Tenderstem® broccoli and Mint Falafels with Harissa and Labneh Dip
Method
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Blanch the Tenderstem® broccoli in salted boiling water for 1 minute, then drain and run under cold water. Dry with kitchen paper and roughly chop.
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Pat dry the chickpeas with some kitchen paper to get them as dry as possible.
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In a food processor, add the Tenderstem® broccoli, chickpeas, cumin, coriander, onion, mint, garlic and flour and blitz until everything is fully blended to a paste.
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Shape the mixture into small or large balls, depending on what you prefer then chill in the fridge.
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Heat the oil in a small deep pan over a medium heat.
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Add 2 to 3 falafels to the pan allowing space for them to move around. Keep rolling them around the pan with a spoon so they don’t stick to the pan. Cook until golden brown – this should take about 2 minutes – you don’t want to cook them too fast otherwise the centre will not heat.
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Once cooked drain on some kitchen roll and season with salt.
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Mix the labneh or yogurt with the rose harissa, and season with salt and pepper. Serve with the falafels.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
