|Broad bean falafels with fattoush|
0:35 Prep | 0:15 Cook | 4 Servings | Super easy
Turn this meal into a banquet with sides of chargrilled eggplant and roasted cauliflower.
1 cup (150g) frozen broad beans
400g can chickpeas, rinsed, drained
1/2 brown onion, finely chopped
1 garlic clove, crushed
2 tablespoons plain flour
1 tablespoon tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons olive oil
2 pita pockets
200g Perino tomatoes, halved
1 Lebanese cucumber, cut into ribbons
1/2 pomegranate, seeded
1/2 cup coriander leaves
Step 1 Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel broad beans and place in a food processor. Add the chickpeas, onion, garlic, flour, tahini, cumin and ground coriander to the food processor and process until smooth. Roll 1 tbs of mixture into a ball and place on a lined tray. Repeat with remaining mixture. Set aside for 15 mins to set.
Step 2 Heat oil in a frying pan. Cook half the falafels for 2 mins each side or until golden brown and heated through. Repeat with the remaining falafels.
Step 3 Add pita breads to the pan. Cook for 1 min each side or until crisp. Break into shards. Toss with tomato, cucumber, pomegranate and coriander leaves.