Broad Bean Falafel

A variation on the good old fashioned falafel. When you have a glut of broad beans it is difficult to know just what to do with them. This is a great way to use some of that seasonal veg.

Makes 14 small falafel

100g broad beans shelled and skinned
200g cooked chickpeas
1 small onion finely chopped.
2 garlic cloves
Handful of Italian flat-leaf parsley
Handful of coriander
1 tsp ground cumin
Pinch of chilli flakes
3 tbsp water
Oil for frying.

1. Add the onion, garlic, parsley, coriander, cumin, chilli and salt to the beans and chickpeas. Puree and add the water and pulse until the mixture is gritty but fine and green. Scrape the paste into a bowl.
2. In a small heavy pot or wok heat 6cm of oil to 180C. Scoop the mixture into the palm of your hand and fashion into little flying saucers. Spoon into the hot oil and fry for about 2 minutes in small batches until crisp and brown, then drain on paper towels.

Or try baking the falafel in a hot oven, making sure to baste them once with oil.