Fresh and filling with a Middle Eastern flavour, this is an ideal lunch and is made with broad beans. Typically falafel is made with dried chickpeas but this recipe uses sweet English peas and earthy broad beans. These falafels are crunchy on the outside and soft and tasty within. Serve with the skinny minted yoghurt dip for a taste sensation you will enjoy!
The broad bean, also known as fava bean – is one of the oldest cultivated crops in the UK, and we were eating it as far back as the iron age. It was a crucial part of the British diet for centuries, but in more recent times it has fallen out of fashion.
Pea & Broad Bean Falafel With Skinny Dip
- 300g/11oz broad beans, shelled, or use frozen
- 100g/3½ oz peas, shelled, or use frozen
- 3 spring onions, chopped
- few sprigs of fresh dill
- 1 clove garlic, chopped
- 1tsp ground cumin
- 1-2tbsp breadcrumbs
- lemon wedges to serve
- 2 tortilla breads, sliced into triangles, to serve
- flour for dusting
Minted Yoghurt Dip
- 200ml/⅓pt 0% fat Greek yoghurt
- handful of fresh mint leaves
- pinch of paprika for garnish
- Preheat oven to gas mark 6/200°C (180°C in a fan oven).
- Add peas and broad beans to large bowl, cover with boiling water and leave for 3-5 mins until tender.
- Drain well and add to a food processor with spring onions, dill, garlic, cumin and breadcrumbs.
- Season well with sea salt and freshly ground black pepper and whizz to an even purée. Season again, if needed.
- With floured hands, make 12 walnut-sized balls, flatten a little and sit on a lightly oiled baking sheet.
- Put in fridge and leave to firm up for 20 mins.
- To make dip, beat together yoghurt and mint, season and sprinkle with paprika. Put to one side.
- Put falafels in oven and cook for about 20-30 mins, turning halfway until golden then remove and serve with dip, lemon wedges and two slices of warmed tortilla bread.
Serves 4 – Serving Size 3 Falafel – Nutrition Per Serving
Calories: 207, Fat: 2g, Carbohydrate: 32g