Broad beans falafels

vegan broad bean falafel

This Sunday’s baking session ended up gloriously with a batch of beautiful falafels. After coming back from the markets with fresh broad beans I realized I wanted to put them to good use in a different way. In the past, fresh broad beans always meant either a dip or a bruschetta spread. Both absolutely delicious, nothing wrong there, but this time the weather called for something a little bit different. Being a true chickpeaholic at heart, I decided to marry my broad beans with chickpea flour and attempt a baked falafel with a twist.

vegan broad bean falafel

 Genius.

vegan broad bean falafel

These babies are everything I could hope for in a falafel. They are so crispy when freshly made and out of the oven, yet so perfectly moist on the inside. They are crunchy from the carrots, creamy from the fresh broad beans, and they pack a punch of flavor from the wonderful onion, herbs and spices. And all these flavors together …. boy oh boy.

broad bean falafel

I pretty much made my way through half the batch by dinner time. The remaining bits I was able to save until the next day made an excellent the best sandwich filler, nestled between two slices of homemade rye sourdough. Add some spinach, sprouts, a tomato slice or two, fresh carrots and a tahini lemon sauce and you’ll have a little taste of heaven. vegan broad bean falafel

 vegan broad bean falafel

Broad beans falafels

Makes 15   // Time, beginning to end, about 30-40 minutes

Ingredients

  • 2 handfuls freshly shelled broad beans
  • 1 cup chickpea flour
  • 1 medium carrot, roughly chopped
  • 1 shallot onion, roughly chopped
  • 1 big garlic clove, grated
  • 2 TBSP tahini
  • 1 tsp olive oil
  • 1 TBSP cumin seeds
  • 1 tsp sea salt flakes
  • 1/2 tsp black pepper
  • a handful of fresh parsley, finely chopped
  • extra olive oil
  • extra sea salt flakes

Steps

  1. Preheat the oven at 200C.
  2. Add a small pot of water to a boil and add the fresh broad beans. Blanch them for 2-3 minutes. Take the broad beans out, drain and rinse with cold water.
  3. Add the broad beans, carrot, onion, garlic, tahini, olive oil, cumin, salt and pepper to the food processor and blitz until you get a crumbly, sticky, fine mix.
  4. Add the chickpea flour and process until incorporated.
  5. Scoop the falafel mix into a bowl and mix in the parsley by hand.
  6. Wet your hands and form tiny, round falafels and arrange them on a baking tray lined with baking paper. Slightly flatten them, add a sprinkle of olive oil and a bit of sea salt on top and pop them into the oven.
  7. Bake them for about 20 minutes or until crisp and golden brown on the outside. You will know they are completely cooked on the inside when you poke them with a skewer and it comes out clean.
  8. These babies are best enjoyed when freshly made – they are super crispy and moist and soft and utterly addictive. But they keep well for 2-3 days.
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