Falafel Recipe

As part of this week’s homage to British grain supplier, Hodmedod’s, here’s another of their recipes… A traditional Egyptian dish, this Fava Bean Falafel is much easier to make from scratch than you think! Delicious as meze or a snack, the unusual secret to this particular falafel is that it’s not only vegan, but also gluten-free!

Cooking Time: Preparation time 2 hrs, cooking time 30 mins

Serves: 16 falafels, easy


500g split fava beans

1 red onion

1 large bunch of fresh coriander

1 red chilli pepper

Zest of 2 lemons

10 mint leaves

3 pinches salt

3 pinches ground black pepper

1 tsp cayenne pepper

1 tsp ground cumin

Half tsp cinnamon

Vegetable oil (for frying)

Equipment Needed: Deep pan, chopping knife, food processor, spoon, spatula, kitchen paper

Soak the beans in water that’s been brought to the boil (you can alternatively soak them overnight) and leave off the heat to stand for one hour. Coarsely chop the chilli, onion and herbs and add this to the lemon zest, beans and spices, before mixing in the food processor until smooth (but not pasty!).

Make ping pong sized balls by rolling the mixture and then refrigerate them for 30 minutes. Heat up enough oil to cover a single layer of the patties in the pan. When the oil is very hot, deep fry the patties until dark golden brown on each side (this should take.a few minutes).

Drain the patties on kitchen paper and sprinkle with salt. Serve with yoghurt sauce, mint, lemon juice, pitta bread and salad.