Great as a snack, these falafels are delicious and high in protein. Serve with nice warm bread and serve with a dollop of tahini sauce.
6 Falafels
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  • 1 cup (200 g) dried chickpeas
  • 1 cup (180 g) dried broad beans
  • 2-4 cloves of garlic, chopped coarsely
  • 1 medium (150 g) brown onion, chopped coarsely
  • 1 small bunch coriander, washed and chopped coarsely
  • 1½ tbsps ground cumin
  • 1 tsp ground coriander
  • ½ tsp black pepper
  • ½ tsp ground chilli
  • 2 tsps salt
  • 1 tsp bicarbonate of soda
  • Vegetable oil, for deep frying
  • Lebanese bread, sliced pickled cucumbers,
  • radishes, tomatoes, lettuce, fresh mint leaves and red onion, to serve


  • ½ cup (140 g) tahini paste
  • ¼ cup (60 ml) water
  • ¼ cup (60 ml) lemon juice
  • 2 cloves garlic
  • ½ tsp salt

Combine the chickpeas and broad beans in a large bowl. Pour over boiling water, ensuring beans are completely covered. Soak overnight.


Rinse chickpeas a few times in cold water and drain well. Combine the drained chickpeas and broad beans in a food processor with the garlic, onion, cumin, coriander, pepper, chilli and salt. Process until the mixture becomes a crumbly paste. Cover and refrigerate for about 2 hours.


To prepare tahini sauce, combine all ingredients in a small bowl and mix well.


Remove falafel mixture from refrigerator and stir in bicarbonate of soda; mix well. Roll heaped tablespoons of falafel mixture into oval shapes.


Heat the vegetable oil in a deep fryer or a large, deep saucepan. Deep-fry the falafels in batches for a few minutes or until golden brown. Serve the warm falafels with the tahini sauce, Lebanese bread, pickled cucumbers, radishes and a fresh salad of sliced tomatoes, lettuce, mint and red onion.

Photo: John Paul Urizar/

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