Broad bean falafels with mint labna recipe

Ingredients

• 1 cup dried chickpeas
• 1kg broad beans, in their pods
• ¼ cup flat-leaf parsley leaves
• ½ cup coriander leaves
• 1 tsp sea salt
• freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 long red chilli, seeds removed, finely chopped
• 1 tsp lemon zest
• 1½ tbsp plain flour
• ½ cup sesame seeds
• vegetable oil, for deep-frying
• coriander and mint leaves, to serve
• For the mint labna
• 250g labna
• large handful mint leaves
• 2 tsp lemon zest
• sea salt and freshly ground pepper
• olive oil, to drizzle

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