Delicious, full of flavour and freezable this falafel mixture oozes goodness.
|Photo by Devin Hart|
5 cups broad beans (2 ½ cups shelled)
2 tablespoons olive oil
½ teaspoon mineral salt
1 teaspoon coriander seeds, toasted
½ teaspoon cumin seeds, toasted
1/2 teaspoon chilli flakes, optional
4 spring onions, chopped
½ cup mint leaves, chopped
¼ cup coriander leaves
3 slices of stale white bread, crusts removed
¼ cup water
¼ cup vegetable oil
Hummus and natural unsweetened yoghurt to serve
Heat a pot of water until boiling and add salt and broadbeans, simmer for 5 minutes. Reserve ¼ cup water, drain.
Place all ingredients except the water in the food processor and blend. Slowly add water 1 tablespoon at a time until a firm but workable paste is achieved.
Use clean damp hands to form mixture into small balls and flatten slightly
Heat oil in a pan and add the falafel balls, fry for 3-4 minutes on each side until crisp and piping hot.
Serve with humus, yoghurt and extra chili if desired.