Gastronomixs

Mushroom and broad bean falafel

A variation on the well-known falafel traditionally made from chickpeas.

Creation by Emile van der Staak, De Nieuwe Winkel restaurant, Nijmegen, the Netherlands.

Mushroom and broad bean falafel

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Ingredients

500

g

double-podded broad beans

200

g

mushrooms

30

g

flour

10

g

cumin

4

sprigs

mint, plucked

4

sprigs

coriander

1/2

 

lime, zest

 

 

salt

Preparation method

  • Sauté the mushrooms in neutral oil and set aside to cool.
  • Put all the ingredients, except for the mushrooms, in a blender and blend until you have a smooth mixture.
  • Season to taste with salt.
  • Add flour if necessary to attain the correct thickness.
  • Divide the mixture into 25g portions and form balls with a mushroom in each centre.
  • Deep-fry for two minutes at 180°C. Drain on paper towels.

Serving suggestions

  • Serve as a component of, for example, a vegetarian starter.
  • As an amuse-bouche or aperitif snack.

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