Falafel with tahini sauce

Method

1. To make the sauce, place all the ingredients in a small bowl and mix well. Season to taste.

2. For the falafel, drain the beans and place two thirds of them in a saucepan with fresh cold water. Bring to boil and simmer for 20 minutes until tender, then drain and reserve.

3. Place the remaining uncooked beans in a food processor and pulse until smooth. Transfer to a bowl and place the cooked beans in the processor. Add the garlic, spring onion, parsley, cumin, mint, green chilli, coriander and baking powder and blitz to a puree. Mix well and season with salt and pepper.

4. Add the uncooked pureed beans to that mixture and mix again. Shape into balls no larger than a walnut and flatten each into a smallish disk, about 2cm thick.

5. Have the oil really hot in a frying pan and drop the falafel disks gently into the pan, just a few at a time to cook for about 6-8 minutes, turning until evenly browned on all sides.

6. Remove with a slotted spoon onto kitchen paper and drain, then arrange on a serving plate and pour some tahini sauce over them. Serve warm.

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Ingredients

225g dried fava (broad) beans, soaked overnight
4 garlic cloves, crushed
4 Spring onions, chopped
1 small bunch Parsley, chopped
1 tsp Cumin seeds, toasted and crushed
1 small bunch Mint, chopped
1 small green chilli, deseeded and finely chopped
1 tsp ground coriander
1 1/2 tsp Baking powder
3 tbsp water
oil, for frying

For the tahini sauce

100ml plain yogurt
50ml tahini paste
2 garlic cloves, crushed
1 lemon, juice only

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