For this moreish combination, look for young small broad beans,
which are tender and full of flavour. Makes 12 pitas.
For deep-frying:vegetable oil3pita breads, quarteredTo serve:Persian feta, crumbledPickled radish500 gm(about 1 bunch) radishes, trimmed and coarsely chopped1½ tbspsaltBroad bean felafels250 gmbroad beans, podded (about 700gm unpodded), plus extra, blanched, to serve200 gm(2 cups) dried chickpeas, soaked overnight in cold water, drained½ cup eachfinely chopped flat-leaf parsley and coriander2garlic cloves, crushed1 tsp eachground coriander and cumin3 tspplain flour 1 tspbicarbonate of sodaGreen tahini sauce200 gmthick plain yoghurt1 cup(firmly packed) mixed leafy herbs, such as coriander, mint and parsley40 gmunhulled tahiniJuiceof 1 lemon1garlic clove, crushedHerb salad2 cupsmixed torn herbs, such as dill, coriander, mint and flat-leaf parsley¼Spanish onion2 tbspextra-virgin olive oilJuiceof 1 lemon
For pickled radish, combine radish and salt in a bowl and refrigerate to pickle (4 hours to 3 days).
For felafels, process broad beans, chickpeas, herbs, garlic and spices in a food processor to a fine paste. Stir in flour and bicarbonate of soda, season to taste and roll into walnut-sized balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
For tahini sauce, process ingredients in a blender until smooth and season to taste.
Pour oil to 5cm deep in a saucepan and heat to 160C. Preheat oven to 150C. Fry felafels in batches, turning occasionally, until golden and cooked through (3-5 minutes), then transfer to
a baking tray and keep warm in oven.
Heat a char-grill pan to high. Grill pitas until golden (1-2 minutes each side), then wrap in a tea towel to keep warm.
For herb salad, combine ingredients in a bowl and season to taste.
To serve, arrange pita bread on plates, top with feta, felafels, herb salad and pickled radish, drizzle with green tahini sauce to taste, and scatter with extra broad beans.