100g  dried split broad beans, soaked overnight
100g  dried chickpeas, soaked overnight
1 1/2  cups fresh coriander, roots removed
1  tbspn ground coriander
1  tbspn Ground cumin
1  small red chili, seeded finely chopped
1/2  onion finely chopped
1  clove garlic, finely chopped
1  tspn bicarbonate of soda
1  tspn plain flour
MCT Oil for frying

Yogurt Mint Sauce
1/2  cup low fat plain yogurt
1  tbspn finely chopped fresh mint
1  small clove garlic crushed
1  tspn Lemon Juice

Soak beans and chickpeas in 1 litre cold water for 24 hours.  Drain and rinse well.  To make yogurt
mint sauce combine all ingredients in a bowl and mix well – Refrigerate.  In a food processor, process
the broad beans and chickpeas with 1/2 tspn of sea salt until they are the consistency of coarse, sticky
bread crumbs.  Add the coriander, spices, chili, onion and garlic and process until a bright green
paste with a fine crumb – don’t over process – the paste should not be smooth.  Place in the fridge for
half an hour before frying.  When ready to cook add bicarbonate of soda, plain flour and 1/4 cup cold
water to the falafel mixture.  Heat oil in fry pan – shape falafel into small patties and fry until crunchy
brown.  Remove and drain on paper towel.  Eat right away dipped into yogurt mint sauce.
Little Leakers
Falafel Balls