For deep-frying:vegetable oilTo serve:lemon wedgesAlexandrian falafels200 gmdried broad beans, soaked overnight in cold water, drained1onion, coarsely chopped2garlic cloves, coarsely chopped2spring onions, thinly sliced½ cup(firmly packed) each flat-leaf parsley and coriander, coarsely chopped70 gm(¼ cup) tahini2 tbspground cumin2 tsplemon juice2 tspextra-virgin olive oilHummus200 gmdried chickpeas, soaked overnight in cold water, drained80 ml(1/3 cup) lemon juice70 gm(¼ cup) tahini2 tbspolive oil 2large garlic cloves, crushed½ tspground cuminTo taste:sweet paprikaParsley salad1½ cups(loosely packed) flat-leaf parsley1small Spanish onion, shaved on a mandolin100 gmmung beansTo serve:pansy and nasturtium leaves (optional)50 mlolive oilJuiceof ½ a lemon
For Alexandrian falafels, process ingredients in a food processor until mixture is finely chopped and forms a shape when pressed (3-4 minutes), season to taste, transfer to a bowl, cover and refrigerate for 2 hours.
Meanwhile, for hummus, combine chickpeas in a large saucepan with cold water to cover, bring to the boil, cook over medium-high heat until very tender (40-45 minutes), then drain, reserving 125ml cooking liquid. Transfer chickpeas and reserved cooking liquid to a food processor, add lemon juice, tahini, olive oil, garlic and cumin, then process until smooth. Season to taste with sea salt, freshly ground pepper and paprika, then refrigerate until required.
Preheat vegetable oil in deep-fryer or deep-sided saucepan to 170C. Roll falafel mixture into walnut-sized patties and deep-fry in batches, turning occasionally, until golden brown (1-2 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste and keep warm.
Meanwhile, for parsley salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve falafels hot with parsley salad, hummus and lemon wedges.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.