What's in Your Cupboard
Lemons: 2 (For zest and juice)
Ground Cumin: 1 tsp
Cayenne Pepper: 1 tsp
Ground Cinnamon: ½ tsp
Vegetable Oil: For deep frying
Coarse Salt & Fresh Ground Black Pepper
pitta to serve
Method
Soak the Beans (Do Not Cook): Soak the fava beans overnight in cold water. Alternatively, speed-soak them by placing them in freshly boiled water, removing from the heat, and letting them stand covered for 1 hour. Note: Do not boil or cook the beans on the stove; they will cook entirely in the frying oil.
Blitz the Falafel Mix: Coarsely chop the fresh coriander, mint leaves (10 leaves), chilli, and red onion. Drain the soaked beans completely, then add them to a food processor along with the chopped herbs, onion, chilli, cumin, cayenne, cinnamon, lemon zest, and 3 pinches each of salt and black pepper. Pulse until the mixture is fairly smooth, but stop before it turns into a completely smooth paste—it should still have some texture.
Shape and Chill: Roll the mixture into ping-pong-ball-sized patties. Place them on a tray and refrigerate for 30 minutes to firm up.
Make the Yoghurt Sauce: While the patties are chilling, prepare the sauce. Finely chop 8 mint leaves and stir them into the yoghurt along with the juice of ½ lemon and a pinch of salt and black pepper. Keep refrigerated until ready to serve.
Deep Fry: Pour enough vegetable oil into a deep pan to completely cover a single layer of patties. Heat the oil until it is very hot. Carefully lower the chilled patties into the oil in batches (do not overcrowd the pan) and deep fry for a few minutes until they turn a rich, dark golden brown.
Drain and Serve: Use a slotted spoon to remove the falafel from the oil, drain them briefly on kitchen paper, and sprinkle lightly with a bit more coarse salt. Warm your pitta bread, slice them open, and stuff with the hot falafel, the chilled mint yoghurt sauce, and your fresh seasonal salad leaves.