Broad Bean Falafels + Tahini Yoghurt

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I am a lover of Winter, much more so than most people.

The oven is always on, warming up the house, and with it the delicious smells of something I am about to enjoy.

There are a lot of cakes. Probably a few more than what is deemed normal, I am sure it is just out of habit now. I find a great deal of comfort in my little routines, baking cakes is absolutely one of them. When the seasons shift, and new produce pops up at the green grocer, I gradually move away from soups, stews, gratins and the other comforting dishes I’ve been cooking on rotation for the past few months. A few salads start to make an appearance on the kitchen table, rather than the usual roasted vegetables that accompany lunch or dinner. This seemed to have happened within the last week. Goodbye Winter.

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This was the first real springtime meal I have made since the change of season.

Falafels. They are wonderfully versatile. Serve them alongside a few other dishes as part of a ‘mezze’ plate, pile them up on top of some tabouli for a more substantial meal, or stuff them into some pitta bread with some fresh salad as I was planning on doing today. Unfortunately I didn’t get the chance, I scoffed them down with huge dollops of tahini yoghurt until they were all gone. Typical Jade behaviour, no self regulation.

The mixture for these Falafels is quite wet, so make sure you don’t make your patties too large or they will fall apart in the frying pan. If you are well organised, you can give them a little time to rest in the refrigerator once the patties are formed, however I never do this because I am always so eager to eat them!

Even cold, leftovers make for yummy weekday lunches, so you could make yourself a double batch and be sorted for lunch for a couple of days – that is, if they last that long..

Broad Bean Falafels + Tahini Yoghurt

– 1 cup shelled broad beans, fresh or frozen*
– 1 cup cooked chickpeas (tinned is fine)
– big handful coriander leaves and stalks, roughly chopped
– 4 spring onions, roughly chopped
– 1 tsp groung cumin
– 1/2 tsp salt
– 1/2 tsp paprika
– 1 Tbsp plain flour

– rice bran oil, for shallow frying
– lemon wedges, to serve (optional)

TAHINI YOGHURT

– 1/2 cup natural whole milk yoghurt
– 1/4 cup tahini
– pinch salt

Pop your beans and chickpeas into a food processor with the coriander, spring onion, cumin, salt and paprika. Pulse until the mixture is coarsely chopped. Stir in the flour.

Form the mix into compact little patties, about the size of a heaping tablespoon. Place them on baking paper and repeat the process until you run out of mixture. Heat a generous splash of oil in a heavy based pan. Fry the falafels in batches until they are golden on both sides. Drain on paper towel.

To make the Tahini Yoghurt simply place all of the ingredients into a jar and stir until combined.

Serve your Falafels with a salad, a squeeze of lemon if you like, and big blobs of Tahini Yoghurt dolloped on top. Vegan friends can enjoy these without the sauce – Hummus would be a perfect substitution.

Makes about 15 Falafels – enough for 3 or so.

*To shell broad beans:
If using frozen beans, submerge them into a bowl of warm water. Pinch a little hole off at the nose of the broad bean and squeeze the bum with your other hand. The bean should jump out of his clothes (this is how I explain the process to my 5 year old – he thinks it’s hilarious so is a big fan of this job). Repeat until all you’re beans are nude.

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