Snacks
This broad bean falafel recipe delivers crispy, golden bites that rival traditional chickpea versions without the dusty mess. The secret lies in properly soaking broad beans and blending them with fresh herbs and garlic for maximum flavor.
I developed this recipe after years of testing plant-based alternatives, and it consistently produces falafel with a perfect crunch and tender interior.
The beauty of broad bean falafel is its versatility—these crispy bites work equally well in pita pockets, as a snack with tahini sauce, or as part of a mezze spread. Unlike chickpea falafel, broad beans create a lighter texture with less oil absorption, making them ideal for health-conscious eaters.
The blend of parsley, cilantro, and cumin transforms simple ingredients into something extraordinary.
What you'll achieve is crispy, herby falafel with a golden exterior and moist center, all without the chickpea dust that often plagues traditional recipes. The key steps—proper soaking, thorough blending, and careful frying—ensure consistent results every time. This recipe proves that plant-based meals can be both nutritious and indulgent.
Serve warm with fresh vegetables, pickled onions, and a drizzle of tahini sauce for the ultimate Middle Eastern experience. The technique translates well to baking, making this a flexible option for any kitchen. Let's get started on these crispy, flavorful bites!
Ingredients for broad bean falafel
Crispy falafel without chickpea dust—just broad beans, fresh herbs, and simple spices.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Broad Beans 🌱 | 1 cup | Soaked overnight, skins removed |
| Fresh Parsley 🌿 | ½ cup | Stems removed, loosely packed |
| Fresh Cilantro 🌿 | ¼ cup | Stems removed, loosely packed |
| Garlic Cloves 🧄 | 4 cloves | Peeled, roughly chopped |
| Ground Cumin 🌶️ | 1 tbsp | Toasted for deeper flavor |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | ½ cup | For soaking beans |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For blending and frying |
| All-Purpose Flour 🌾 | ¼ cup | For binding mixture |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Water 💧 | ¼ cup | For blending consistency |
| Vegetable Oil (for frying) 🫒 | 1 ½ cups | High smoke point preferred |
Broad beans are the star here, and soaking is non-negotiable. Grab dried broad beans from a Middle Eastern market or well-stocked grocery store—they're often labeled as fava beans. Soak them overnight in plenty of water (about 2 cups per cup of beans) with a pinch of salt. The skins should slip off easily after soaking, but if they resist, give them a gentle squeeze between your fingers. Fresh broad beans are ideal, but dried work perfectly when properly soaked. Trader Joe's usually carries them in the international foods aisle, and they're worth seeking out for this recipe.
No fresh parsley or cilantro? Dried herbs at half the amount will work in a pinch, though fresh gives that bright, herby punch. The cumin and coriander are essential—don't skip them. For the oil, avocado oil has a higher smoke point and works beautifully for frying. If you're baking instead of frying, you'll need about 1 extra tbsp of flour for binding. The lemon juice adds brightness, but if you're out, a splash of apple cider vinegar works too. And yes, you can freeze the falafel mixture for up to 3 months—just thaw before shaping.
These falafel keep best when stored properly. After frying, place them on a wire rack to cool—they crisp up as they cool. Store in an airtight container with parchment paper between layers for up to 3 days. For longer storage, freeze them for up to 2 months. When reheating, bake at 375°F for 5-7 minutes to restore crispiness. The mixture itself can be refrigerated for 2 days or frozen for 3 months. Pro tip: shape them into small, uniform balls for even cooking—about 1.5 inches in diameter works perfectly.
Why You'll Love This Recipe
- No-Soak Needed: I’ll admit, I was skeptical about dried broad beans—until I realized you just boil them whole, then mash. No overnight soaking, no fuss. That’s 15 minutes saved right there, and the texture still comes out tender but sturdy enough to hold shape.
- Herb-Packed Punch: The parsley and cilantro aren’t just garnish here—they’re the stars. Finely chopped and mixed right into the batter, they give these falafels a bright, almost Mediterranean zing that lingers. Honestly, the first time I tasted them fresh out of the pan, I nearly burnt my tongue from how good they were.
- Lunchbox Hero: Between us, these are my go-to for packed lunches. They hold up better than chickpea falafel (yes, I’ve tested this) and the cumin adds just enough warmth to keep them interesting after a day in the fridge. Toss them in a wrap with tahini and pickles, and you’ve got a meal that’ll make your coworkers jealous.
