Ingredients
For the falafel
- 250 g (1 1/2 cups) dried chickpeas
- 150 g (1 cup) frozen broad beans, thawed
- 2 garlic cloves, minced
- 1 large handful flat-leaf parsley, chopped
- 1 small handful coriander, leaves only, chopped
- 1 1/2 tsp baking powder
- 3-4 tbsp plain flour, plus extra as needed
- vegetable oil, for deep-frying
- 165 g (1 cup) sesame seeds
- salt
- freshly ground black pepper
To assemble
- 150 g (1 cup) frozen peas, thawed
- 125 g (3/4 cup) frozen broad beans, thawed
- 1 candy cane beetroot, or striped beetroot; thinly sliced
- 250 g (1 cup) plain yoghurt
- 2 tbsp tahini
- 1/2 lemon, juiced
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 4 large white flour tortillas
- 1 handful pea shoots
- 1 small handful mint, leaves only
- 1 small handful coriander, leaves only
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Method
Step 1.
For the falafel: Soak the chickpeas and broad beans in enough water to cover them by 5 cm (2″) overnight.
Step 2.
The next day, drain well and place in a large mixing bowl with the garlic and herbs. Break up with an immersion blender until combined but not totally smooth.
Step 3.
Sprinkle over the baking powder and flour and mix with your hands until a rough, non-sticky dough forms; add more flour as needed to bring it together. Season with plenty of salt and pepper.
Step 4.
Heat at least 8 cm (3″) of oil to 180°C in a large, heavy-based saucepan set over a high heat. Shape the falafel mixture into round balls and then roll in a shallow dish of the sesame seeds to coat.
Step 5.
Carefully lower three or four falafel into the hot oil and fry, in batches, until golden-brown. Drain on kitchen paper and cover loosely with aluminium foil to keep warm.
Step 6.
To assemble: Cook the peas and broad beans in a large saucepan of salted, boiling water until tender to the bite, 4-6 minutes.
Step 7.
Drain well and refresh in iced water. Drain again and spread out on kitchen paper to dry.
Step 8.
Stir together the yoghurt, tahini, extra-virgin olive oil, and some salt and pepper to taste in a small mixing bowl.
Step 9.
Heat a griddle pan over a moderate heat until hot. Toast the tortillas in the pan until lightly charred on both sides. Remove from the pan and spread with the yoghurt dressing. Top with the peas, broad beans, beetroot slices, falafel, pea shoots, and herbs before serving.
Serves 4
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