The best Falafel ever | Falafel Recipe | How to make Falafel

  • Yield : 40-50
  • Servings : 10-12
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 8:00 h

Falafel is one of the most favourite street foods in the Middle East and is eaten with pita bread and tahini. Most falafels are made with ground chickpeas and honestly, I find them too dry and doughy.

This recipe from Egypt, made with Fava beans (kind of broad bean) and lots and lots of greens, is in a class of its own. It will redefine Falafel, as you knew it.


  • Fava beans- 2 cups dried
  • Cilantro -1 cup finely chopped
  • Parsley - 1 cup finely chopped
  • Dill - 1/4 cup finely chopped( optional)
  • Green chilli- 1
  • Onion - 1 small
  • Garlic- 4 cloves
  • Toasted sesame seeds - 1/4 cup
  • Cumin or Jeera powder - 1 tsp
  • Coriander powder- 1/2 tsp
  • Baking powder- 1 tsp
  • Salt- to taste
  • Olive or vegetable oil for cooking


In a large bowl, soak the beans overnight.

In the morning they would’ve doubled in size, at least.  Drain the excess water.

In a food processor, put all the greens. Process till finely chopped. Add everything else except the oil and the sesame seeds. Puree till you get a fine mix, like so.

Add the sesame seeds and mix well with a large spoon. If you have too much mixture, it is easily freezable for another day.

On a hot pan heat a few teaspoons of oil. Drop small flat spoonfuls on the pan. Flatten the top for better frying.

Let cook for a few minutes on each side.

There you are, the best Falafel ever.

Check out that green inside… doesn’t it make you drool?

Serve inside a pita bread, with houmous and some salad.

Finally, if you can’t be bothered to cook it, and are in London, I can recommend the falafels at Pilpel. They taste almost as good as my home made ones!

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