Broad bean falafel burgers

As broad bean season nears its end we are taking full advantage of the last few in the garden and making the most of the warmer weather.
The thing I love most about this recipe is that there is always someone to help with shelling the broad beans.

Broad Bean Falafel Burgers
Prep time
Cook time
Total time
Serves: 6 serves
  • 250g dried chickpeas
  • 250g shelled broad beans
  • 2 garlic cloves crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • splash of Tabasco
  • 1 cup flat leaf parsley chopped
  • 1 cup coriander chopped
  • ½ cup chives chopped
  • zest and juice of a small lemon
  • 4 tsp plain flour
  • 1 tsp bicarbonate of soda
  • vegetable oil for frying
  1. soak chickpeas in cold water overnight
  2. drain and discard liquid and process in a food processor until mashed and add broad beans, herbs, spices, tabasco and lemon and continue to process until a smooth paste has formed
  3. add flour and bicarbonate of soda, season with salt and pepper
  4. roll into small patties and place on a tray lined with baking paper and refrigerate for about 10 minutes
  5. preheat oil and deep fry in small batches until golden, a few minutes or place in a nonstick pan or on the barbeque with a little olive oil if you prefer
  6. enjoy with some yummy rolls or pitta bread and houmous



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