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.


  • 500g Dried split fava beans, soaked overnight (no need to boil)
  • 1 Red onion
  • One big bunch of fresh coriander
  • 1 Red chilli
  • Zest of 2 lemons
  • 10 Fresh mint leaves
  • 3 Pinches of coarse salt
  • 3 Pinches of black pepper
  • 1tsp Cayenne pepper
  • 1tsp Ground cumin
  • ½tsp Cinnamon
  • 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.