Fresh broad bean falafel

Serves

2 People

Cooking Time

30 minutes

Season

Summer

Spring

Dietary

Vegetarian

Gluten Free

Dairy Free

Vegan

Falafel are usually made with dried fava beans or chickpeas but work well using fresh broad beans too. Serve as part of a mezzo spread with dips and grilled vegetables. Or stuff in a pitta with tahini and cucumber!

Ingredients

1kg broad beans (300g podded weight)
20g fresh Mint
20g fresh parsley
3 spring onions (roughly chopped)
1 clove garlic (crushed)
1/4 tsp ground cinnamon
1/4 tsp white pepper
1 tbsp cumin seeds
1/2 tbsp smoked paprika
1 tsp chilli flakes
1/2 tsp Salt
5 tbsp gram/chickpea flour
1/2 tsp baking powder
Oil for frying

Method

Step 1.

For this you will need a food processor to get a good consistency. Firstly pod your broad beans, but leave the shells on! Then place in your food processor with the herbs, spring onions, garlic, spices and salt.

Step 2.

Blend until nicely chopped but with a slightly corse texture. Add your gram flour and baking powder and then blend again until it makes a thick paste.

Step 3.

You may need to add more gram flour, to test get a tbsp of mixture and making a ball in your hand. If it holds together nicely its good to go, if its still a little loose add a little more gram flour.

Step 4.

To cook, heat a couple of inches of sunflower oil in a pan. When hot enough to fry, make balls of mixture in your hands and drop into the oil (be careful!). Fry in batches of 5 and fry until nicely golden. Lift out with a slotted spoon and drain on some kitchen paper. Then cook the rest.