Egyptian falafel

Falafel500g dried broad beans
fresh coriander
1 leek, chopped
2 spring onions, chopped
2 tsp ground cumin
1 tsp salt
1 tsp bicarbonate of soda
vegetable oil
1 tsp sesame seeds

Makes around 30 falafel, for 6–10 people

Soak the broad beans overnight in water. The next day, wash the broad beans and dry off the water.

Place the broad beans, coriander, leek and spring onions in a food processor and blend until the mixture is soft. Place the mixture in a bowl. Add the cumin, salt and bicarbonate of soda, and mix together.

Heat oil in a large frying pan. Shape the mixture into little balls and add to the hot oil. Sprinkle the sesame seed over them, and allow the falafel balls to fry until golden on both sides.

Serve with salad, humus and bread or enjoy as a snack on their own.

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