It all started with a trip to the Highland Wholefood workers Cooperative when we decided a few months to switch to brown carbs and we were stocking up on our wholewheat pasta and rice! I saw a pack of split dried fava beans which had a short shelf life and thought I could make a hummus type dip which would make a change from using chickpeas.
However, the box of beans also contained a recipe book! We love falafel in the Barrie household, so a Saturday evening of falafel making was on the cards this weekend.
The process started with soaking the fava beans for 12 hours. After draining the beans I left them to one side while I chopped a red onion and red chilli, zested two lemons and measured out dried herbs and spices (the recipe calls for fresh coriander but I used dried).
After mixing all the ingredients in a bowl, it was time to get the food processor out. A few quick blasts on the pulse setting created a smooth mixture in seconds.
Then it was time to shape them into patties -16 of them, and leave to chill in the fridge for 30 minutes.
While these were chilling, I whipped up some guacamole
Then it was time to do some deep-frying of the falafel!
As soon as the oil was hot enough, in went the falafel patties into the pan, which were kept in until they were golden brown. Mr B did an admirable job of turning them whilst cooking!
We served in pittas with natural yoghurt, romaine leaves, tomato, guacamole and topped with hummus made earlier in the day. An amazing (vegan and dairy free!) Saturday night dinner!