¾ cup brown rice
2 ¼ cups water
300 grams frozen broadbeans
2 cloves garlic, finely diced
2 tablespoons tahini
zest of 2 lemons
juice of 1 lemon
generous handful fresh mint, roughly chopped
sea salt & cracked black pepper
1 cup walnuts, soaked in a large bowl of water overnight then rinsed and drained
1 tablespoon olive oil
1/2 cup water
1 teaspoon apple cider vinegar
generous pinch sea salt
baby cos leaves
raw beetroot, grated
raw carrot, grated
Place rice and water in a saucepan. Cover and place over a high heat until boiling. Reduce and simmer with the lid slightly ajar for approximately 40 minutes until rice is tender and the water has been absorbed. More water than usual is used to make the rice soft and a little glugginess is expected. This will help the patties hold together.
Cover broad beans with boiling water and leave for 3 minutes. Drain water, remove and discard the tough outer layer.
Preheat oven to 220 degrees.
Combine cooked rice (while still warm) and broadbeans in a food processor. Add remaining ingredients, seasoning well with salt and pepper. Process for a few minutes until the rice and broadbeans are blended well together and the mix is quite even in consistency.
Form heaped tablespoons of mixture into small patties. Place on a lined baking sheet and place in the hot oven for 20 minutes until golden on the outside and lightly crisp. You can give them a quick blast under the grill if you want more colour. Makes 20-25 patties.
Walnut cream: You can use either a powerful blender or a good hand blender to make the walnut cream. Combine all the ingredients and blitz until a smooth consistency is achieved.
To serve: Place the raw beetroot and carrot inside the baby cos leaves. Top with hot falafels and drizzle with the walnut cream. Sprinkle with sesame seeds and serve immediately. Leftover rice falafels can be stored in the fridge for two days. Will freeze well.