Broad Bean Falafel with Radish Salad & Yoghurt Sauce

Posted on
in Art & Design, Illustrated Recipes, Recipes, Salads & Vegetables

Illustration by Tom Bone

Broad Bean Falafel with Radish Salad & Yoghurt Sauce

Posted on
in Art & Design, Illustrated Recipes, Recipes, Salads & Vegetables

Who doesn’t love spherical food? These little balls of goodness are fried crispy golden on the outside, and full of broad bean, chickpea and herbyness on the inside, so are nice and healthy to boot. We serve them up with a crispy & tangy radish salad and a nutty, creamy sauce. Illustration by Tom Bone.

Using broad beans make for a little sweeter, greener, lighter version than traditional falafel. You can use peas instead, or a mixture of both.

Broad bean Falafel

Makes 20–24

  • 400 g (14 oz) tins chickpeas, rinsed and drained
  • 300 g (14 oz) shelled and softened broad beans (approx 600g unshelled)
  • 1 garlic clove, finely chopped
  • 1/2 onion, grated and squeezed of excess moisture
  • 2/3 cup roughly chopped parsley
  • 1/2 cup roughly chopped coriander leaves
  • 2 tablespoons roughly chopped mint
  • 1/4 cup burghul, soaked in hot water for 15 minutes to soften & squeezed of excess liquid 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons plain (all-purpose) flour
  • 11/2 tablespoons lemon juice
  • grapeseed oil, for frying

Put the chickpeas, garlic, parsley, coriander and mint into a food processor and process until roughly chopped. Add all of the remaining ingredients and blend until almost smooth — you want the mixture to be smooth enough to hold together, but chunky enough to have some texture.

Roll tablespoons of mixture into walnut-sized balls and set aside before frying.

Heat the grapeseed oil in large frying pan so it is about 1 cm (1/2 inch) deep over medium–high heat. Cook the falafels, in batches, turning after 2–3 minutes until golden on all side, about 10 minutes.

Radish Salad

  • 10 radish, sliced very thinly
  • 1/4 cup finely chopped flatleaf parsley
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • salt

Mix together olive oil, vinegar and salt and pepper to taste.

Combine radishes, mint and dressing in a bowl, toss thoroughly.

Spiced yoghurt & tahini sauce

  • 250g natural yoghurt
  • 1-2 tablespoons tahini, depending on your voracity for tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • salt

Mix together all ingredients, add salt to taste.

Broad Bean Falafel With Radish & Mint Salad & Spiced Tahini Sauce illustration by Tom Bone.