broad
bean
felafel

makes 27

640g bread beans, blanched in boiling salted water until just cooked, refreshed ice water and very well drained
75g p/w red onion, very finely chopped
60g spring onion, finely sliced
30g p/w garlic, very finely chopped
40g sesame seeds
10g Maldon
3g white pepper, freshly milled
15g garam masala
20g parsley leaves, finely chopped
15g mint leaves, finely chopped
100g flour

clean corn oil for frying

Using a food processor put everything to the line in the food processor and process until chunky. Add the parsley, mint and flour and process until it is sticky and combined but still with texture.

Using two dessert spoons make quenelles about 35g and fry turning them on all three sides. Drain on paper towel.

serve just warm.