I found this recipe in the last pile FH Alphie handed over - 28 September, to be exact. And the timing couldn't have been more perfect, as FSIL had just received a shiny new KitchenAid food processor as a gift (from a long-term bludging house guest...)
Mine looked nothing like those in the recipe, but they were still really tasty, very filling, and iridescent green. I think this had to do with the order I put things in the food processor, so I've modified the recipe below, and I hope it works better for you than it did for me!
Broad bean felafel fritters
from SMH Good Living, September 28 2010
- 1kg fresh broad beans
- 400g tin chickpeas, drained
- 1 cup coriander leaves, loosely packed
- 1 cup mint leaves, loosely packed
- 1 clove garlic
- 1tsp ground coriander
- 1tsp ground cumin
- 1 red chilli, deseeded
- 1/2 lemon, zest & juice
- plain flour for dusting
- vegetable oil for dusting
Drain, rinse to cool slightly, and peel off the outer skins - I find that the easiest way to do this is to pierce the skin along one edge, and gently squeeze it out.
This is where I deviate from the recipe. I would suggest you put the herbs in the food processor first, and lightly chop them up. Then add the remaining ingredients; broad beans, chickpeas, garlic, coriander, cumin, chilli and lemon, and pulse until roughly chopped and combined.
Then shape into patties, and lightly coat in flour. Heat oil in a large frypan, and cook for a few minutes on each side until lightly brown.
Serve with yoghurt, flat bread and salad.