Broad bean falafel with preserved lemon yoghurt and red onion sumac salad

This recipe may just create the perfect vegetarian meal. Golden broad bean falafel is paired with preserved lemon yoghurt and a tangy red onion sumac salad. Enjoy for a simple yet sophisticated dinner. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 500 gram podded broad beans, fresh or frozen
  • 3/4 cup dried chickpeas, soaked overnight in cold water
  • small handful parsley leaves
  • small handful mint leaves
  • 2 clove garlic
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 cup sesame seeds
  • olive oil, to shallow fry
Preserved lemon yoghurt
  • 1 cup plain Greek yoghurt
  • 2 teaspoon finely chopped preserved lemon rind
  • 1 small clove garlic, crushed
  • 2 teaspoon lemon juice
Red onion sumac salad
  • 1 medium red onion, peeled and finely sliced
  • juice 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sumac
  • small handful flat-leaf parsley leaves
  • small handful mint leaves


  • 1
    Bring a large saucepan of salted water to the boil and cook broad beans for 2 minutes. Drain and run under cold water to stop them cooking further.
  • 2
    Squeeze broad beans out of their tough grey skin to reveal the bright green bean inside.
  • 3
    Drain chickpeas and place into a food processor, add broad beans, herbs, garlic, spices and salt. Pulse until finely ground. Shape into golf-ball sized rounds, then flatten slightly.
  • 4
    Place sesame seeds into a shallow bowl, dip each falafel into the seeds after they’ve been shaped, to coat each one. Set onto a tray or large plate. Cover and chill until needed, or overnight.
  • 5
    Combine all the ingredients for the preserved lemon yoghurt in a small bowl. Season to taste with fine sea salt.
  • 6
    In another bowl, combine red onion, lemon juice, olive oil, sumac and season with salt and pepper. Mix well and set aside until ready to serve.
  • 7
    Heat a large frying pan over medium-high heat, add a generous glug of olive oil and cook falafels in batches, cooking both sides until lovely and golden.
  • 8
    Mix herbs through red onion mixture. Place a dollop of preserved lemon yoghurt on each plate, arrange 3-5 falafels per serve, top with a small handful of red onion salad and serve immediately.


-Serves 4-6. - It’s important you use dried chickpeas here that have been soaked overnight in cold water, rather than cooked chickpeas, to achieve the desired texture. - You can find preserved lemons at specialty stores, but they are super simple (and cheap) to make yourself too (see below). You can use 1 tsp finely grated lemon zest in place, if preferred.

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