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Tonight we’re making falafels – and there’s not a chickpea in sight. Instead, these baked beauties are full of tender courgettes and soft butter beans, with grains of buckwheat for some bite. They come with a fresh, frondy carrot and fennel slaw to serve.
No food processor? To make these the old fashioned way, tip the butter beans into a mixing bowl and use a fork or masher to mash them into a rough paste. Stir in the grated courgette and garlic and the spices, then add the buckwheat and mash again to make a chunky mix. Shape into falafels and follow the recipe.
I am sorry to say that this recipe did not work for me....on the positive side, the slaw is yummy (and I was glad I made a slightly bigger portion), but the falafels were a bit of a disaster: after 15min in the oven, I had a baking tray filled with slush, which was really difficult to save and make into anything edible. I did squeeze the courgettes, a lot, and made sure to drain the buckwheat and beans, etc, so not sure where I went wrong - maybe my lack of a food processor? In the end I left the sludge in the oven for another 30-40min and went back every 10-15min to try and form it into small heaps. I ended up having 3 (of 10) heaps for dinner (after quite an effort and nearly 2 hours) and the best I can say is that they were filling and the slaw and sauce went well with them? Still not too sure how to use the leftovers, I might add some stock and make a soup and hope for the best... Well, I guess after making A&C recipes quite regularly, there had to be a dud eventually :) (and now I