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.
Published:
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.
Ingredients
- 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
Method
-
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.