Felafel And Broad Bean Houmous

Felafel

• 450g chickpeas soaked overnight
• 3 cloves garlic
• 2 tsp coriander
• 2 tsp ground cumin
• 2 tbsp parsley

Broad Bean Houmous

• 675g broad beans soaked overnight
• 1 small green chilli chopped
• 1 tsp paprika
• 1 tsp ground cumin
• 2 cloves garlic peeled and crushed
• 8 tbs olive oil
• Juice of half a lemon

Felafel

• Boil the chickpeas in water until soft (1 hr+). Put a quarter into a blender with garlic, coriander, cumin and parsley. Liquidise gradually adding the rest.

• Season with salt and transfer into a large bowl. Take a desert spoon of mixture and shape into round, flattish croquettes.

• Heat a small amount of oil in a frying pan and fry felafel in batches for two to three minutes or until golden brown all over. Drain and serve with salad, houmous and pitta.

Houmous

• Boil broad beans in salted water until tender (10 mins). Drain, blend with chilli, paprika, cumin, garlic, slowly adding oil and lemon juice.