These are the best falafels and are not much work (except for the frying)
500g of beans (without pods)
bunch of herbs (coriander and parsley)
1 tsp cumin powder
1 tsp salt
50 g plain flour (or rice flour)
some chilli (optional)
Put all the above into a food processor (roughly chop the herbs first) and process until smooth (but not too smooth). Form into quenelle-shaped falafel using 2 soup or dessert spoons
https://www.youtube.com/watch?v=MXcIZ4aRHBU
and drop into hot (180oC) oil to fry. Turn during the frying and remove to drain when they're quite dark brown. Eat hot or warm with tarator or garlic yoghurt sauce.
If you don't want to deep fry try making this moroccan broad bean dip instead:
https://www.ceresfairfood.org.au/recipe/moroccan-broad-bean-dip/
