Fava Bean Falafel

|Surprisingly easy to cook from scratch this traditional Egyptian dish is delicious as a snack or meze. Makes about 16 falafels.|red onion mint|500g split fava beans1 red onion1 bunch fresh coriander1 red chilli pepperzest from two lemons10 mint leaves3 pinches coarse salt3 pinches ground black pepper1 teaspoon cayenne pepper1 teaspoon ground cumin0.5 teaspoon cinamonvegetable oil for frying|Soak the beans overnight or quick-soak by placing them in water that's been brought to the boil leaving it to stand off the head for 1 hourCoursely chop the herbs chilli and onion. Mix with the beans spices and lemon zet and pulse in a food processor until fairly smooth but not pastyRoll the mixture into ping pong ball size patties refrigerate for 30 minutesHeat enough vegetable oil to cover a single layer of patties in a deep panWhen the oil is very hot carefully place the patties in the oil and deep fry until dark golden brown - this will take a few minutesDrain briefly on kitchen paper and sprinkle lightly with saltServe with a salad pitta bread and yoghurt sauce with chopped mint and lemon juice|0.00 minutes||https://hodmedods.co.uk/blogs/recipes/egyptian-falafels-taamia-split-fava-beans