fresh broad bean falafel

i planted a long row of broad beans in winter where last summer's tomatoes had grown to act as a soil improver but last week i reluctantly had to pull them out to make way for climbing beans, cucumber and zucchini..i know i'm late to get them in but i seem to be struggling to keep up with the growing seasons lately..i put my garlic in late too and as a result this year's garlic heads are the smallest i've ever grown..as i stripped the sacrificial bean pods off the stalks i knew then and there what dish would be worthy of them..fresh broad bean falafel..

fresh broad bean falafel

slightly adapted from here

ingredients

3 cups double podded broad beans*#

1 small onion

1-2 garlic cloves*

a large pinch of chilli flakes*

small bunch each of dill, parsley including stalks, coriander and mint*

3 teaspoons (tsp) cumin
1 level tsp baking powder
1 tablespoon (tbs) sesame seeds
3-4 tbs olive oil
lemon juice*
salt

method

~ process all ingredients except for the lemon juice and salt
~ add lemon juice and salt in increments to taste processing between additions
~ using two large spoons form quenelles and shallow fry in olive oil until golden on each side

serving suggestion

i served mine with yoghurt and tahini (recipe follows) and coleslaw made with freshly picked red cabbage*, shaved carrot, parsley*, spring onions* and a dijon mustard and lemon juice dressing

yoghurt and tahini 

ingredients

1 cup strained homemade yoghurt

1 clove garlic grated fine*

3 tbs organic unhulled tahini

2 tsp honey (or to taste)

lemon juice*

salt

sumac

method

~ whisk yoghurt, garlic, tahini and honey with lemon juice and salt to taste
~ dust with sumac to serve

note * denotes home grown produce
        # it's best to not blanch the broad beans prior to removing the skins..blanching results in an unmanageable mixture

if you grow your own vegetables do you sometimes find it hard to clear garden beds of productive plants to make way for new seasons crops?