Name: Pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: For deep-frying: vegetable oil; 3 pita breads, quartered; To serve: Persian feta, crumbled; Pickled radish; 500 gm (about 1 bunch) radishes, trimmed and coarsely chopped; 1½ tbsp salt; Broad bean felafels; 250 gm broad beans, podded (about 700gm unpodded), plus extra, blanched, to serve; 200 gm (2 cups) dried chickpeas, soaked overnight in cold water, drained; ½ cup each finely chopped flat-leaf parsley and coriander; 2 garlic cloves, crushed; 1 tsp each ground coriander and cumin; 3 tsp plain flour; 1 tsp bicarbonate of soda; Green tahini sauce; 200 gm thick plain yoghurt; 1 cup (firmly packed) mixed leafy herbs, such as coriander, mint and parsley; 40 gm unhulled tahini; Juice of 1 lemon; 1 garlic clove, crushed; Herb salad; 2 cups mixed torn herbs, such as dill, coriander, mint and flat-leaf parsley; ¼ Spanish onion; 2 tbsp extra-virgin olive oil; Juice of 1 lemon

For this moreish combination, look for young small broad beans, which are tender and full of flavour. Makes 12 pitas.

Ingredients

For deep-frying: vegetable oil

3 pita breads, quartered

To serve: Persian feta, crumbled

Pickled radish

500 gm (about 1 bunch) radishes, trimmed and coarsely chopped

1½ tbsp salt

Broad bean felafels

250 gm broad beans, podded (about 700gm unpodded), plus extra, blanched, to serve

200 gm (2 cups) dried chickpeas, soaked overnight in cold water, drained

½ cup each finely chopped flat-leaf parsley and coriander

2 garlic cloves, crushed

1 tsp each ground coriander and cumin

3 tsp plain flour

1 tsp bicarbonate of soda

Green tahini sauce

200 gm thick plain yoghurt

1 cup (firmly packed) mixed leafy herbs, such as coriander, mint and parsley

40 gm unhulled tahini

Juice of 1 lemon

1 garlic clove, crushed

Herb salad

2 cups mixed torn herbs, such as dill, coriander, mint and flat-leaf parsley

¼ Spanish onion

2 tbsp extra-virgin olive oil

Juice of 1 lemon

Method

Main

1.For pickled radish, combine radish and salt in a bowl and refrigerate to pickle (4 hours to 3 days).

2.For felafels, process broad beans, chickpeas, herbs, garlic and spices in a food processor to a fine paste. Stir in flour and bicarbonate of soda, season to taste and roll into walnut-sized balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).

3.For tahini sauce, process ingredients in a blender until smooth and season to taste.

4.Pour oil to 5cm deep in a saucepan and heat to 160C. Preheat oven to 150C. Fry felafels in batches, turning occasionally, until golden and cooked through (3-5 minutes), then transfer to a baking tray and keep warm in oven.

5.Heat a char-grill pan to high. Grill pitas until golden (1-2 minutes each side), then wrap in a tea towel to keep warm.

6.For herb salad, combine ingredients in a bowl and season to taste.

7.To serve, arrange pita bread on plates, top with feta, felafels, herb salad and pickled radish, drizzle with green tahini sauce to taste, and scatter with extra broad beans.

Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

Main

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