Before you start…
(The beans and chickpeas need soaking for 24 hours before cooking)
160 g dried mixed beans (can substitute with extra chickpeas)
160 g handful of dried chickpeas
2 tsp baking powder or bicarbonate of soda
6 cloves of garlic
1 tsp paprika
2 tsp ground cumin
1 onion, chopped
1 cup fresh coriander
1 cup fresh parsley
2 fresh chillies
sesame seeds
Salt and pepper
Sunflower oil
How to make Mixed bean and chickpea falafel
1
Put the beans in one bowl and the chick peas in another and soak in water with the baking powder or bicarbonate of soda for 24 hours. Drain and wash.
2
Boil the beans for an hour to an hour and a half on the hob in a pan of water – keep checking to make sure water hasn’t dried out.
3
Put all the ingredients except the sesame seeds and oil in a food processor and blend until partially smooth with small lumps. Mix in the sesame seeds. Let the mixture set in the fridge for an hour.
4
Divide and shape the mixture into small balls about an inch across.
5
Fry in a small amount of oil, turning until all sides are golden brown.