To make the Falafel – finely chop and fry half an Onion for 5 – 10 minutes or until soft.  Add 1 or 2 Cloves Garlic and 1 tsp each of Cumin and Coriander powder; also a crunch of Salt & Pepper.  Fry for a few more moments and then remove from the heat

Prepare your Broad Beans… if they are frozen – just blanch in boiling water for 5 mins – if fresh, blanch for 10 mins and then pod if they are bigger than baby beans

Add to a food processor – the other half an Onion, the drained Chickpeas, the Broad Beans, a Clove Garlic, the cooked Onions, a handful of breadcrumbs (from homemade bread!).  Whizz…. taste and season

Using your hands, shape small Falafel patties, roll them in Breadcrumbs, and lay them on a baking tray lined with greaseproof paper.  Chill in the fridge for at least an hour before cooking – an afternoon would be good…

To cook, heat the oven to 220˚c; brush the Falafel with a very little bit of Olive Oil, and bake for 20 – 30 minutes or until golden brown and crunchy on the outside

[To make the Tahini Dressing… in a bowl, mix together 2 tbsp Tahini, a crushed Clove Garlic (or 2!!), the juice of 1 Lemon, a tablespoon of Water, some Salt & Pepper, and a large drizzle Extra Virgin Olive Oil.  Use more Water if you need to – you’re after a thick dressing.  Taste and season – it may need more Lemon or Oil or Water?!  Always buy the light Tahini, which hasn’t got sesame seed husks in it, they’re not so good…]

Serve the Falafel with the Tahini dressing, some Flatbread and some Salad….