Prawn and Chickpea Falafel with Tabbouleh

Serves 4

Time 45 minutes (+overnight soaking)

Ingredients

1 cup dried broad beans

1 cup dried chickpeas

1 red onion, roughly chopped

3 spring onions, roughly chopped

5 cloves garlic, roughly chopped

1 long red chilli, roughly chopped

1 long green chilli, roughly chopped

½ bunch fresh coriander, roughly chopped

1 tbsp ground coriander

1 tbsp cumin powder

1 tbsp salt

10 raw prawns, peeled and deveined

Vegetable oil, for deep frying

Tabouleh Salad:

1 cup couscous

1 tbsp extra virgin olive oil

1 ½ cup hot stock or boiling water

1 cup parsley, roughly chopped

1 cup rocket, roughly chopped

1 tomato, diced

½ red onion, finely diced

Juice of 2 lemons

Salt and pepper

To serve:

Labneh

Sumac

Method

Place the dried broad beans and chickpeas in a bowl and cover with water. Leave to soak overnight.

Drain the broad beans and chickpeas and place into a food processor. Add the onions, garlic, chillies, coriander and spices and blitz until combined, but not completely pureed. Add the prawns and blitz again until you have a paste.

Heat the oil in a deep pot to 180°C. Use a falafel mould if you have one, otherwise roll tablespoonfuls of the mixture and carefully lower into the hot oil. Deep fry, in batches, for a few minutes until golden and crispy all over. Remove with a slotted spoon and drain on a rack.

Place the couscous in a bowl with 1 tbsp extra virgin olive oil, a pinch of salt and pepper, and cover with the hot water or stock. Cover with a plate and set aside for five minutes. Once all the liquid has been absorbed, fluff up with a fork and transfer to a large salad bowl. Add all of the remaining tabbouleh ingredients and stir to combine.

Serve the falafels warm with the tabbouleh salad, some labneh and a sprinkling of sumac.