Egyptian falafel

Roughly chop the leek, spring onion, parsley and coriander. Soak the raw skinless fava beans overnight.

Process the greens, spices and fava beans for a good five minutes until the mixture is wet and fluffy.

Use it straight away or freeze the leftovers.

Fluff the batter, form it into patties and top them with coriander and sesame.

Fry 8 to 10 minutes until golden brown.