Falafel

Instructions

1. Soak the chickpeas and fava beans in fresh water and set to one side overnight.
2. The following day, pressure cook the chickpeas for 15 minutes and the fava beans for 5 minutes. Alternatively, boil the chickpeas for 10 minutes so that chickpeas are half cooked and retain their crunchiness. Likewise bring the fava beans to the boil and cook for 5 minutes – the fava beans will cook much quicker.  It depends on the texture you want. Drain and set to one side.
3. Drain and pat dry the chickpeas and fava beans removing as much excess water as possible. Place the pulses in the food processor and pulse until the beans are chopped finely but not to a ground pulp – it is important to retain the texture to give this dish a real bite. Place in place in a large mixing bowl.
4. Sauté the shallots in oil and place in the mixing bowl with the remaining ingredients. Combine well and set to one side in the fridge for a couple of hours.
5. Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
6. Shape into 1.5-inch walnut sized balls. There should be round 20 balls from the mixture. Place on a tray.
7. Heat some olive oil and add the falafel in bunches, gently toss in the oil and lightly brown.
8. Place the falafel onto the ovenproof dish.
9. Once the falafel are all lightly cooked, drizzle with oil. Cover with aluminum foil and bake in the oven for about twenty minutes.
10. Serve immediately with salad, hummus or pita bread.