BROAD BEAN FALAFEL. 28/06/13
If you can’t get hold of this quantity of broad beans, just mix them with tinned chickpeas.
INGREDIENTS METHOD

Serves six

 

Falafels

500g/1lb fresh broad beans, removed from the pod

1 tsp baking powder

1 small red onion, chopped

1 garlic clove, crushed with a little salt

A large handful of parsley, chopped

A large handful of coriander, chopped

A large handful of mint, chopped

A small handful of dill, chopped

3 tsp cumin seeds, toasted and ground

Juice of 1 lemon

Olive oil

Vegetable oil, for frying

 

Tahini

½ garlic clove, crushed with a little salt

50ml/1½fl oz tahini

Juice of 1 lemon

1 tbsp olive oil

 

Sandwich

Flatbreads or pitta breads, to serve

2 tomatoes, sliced

A handful of parsley leaves, roughly chopped

A few pickles, sliced (optional)

 

 

To make the falafels, place podded broad beans in a food processor and blend until the beans begin to break down; add the baking powder, onion, garlic, herbs and cumin seeds. Blend until smooth, adding a little lemon juice to help it break down. Taste for seasoning, then add a little oil and some lemon juice to taste.

 

Cover a flat surface with greaseproof paper and, using wet hands, shape the mixture into small discs.

 

In a large, heavy-bottomed pan, pour in enough vegetable oil to come about 1in/3cm up the sides. You want to heat it to about 180C/350F — you can test if it’s a good temperature by adding a little of the mixture; if it fizzes and floats to the top of the oil, it’s ready.

 

Fry the falafels in batches, leaving to cook until golden and crisp. Remove and drain on kitchen paper. Keep warm.

Make the sauce by placing the crushed garlic in a mixing bowl and stirring in the tahini. Squeeze in the lemon juice — it will thicken considerably. Stir in a little water until it is the consistency of double cream. Add the olive oil and season.

 

Warm the flatbreads in a hot oven, then pile in the falafels, followed by the tomato slices, parsley and pickles. Pour over some tahini sauce and serve — beware, it’s messy!

MONGOLIAN CRISP LAMB.
05/04/14
KOREAN FRIED CHICKEN.
28/02/14
KOREAN JEON.
28/02/14
CHRISTMAS PALMIERS.
06/12/13
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
MARINATED OLIVES THREE WAYS.
04/11/13
THREE SMORREBROD RECIPES.
11/10/13
BABA GHANOUSH.
06/09/13
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
06/09/13
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BEER-BATTERED FISH WITH PINE NUT TARATOR.
31/05/13
SPANISH TORTILLA.
17/05/13
EGG & SPINACH BRIK.
26/04/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
BROAD BEAN FALAFEL. 28/06/13
If you can’t get hold of this quantity of broad beans, just mix them with tinned chickpeas.
INGREDIENTS

Serves six

 

Falafels

500g/1lb fresh broad beans, removed from the pod

1 tsp baking powder

1 small red onion, chopped

1 garlic clove, crushed with a little salt

A large handful of parsley, chopped

A large handful of coriander, chopped

A large handful of mint, chopped

A small handful of dill, chopped

3 tsp cumin seeds, toasted and ground

Juice of 1 lemon

Olive oil

Vegetable oil, for frying

 

Tahini

½ garlic clove, crushed with a little salt

50ml/1½fl oz tahini

Juice of 1 lemon

1 tbsp olive oil

 

Sandwich

Flatbreads or pitta breads, to serve

2 tomatoes, sliced

A handful of parsley leaves, roughly chopped

A few pickles, sliced (optional)

 

METHOD

 

To make the falafels, place podded broad beans in a food processor and blend until the beans begin to break down; add the baking powder, onion, garlic, herbs and cumin seeds. Blend until smooth, adding a little lemon juice to help it break down. Taste for seasoning, then add a little oil and some lemon juice to taste.

 

Cover a flat surface with greaseproof paper and, using wet hands, shape the mixture into small discs.

 

In a large, heavy-bottomed pan, pour in enough vegetable oil to come about 1in/3cm up the sides. You want to heat it to about 180C/350F — you can test if it’s a good temperature by adding a little of the mixture; if it fizzes and floats to the top of the oil, it’s ready.

 

Fry the falafels in batches, leaving to cook until golden and crisp. Remove and drain on kitchen paper. Keep warm.

Make the sauce by placing the crushed garlic in a mixing bowl and stirring in the tahini. Squeeze in the lemon juice — it will thicken considerably. Stir in a little water until it is the consistency of double cream. Add the olive oil and season.

 

Warm the flatbreads in a hot oven, then pile in the falafels, followed by the tomato slices, parsley and pickles. Pour over some tahini sauce and serve — beware, it’s messy!

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