Cooking Time: 20 minutes
- 1 kg broad beans
- 80 g shallots
- 25 g garlic
- 70 g parsley
- 70 g fresh coriander
- 15 g salt
- 4 g ground cumin
- Soak the beans for the best results. Start by washing the beans under running water for 4 minutes then cover them with water. Either leave them out at room temperature overnight or for at least 8 hours before washing them again thoroughly.
- In a food processor puree the beans, onions and herbs for 2 minutes then add the soaked beans. Keep the food processor running for 5-10 minutes. Add the salt and cumin and process until the mixture becomes a little bit foamy.
- Heat a little oil in a large saucepan and use an ice cream scoop to shape the mixture into balls. Fry the falafels for 5-10 minutes, switching sides and serve with pittas and dip.
This recipe is courtesy of the Global Pulse Confederation.