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
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.
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.
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.
Divide and shape the mixture into small balls about an inch across.
Fry in a small amount of oil, turning until all sides are golden brown.