fresh broad bean falafel
prep time
cook time
total time
recipe type: quick meals
serves: makes 12
  • 2 cups shelled broad beans (you can use the large ones that you wouldn't otherwise have a use for)
  • ½ teaspoon salt
  • ½ onion (chopped into large chunks)
  • 1 clove garlic (crushed)
  • 1-2 teaspoon ground cumin (I like more)
  • 2 handfuls fresh coriander leaves
  • 1 handful fresh parsley leaves
  • oil for frying
  1. Put all the ingredients into a food processor except the oil
  2. Pulse until it resembles coarse breadcrumbs. You don't want a paste, it needs a bit of texture. Aim for pieces about 1mm. When it is right you will be able to squeeze it into patties and they will just hold together.
  3. Fry in oil until a crispy dark golden brown. I used about 1cm depth of oil. Don't turn them too early otherwise they might fall apart. Drain on paper and serve.
Recipe by quinces and kale at