Vegetarian Broad Bean patties with muhammara dipping sauce.

Preparation Time: 6 mins apprx
Notes: Alan coxon recipe copyright ©

  • Muhammara Dipping Sauce 

  • 6 tbsp olive oil

  • 2 onions, finely chopped

  • 75 g walnuts, finely chopped

  • 50 g fresh breadcrumbs, blended with cold water to a purée

  • 1 tbsp paprika

  • pinches ground cumin

  • 1 red pepper, pureed in a food processor

  • 1 red chilli


1. Drain the beans and remove the skins. Place in a food processor and process until ground.

2. Add the remaining ingredients, except for the oil and blend to a smooth paste. Leave to stand uncovered for 15 minutes, then chill in the fridge. The paste will dry out in the fridge and the falafel will be easier to handle

3. With moistened hands, take a small lump; flatten lightly to form a rissole shape and place on a tray. Prepare the remaining bean mixture in the same way.

4. Heat 1cm oil in a deep frying pan and fry the rissoles, turning frequently until golden brown. Drain on kitchen paper

5. Serve garnished with the lemon wedges and a red pepper dip such as muhammara.

Method for Muhammara 

  1. Heat the oil in a deep frying pan and gently cook the onions until soft and golden. Add the remaining ingredients and salt to taste.

    2. Continue to cook gently on a low heat for about 10-15 minutes until the ingredients are well blended and thickened. Remove from the heat.

    3. To serve: tip the muhammara in a bowl and garnish with nuts.

Serves: 4
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