MAKES 10-12 FALAFELS
- 350 g broad beans, cooked and peeled
- 2 garlic cloves
- 2 tbsp chopped parsley
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh coriander
- 1 tsp ground coriander
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- salt and pepper
- vegetable oil for cooking
Whiz the broad beans with the garlic and herbs in a food processor. (Do not process the bean mixture too much. It must not become a purée.) Put the mixture in a bowl, add the spices and mix in with a fork. Season to taste. Shape 10-12 little balls, then flatten them gently. Pan-fry with a little olive oil over high heat, or fry in a deep fryer. When the falafels are done, place them on kitchen paper to drain off any excess oil.
MORE INSPIRATION
READ The Vegan Bible by Marie Laforet (£25 Grub Street)
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