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Herby Falafel with hummus dip on a plate
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Herby Fava Bean Falafel

A yummy falafel recipe that's made with sustainable & delicious local UK fava beans & lots of herbs
Prep Time20 mins
Cook Time5 mins
soaking time13 hrs 20 mins
Total Time25 mins
Course: Appetizer, Dinner, Snack
Servings: 24 pieces
Author: Louise-Claire Cayzer


  • 500 g split fava beans
  • 4-5 Tbsp parsley (around large hand full) You can also use other soft herbs such as dill & coriander.
  • 2 tsp cumin ground
  • ½ tsp cardoman ground
  • tsp cinnamon
  • 1 tsp bicarb soda
  • salt to taste
  • neutral oil such as sunflower oil for frying.


  • Soak the fava beans overnight ( or at lease 4-5 hours) in lots of fresh water. This will soften them. 
  • Drain the fava beans & rinse in cold water.
  • In a food processor pulse the fava beans until they become like breadcrumbs. x 
  • Add the herbs, spices, bicarb soda (this makes the falafel fluffy!) and salt to taste & pulse again so the herbs are minced & incorporated into the fava bean mix. 
  • Heat enough oil in a pan to deep fry the falafel ( I like to use a small saucepan & approx 5 cm (2-3 inches) of oil) 
  • When the oil is hot (drop a breadcrumb in , when it bubbles & turns crispy the oil is hot enough) drop small spoons full /small balls of the falafel mix into the oil - about 4 -5 at a time. 
  • Fry until crispy & brown on the outside. 
  • Serve with tahini sauce (a mix of tahini, lemon juice & water) or hummus. Or in a wrap with lots of salad, tahini sauce, chilli sauce & pickles. 
  • You can also make balls or burger shapes & oven bake the falafel at approx 180c for around 10 mins.