Falafels with broad beans, tahini yoghurt and mint. Photo: Marcel Aucar
- 150g dried chickpeas
- 150g double-podded broad beans, plus a handful of tiny ones left whole to garnish
- ½ red onion, finely grated
- 1 large clove garlic, finely grated
- 2 handfuls flat-leaf parsley, chopped
- 2 tsp baking powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground allspice
- ½ tsp chilli powder
- ½ tbsp salt flakes
- Sunflower, rice-bran or similar oil for deep-frying
- 150g plain yoghurt
- 2 heaped tsp tahini
- Salt flakes
- Freshly ground black pepper
- Extra-virgin olive oil
- 1 handful mint leaves
- 1 lemon
1. Place the chickpeas in a large bowl and cover generously with boiling water. Leave to stand at room temperature overnight.
2. Drain the soaked chickpeas and blitz in a food processor. Add all the other falafel ingredients and blitz until you have a rough paste.
3. Heat the oil in a deep fryer or saucepan to 165C. If the oil is too hot, the falafels will brown too quickly and not cook through; if the oil is too cool, the falafels will become oil logged.
4. Shape the falafel mix into tablespoon-sized quenelles and fry for about four minutes in batches or until well browned. Drain on kitchen paper.
5. To serve, mix the yoghurt and tahini together, season with salt and pepper and spread on a serving plate. Dress the remaining broad beans in a little oil, season with salt and pepper and toss through the mint leaves.
6. Arrange the falafels on the yoghurt mix, scatter over the broad beans and mint and serve with lemon wedges.
- Main Ingredients - Chickpeas
- Cuisine - Middle Eastern
- Course - Side Dish, Finger-food
- Occasion - Family meals, Dinner Party, Cocktail Party