Broad Bean Falafel - The Triangle Community Newspaper

Ingredients

1 kg shelled broad beans
1 cup couscous soaked in 1 cup water
½ cup flour
4 eggs
1 tablespoon salt or to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground pepper
pinch of chilli pepper (optional)
8 cloves garlic
1 cup chopped spring onions
1 cup chopped herbs (parsley, coriander, mint)
1/4 cup lemon juice
sesame seeds (optional)

Method

Frying oil to cover (rice bran or sunflower)
Pulse in a food processor until it’s a fine and sticky consistency.
Form disks with two spoons. If desired, sprinkle with sesame seeds.
You can freeze them on baking paper for cooking later at this point.
Drop into oil and cook in batches at 180º C until golden.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $45.00 will cover delivery of all 11 issues.

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