Vegan fava bean falafels

  • Makes 16 to 24 falafels
  • A little tricky

These fresh and spicy fava bean falafels are an easy vegan meal and the perfect addition to a summer BBQ. Serve up with a splodge of tahini sauce.

Fava bean falafel

The majority of the pulses we eat in Britain are imported from farms across the world – except the humble fava bean. These authentic Egyptian falafels, made with split fava beans, are the perfect vegan barbecue dish. Serve in a flatbread or wrap, with crunchy salad, sliced onions, and a sauce made from fresh garlic, lemon juice, olive oil and tahini.



  • Dried split fava beans 500g, soaked overnight (no need to boil)
  • Red onion 1
  • Fresh coriander one big bunch
  • Red chilli 1
  • Zest of 2 lemons
  • Fresh mint leaves 10
  • Coarse salt 3 pinches
  • Black pepper 3 pinches
  • Cayenne pepper 1 tsp
  • Ground cumin 1 tsp
  • Cinnamon 1/2 tsp
  • Vegetable oil for deep frying


  • Step 1

    Roughly chop the herbs, chilli and onion. Mix in the beans, spices and lemon zest,
    and pulse in a food processor until fairly smooth (but not a paste).

  • Step 2

    Roll into ping-pong-ball-size patties and refrigerate for 30 minutes.

  • Step 3

    Pour 2-3 inches of oil into a pan and heat. When the oil is very hot, deep fry the patties for a few minutes until dark golden brown.

  • Step 4

    Place on kitchen paper to drain and sprinkle lightly with salt.