Ubiquitous in the Middle East, these are lovely pan fried bean rissoles, crunchy, filling and full of flavour. We had always thought that the beans were cooked prior to making the falafel, but it turns out they aren't, this is why the long soaking is important. This can be served to vegans and people who are dairy intolerant, and works well with salads and hummus

175g dried split broad beans, or butterbeans

2 heaped teasps ground cumin

1 teasp ground coriander

half a teasp turmeric

a pinch of chilli powder (optional)

a third of a teasp bicarbonate of soda

1 small onion, chopped very finely

1 large spring onion, chopped very finely

1 clove garlic, chopped very finely (optional)

a small bunch fresh coriander, finely chopped

a small bunch flat leaf parsely, finely chopped

oil for frying

• Soak the beans for 24 hours. Drain well. If using unpeeled beans, peel them

• Put the beans in a food processor with a dessertspoon of water and whiz until they form a very smooth paste (the paste needs to be smooth enough to hold together when you fry patties), adding salt and pepper, cumin, ground coriander, chilli, and bicarb. Add the onions, spring onions, garlic, most of the chopped coriander and most of the chopped parsley. Whizz some more till smooth, then tip out into a bowl

• Stir the last of the herbs in. Form into small patties about 5cm (2in) in diameter and 1cm (½in) thick. Let them rest for 15 minutes

• Fry in hot oil for 1 to 2 minutes per side until crisp and golden, drain on kitchen paper and serve hot with hummus, a leafy salad, pitta bread and fresh tomatoes. Alternatively, you can serve them with some shredded lettuce, chopped tomatoes, yoghurt and tahini dressing, wrapped up in soft wraps.