FALAFEL

1 heaping cup dried chickpeas, soaked for 24 hours
1 1/3 cups dried white fava beans, soaked for 24 hours
Salt and freshly ground black pepper
1 teaspoon baking soda
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground or flaked Middle Eastern red pepper
1 large red onion, very finely chopped
5-6 garlic cloves, crushed
A bunch of fresh flat-leaf parsley, finely chopped
A bunch cilantro, finely chopped
Sunflower oil for deep-frying

Rinse and drain chickpeas and beans. Pat them dry with a clean dish towel, then grind in a food processor until they form a fine paste. Season with salt and pepper, then add baking soda, coriander, cumin, and Middle Eastern red pepper. Grind paste once more. Tip into a big bowl, add remaining ingredients (except sunflower oil); knead thoroughly.

Take small lumps of the mixture in your hands, shape them into flat rounds about 2 inches in diameter and 3/4 inch thick, and place them on a plate. In a wide pan, heat enough oil for deep-frying, then fry falafel in batches until crisp and brown all over. Drain them on paper towels and serve hot. Serves 8 to 10