Super Green Broad Bean Falafel
Fresh or frozen broad beans or peas can be used for this recipe. Can also use half chickpeas and half broad beans/peas. This recipe makes about 12 small falafel. It can be enjoyed as a starter or light meal or make a meal of it with wraps, grated carrot, hummus, salad and yogurt sauce.
Ingredients
- 2 cups podded broad beans can use frozen broad beans or green peas
- 1 cup fresh herbs - mint lemon balm, parsley, coriander
- zest of 1 lemon
- 1 teaspoon ground cumin
- 1-2 garlic cloves roughly chopped
- 1 tablespoon extra virgin olive oil
- 2 -3 tablespoons flour
- sea salt & cracked pepper
- ghee or coconut oil for cooking
- natural yogurt for serving
Instructions
- Place the broad beans, herbs, zest, cumin, garlic and olive oil into a food processor and blend into a coarse green puree. Add 2 tablespoons flour and seasoning and pulse to combine.
- Heat a heavy-based frying pan over a moderate heat. Add a little ghee or coconut oil to the pan and swirl to evenly coat the base. Drop a spoonful of the falafel mixture into the pan and cook until golden then flip and cook for a further minute or two until golden on both sides. At this stage check the falafel texture, if it is crumbly and doesn't hold its shape once cooked then add an extra tablespoon of flour to the mixture and pulse to combine. Cook the falafel in batches, then serve warm with a side of yogurt for dipping.