broad bean and coriander falafel

A fresh, healthy, tasty and vibrant falafel. Once you’ve popped the beans out of their skins, the falafel really take very little time to make and cook, and they are so rewarding.

500 g broad beans (weight without outer pods)
1 free range organic egg
50 g breadcrumbs
2 tsp ground cumin
2 tbsp fresh coriander leaves, finely chopped
1 red chilli, de seeded and finely chopped
1 clove garlic, finely chopped
½ tsp sea salt
50 g gram or rice flour
2 tbsp groundnut oil
lemon wedges, to serve

View the full recipe at The Circus Gardener’s Kitchen →