this doctor cooks Vegan Food

Method

1. Drain a tin of chickpeas throughly so that they are dry and then pour them into a food processor.

2. Partially blitz the chickpeas (you want them to break down a little but not become purified). 

3. Transfer the chickpeas to a large bowl. To the blender add the fava beans, garlic, shallot and coriander. Blitz the mixture together and transfer to the bowl. 

4. Add the lemon, asafoetida, cumin, flour, rapeseed oil and black pepper to the chickpea mixture. 

5. Mix the ingredients together using a spoon. 

6. Roll the mixture into 10 equal size balls. With the palms of your hands gently flatten the falafel. 

7. Rest the falafel in the fridge for 30 minutes - 1 hour. 

8. Using a saucepan heat up enough vegetable oil to allow the falafel to deep fry. When the oil is hot add the falafel in patches of 4. Don't overcrowd the pan as this will decrease the temperature of the oil.

9. Cook the falafel for 3 minutes on each side or until they are a lovely golden brown. 

10. Serve with some hummus, pitta and other wonderful things.