Coriander & Cashew green Falafel with Harissa Yogurt

Method

1. Drain the chickpeas and fava beans, then rinse well under cold running water and leave to drip dry in a colander or sieve. Put the drained pulses into a food processor and whizz until smooth. Add the tahini, garlic and cumin and pulse again, until well combined but still with some texture. Scoop the mixture into a bowl and stir through the fresh coriander, coriander seeds, cashew nuts and green chilli. Season with salt and pepper. Chill the mixture for at least 30 minutes, but leave for an hour, or two, if you have the time.
2. Get ahead by making the harissa yogurt. Mix the yogurt with the finely diced shallot and harissa paste. Season well.
3. Next, divide the falafel mixture into 16 smallish patties, flattening gently on either side using your palms. Roll lightly in the sesame seeds and set aside on a baking tray lined with baking paper.
4. Heat the sunflower oil in a heavy-based frying pan. Working in batches, fry the falafel for 3–4 minutes on either side until brown and crispy. Drain on kitchen paper to remove any excess oil and serve hot, alongside a bowlful of the harissa yogurt.