Wednesday, March 26, 2014

597. Fresh Broad Bean Felafel

Taking advantage of the fresh broad beans I got, I decided to make a fresh broad bean felafel.

The only arduous task in this is popping the beans from their shells one by one.
You can also opt for frozen fava beans, in this case there is no need to poach them.
At first it waas a complete disaster because I tried to deep fry them and they completely fell apart!
Then I learned my lesson and shallow fried then in a tablespoon of oil, Not only did they hold their shape, but they also became healthier!


3 cups fresh broad beans
1/4 cup fresh mint, chopped
1/4 cup coriander, chopper
1/4 cup parsley, chopped
1 spring onion, chopped
1/2 lemon, juice
1 tsp salt & pepper
1 Tbsp flour, to coat
2 Tbsp oil, to fry


Poach the beans in boiling water for 5 minutes.
Shock in cold water and proceed to pop the beans from their shells.
Discard the shells then blitz the beans in a food processor until coarsely ground.
Add the herbs, spring onion, lemon juice, salt and pepper.
Blitz again for a good 3-4 minutes until a paste is formed.
Form 18-20 patties in the shape you like from the paste.
Coat the patties in a thin coating of flour then shallow-fry in the oil over medium-high heat until golden.
Serve with yogurt on the side for dipping.

 صحة و عافية

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