Broad bean falafels with mint labna recipe

Neil Perry
Neil Perry's broad bean falafels with mint labna.
Neil Perry's broad bean falafels with mint labna. Photo: William Meppem

Make sure you use dried chickpeas for this recipe (and allocate the time to soak them overnight), so the falafel keeps its texture and holds together when frying.


1 cup dried chickpeas

1kg broad beans, in their pods

¼ cup flat-leaf parsley leaves

½ cup coriander leaves

1 tsp sea salt

freshly ground black pepper

2 garlic cloves, finely chopped

1 tbsp ground coriander

1 tbsp ground cumin

1 long red chilli, seeds removed, finely chopped

1 tsp lemon zest

1½ tbsp plain flour

½ cup sesame seeds

vegetable oil, for deep-frying

coriander and mint leaves, to serve

For the mint labna

250g labna

large handful mint leaves

2 tsp lemon zest

sea salt and freshly ground pepper

olive oil, to drizzle


1. Place chickpeas in a large bowl, cover with plenty of cold water and soak overnight (they will double in size).

2. Remove beans from their pods. Blanch beans in boiling salted water for 1 minute, then refresh in iced water and drain. Peel away their second skin, leaving about 240g beans.

3. Drain and rinse the chickpeas, then place in a food processor and pulse briefly. Add broad beans, parsley, coriander, salt, pepper, garlic, spices, chilli, zest and flour, and pulse until chopped, but not too fine.

4. Using your hands, take about one rounded tbsp of mixture and shape into a small patty. Roll in the sesame seeds. Before rolling the rest of the batch, do a "tester" to check the seasoning and that they hold together when frying. Add a little more flour if needed. Deep-fry at 180C for about 3 minutes until golden, drain on paper towel.

5. For the labna, combine ingredients and check seasoning.

6. Serve falafel with a bowl of the labna, or place a couple of tablespoons of labna on a plate, drizzle with olive oil, top with falafel and garnish with coriander and mint leaves.