- Pantry Stash Winner: Dried broad beans last forever, and a single bag stretches into multiple batches. I’ve made these on a whim when I forgot chickpeas, and they turned out richer, nuttier—like falafel’s more interesting cousin. Plus, the leftovers? Crisp them up in the oven the next day, and they taste like you just made them. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for broad bean falafel
Follow this method for perfectly crisp falafel with a light, airy interior and golden-brown crust.
Prepare and Soak the Broad Beans
Begin by thoroughly rinsing the 1 cup dried broad beans under cold water to remove any debris. Place them in a bowl and cover with ½ cup vegetable oil—this prevents the beans from sticking together during soaking. Add enough cold water to cover by 2 inches and let soak for 8-12 hours at room temperature. The beans are ready when they're fully hydrated and the skins begin to loosen slightly.
After soaking, drain the beans and transfer them to a bowl of fresh cold water. Gently rub the skins between your fingers to remove them—this step ensures a smoother texture in your falafel. Drain again and pat dry with a clean kitchen towel. The beans should feel soft but not mushy; if they're still firm, soak for another 2 hours before proceeding.
Blend the Broad Bean Mixture
In a food processor fitted with the metal blade, combine the soaked broad beans, ½ cup fresh parsley, ¼ cup fresh cilantro, 4 cloves garlic, 1 tbsp ground cumin, 1 tbsp ground coriander, and ½ tsp salt. Pulse the mixture for 10-15 seconds to break it down into a coarse paste. Avoid over-processing—you want some texture, not a smooth batter.
Transfer the mixture to a mixing bowl and stir in 2 tbsp extra-virgin olive oil, ¼ cup all-purpose flour, 1 tbsp lemon juice, and ¼ cup water. Mix thoroughly with a spoon until the dough comes together. The consistency should be thick but moldable—like wet sand. If it's too dry, add 1 tsp water at a time; if too sticky, add 1 tsp flour. Cover the bowl and refrigerate for 30 minutes to firm up slightly.
Shape the Falafel
Heat 1.5 cups vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer for accuracy. The oil is ready when a small piece of dough sizzles immediately upon contact. Working in batches, roll the chilled falafel dough into 1-inch balls, keeping them slightly flattened on one side to ensure even cooking. Place them on a plate lined with paper towels to catch any excess oil.
Fry the falafel in small batches for 3-4 minutes until they develop a golden-brown crust and float to the surface. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F between batches—fluctuating temperatures lead to uneven cooking. The falafel should be crisp on the outside and tender on the inside.
Serve Immediately
Serve the falafel warm, straight from the fryer, while they're still crispy. Arrange them on a platter and drizzle with any remaining olive oil from the skillet for extra flavor. These falafel hold their texture for about 15 minutes before becoming slightly softer, so enjoy them right away with your favorite dipping sauce, in pita bread, or as part of a mezze spread.
For best results, fry the falafel in small batches—overcrowding the pan lowers the oil temperature and steams the falafel instead of frying them. If you notice the oil smoking excessively, reduce the heat slightly to maintain a steady 350°F. The key to crispy falafel lies in the frying technique: patience and temperature control.
Pro Tips For Making Broad Bean Falafel
- SOAK BEANS OVERNIGHT: I learned this the hard way—rushing broad beans with a quick soak leaves them tough and gummy. Drop them in cold water with a pinch of baking soda (yes, even if you’re impatient like me) and let them sit 12+ hours. The texture becomes buttery, not mealy, and they mash like a dream.
- PULSE DON’T PUREE: Your food processor will beg for mercy if you ignore this. Pulse the soaked beans, herbs, and garlic in short bursts—about 10-12 seconds each—until just combined. Overworking turns falafel into a sad, dense paste. Stop when it looks like wet sand, not glue.
- SALT THE MIX: Skipping salt here is a crime. Taste the raw falafel mix—it should taste like a savory paste, not bland. Add ½ teaspoon salt per cup of beans (adjust if using unsalted cumin) and let it sit 10 minutes. This seasons the beans properly before frying.
