Falafels
200g dried chickpeas, 100g dried split broad beans (Nut shop Fyshwick Markets), 1 bunch coriander leaves picked, 1 bunch flat-leaf parsley leaves picked, 1 small spanish onion roughly chopped, 2 long red chillies seeds removed finely chopped, 4 garlic cloves crushed, 1 tsp ground cumim, 2 egg whites, 2 tsp olive oil, 2 tbs sesame seeds, 1 tsp baking powder. Green Tahini (see left). Soak chick peas and broad beans overnight in cold water, change water twice. Drain and place with all ingredients except baking powder and tahini in food processor. Whiz until grainy not smooth. Transfer to bowl, stir in baking powder. Use 2 Tbs mixture to make patties (20). Spray baking tray and felafels with olive oil, bake at 180C for 15-20 minutes until browned. Serve with Green Tahini as part of a picnic or with other colorful vegies for a meat free meal. These are loaded with Vitamin C, Folate, Fibre – great for your bowel health, cholesterol & hormones! Enjoy. Green Tahini: 2 bunch coriander, leaves and stems roughly chopped, 1/2 cup lemon juice, 1/3 cup unhulled tahini, 2 cloves garlic. Whizz coriander and juice, then add garlic & tahini, whizz until smooth. Loads of Calcium in the unhulled tahini with B12 and folate in the greens.