Swap fresh broad beans for chickpeas for a garden-to-table version of this Middle Eastern staple.  Recipe: Nicola Galloway This vibrant falafel can be enjoyed as a starter, or make a meal of it with wraps, grated carrot, hummus, salad and yoghurt sauce. INSTRUCTIONS 2 cups podded broad beans (can use frozen, thawed and skinned beans) … Continue reading Recipe: Broad Bean Falafel