Broad bean and chickpea falafel

Broad bean and chickpea falafel


  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 2 cloves garlic, finely chopped
  • 2cm fresh ginger, grated
  • 180g podded broad beans (this was about 500g unpadded)
  • 400g chickpeas, drained
  • 2 slices wholemeal bread


  1. Heat the olive oil in a frying pan, and add the onion, cooking over a medium heat for 5 minutes, before adding the spices, garlic and ginger, and cooking for another 2 minutes.
  2. Whilst the onion mixture is cooking, add the broad beans to a pan of boiling water for 5 minutes, until softened, and drain.
  3. Blitz the bread in a food processor to make breadcrumbs and set aside.
  4. Add the broad beans and chickpeas to the food processor and blitz until combined, then add the onion mixture and breadcrumbs and blitz again.
  5. Tip the mixture into a large bowl and mix to make sure everything is combined.
  6. Shape the mixture into about 15 falafel by hand.
  7. Place the falafel onto a baking sheet and into to a preheated oven at 200c for 30 minutes or so, turning occasionally through the cooking time. Alternatively, you may wish to fry the falafel in a little olive oil over a medium heat.
  8. I love to serve the falafel with my fennel, pepper, carrot and almond quinoa salad, and plenty of hummus for dipping!


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