Jersey Royal Potato & Broad Bean Falafel with Tahini Dressing

Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.

Boil the Jersey Royal potatoes in a large saucepan of salted water until tender (approx. 15-20 minutes). Drain well and allow to cool slightly.

While the potatoes are cooking, blanch the broad beans in boiling water for 2-3 minutes. Drain and refresh in ice water. Pop the beans out of their outer skins.

In a food processor, combine the cooled Jersey Royal potatoes, broad beans, soaked chickpeas, coriander, parsley, red onion, garlic, cumin, ground coriander, chilli flakes (if using), flour, salt, and pepper.

Pulse until the mixture is coarsely ground but still retains some texture. Do not over-process.

Form the mixture into small patties, about 2.5cm in diameter.

Place the falafel patties onto the prepared baking sheet and drizzle with olive oil.

Bake for 20-25 minutes, or until golden brown and heated through, flipping halfway through.

While the falafel are baking, prepare the tahini dressing. In a bowl, whisk together the tahini, lemon juice, Jersey milk (starting with 2 tbsp and adding more until desired consistency is reached), chopped parsley, salt, and pepper. Add cold water if consistency is too thick.

Serve the Jersey Royal potato and broad bean falafel warm with the tahini dressing. Consider serving with local Jersey seasonal salad leaves.