I know I’m jumping the gun a little bit in posting a recipe with broad beans -given they are most associated with the beginning of spring and lets face it, it’s still well and truly winter around these parts- but in all the years we’ve grown broad beans, I’ve never had enough to actually use up in recipes anyway (they either get raided by the kids and eaten fresh whilst standing in the garden, or I manage to scrounge a few to steam up as a side for dinner). Using frozen broad beans it’s totally ok in my book, as are frozen peas when recipes call for them (cause fresh peas never, EVER get cooked in our house. Those definitely get devoured raw!).
I still have a ton of preserved lemons in my pantry from last year. I really do need to incorporate them into my recipes more often I feel, if only to help me use up my stash! Should you have an abundant lemon tree handy, I urge you to give making your own a go. My recipe can be found here.
This recipe was developed as part of a Middle Eastern inspired meal, you can check out a few of the other recipes here:
–Roasted eggplant with pomegranate molasses dressing
–Honey and orange roasted carrots with whipped feta and pickled radish
–Gluten-free honey almond cake with pistachios, strawberries and hibiscus rose syrup
It’s important that you use dried chickpeas here that have been soaked overnight in cold water, not cooked chickpeas to achieve the desired texture. I find these don’t need any extra flour added, but if you find the mixture is a little too wet, add 1 tablespoon of chickpea (chana/besan/gram) flour to the mixture. You can find preserved lemons at specialty stores, but they are super simple (and cheap) to make yourself too! You’ll find my recipe here. You can use 1 teaspoon of finely grated lemon rind in place, if preferred. Use plain coconut yoghurt to make these vegan. Sumac is a sour Middle Eastern spice which can be found at selected supermarkets and specialty food stores. If you have a packet and would like to try out another recipe which uses it, check out this one from the archives.
Serves 4-6
135g (3/4 cup) dried chickpeas, soaked overnight in cold water
500g podded broad beans (I used frozen, but you can use fresh when in season + available)
Small handful parsley leaves
Small handful mint leaves
2 cloves garlic
2 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon fine sea salt
60g (1/2 cup) sesame seeds
Olive oil, to shallow-fry
Preserved lemon yoghurt
300g (1 cup) plain Greek yoghurt
2 teaspoons finely chopped preserved lemon rind
1 small clove garlic, crushed
2 teaspoons lemon juice
Red onion sumac salad
1 medium red onion, peeled and finely sliced
The juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon sumac
Small handful flat-leaf parsley leaves
Small handful mint leaves
Bring a large saucepan of salted water to the boil and cook broad beans 2 minute, drain and run under cold water to stop them cooking further. Squeeze broad beans out of their tough grey skin to reveal the bright green bean inside. Drain chickpeas and place into a food processor, add broad beans, herbs, garlic, spices and salt. Pulse until finely ground. Shape into golf-ball sized rounds, then flatten slightly. Place sesame seeds into a shallow bowl, dip each falafel into the seeds after they’ve been shaped, to coat each one. Set onto a tray or large plate. Cover and chill until needed, or overnight.
Combine all the ingredients for the preserved lemon yoghurt in a small bowl. Season to taste with fine sea salt.
In another bowl, combine sliced red onion, lemon juice, olive oil, sumac and salt and pepper. Mix well and set aside until ready to serve.
Heat a large frying pan over medium-high heat, add a generous glug of olive oil and cook falafel in batches, cooking both sides until lovely and golden. Mix herbs through red onion mixture.
Place a dollop of preserved lemon yoghurt on each plate, arrange 3-5 falafel per serve, top with a small handful of red onion salad and serve immediately.
6 Responses
These look yummy! I always hated broad beans. My dad would give me bags full of them from his wonderful garden – and I’m ashamed to say that they usually were enjoyed by my chooks! Now I realise how yummy they are and I’ve planted some in my vege garden for the first time this year. They are just flowering at the moment, and I think I will be like your kids and devour them raw as soon as I pick them! But I will definitely be trying these falafel with a packet of frozen broad beans.
I have to admit, I didn’t love them when I was younger either! But now I do and thankfully so do my kids 🙂 xx
I NEVER know what to do with broad beans (except pasta), so thank you! These look exceptional, and I am sure taste even better. Popping them on my list now!
Oh you’re so welcome! Enjoy x
Such a great recipe! Not as difficult as I thought and the results are beyond delicious, Thanks for sharing this one!
You’re so welcome! Stoked you loved it x