Ingredients:

  • 250g dried fava beans, soaked overnight
  • 250g ground lamb (lamb mince)
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh coriander (cilantro), roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • Vegetable oil, for frying
  • 1 cup Greek yoghurt
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons water
  • Salt and pepper to taste

Instructions:

  1. Cover dried fava beans with plenty of water and soak overnight.
  2. Drain and rinse the soaked fava beans. In a food processor, combine the fava beans, lamb mince, onion, garlic, coriander, parsley, spices, salt, and pepper. Pulse until coarsely ground – do not over-process.
  3. Stir in the all-purpose flour to bind the mixture. Add more flour by the tablespoon if the mixture is too wet to form into balls.
  4. Shape the mixture into small, flattened balls (about 1 inch in diameter).
  5. Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
  6. Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pan.
  7. Fry for 3-4 minutes per side, or until golden brown and cooked through.
  8. Remove the falafel with a slotted spoon and drain on paper towels.
  9. In a small bowl, whisk together the Greek yoghurt, tahini, lemon juice, garlic, and water. Season with salt and pepper to taste. Adjust consistency with more water if desired.
  10. Serve the falafel warm with the tahini yoghurt dip.