Makes approx. 18 small falafels
300g broad beans, peeled and shelled
3 cloves garlic, chopped
½ onion, roughly chopped
1 tablespoon besan (chickpea) flour
1 teaspoon cumin powder
½ teaspoon coriander powder
Handful of parsley
1 teaspoon salt
½ teaspoon baking powder
Sesame seeds (or panko breadcrumbs) for coating the falafel
2 tablespoons extra virgin olive oil for frying the falafel
Place all ingredients except the broad beans, sesame seeds and olive oil in a blender and blend to a smooth paste. Add broad beans and pulse until broad beans are coarsely chopped. You want to maintain some texture, not a paste. Tip mixture into a bowl and refrigerate for at least 30 minutes.
Shape heaped tablespoons into balls by hand. Sprinkle or roll in sesame seeds (or panko breadcrumbs). Layout the balls on a plate or tray and refrigerate for at least one hour to firm up.
Heat the olive oil on medium in a heavy bottom frying pan. Fry falafels for two minutes on each side, turning carefully so that they don’t break up.
Drain on paper towel before serving.
