We have been using up the last of the broad beans, and turned the very last of them into a cross between South Indian Vadai and Middle Eastern Falafel. Whatever, they are gorgeous!
The trick is to grind some blanched broad beans with herbs and curry leaves, then add besan, and shallow fry or deep fry them until cooked and crispy. They are gorgeous with some fresh Indian chutney and a bowl of rasam. We use the Western Fava Beans (aka Broad Beans) not the Indian Broad Beans, Avarakkai, for this dish.
Are you looking for Rasam? We have a couple of dozen rasam recipes here.
Broad Bean and Mint Vadai | Broad Bean Falafel
Take some podded fava beans (broad beans) and blanch in boiling water for a minute. Drain and puree with mint, spring onions and other soft herbs such as chives, coriander leaves and parsley. The mint should dominate.
Place the puree in a bowl, and stir through salt, and, if you have it, some golpar powder and curry leaf powder. These are optional and can be left out. Add some chilli powder if you wish.
Mix enough besan flour into the puree to give you a stiff dough. Form into round or oval shapes.
Heat about 1 – 2 cm ghee or vegetable oil until hot. Take balls or ovals of the mixture, sprinkle one side with sesame seeds, place into the oil and fry on both sides until golden brown and crisp.
Drain on kitchen paper towel. Serve with some fresh Indian chutney or tomato sauce.