Chickpea and Broad bean falafel with hummus and minted yoghurt.

Hannah V29 October 2012 15:14

I have been searching for recipes with broad beans in them as we have an abundant supply in the garden this year and I don't really like them! This falafel was really delicious, although a little crumbly. I blended together chickpeas, broad beans (tough skin removed), onion, garlic, ground cumin, ground coriander, handful of fresh coriander and parsley and salt then rolled into balls and baked in the oven. I don't think baking them was the best option as they kind of just fell apart but still tasted yum. Served with minted yoghurt and homemade hummus in pita pockets.

Lara Aldred9 June 2012 17:33

Not a dinner, but so easy I had to share - yesterday I made roasted chickpeas (to eat cold almost like peanuts). You just drain a can of chickpeas, drizzle with oil then sprinkle however much salt and cayenne pepper that takes your fancy and into the oven at 230 for about 40min. I then turned the oven off and left them to dry out for a while longer.

Roast Pumpkin and Merguez Chickpeas
not a wild hera28 May 2012 13:42

My mother-in-law has some River Cottage cookbooks, so tonight we made roast pumpkin and onions with garlic and cider vinegar, and 'merguez chickpeas', with a North African dressing of cumin, coriander, fennel, pepper, rosemary, cayenne and garlic. SUPER YUM. Felt completely decadent while being all virtuous. Oh and salad too. And much quicker and easier to make than it looked or maybe sounds.

AND then my mother-in-law saved some disappointing baked rhubarb from last night by blending it with custard to make a rhubarb fool for pudding. DOUBLE YUM. Lucky dinner night!