Broad bean falafel
Ditch pre-made falafel and make your own with our delicious falafel recipe. The fresh broad beans give these falafel a fantastic soft and moist texture. They taste great too.
SERVES12
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Soak the chickpeas in water overnight
- Strain the chickpeas and discard the water
- Pre-heat oven to 225°C
- Blend all ingredients in a food processor until mostly smooth but still with some texture
- Form mixture into balls and place on a greased roasting dish
- Spray lightly with oil
- Bake for approximately 15 minutes or until golden brown and crispy
- Alternatively, these can be pan-fried instead of baking.
Tip
This recipe makes enough for 12 portions and freezes well before being cooked. On the day of making, cook enough for four and freeze two containers for easy meals another day.
- 1 ½ cupsdry chickpeas
- 4 cupswater
- 500g /3 ½ cupsfresh or frozen broad beans
- 1 cupchopped fresh coriander (stems and leaves)
- 1 cupchopped fresh parsley (stems and leaves)
- 4 clovesgarlic, crushed
- 4spring onions, sliced
- 1/2 cupchickpea flour
- 1 tspbaking soda
- 1/2 tspsalt
- 1/4 tspground pepper, optional
- 1 tbspground cumin, optional
- 1 tspground coriander, optional
- 2 tbspoil
Per serve
- Energy678kJ
- Total Fat4.3g
- Saturated Fat0.4g
- Total Carbohydrate26.2g
- Sugars3.9g
- Dietary Fibre7.4g
- Sodium209mg
- Protein9.0g
Method
- Soak the chickpeas in water overnight
- Strain the chickpeas and discard the water
- Pre-heat oven to 225°C
- Blend all ingredients in a food processor until mostly smooth but still with some texture
- Form mixture into balls and place on a greased roasting dish
- Spray lightly with oil
- Bake for approximately 15 minutes or until golden brown and crispy
- Alternatively, these can be pan-fried instead of baking.
Tip
This recipe makes enough for 12 portions and freezes well before being cooked. On the day of making, cook enough for four and freeze two containers for easy meals another day.
Ingredients
- 1 ½ cupsdry chickpeas
- 4 cupswater
- 500g /3 ½ cupsfresh or frozen broad beans
- 1 cupchopped fresh coriander (stems and leaves)
- 1 cupchopped fresh parsley (stems and leaves)
- 4 clovesgarlic, crushed
- 4spring onions, sliced
- 1/2 cupchickpea flour
- 1 tspbaking soda
- 1/2 tspsalt
- 1/4 tspground pepper, optional
- 1 tbspground cumin, optional
- 1 tspground coriander, optional
- 2 tbspoil
Ingredients
- 1 ½ cupsdry chickpeas
- 4 cupswater
- 500g /3 ½ cupsfresh or frozen broad beans
- 1 cupchopped fresh coriander (stems and leaves)
- 1 cupchopped fresh parsley (stems and leaves)
- 4 clovesgarlic, crushed
- 4spring onions, sliced
- 1/2 cupchickpea flour
- 1 tspbaking soda
- 1/2 tspsalt
- 1/4 tspground pepper, optional
- 1 tbspground cumin, optional
- 1 tspground coriander, optional
- 2 tbspoil
Nutrition Facts
Per serve
- Energy678kJ
- Total Fat4.3g
- Saturated Fat0.4g
- Total Carbohydrate26.2g
- Sugars3.9g
- Dietary Fibre7.4g
- Sodium209mg
- Protein9.0g
Method
- Soak the chickpeas in water overnight
- Strain the chickpeas and discard the water
- Pre-heat oven to 225°C
- Blend all ingredients in a food processor until mostly smooth but still with some texture
- Form mixture into balls and place on a greased roasting dish
- Spray lightly with oil
- Bake for approximately 15 minutes or until golden brown and crispy
- Alternatively, these can be pan-fried instead of baking.
Tip
This recipe makes enough for 12 portions and freezes well before being cooked. On the day of making, cook enough for four and freeze two containers for easy meals another day.
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