FALAFEL BUTTER BEAN RISSOLES

Preparation Method :

• Soak the beans overnight in plenty of cold water. The next day, drain, and then skin (not necessary for chick peas).
• Grind in a food processor, or pound in a mortar.
• Add all the other ingredients (except for the oil) and blend or pound to a smooth paste-like consistency.
• Stand uncovered for 20 minutes then chill. The paste will dry out in the refrigerator and it will be easier to handle falafel.
• With moistened hands, take small lumps, flatten slightly to form a rissole shape and place on a tray.
• Prepare the remaining bean mixture in this manner.
• Heat oil in a deep frying pan and fry the rissoles, turning frequently until they turn to golden brown.
• Drain on paper towels and serve garnished with lemon wedges. Falafel are eaten with a side dish of tahini dip.