Fava Bean Falafel


Surprisingly easy to cook from scratch, this traditional Egyptian dish is delicious as a snack or meze. Makes about 16 falafels.


  • 500g split fava beans
  • 1 red onion
  • 1 bunch fresh coriander
  • 1 red chilli pepper
  • zest from two lemons
  • 10 mint leaves
  • 3 pinches coarse salt
  • 3 pinches ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cinamon
  • vegetable oil for frying


  1. Soak the beans overnight or quick-soak by placing them in water that's been brought to the boil, leaving it to stand off the head for 1 hour
  2. Coursely chop the herbs, chilli and onion. Mix with the beans, spices and lemon zet, and pulse in a food processor until fairly smooth but not pasty
  3. Roll the mixture into ping pong ball size patties, refrigerate for 30 minutes
  4. Heat enough vegetable oil to cover a single layer of patties in a deep pan
  5. When the oil is very hot, carefully place the patties in the oil and deep fry until dark golden brown - this will take a few minutes
  6. Drain briefly on kitchen paper and sprinkle lightly with salt
  7. Serve with a salad, pitta bread and yoghurt sauce with chopped mint and lemon juice


Photo Credit: Jonny Hughes @jonny2love
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