Falafel

INGREDIENTS

100g chickpea (soaked overnight)
200g split dried broad beans ( soaked overnight)
100g sesame seeds
1 small onion, chopped
5 garlic cloves
25g coriander leaves
25g parsley
2 red chillis
1/2 teaspoon cardamom powder
1/2 cumin seeds
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon plan flour
Oil for deep frying

METHOD
Combine the chickpeas and broad beans with garlic, onion, parsley and coriander leaves. Blitz in batches to keep it finely chopped, not mushy. Add the other ingredients and 2 tablespoons water. Leave in the fridge for 30 minutes.

Heat the oil for deep frying. Make golf ball sized pieces from the mixture, then fry them until golden brown. Place on a kitchen paper towel to soak up any oil.

Serve with a dip made from plain yogurt, chopped mint, and lime juice mixed together.