Felafel

Felafel:

Ingredients:--

400 g can chickpeas, rinsed and drained

155 g (1 cup) frozen broad beans, thawed and peeled

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon chickpea flour (besan)

1 tablespoon lemon juice

3 tablespoons chopped coriander leaves

olive oil, for shallow frying

Herbed hummus, to serve

Procedure:--

Put the chickpeas, broad beans, cumin, ground coriander, chickpea flour, lemon juice and coriander leaves into a food processor and process until the mixture comes together to form a rough paste.

Using wet hands, shape tablespoons of the chickpea mixture into patties.

Heat a little oil in a large frying pan over medium heat, cook the patties in batches of four for 5 minutes, until crisp and golden on both sides. Drain on paper towel.

Serve the felafel with the hummus, madjara and tabouleh.