Black Bean Falafel with Green Tahini Dip (V) from Bold Beans

1 large onion, roughly chopped

3 garlic cloves, roughly chopped

Small bunch of parsley (about 15g/½oz), roughly chopped

½ small bunch of dill (about 10g/¼oz), roughly chopped

1½ teaspoons ground cumin

1½ teaspoons ground coriander

300g (10½oz) dried black beans, soaked overnight in cold water

1½ teaspoons sea salt, plus extra to taste

2 tablespoons gram or plain flour (use gram flour to make it gluten-free), plus extra if needed

1 teaspoon gluten-free or ordinary baking powder

Sunflower oil, for frying

Freshly ground black pepper

For the pomegranate chopped salad

1 cucumber, deseeded and cubed

300g (10½oz) cherry tomatoes, quartered

1 tablespoon pomegranate seeds

2 tablespoons olive oil

Juice of ½ lemon

For the green tahini dip

1 garlic clove, roughly chopped

2 big handfuls chopped parsley

100g (3½oz) tahini

Juice of 1 lemon

2 tablespoons olive oil

Pop the onion, garlic, herbs and spices into a food processor and blitz until coarsely chopped.

Drain the soaked beans and roughly dry them in a clean tea towel. Add to the food processor, along with the salt, flour and baking powder, and blitz again until everything is finely chopped.

Transfer to a mixing bowl. If you grab a handful of the mix, it should hold together. If not, add another tablespoon of flour. Pop this mixture into the fridge while you make the salad.

For the chopped salad, combine the cucumber, tomatoes and pomegranate seeds in a bowl, then drizzle over the oil. Don’t toss or add the lemon juice and seasoning yet – we’ll do this just before eating so everything stays crunchy. Set aside.

Make the green tahini dip next. Combine all the ingredients in a small jug, along with 4 tablespoons water. Use a handheld blender (or a small blender) to combine until bright green and smooth. Season to taste.

Line a plate or tray with paper towels. Set a large, heavy-based pan, ideally a wok, over a high heat, and pour in oil to a depth of 3cm (1¼in). Heat the oil to about 160–180°C (320–356°F). If you don’t have a thermometer, a good way to test the oil temperature is by chucking in a piece of bread; if it browns within 20 seconds, you’re good to go. Using two tablespoons, shape 1 heaped tablespoon of the mix into a round-ish ball and very carefully slide into the hot oil. Repeat with the remaining mixture, working in batches so you don’t overcrowd the pan.

Cook each batch for 3–4 minutes, making sure you roll the balls over to cook on all sides. Once they are dark golden and crisp, scoop out of the pan and place on the paper towels to drain while you cook the rest. Maybe break open one to check that the inside is nicely cooked. If not, your oil may be a little too hot, in which case switch off the heat and leave for a few minutes before continuing to fry.

To serve, squeeze the lemon over the salad, season and toss, then serve immediately with the falafels and tahini dip and some flatbreads.

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