1 cup dried broad beans
1 cup dried chickpeas
1 red onion, roughly chopped
3 spring onions, roughly chopped
5 cloves garlic, roughly chopped
1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
½ bunch fresh coriander, roughly chopped
1 tbsp ground coriander
1 tbsp cumin powder
1 tbsp salt
10 raw prawns, peeled and deveined
Vegetable oil, for deep frying
1 cup couscous
1 tbsp extra virgin olive oil
1 ½ cup hot stock or boiling water
1 cup parsley, roughly chopped
1 cup rocket, roughly chopped
1 tomato, diced
½ red onion, finely diced
Juice of 2 lemons
Salt and pepper
Place the dried broad beans and chickpeas in a bowl and cover with water. Leave to soak overnight.
Drain the broad beans and chickpeas and place into a food processor. Add the onions, garlic, chillies, coriander and spices and blitz until combined, but not completely pureed. Add the prawns and blitz again until you have a paste.
Heat the oil in a deep pot to 180°C. Use a falafel mould if you have one, otherwise roll tablespoonfuls of the mixture and carefully lower into the hot oil. Deep fry, in batches, for a few minutes until golden and crispy all over. Remove with a slotted spoon and drain on a rack.
Place the couscous in a bowl with 1 tbsp extra virgin olive oil, a pinch of salt and pepper, and cover with the hot water or stock. Cover with a plate and set aside for five minutes. Once all the liquid has been absorbed, fluff up with a fork and transfer to a large salad bowl. Add all of the remaining tabbouleh ingredients and stir to combine.
Serve the falafels warm with the tabbouleh salad, some labneh and a sprinkling of sumac.