Starter/Snack: serves 4-6. Total time: 20 minutes plus overnight soaking
Falafel, spiced bean rissoles, are a national institution in Egypt. Though delicious, they are heavy (or should I say hearty?) - the original veggie burger in miniature. There is little nicer on a cold day than a few falafel stuffed inside warm pitta bread with some slightly bitter tahini and some cucumber and tomato salad.

175g dried white broad beans, skinned
75g quinoa
1 shallot, peeled and finely chopped
1 clove of garlic, peeled and crushed to a paste with a little salt
3/4tsp ground cumin
3/4tsp ground coriander
2 heaped tbsp coriander, finely chopped
1/2tsp baking powder
1/2tsp dried yeast
cayenne pepper
2 large eggs, beaten
fine, dry breadcrumbs
vegetable oil for deep-frying

Soak the dried broad beans overnight in plenty of water. Drain and rinse them and reduce to a purée in a food processor. This takes some work - the mixture needs to be sticky for it to hold together well. Remove to a large bowl.

Boil the quinoa in salted water for 15 minutes. Drain and combine it with the bean purée. Combine all the ingredients except the last three in the list, seasoning with salt and cayenne pepper.

Between the palms of your hands, form into balls, each the size of a walnut. Place on a tray or plate, cover loosely with clingfilm and leave to stand for one hour.

Dip each falafel into the beaten eggs and roll in breadcrumbs. Heat the oil to 160°C (you can test the temperature using a jam thermometer). Deep-fry them for 4-5 minutes until lightly golden.

Drain on kitchen paper and serve straightaway.