Falafel

Serves 4 - 6

• 1 cup dried broad beans
• 1 cup dried chick peas
• 1 tsp bicarbonate of soda
• 4 cloves of garlic crushed
• 1 tsp ground coriander
• 1 tbs ground cumin
• 1 onion chopped
• 1/2 cup fresh coriander chopped
• 1/2 cup fresh parsley chopped
• 1/4 tsp mixed spices
• Salt & pepper

Soak the beans and the chick peas in water and bicarbonate of soda overnight or for 24 hours. Drain and wash. Put with the rest of the ingredients in a food processor, and blend till you get a soft dough like mixture. Remove and keep in the fridge for 1 hour before use. Divide and shape the mixture into small balls, the size of a wallnut. Flatten with your hand, then deep fry in hot oil till golden brown. Serve warm, rolled in pitta bread, with added salad and  Tarator.
** Tips ** Tinned broad beans and chick peas work well in this recipe so if you dont have time, just use 1 tin (400g) of each.