Jersey Royal Potato & Broad Bean Falafel (Vegan)

A twist on traditional falafel, using Jersey Royal potatoes and fresh broad beans for a unique, flavorful, and locally sourced snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.79/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Cooked until tender, cooled slightly.)

£2.50

250gFresh Broad Beans(Shelled and blanched for 2 minutes, then cooled.)

£2.25

0.5cupFresh Parsley(Roughly chopped)

£0.75

0.3cupFresh Coriander(Roughly chopped)

£0.60

2clovesGarlic(Minced)

£0.15

1tablespoonLemon Juice(Freshly squeezed)

£0.20

1teaspoonGround Cumin

£0.10

0.5teaspoonGround Coriander

£0.05

0.3teaspoonChili Flakes(Optional, for a little heat.)

£0.05

2tablespoonsChickpea Flour (Besan)(Or other gluten-free flour, to bind. Adjust as needed.)

£0.15

0.3teaspoonBaking Powder

£0.02

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.03

2tablespoonsOlive Oil(For brushing)

£0.30

Total Cost

£7.16

£1.79 per serving

Instructions

1.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2.
In a food processor, combine the cooked Jersey Royal potatoes, blanched broad beans, parsley, coriander, garlic, lemon juice, cumin, ground coriander, chili flakes (if using), baking powder, salt, and pepper.
3.
Pulse until the mixture is well combined but still has some texture. Avoid over-processing into a paste.
4.
Add the chickpea flour, one tablespoon at a time, pulsing after each addition, until the mixture comes together and can be easily formed into balls.
5.
Using your hands, form the mixture into small, flattened patties or balls (about 2.5cm/1 inch in diameter).
6.
Place the falafel on the prepared baking sheet and brush lightly with olive oil.
7.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
8.
Serve warm with your favorite dips, such as tahini sauce, hummus, or a vegan aioli. Consider serving with a Jersey tomato salad for a truly local meal!

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My Notes

Nutrition Information

Nutrition per serving (250g)

365 kcal / 1527 kJ

Carbs

48g

18% of RDA

Fat

14g

20% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

5 g

6% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Don't over-process the mixture; you want some texture for a good falafel. If the mixture is too wet, add more chickpea flour, one tablespoon at a time.

For a more traditional falafel flavor, add a small amount of soaked and drained dried chickpeas (about 1/4 cup) to the food processor. Make sure to soak them for at least 12 hours before using.

These falafel can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or a frying pan before serving.

For extra flavor, try adding a small amount of finely chopped Jersey onion to the mixture.

Serve with a vegan tzatziki made with coconut yogurt and grated cucumber.

These falafel are also delicious served in pita bread with your favorite toppings, such as shredded lettuce, chopped tomatoes, and a drizzle of tahini sauce.

Cooking Equipment

Food processor

Baking sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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