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.
Vegan fava bean falafels
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.
Makes 16 to 24 falafels
Published: July 23, 2019 at 3:52 pm
Ingredients
- 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
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.
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Polly Webster
