Broad Bean, Feta & Mint Falafel with Very Garlicky Sauce & Flatbreads

Makes 16 patties

Ingredients  

For the falafel

• ½ cup chickpeas, soaked overnight 

• 2 cups young podded broad beans 

• 1 packed cup of mint 

• Zest and juice from one large lemon 

• 1 teaspoon cumin seeds, toasted 

• 1 teaspoon smoked paprika 

• ¼ teaspoon chili flakes 

• Pinch of salt 

• 2 tablespoons chickpea flour or regular flour 

• ½ teaspoon baking powder 

• 100 grams feta cheese 

• Rice bran oil for cooking 

For the sauce

• ¾ cup unsweetened yoghurt 

• 4 large cloves of garlic, minced 

• Juice from 1 small lime 

• 1 - 2 tablespoons fresh mint, finely chopped

  
  

  For the flatbreads

• 2 cups white flour

• ½ teaspoon sea salt

• Very hot water to mix (I use water that is just off the boil - this will give the breads a lovely texture and make them nice and pliable. If the dough is too hot to knead add a bit of cold water at the end)

Method 

1. Place all the ingredients except for the flour, baking powder and feta into a food processor and blend well, stopping every now and then to scrape down the bowl of the food processer with a rubber spatula. Keep blending and scraping until a fine consistency is achieved. 

2. Add the flour and baking powder and lightly pulse a few times until just combined. 

3. Transfer to a bowl and crumble the feta on top. Gently fold the feta in, taking care not to break it up too much. 

4. Place the falafel into a container and push down with the back of a spoon to compress. Cover and refrigerate for at least ½ an hour to chill. At this point you can store the falafel for up to three days until you are ready to fry it. 

5. When you are ready to cook, heat enough rice bran oil or similar up in a large non stick frying pan so it is a couple of centimeters deep. Shape the falafels into small rounds using damp hands and gently place them into the hot oil. Cook for two to three minutes on each side, until golden brown, and rest on paper towels until ready to eat. 

6. After you shape each falafel gently place them into the hot oil. Cook for two to three minutes on each side, or until golden brown.  

7. Drain well on paper towels until ready to eat.

8. To make the sauce, combine all the ingredients together, adding more lime juice or a pinch of salt if desired.

**Make the breads: combine the flour and salt together and mix, adding enough hot water until a dough is formed. If you add too much water, just add a bit more flour. Knead until smooth, and cover and rest at room temperature for half an hour or so.

Divide into eight, and roll each piece into a thin circle. Dry fry in a hot pan on high heat until blistered, pushing the bread down to help with this, then turn and repeat on the other side. Place cooked breads on a plate and cover with a tea towel to stay warm.