Falafel (Lebanon)

Soak the beans and the chickpeas in water and bicarbonate of soda overnight or for 24 hours. Drain and wash.

Put with the rest of the ingredients in a food processor, and blend till you get a soft dough like mixture.

Remove and keep in the fridge for 1 hour before use.

Divide and shape the mixture into small balls, the size of a walnut.

Flatten with your hand, then deep fry in hot oil until golden brown.

Serve warm, rolled in pitta bread, with added salad.