BROAD BEAN ‘FALAFEL’ FRITTERS WITH MINTED YOGHURT
1 kg fresh broad beans
400g tin chickpeas, drained and rinsed
1 cup loosely packed fresh coriander leaves
1 cup loosely packed fresh mint leaves
sea salt and freshly ground black pepper
1 clove garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 red chilli, seeded and sliced
½ lemon, zest and juice
½ cup plain flour for dusting
vegetable oil for frying
1 cup plain yoghurt
2 tbsp shredded mint leaves
Remove the broad beans from their outer shells. Bring a pot of water to the boil, add broad beans and cook for a couple of minutes until soft. Remove and drain. Peel off the outer pod and set aside.
Place the beans and chickpeas in a food processor and pulse to combine. Add coriander, mint, salt and pepper, spices, lemon zest and pulse until finely chopped.
Use your hands to shape the mixture into 10 -12 small patties, then lightly dust with flour to coat.
Heat oil in a large frypan and cook the fritters on both sides until lightly browned. Drain on paper towel and set aside.
Mix yoghurt with mint leaves and serve alongside the fritters.
Caroline is one of Australia’s leading food stylists. Based in Melbourne, she develops, tests and write recipes for clients and established The Laneway Food Studio in 2016 a specialist food photography studio. You can follow her on Instagram @carolinevelik