Bimi® Broccoli & Mint Falafels with Harissa & Labneh Dip
Specifications
Prep
10 minutes
Cook
10 minutes
Serves
5
Dietary requirements
- Nut free
- Pescatarian
- Vegetarian
Method
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Drain the chickpeas and pat dry with some kitchen roll to get them as dry as possible.
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Blanch the Bimi® broccoli in some salted boiling water for a minute, drain and run under a cold tap and dry with kitchen paper.
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In a food processor add the chickpeas, chopped Bimi® broccoli, cumin, coriander, onion, mint, garlic, flour and blitz until everything is fully blended almost like a paste.
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Shape them into either small or large balls, depends on what you prefer. Let them chill in a fridge to help them hold shape.
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In a small deep pan add the rapeseed oil and put on a medium heat.
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Add 2 to 3 falafels to your pan allowing space to move them around. Keep rolling them around the pan with a spoon so they don’t sit and stick to the pan. Cook until golden brown which should take about 2 minutes as you don’t want to cook them too fast otherwise the center will not heat.
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Once cooked drain on some kitchen roll and season with some salt.
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Mix your labneh, rose harissa, salt and pepper in a bowl and serve with the falafels.