Tenderstem^® broccoli and Mint Falafels with Harissa and Labneh Dip

Method

1. Drain the chickpeas and pat dry with some kitchen roll to get them as dry as possible.

2. Blanch the Tenderstem® broccoli in some salted boiling water for a minute, drain and run under a cold tap and dry with kitchen paper.

3. In a food processor add the chickpeas, chopped Tenderstem® broccoli, cumin, coriander, onion, mint, garlic, flour and blitz until everything is fully blended almost like a paste.

4. Shape them into either small or large balls, depends on what you prefer. Let them chill in a fridge to help them hold shape.

5. In a small deep pan add the rapeseed oil and put on a medium heat.

6. 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.

7. Once cooked drain on some kitchen roll and season with some salt.

8. Mix your labneh, rose harissa, salt and pepper in a bowl and serve with the falafels.