Vegetarian Falafals

I was round at friends yesterday and made these little fellas to take along. They'e quick and easy to make - best done a day before you cook them - and very tasty. You can also make a 'job lot' and freeze some - a great standy-by for when you can't be bothered to cook, but want something delicious and healthy too....

Ingredients:
3 x 400g tins of mixed beans (e.g. cannellini/berlotti/kidney/chickpeas)
Around 50g (two heaped tablespoons) of gram flour (chickpea flour)
Dried cumin seeds, coriander seeds, mustard seeds - one teaspoon of each
One fresh red chilli - de-seeded and finely chopped
Big bunch or coriander and parsley - roughly chopped
Salt and freshly ground black pepper
1 egg - beaten

Method:
Heat the seeds in a heavy, dry pan until they release their flavour (don't burn them though!). Then grind in a pestle & mortar. Drain and thoroughly rinse the beans/pulses. Put all the ingredients into a blender or processor and blitz until well mixed. Add more gram flour if too sticky. Take one tablespoon of the mixture at a time, and with floured hands form into a small burger, rolling it in gram flour. Place the formed burgers onto a baking tray lined with greaseproof paper and refrigerate, preferably overnight. You can also freeze them at this point.

To cook, simply fry in hot sunflower oil until warm all the way through. (you could also deep fry them if you like). Serve with some mayonnaise spiced-up with a good dollop of harissa and a little creme fraise.