Using a food processor makes really light work of homemade falafels and these broad bean, pea and coriander falafels with a zesty cranberry wild rice is a perfect midweek meal.
If you can’t get hold of wild rice on its own, use a basmati and wild rice mix instead (but do check the cooking instructions on the pack, as they may differ).
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
469
Ingredients
For the falafel
1
onion, roughly chopped
1
garlic clove, crushed
200g
fresh or frozen broad beans, defrosted and patted dry if frozen
100g
frozen peas, defrosted and patted dry
3Tbsp.
chickpea/gram flour, see GH TIP
small handful coriander (stalks and leaves)
1tsp.
ground cumin
finely grated zest 1/2 lemon
1Tbsp.
olive oil
For the rice
225g
wild rice, see intro
100g
dried cranberries
small handful coriander, roughly chopped
juice 1/2 lemon
small handful alfalfa sprouts
To serve, optional
25g
roasted fava beans (broad beans), roughly chopped if large
natural yogurt or hummus
Directions
Step 1Line a baking tray with baking parchment. For the falafel, in a food processor, pulse the onion, garlic, broad beans, peas, flour, spices, lemon zest and plenty of seasoning until finely chopped and the mixture starts to clump together.
Step 2Scrape mixture into a bowl, divide and shape into 12 equal balls and place on the lined tray. Cover and chill for 30min (up to 24hr) to firm up slightly.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Bring a medium pan (that has a lid) of salted water to the boil. Add the rice, cover and simmer for 35-40min, or until the rice is tender. Drain well and return to the pan (off the heat).
Step 4Meanwhile, brush the falafel with the oil and cook in the oven for 25-30min, or until golden.
Step 5Mix the cranberries, coriander and lemon juice into the rice, along with plenty of seasoning. Divide between 4 plates and top with the falafel. Sprinkle over the alfalfa sprouts and roasted fava beans, if using. Serve with a dollop of yogurt of hummus, if you like.
GH TIP: As we’re trying to avoid wheat here, chickpea flour is a great alternative. But you can use plain flour, if you prefer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
