Chickpea and broccoli stem falafel with mint yoghurt

Name: Chickpea and broccoli stem falafel with mint yoghurt recipe
Yield: 4
Ingredients: 400g can chickpeas, rinsed, drained; 100g broccoli stem, peeled, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 4 garlic cloves, peeled; 1 tsp chilli salt or salt flakes; 1/2 tsp baking powder; 1/2 bunch flat-leaf parsley plus extra to serve; 1/2 bunch coriander plus extra to serve; Zest and juice of 1 lemon; 1/2 small onion, finely chopped; 40.00 ml plain flour; Vegetable oil, for shallow frying; 140g yoghurt; 250.00 ml mint leaves, finely chopped; Pickled chillies, to serve; Chilli sauce, to serve; Pita bread, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 20, 2022

Budget friendly, nutritious and endlessly versatile, there’s a lot to love about legumes! Darren Robertson has his finger on the pulse with this must-make falafel.

400g can chickpeas, rinsed, drained
100g broccoli stem, peeled, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
4 garlic cloves, peeled
1 tsp chilli salt or salt flakes
1/2 tsp baking powder
1/2 bunch flat-leaf parsley plus extra to serve
1/2 bunch coriander plus extra to serve
Zest and juice of 1 lemon
1/2 small onion, finely chopped
2 tbs plain flour
Vegetable oil, for shallow frying
1/2 cup (140g) natural yoghurt
1 cup mint leaves, finely chopped
Pickled chillies, to serve
Chilli sauce, to serve
Pita bread, to serve

Method

1.

Place chickpeas, broccoli stem, cumin, ground coriander, paprika, garlic, chilli salt, baking powder, parsley, fresh coriander and lemon zest in a food processor and whiz until mixture forms a coarse paste. Transfer to a bowl.
2.

Place onion in clean Chux cloth or paper towel, and squeeze out excess liquid. Add onion and flour to falafel mix and stir to combine. Season and shape 1 heaped tbs falafel mixture into balls.
3.

Heat 3cm oil in a deep frypan over medium-high heat. In batches, add falafel and fry for 4-5 minutes until golden and crisp. Transfer to a tray lined with paper towel. Repeat with remaining falafel.
4.

Season with salt flakes and drizzle with lemon juice.
5.

Meanwhile, combine yoghurt and mint in a bowl. Season. Serve falafel with pickles, chilli sauce, pita bread, mint yoghurt, extra parsley and coriander.