These are made with fava beans, which are dried, skinned and have a nutty flavour.


  • 225g dried fava (broad) beans, soaked overnight

  • 4 spring onions, washed and chopped

  • 4 garlic cloves, peeled and crushed

  • Small bunch parsley, washed and chopped

  • Small bunch mint, washed and chopped

  • 1 tsp cumin seeds, toasted and crushed

  • 1 small green chilli, deseeded and finely chopped

  • 1tsp ground coriander

  • 1½ tsp baking powder

  • 3 tbsp water

  • Oil for frying

  • Tahini sauce:

  • 100ml plain yoghurt

  • 50ml tahini paste

  • 2 garlic cloves, crushed

  • 1 lemon, juice only


  • 1.

    To make the sauce, place all the ingredients in a small bowl and mix well. Season to taste.

  • 2.

    Drain the beans and place two thirds of them in a saucepan with fresh cold water. Bring to boil and simmer for 20 minutes, until tender. Drain when cooked.

  • 3.

    Meanwhile place the remaining uncooked beans in a food processor and pulse until smooth.

  • 4.

    Transfer to a bowl and place the cooked beans in the processor. Add garlic, spring onion, parsley, cumin, mint, green chilli, coriander and baking powder and blitz to a puree.

  • 5.

    Mix well and season with salt and pepper.

  • 6.

    Add the uncooked pureed beans to that mixture and mix again. Shape into balls no larger than a walnut and flatten each into a smallish disc, about 2 cm thick.

  • 7.

    Have the oil really hot in a frying pan and drop the falafel disks gently into the pan, just few at a time to cook about 6-8 minutes, turning until evenly browned on all sides.

  • 8.

    Remove with a slotted spoon onto kitchen paper and drain, then arrange on a serving plate and pour some tahini sauce over them. Serve warm.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 681kj
  • Fat Total 62g
  • Saturated Fat 6g
  • Protein 11g
  • Carbohydrate 28g
  • Sugar 8g
  • Sodium 268mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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