Sabah's Egyptian Falafel

Sabah's Egyptian Falafel

Method
Serves 4-6

Prepare broad beans by first removing the beans from their pods and adding them into a small saucepan of boiling water. Cook for approximately 2 minutes and then drain.

Place the beans into a bowl of cold water. Once cool, drain well in a sieve or colander.

Pop the beans out of their thick, leathery skins by squeezing gently. Tip them into a food processor along with the rest of the ingredients, except for the sesame seeds. Blitz the ingredients to a rough paste and tip onto a clean surface.

Divide the mixture into 12-16 pieces, each about the size of a small golf ball. Press down with your fingers to make small patties.

Sprinkle sesame seeds onto a plate and coat each side of the falafels roughly with the seeds. Transfer them to the fridge for at least 10 minutes.

To cook the falafel, fill a small pan with oil to a depth of about 3cm and bring to near boiling.

Turn the heat down and start to cook the falafel in batches of 4 at a time. Cook each side for 2-3 minutes or until golden brown, then flip over and fry the other side.

To Serve

Serve with a yoghurt sauce and chopped salad.

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