Each recipe serves 2 for a main meal, adjust the quantities and sizes to suit your needs.
BigBeanyBurgers
2 teaspoons oil
1 small onion
1 small garlic clove, crushed
I teaspoon ground cumin
1 teaspoon ground coriander
10oz can kidney beans, drained and rinsed
A little flour
(you can omit the spices if you prefer; still tastes good. And you could use any other sort of bean - I used borlotti beans once and they were delicious)
Heat half of the oil in a pan and gently fry the onion and garlic until lightly browned. Add the spices and cook for 1 minute.
Drain and rinse the beans, add to the onion mixture, and mash (or blitz briefly in a food processor). Divide the mixture in half, shape each half into a burger shape using floured hands.
Fry the burgers in the remaining oil for 3 - 4 mins each side, or until browned.
BroadBeanandFetaFalafel
5oz broad beans (fresh or frozen, the younger and smaller, the better)
Half an onion, roughly chopped
Half a teaspoon ground cumin
Teaspoon ground coriander
2 tablespoons chopped parsley (optional)
2oz feta cheese, drained and chopped
2 tablespoons oil
Add the broad beans to a pan of boiling water, bring back to the boil and simmer for 4 minutes; drain.
Put the beans into a food processor with the onion, spices, parsley and feta, and process until finely chopped (or finely chop all the ingredients by hand and mix in a bowl).
Divide the mixture into 6 portions then press into small oval patties with floured hands. Hat the oil in a frying pan and fry the falafel for about 5 minutes, turning several times, until golden.
Serve in mini pitta breads with salad and a little plain yoghurt if liked.