Falafels

Falafels are tasty little Middle Eastern patties that go well with a salad, some sauces and khoubiz - flat rounds of yeast dough cooked in a little oil in a frying pan. They're great finger food for parties and are also ideal if you are entertaining vegetarian friends.

1 cup chickpeas
broad beans (1 cup dried or 2 cups frozen)
water
1 medium onion
2 cloves garlic
1/2 cup finely chopped parsley
pinch hot chilli
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon bicarbonate of soda
salt
freshly ground black pepper
oil for deep frying

Soak the chickpeas in three cups of cold water overnight. Defrost the broad beans and remove the skins. If using dried beans, soak in three cups cold water and leave overnight. If using dried beans and peas at least 15 hours' soaking is recommended. Wash the soaked beans and peas in clean water, combine with roughly chopped onion and garlic and process in food processor. The mixture may need to be processed in two lots.

Combine with the parsley, spices, soda and add salt and pepper to taste. Knead well and leave to rest for 30 minutes.

Shape a tablespoon of the mixture at a time into balls then flatten into thick patties 4cm in diameter. Place on a tray and leave at 30 minutes at room temperature.

Deep-fry in hot oil and cook for about 5 minutes, turning to brown evenly. When well browned, remove and drain on paper towels.Serve hot with tahini sauce, salsa and khoubiz.

Salsa
1 small can peeled tomato
1 medium onion
1 clove garlic
salt and pepper to taste
1/2 teaspoon chilli
1/2 teaspoon cumin

Fry onion until golden. Add spices and cook then add tomato and garlic. Leave over low heat until it thickens. Taste and make sure the tomatoes as well cooked and reduced.

Tahini sauce
2 cloves garlic
salt
1/2 cup tahini (sesame seed paste)
1/4 to 1/2 cup cold water
1/2 cup lemon juice

Mix well together.