Broad Bean Falafel
| Ingredients for 10 pieces – 350 g of diced broad beans – 2 cloves of garlic, pressed – 1/2 bunch of fresh mint, only the leaves – 1/2 bunch of fresh leaf parsley, only the leaves – 1/2 teaspoon of salt – 1/4 teaspoon of cumin seeds, ground – 1 teaspoon of ground coriander – 1 tablespoon chickpea flour – 230 ml of oil for frying – Some couscous |
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Preparation method
Serve couscous with this delicious falafel salad and you have a great meal. The most important thing about this falafel is that you puree the ingredients very well, until you have a thick paste. If the pieces are coarse, the balls burn faster and fall apart during baking. These pointy falafels have a nice crispy crust and are smooth and bright green inside. Use fresh or thawed peas instead of broad beans; that is at least as good.
1. Boil a pan of water and cook the broad beans for 1 minute. Drain and rinse the broad beans under the cold tap so that they cool down a bit.
2. Squeeze the beans out of their skins. You now have about 250 g bright green, double-skinned broad beans.
3. Put the S knife into the food processor (or use a good blender) and finely chop the mint and parsley. Add the broad beans and puree until it is a thick paste. Spoon in a mixing bowl, add the rest of the ingredients, except the oil, and knead briefly until everything is mixed well.
4. Take two spoons (possibly wet) and form oval balls with pointed ends.
5. Bake for 3-4 minutes in the hot oil until the balls are nicely browned. Serve the falafels in deep plates with pumpkin from the oven, pink sauerkraut and arugula.
6. Drizzle with cashew-yoghurt sauce or tofu mayonnaise. A filling and nutritious meal!