Broad Bean Falafel


1 kg shelled broad beans
1 cup couscous soaked in 1 cup water
½ cup flour
4 eggs
1 tablespoon salt or to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground pepper
pinch of chilli pepper (optional)
8 cloves garlic
1 cup chopped spring onions
1 cup chopped herbs (parsley, coriander, mint)
1/4 cup lemon juice
sesame seeds (optional)


Frying oil to cover (rice bran or sunflower)
Pulse in a food processor until it’s a fine and sticky consistency.
Form disks with two spoons. If desired, sprinkle with sesame seeds.
You can freeze them on baking paper for cooking later at this point.
Drop into oil and cook in batches at 180º C until golden.