Falafels with broad beans tahini yoghurt and mint

Ingredients

• 150g dried chickpeas
• 150g double-podded broad beans, plus a handful of tiny ones left whole to garnish
• ½ red onion, finely grated
• 1 large clove garlic, finely grated
• 2 handfuls flat-leaf parsley, chopped
• 2 tsp baking powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground allspice
• ½ tsp chilli powder
• ½ tbsp salt flakes
• Sunflower, rice-bran or similar oil for deep-frying
• To serve
• 150g plain yoghurt
• 2 heaped tsp tahini
• Salt flakes
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 handful mint leaves
• 1 lemon

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