, onion, herbs and spices, and hold their shape. Falafel (see box) from Israel are the traditional ones, but you can make them with other pulses. Here chick peas and dried broad beans are used together.

1. Soak and boil pulses of your choice, then drain and reserve the cooking liquid. Work to a purée in a food processor, with a little of the reserved liquid. Turn into a bowl and mix with flavourings until well combined.

   

2. Shape the mixture into even-sized balls with wet hands (this helps prevent sticking), then flatten them into ovals, each one about 2.5 cm thick.