To Serve
Wash the broad beans and place them in a large bowl, then cover with at least twice their volume of cold water. Set aside for 5 hours
to soak.
Using a food processor, blitz the leek for 1 minute, until very fine.
Drain the broad beans and combine them with the garlic, parsley and coriander. Add half the broad bean mixture and 1 tablespoon of cold water to the leek in the processor and blitz for about 2–3 minutes, scraping the sides of the processor if you need to, until you have a smooth paste. If the mixture is still crumbly, blitz it for another minute.
Transfer to a medium bowl and repeat with the other half of the broad bean mixture. Add to the bowl, then add the cumin, baking powder and 1 teaspoon of salt and mix well to combine.
With wet hands, shape the falafel by pressing 1 tablespoon of the mixture, about 30g, into the palm of one hand to form a ball, pressing to compact the mixture. Shape into a patty about 6cm in diameter and 11⁄2cm thick. With your finger, make a dent in the middle of each patty – this will make them cook evenly on the inside. Place the falafel on a plate and continue with the rest of the mixture, making 20 falafels in all. Sprinkle the tops with the sesame seeds and crushed coriander seeds.
When ready to fry, fill a deep, heavy-based saucepan, about 20cm deep, with enough oil so that it rises about 3cm up the side of the pan, and place on a medium–high heat. To check that the oil is hot enough, add a little bit of the falafel mixture to the pan: if it sizzles at once, you’ll know it’s ready. Carefully lower the falafel in batches into the oil – you should be able to fit about 4 or 5 patties in the pan at once – and cook for 3 minutes, turning them halfway, until well
browned and cooked through.
Use a slotted spoon to transfer the falafel to a plate lined with kitchen paper while you continue with the remaining batches, then serve straight away, with tahini, tomato and mint dip, bread and pickles.
