We are having a glut of broad beans and I wondered if I would be able to use them to make falafels. You can make them with rehydrated dried beans so fresh ones should work. I ground up broad beans with garlic, coriander/cilantro, mint, cumin, chile a bit of flour and salt and pepper. Quenelle shapes were then fried in hot olive oil and served with yoghurt, garlic and tahini sauce and a salad made of cooked pearl barley with red onions, more coriander, mint, olive oil, lemon juice and
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