Falafel


(4 portions)
Beware: needs time preparation.

1 cup of broad beans
1 cup of chick peas
1/4 cup of boulgour
3/4 water
1 onion
2 garlic cloves
1 tsp of cumin
1 tsp of chilli pepper
1 tsp of pepper
1 tsp of salt

1/2l of oil

Soak the pulses overnight.
Bring the water to boil.
Let the boulgour soak in the boiling water for half an hour.
Blend all the ingredients (except the oil!) in a food processor.
Form balls.
Heat the oil in a saucepan.
When the oil in hot (but not boiling) drop the balls until gold.
Take them out, keep aside on some paper to take out the excess of oil.
Serve.

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