Falafel

Method

1. 1 Soak peeled fava beans for 12 hours, then drain completely; the Egyptian version uses fava beans, so the balls are greener and softer than the chickpea version.
2. 2 Grind the beans with coriander, parsley, green onions, garlic, and spices until smooth and green.
3. 3 Mix in the baking soda just before frying; adding it too early will cause the mixture to deflate and the balls to become dense.
4. 4 Roll the mixture into flat balls about 1.5 cm thick, then press one side into roasted sesame seeds.
5. 5 Deep-fry at 180 degrees Celsius for 3 minutes on each side until the crust is golden brown and crispy, while the inside remains green and moist.

With an appliance

• Air fryer 40 min

  Replace step 5: spray oil on both sides and bake at 190 degrees for 13 minutes, turning at the 7th minute. The balls will be drier, so add another spoonful of oil to the mixture before shaping.