Fresh Broad Bean Fritters with Sesame Dressing

These were inspired by falafel, yet not intended to bear any similarity. It often occurs to me how badly made and widely misinterpreted those Middle Eastern fritters usually are. The once staple food of vegetarians across the land, the falafel has become a soggy caricature of its formerly glorious self.

fresh broad bean fritters with sesame dressing

Firstly, they are best made from broad beans and chickpeas, not just chickpeas. Secondly, the mix is made from the raw pulses which are ground, seasoned and fried. Not cooked and mashed with an afterthought of cumin or, God forbid, some carrot or corn. However this recipe is none of these things; it is instead an ode to the oft missing broad bean. A fanfare, if you will, that elevates the humble legume into crispy, crunchy glory. The broad bean needs a gentle touch, a little nudge here and there to encourage it to show its flavors. A whispering of herbs accentuates the garden freshness whilst the merest sliver of spring onion tantalizes the tongue. It takes very little for the deceptively strong spring onion to overpower, so tread carefully. The balancing of flavor is always a delicate dance which is why it is vital to know both your ingredients and your goal.

Broad Bean Fritters with Sesame Dressing

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Serving Size: 4


    For the filling
  • 400 g shelled broad beans
  • 4 Tbsp fresh breadcrumbs
  • 1/2 tsp fresh mint, very finely chopped
  • 1/2 tsp fresh coriander, very finely chopped
  • 1/2 tsp fresh parsley, very finely chopped
  • 2 inches spring onion, very finely chopped
  • 1 tsp olive oil
  • 1 pinch flaked sea salt
  • 1 squeeze lemon juice
  • For the coating
  • fresh breadcrumbs
  • egg, beaten with 1 tsp water
  • plain flour
  • For the dressing
  • 3 Tbsp tahina paste
  • 1 lemon, juice only
  • 1 pinch flaked sea salt
  • 5 Tbsp boiling water
  • 1 Tbsp oil
  • 1 large clove garlic, crushed


  • Bring a large pan of salted water to the boil and drop in the broad beans. Cook for 2 minutes then drain, cool in cold water, and drain again.
  • Remove the tough outer skins from the beans. A painstaking job that unfortunately can only be done by hand, one by one.
  • Place the beans in a food processor and blitz gently to a coarse paste.
  • Add the rest of the filling ingredients, mix to form a firm paste and divide into about 16 small balls (about 1.5 tsp).
  • Dip each one into first flour, then egg, then crumb. Repeat until all the balls are coated.
  • Before frying the fritters get on with the dressing. Mix all the ingredients together until they form a light fluffy cream. At first it will seem to seize, but keep going and it will come together. It seems to be the boiling water that creates the fluffy texture as using cold does not have the same effect.
  • Serve the fritters hot with the dressing.
 Fresh Broad Bean Fritters with Sesame Dressing Recipes


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