Falafels with broad beans tahini yoghurt and mint
Ingredients
- 150g dried chickpeas
- 150g double-podded broad beans, plus a handful of tiny ones left whole to garnish
- ½ red onion, finely grated
- 1 large clove garlic, finely grated
- 2 handfuls flat-leaf parsley, chopped
- 2 tsp baking powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground allspice
- ½ tsp chilli powder
- ½ tbsp salt flakes
- Sunflower, rice-bran or similar oil for deep-frying
- To serve
- 150g plain yoghurt
- 2 heaped tsp tahini
- Salt flakes
- Freshly ground black pepper
- Extra-virgin olive oil
- 1 handful mint leaves
- 1 lemon
Instructions
Falafels with broad beans, tahini yoghurt and mint serves 6 original recipe by goodfood.com.au.
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