Green Falafel

 These green falafel are just brilliant! Entirely flexible in the making, full of greens and so tasty.

So different to any other falafel I have ever come across. Based on a Jamie Oliver recipe, but I have made some additions- like loads of onion weed and wild greens. 

A food processor is a good idea as my poor little stick blender was pushed to it's limit in being asked to blend everything.

1 1/2 cups of any of these, or a mixture: frozen green peas, broad beans or edamame

1/3 cup of chickpea (or plain if you prefer) flour- organic is best for texture. 1/3 tsp baking powder.

A whole pile of wild or other greens such as onion weed, puha, spinach, dandelion leaves, beach beet, nettles, nasturtium leaves, coriander etc

A large handful of fresh mint. 

Salt, pepper & the magic ingredient- a preserved lemon. I dare say you could just add some zest if you don't have a preserved lemon on hand.

1 tsp black cumin seeds or regular cumin. 1/2 cup of either chickpeas or butter beans etc (canned). 

Add a slug of olive oil and process until it all comes together and is green!

Fry in a little olive oil until golden. 

Preserved lemons are very easy to make.

Just cut up a few lemons removing seeds as you go & fill a jar with the wedges sprinkling salt over the layers- 1 tsp salt to each lemon. Packing firmly. Pop on the lid & leave for a week to process.

You can also do limes and oranges this way.