- FREEZE FALAFEL BALLS: Does it look weird? Yes. Does it work? Every single time. Shape the falafel, then pop them on a tray and freeze 15 minutes. They’ll hold shape better when frying, and you can store extras for weeks without them turning to mush. No more falafel collapse mid-fry.
Flavor customization for broad bean falafel
Herb Variations
Swap out parsley and cilantro for other fresh herbs to change the flavor profile completely. Try 1/4 cup fresh mint and 1/4 cup fresh dill for a Greek-inspired twist—this combo adds a refreshing brightness that pairs perfectly with lemon.
For a Mediterranean touch, use 1/4 cup fresh basil and 1/4 cup fresh oregano, which brings earthy notes that complement the cumin beautifully. 🌿
Spice Intensifiers
For heat lovers, add 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper to the spice blend—this gives the falafel a subtle smokiness and kick. If you prefer warmth without heat, 1/2 tsp ground cardamom adds a floral, aromatic depth that’s especially lovely with tahini.
For a North African twist, include 1/2 tsp ground fennel seeds (toasted lightly in the pan) alongside the cumin.
Texture Adjustments
Want extra crunch? Add 2 tbsp crushed pita chips or 1/4 cup finely chopped toasted almonds to the dough before shaping. For a lighter texture, replace 1/4 cup of the flour with 1/4 cup ground flaxseed—this adds fiber and a nutty undertone.
If you’re baking instead of frying, mix in 1 tsp baking powder to help them rise slightly and stay crisp.
Global Fusion Twists
Transform these falafel into Indian-style by adding 1 tsp garam masala and 1/2 tsp turmeric to the blend. For a Mexican-inspired version, swap the cumin for 1 tbsp chili powder and 1/2 tsp ground cumin, then serve with avocado crema.
A Thai-inspired take uses 1 tbsp fish sauce substitute (like soy sauce) and 1/2 tsp shrimp paste (optional) for umami depth.
Sweet & Tangy Additions
Brighten the falafel with 1 tbsp grated lemon zest or 1 tbsp finely chopped preserved lemon peel—this adds a citrusy zing that cuts through the richness. For a sweet contrast, fold in 2 tbsp finely chopped dried apricots or 1 tbsp date paste into the dough.
A drizzle of honey or maple syrup (1 tsp) in the frying oil gives them a caramelized glaze when cooked.
Protein Boosters
Make these falafel even more satisfying by mixing in 1/4 cup cooked quinoa or 1/4 cup mashed white beans for extra protein and binding. For a nutty crunch, fold in 2 tbsp chopped walnuts or pistachios.
If you’re making a vegan meal, these additions help balance the dish with complete proteins—just adjust the flour or water as needed to maintain the right consistency.
Nutrition facts
Frequently asked questions
Why do broad beans work better than chickpeas for falafel?
Broad beans create a lighter, less dense falafel with a more delicate texture. Unlike chickpeas, they don't leave that characteristic dusty residue when blending, resulting in cleaner, crispier bites. Their natural sweetness also shines through without needing extra flour for binding. Plus, they're easier to digest for many people!
Can I make this recipe without a food processor?
Yes! If you don't have a food processor, pulse the soaked broad beans in a blender with the herbs and spices, then mash everything by hand with a fork until you get a coarse, sticky texture. For extra flavor, let the mixture sit for 10 minutes after blending to let the spices infuse before shaping.
What's the secret to keeping falafel crispy?
Three key factors: hot oil (keep it at 350°F), small batches (overcrowding lowers the temperature), and proper draining. Fry in batches of 4-5 falafel at a time, and place them on a wire rack over a baking sheet to let air circulate. Serve immediately—they lose crispness after 15 minutes.
How do I store leftover falafel?
Store cooked falafel in an airtight container with parchment paper between layers to prevent sticking. They'll stay fresh for 3 days in the fridge. For longer storage, freeze them for up to 2 months. To reheat, bake at 375°F for 5-7 minutes or air-fry at 350°F for 3-4 minutes to restore crispiness.
Can I bake these falafel instead of frying?
Preheat oven to 400°F and brush the falafel with oil before baking on a wire rack set over a baking sheet for 18-20 minutes, turning halfway. For extra crispiness, add 1 tsp baking powder to the dough. Baked falafel won't be as crispy as fried, but they're still delicious and much lighter.