150g dried chickpeas, soaked in water overnight
300g shelled fresh broad beans (or 150g dried skinless broad beans soaked in water overnight)
1 1/2 cups coriander leaves and stems
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon bicarbonate of soda
1/2 medium onion chopped finely
1 teaspoon schug - see recipe below (or any other middle eastern spice past would also be fine or even just a chili and a clove of garlic would work too).
LOTS of olive oil for frying.
drain and rinse the chickpeas. whiz all the ingredients in a food processor or with a bar mix. form small balls or patties. either deep fry the falafels for 6 minutes or heat enough olive oil in a frying pan so that it will come halfway up the sides of the falafels and fry the falafels for 3 minutes either side or until they're golden brown.
serve with yoghurt or tahini thinned with water and a little lemon juice.