Broad bean and carrot falafel

For a lighter falafel, try broad beans instead of chickpeas, in our gluten- and dairy-free recipe for the spicy staple from the Middle East.

Suitable for Gluten Free | Dairy Free | Vegetarian
Serves 6
Prep time 15 minutes, plus chilling
Cook time 20 minutes

Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
662 kcal	38 g	13 g	37 g	4 g	43 g	9.5 g	1.4 g

Ingredients

1 large egg, beaten
4 slices gluten-free bread made into breadcrumbs
Mild olive oil, for frying
6 gluten-free pittas
Carrot, red cabbage and mint slaw (see recipe Moroccan lamb pittas)

For the tahini sauce:

3 tbsp tahini *
3 tbsp oat cream *
1 tbsp olive oil
Squeeze of lemon

For the falafel:

500g frozen broad beans, blanched and podded (300g podded weight)
1 large carrot, grated
400g tin chickpeas * rinsed and drained
1 small red onion, roughly chopped
2 garlic cloves, roughly chopped
Handful each parsley and coriander, roughly chopped
Zest of 1 lemon
1 tsp coriander seeds * roughly crushed
1 tsp cumin seeds * roughly crushed
¼ tsp chilli flakes *
¼ tsp smoked sweet paprika *
1 slice gluten-free bread made into breadcrumbs

* Available at Holland & Barrett

Method

Step 1
For the falafel, dry the podded broad beans as much as you can by patting with kitchen paper. Place in a food processor with the remaining ingredients and some seasoning and whizz to a paste. Keep in the fridge for a couple of hours.

Step 2
When ready to serve, heat the oven to 200ºC/180ºC fan/gas mark 6. Put the breadcrumbs on a plate and the beaten egg on another. Shape the falafel mixture into 12 patties and coat in the egg then the breadcrumbs. Heat the oil in a large frying pan and when hot, add half the falafel. Fry for a couple of minutes on each side until golden brown. Wipe the pan with kitchen paper and repeat with the remaining falafel. Put them all on a tray and put in the oven for 15 minutes to finish cooking.

Step 3
Meanwhile, mix the ingredients for the tahini sauce and thin to a drizzling consistency with water. Warm the pittas according to pack instructions. Split and fill with salad and serve with 2 falafel each. Drizzle with the tahini sauce.

TIP!
Podding the broad beans is a bit time-consuming but worth it, as it gives these falafels a tender texture and a brilliant green colour inside.

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