Got Broadbeans?

This recipe is one that I created for my Good Morning TV appearance at the end of this month.  However I am releasing it a little early as a friend of mine in Wellington specifically requested it.  If you have broadbeans ready now, it is more likely that you are still enjoying them in there simplest form.  Tuck this recipe away for a little later in the season  when you are wondering what on earth you will do with all those damn broadbeans!

Delicious, full of flavour and freezable this falafel mixture oozes goodness.

Broadbean Falafel

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.