Baked Broad Bean Falafels

Serve with bright red, ripe tomatoes and some tahini dressing.

Isn't it wonderful when you cook your first all-homegrown meal of the season? When, instead of tantalising bits of this and that, you finally have a substantial harvest of several kinds of vegetable? That's exactly what started happening to us last weekend, when we devoured platefuls of tender minted new potatoes and delicately flavoured broad beans along with some veggie burgers that weren't from the garden. That was only a few days ago, yet  tonight I was able to create these little patties using only our own produce. The fresh flavours of the broad beans and coriander leaves make them a very more-ish snack, so be sure to serve them with something filling like bread or rice if they are to be part of a main meal. This recipe serves 2 people.

225g fresh broad (fava) beans, podded
1 heaped tab (10g) fresh coriander, chopped
2 1/2 tabs grated courgette
1 tsp ground cumin seeds
2 1/2 tsps ground coriander seeds
1/2 tsp compound hing
1/2 tsp baking powder
1-11/2 tsps salt

• Put everything except the baking powder in a high speed blender or a food processor until it resembles a thick paste, like hummus, but can still hold its shape.
• Form into little patties and press onto an oiled baking sheet. Cook at 200C, turning at least once, until just browning on the outside.
• Serve with flatbreads or rice, salad and a creamy tahini dressing- but don't pair them with anything too strong-tasting or their delicacy will be overpowered.

Have you cooked with anything that you grew yourself recently? What meals have you invented from your garden?

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