Fresh Broad Bean Falafel Recipe

Fresh Broad Bean Falafel Recipe

This broad bean falafel recipe is simple and great for using up a bumper harvest of big broad beans.

Egyptian broad bean falafel are a bit of an institution in our patch of Melbourne, thanks to the iconic Half Moon Cafe that dishes up these delicious morsels from the Coburg Mall. This recipe uses freshly picked, popped and peeled broad beans from the garden, while the traditional version uses dried beans. The recipe works really well when using big, mealy beans (the kind you get at the end of the season). If you’re using younger, fresher beans you may have to add a little more besan flour as the mix might be too moist.

broad bean felafel recipe

Fresh broad bean falafel recipe

Makes about 18 small falafel

Ingredients:

  • 300g fresh peeled and shelled broad beans
  • ½ an onion, chopped coarsley
  • 3 cloves garlic
  • a packed handful of parsley
  • 1 Tbsp besan flour
  • 1 tsp cumin, ground
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp coriander, ground

 

  • sesame seeds for rolling
  • oil for frying

Method:

Place all ingredients, except broad beans, in a blender bowl and blend to a smooth paste. Add broad beans and pulse until beans are blended coarsely (you still want a bit of texture, not a paste).

Place mixture in a bowl, cover and refrigerate for at least 30 minutes.

Heat 1-2cm of oil in a small, heavy bottomed fry pan.

Shape heaped tablespoons of the mixture into balls by hand or use a falafel press (the one pictured above came from eBay). Sprinkle with sesame seeds.

broad bean felafel recipe

Fry falafel for a minute or so on each side until browned, turning carefully. Transfer cooked felafel to drain on a brown paper bag.

 

 

 

 

 

 

 

 

Serve with your favourite salads, middle eastern bread and dips… or just enjoy them fresh from the pan! Yum!

 

 

 

Comments (7)

  1. Avatar

    Hi Maude
    I’m keen to try this recipe, as I have plenty of broad beans in my vegie patch. I was just wondering if the mixture would freeze, either before or after cooking?
    Wink

    Wink
    Nov 13, 2018 Reply
    • Avatar

      Hi Wink!
      You sure can, and either will work fine 🙂
      Happy falafeling!
      Maude

      Maude Farrugia
      Nov 13, 2018 Reply
  2. Avatar

    Is there any other flour you can substitute for besan flour?

    Cat McKay
    Nov 19, 2018 Reply
  3. Avatar

    if you were using these as vegetarian main , how many per serve

    CHRISTINE BARLOW
    Jan 30, 2019 Reply
    • Avatar

      If you were having something on the side, like salad or vegies, I would suggest between 3 and 5 depending on your appetite.

      Robyn Rosenfeldt
      Jan 31, 2019 Reply
  4. Avatar

    Loved the flavour however they fell apart while cooking. Any idea why?

    Helen
    Nov 5, 2019 Reply
    • Avatar

      Hi Helen,
      Glad you loved the flavour but sorry to hear they fell apart! I’ve got a few suspicions…
      Perhaps your broad beans were too young/high in water (making your mix a bit too wet)? Using fresh young beans means they’re juicier, this recipe works best with big older broad beans that have gone dry and floury. You can add a little extra besan flour if this is the case.
      Perhaps your oil wasn’t hot enough when cooking? It’s got to be hot, hot, hot – I keep mine at about 5 on our induction cooker. They need to be browned on the bottom before you (carefully) flip them too. And my implement of choice for flipping is tongs, egg flips can be harder to manouvre and I’ve squished a few using one.

      Maude Farrugia
      Nov 5, 2019 Reply

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