Egyptian Falafels (or Ta’amia) - made with Split Fava Beans

Method

1. For this recipe you need to soak the beans, but don’t boil them as all the cooking happens in the oil. The beans can be soaked overnight or speed-soaked by placing them in water that’s been brought to the boil, then taking it off the heat and leaving to stand for 1 hour.
2. Coarsely chop the herbs, chilli and onion. Mix with the beans, spices and lemon zest, and pulse in a food processor until fairly smooth – though not to a paste.
3. Roll ping pong ball size patties from the mixture and refrigerate for 30 minutes.
4. Meanwhile, prepare the yoghurt sauce. Finely chop the mint and stir with the yoghurt, lemon juice, salt and pepper. Refrigerate.
5. Heat enough vegetable oil to cover a single layer of patties in a deep pan. When the oil is very hot, carefully place the patties in the oil and deep fry until dark golden brown – this will take a few minutes.
6. Drain briefly on kitchen paper and sprinkle lightly with salt.
7. Serve the falafel with the yoghurt sauce, a lightly dressed salad and some pitta bread.