Broad bean and chickpea falafel
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 2 cloves garlic, finely chopped
- 2cm fresh ginger, grated
- 180g podded broad beans (this was about 500g unpadded)
- 400g chickpeas, drained
- 2 slices wholemeal bread
- Heat the olive oil in a frying pan, and add the onion, cooking over a medium heat for 5 minutes, before adding the spices, garlic and ginger, and cooking for another 2 minutes.
- Whilst the onion mixture is cooking, add the broad beans to a pan of boiling water for 5 minutes, until softened, and drain.
- Blitz the bread in a food processor to make breadcrumbs and set aside.
- Add the broad beans and chickpeas to the food processor and blitz until combined, then add the onion mixture and breadcrumbs and blitz again.
- Tip the mixture into a large bowl and mix to make sure everything is combined.
- Shape the mixture into about 15 falafel by hand.
- Place the falafel onto a baking sheet and into to a preheated oven at 200c for 30 minutes or so, turning occasionally through the cooking time. Alternatively, you may wish to fry the falafel in a little olive oil over a medium heat.
- I love to serve the falafel with my fennel, pepper, carrot and almond quinoa salad, and plenty of hummus for dipping!