Swap fresh broad beans for chickpeas for a garden-to-table version of this Middle Eastern staple. 

Recipe: Nicola Galloway

This vibrant falafel can be enjoyed as a starter, or make a meal of it with wraps, grated carrot, hummus, salad and yoghurt sauce.

INSTRUCTIONS

2 cups podded broad beans (can use frozen, thawed and skinned beans)
4-5 broad bean tips (optional)
1 cup lightly packed fresh herbs (mint, parsley, coriander)
zest of 1 lemon
1 teaspoon toasted cumin seeds, ground
1-2 garlic cloves, roughly chopped
1 tablespoon extra virgin olive oil
2-3 tablespoons white flour or gluten-free flour mix
sea salt and cracked pepper
oil for cooking
natural yoghurt for serving

METHOD

Place the broad beans and tips, herbs, zest, cumin, garlic and olive oil into a food processor and blend into a coarse green purée. Add 2 tablespoons flour and seasoning and pulse to combine. If mixture is overly wet, add an extra tablespoon of flour.

Heat a heavy-based frying pan over a moderate heat. Add a little oil to the pan and swirl to evenly coat the base. Shape the falafel mixture into small patties and cook until golden then flip and cook for a further minute or two until golden on both sides.

Serve warm with a side of yoghurt for dipping.

Serves 4

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This is an extract from our special edition In Your Backyard: Living Lightly

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