Fava and Chickpea Falafel with Parsley Tarator and Sumac Onions

Method

1. Put the chickpeas and fava beans in separate bowls and cover each with at least three times their depth of cold water. Soak for 18 to 24 hours, in the fridge if your kitchen is warm, changing the water once. Do not cook either of them.

   Add in this stepDried chickpeas 100 gDried split peeled fava beans 40 g

2. Toast the cumin and coriander seeds in a dry 16 cm pan over medium-low heat for 1 min 30 sec, shaking the pan, until a shade darker and nutty-smelling. Let them cool, then grind finely in a mortar or spice grinder.

   Add in this stepWhole cumin seeds 1 tspWhole coriander seeds 1 tsp

   medium-low heat

3. Drain the beans and spread them on a clean towel to dry for 10 minutes. In a food processor, first chop the herbs, onion, garlic and seeded chili finely, then add the beans and pulse in short bursts to a couscous-like texture. Mix in the ground spices, allspice and salt and check that a squeezed handful holds firmly. Cover and chill for 1 h.

   Add in this stepOnion ½Garlic cloves 2Green chili ½Flat-leaf parsley (leaves and tender stems) 25 gCilantro (leaves and tender stems) 15 gGround allspice 1 pinchSalt 0.6 tsp

4. Tarator: stir the tahini, lemon juice, grated garlic and salt together, then beat in the ice water a tablespoon at a time until pale and creamy, and stir in the chopped parsley. Sumac onions: slice the red onion paper-thin, toss with the salt, leave for 5 minutes, squeeze firmly and toss with the sumac.

   Add in this stepTahini (sesame paste) 3 tbspLemon (for juice) 1Garlic (for the sauce) ½Ice water 3 tbspChopped parsley (for the sauce) 2 tbspSalt (for the sauce) 1 pinchRed onion ½Salt (for the onion) 1 pinchSumac 1 tsp

5. Just before frying, stir in the baking soda. With wet hands or two spoons, firmly shape 12 discs 4 cm wide and 2 cm thick and press sesame seeds onto one side.

   Add in this stepBaking soda ¼ tspSesame seeds 1½ tsp

6. Pour oil 5 cm deep into a deep 20 cm pot (no more than half full), clip on a cooking thermometer and heat over medium-high heat for 10 min to 180 °C. Dry your hands and tools completely and never leave the oil unattended.

   Add in this stepOil for deep-frying 1.3 L

   medium-high heat

7. Working in 2 batches, only as many as fit in a single layer, slide the falafel in gently from a spoon, away from you. Fry each batch for 3 min 30 sec, turning once, until deep reddish brown. The temperature drops as they go in, so adjust between medium heat and medium-high heat to hold 175 to 180 °C, and turn the heat off at once if the oil smokes. Lift onto a rack, sprinkle with a tiny pinch of salt and break one open to check it is cooked and green inside.

   Add in this stepSalt ⅛ tsp

   medium heat→medium-high heat

8. Turn off the heat under the oil and leave the pot until cold. Warm the pitas in a dry pan over medium heat for 30 sec per side. Spread with tarator, add falafel, sumac onions, tomato and pickles and roll up tightly.

   Add in this stepPita bread 2Tomato 1Pickled turnips or cucumber pickles 60 g

   medium heat