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Fava Bean Falafel


Prep time
Cooking time
Total time


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


500 g
split fava beans
red onion
1 bn
fresh coriander
red chilli pepper
zest of two lemons
mint leaves
3 pn
coarse salt
3 pn
ground black pepper
1 t
cayenne pepper
1 t
ground cumin
1⁄2 t
vegetable oil (for frying)


1. Soad 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


Original Recipe at Hodmedod's website