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Broad bean falafels with fattoush
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Elevate the dish with flavorful chargrilled eggplant and savory roasted cauliflower on the side.
Ingredients:
  • 150g broad bean
  • 400g can chickpeas, rinsed, drained
  • 1/2 brown onion, finely chopped
  • 40.00 ml plain flour
  • 24.00 gm tahini
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 9.20 gm olive oil
  • 2 pita pockets
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, cut into ribbons
  • 1/2 pomegranate, seeded
  • 125.00 ml coriander leaves
Instructions:
  • Boil the broad beans for 2 minutes in a saucepan until heated through, then refresh them under cold water and drain well. Peel the broad beans and transfer them to a food processor. Add chickpeas, onion, garlic, flour, tahini, cumin, and ground coriander to the food processor and blend until smooth. Roll 1 tablespoon of the mixture into a ball and place it on a lined tray. Repeat with the remaining mixture and let them set for 15 minutes before serving.
  • Heat up a frying pan with oil until shimmering. Cook half of the falafels for about 2 minutes on each side, or until they turn a beautiful golden brown color and are heated all the way through. Then, do the same with the rest of the falafels.
  • Place the pita breads in the pan and cook until crispy on both sides, about 1 minute each. Break them into shards and mix with tomato, cucumber, pomegranate seeds, and fresh coriander leaves.

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