Chickpeas is not the only source of plant based protein in the vegan world;) We do love traditional falafel but this time we decided to use broad bean instead. Combination of creamy broad bean and Arabic spices turned out to be perfect. Say hello to broad bean falafel!
Ingredients (10-12 falafels):
300 g broad beans
1 spring onion
fresh parsley
1-2 cloves of garlic
salt
black pepper
1 tsp cumin
1 tsp baking soda
1/2 tsp nutmeg
1 tsp dried coriander
1/2 tsp cinnamon
1 tbsp potato flour
1 tbsp chickpea flour
4 tbsp corn flour
oil for frying
Instructions:
A day before cover broad beans with water and leave soaking over night. The next day rinse in cold water, drain and peel the broad bean. Grind the broad bean in a food processor or blend it. (If necessary remove the excess of water by squeezing the broad bean mixture). Add chopped parsley, onion and garlic. Mix, add the spices and flours. Mix well.
Form small balls (the size of a walnut) out of the falafel mixture. Leave in the fridge for an hour to cool. Fry in the vegetable oil, until golden brown on both sides.
Serve with favorite sauce (tomato, garlic, peanut butter sauce) and salad.
You can also serve it in pita bread or tortilla with fresh veggies and sauce. Enjoy!
Etykiety: broad bean, english, gluten free, main course, recipes
