For the falafel:
100 gms dried chickpeas (soaked overnight in plenty water with ½ tsp bicarbonate of soda)
200 gms peeled split dried broad beans, soaked overnight in plenty water with 1 teaspoon bicarbonate of soda
5 large garlic cloves, peeled
1 small onion, peeled
50 gms fresh coriander, most of the bottom stalks discarded
1 tsp ground cumin
1 tsp ground allspice (or 7-spice mixture)
¼ tsp finely ground black pepper
1/8 tsp cayenne pepper
½ tsp bicarbonate of soda, plus another ½ teaspoon to mix in just before frying
For the tahini dip:
100 ml tahini
Juice of 1 lemon, or to taste
1 small garlic clove, peeled and crushed
Salt to taste
1. Drain and rinse the chickpeas and broad beans. Grind through a meat grinder with the finest blade attached, together with the garlic, onion and coriander. If you don’t have a grinder, then process in a food processor together with the rest of the ingredients. Process until you have a fine paste.
2. Transfer the mixture to a bowl. Add the seasonings and ½ teaspoon bicarbonate of soda. Taste and adjust the seasoning if necessary. Cover and let rest for 30 minutes in the refrigerator.
3. Put enough vegetable oil in a large frying pan to deep-fry the falafel and place over a medium heat. Mix the remaining ½ teaspoon bicarbonate of soda in the falafel mix.
4. When the oil is hot – dip a piece of bread; if the oil bubbles around it, it is ready – start shaping the falafel.
5. Using the spatula part of the falafel shaper, scoop a little falafel mixture and scrape into the bowl of the other part making sure you slide the lever down to make space.
6. Fill the bowl and smooth the mixture making a mound. Hold the shaper over the hot oil and release the lever to pop the falafel ball into the oil. Be careful not to splash.
7. Repeat the same process until you have used up all the falafel mix, making sure you do not crowd the frying pan. You should end up with about 15 falafel balls.
8. Fry for 3 to 4 minutes, stirring every now and then, until the falafel are golden brown all over.
9. Remove with a slotted spoon onto several layers of paper towels to drain off the excess oil or place on a grill with a baking sheet underneath to collect the dripping oil.
10. Serve hot or warm with a tahini dip.
11. For the tahini dip, put the tahini in a mixing bowl and gradually, and alternately, stir in the lemon juice and 60 ml water. The tahini will first thicken, despite the fact that you are adding liquid. But do not worry, it will soon start to dilute again.
12. Taste the dip before you use all the lemon juice. This way you can adjust the tartness to your liking - if you use less lemon juice, make up for the loss of liquid by adding more water. Keep stirring until the sauce has the consistency of double cream.
13. Add the crushed garlic and salt to taste and mix well. Taste and adjust the seasoning if necessary.
14. Serve with falafel, pickles (preferably pink turnips), sliced tomatoes and flat-leaf parsley. Enjoy!
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