Broad Bean Falafel

Also known as the fava bean or faba bean, broad beans are one of the oldest crops grown by humans – since 6,000 BC!

Broad beans are similar to peas, but bigger, a tougher texture, and an earthier, creamier taste. Broad beans are high in fibre and protein and a great source of folate and other B vitamins.  Try them in our delicious falafel recipe!

Serve these falafels with salad and a pitta bread and dip!

• 600g broad beans 
• ½ onion, roughly chopped 
• 3 garlic cloves, roughly chopped 
• 3 tsp cornflour or chickpea (gram) flour 
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• ½ tsp cayenne pepper 
• Large handful fresh parsley 

1. Preheat oven to 200 C and line a baking tray with greaseproof paper. 
2. Gently simmer broad beans for approximately 5 minutes. Drain well. 
3. Add all ingredients to a food processor and process until a rough paste is produced. 
4. Form 18 equally sized balls out of the mixture and place onto prepared baking tray, flattening each ball slightly. 
5. Bake for 20 minutes. 

This recipe makes 18 falafels, each falafel contains:  

Energy: 23 kcal
Fat: 0.3g
Saturated fat: 0.03g
Carbohydrate: 2.7g
Sugars: 0.5g
Fibre: 1.3g
Protein: 1.8g
Salt: 0.03g