175g dried white broad beans, skinned
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
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 purÃ©e 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 purÃ©e. 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 160Â°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.Reuse content