Once you’ve had freshly made falafel, it’s hard to turn back. Besides, it’s a great way to utilise delicious broad beans which are in abundance at the moment.
You’ll need to soak the chickpeas overnight, so make sure you begin this recipe a day ahead.
100g dried chickpeas
200g fresh broad beans (podded and skinned*)
1 tsp ground cumin
1 tsp ground coriander
1 pinch dried chilli flakes
1 tsp salt
1/2 freshly cracked black pepper
4 spring onions, finely sliced
4 cloves garlic, crushed
1 bunch of coriander leaves, chopped roughly
1/2 bunch flat leaf parsley, chopped roughly
1/2 bunch mint, chopped roughly
1/2 tsp baking powder
sesame seeds to coat (optional)
250mls rice bran oil to shallow fry
Begin by soaking the chickpeas overnight in lots of cold water.
Drain the chickpeas and add half of them into a food processor. Add the spices, salt, spring onion, garlic and whizz until combined and relatively smooth. Add the remaining chickpeas and all the fresh herbs and pulse until chopped and combined but still coarse in texture.
Stir through baking powder and with damp hands roll out the mixture into small even sized discs.
Heat about 250mls of rice bran into a wok or deep sided frypan until about 180C or when a cube of bread turns golden quickly. Roll the falafel in sesame seeds and fry in batches on both sides until golden brown. Drain on paper towel and repeat until all done. Serve warm and fresh with salad.