This broad bean falafel recipe is simple and great for using up a bumper harvest of big broad beans.
Egyptian broad bean falafel are a bit of an institution in our patch of Melbourne, thanks to the iconic Half Moon Cafe that dishes up these delicious morsels from the Coburg Mall.
This recipe uses freshly picked, popped and peeled broad beans from the garden, while the traditional version uses dried beans.
The recipe works really well when using big, mealy beans (the kind you get at the end of the season). If you’re using younger, fresher beans you may have to add a little more besan flour as the mix might be too moist.
Fresh broad bean falafel recipe
Makes about 18 small falafel
- 300g fresh peeled and shelled broad beans
- ½ an onion, chopped coarsley
- 3 cloves garlic
- a packed handful of parsley
- 1 tbsp besan flour
- 1 tsp cumin, ground
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp coriander, ground
- sesame seeds for rolling
- oil for frying
Place all ingredients, except broad beans, in a blender bowl and blend to a smooth paste. Add broad beans and pulse until beans are blended coarsely (you still want a bit of texture, not a paste).
Place mixture in a bowl, cover and refrigerate for at least 30 minutes.
Heat 1-2cm of oil in a small, heavy bottomed fry pan.
Shape heaped tablespoons of the mixture into balls by hand or use a falafel press (the one pictured above came from eBay). Sprinkle with sesame seeds.
Fry falafel for a minute or so on each side until browned, turning carefully. Transfer cooked felafel to drain on a brown paper bag.
Serve with your favourite salads, middle eastern bread and dips… or just enjoy them fresh from the pan! Yum!
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