Broad beans are such a versatile veg, full of natural protein! Our Broad Bean season this year will be short lived, but we will be picking them for a couple more weeks, as they get more mature. Making falafel from fresh broad beans (usually they are made with dried fava beans or chickpeas), with other seasonal crops such as spring onions and herbs is a great way of using them! This recipe makes around 10 falafel.
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
1tbsp Cumin Seeds
1/2 Tsp Smoked Paprika
1 Tsp Chilli Flakes
1/2 Tsp Salt
5 Tbsp Gram Flour
1/2 Tsp Baking Powder
Plus oil for frying
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.
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.
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.
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. To serve mix together the yoghurt, tahini and salt in a small bowl and dip the falafel in and enjoy!
Recipe by Martin Hill