Baked Falafel


2 cups dried split fava beans

1 red onion, or 1 bunch of green (spring) onions, or a combination of both, roughly chopped

1/2 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

1/2 cup fresh dill, chopped

3 cloves garlic, peeled

1 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon of bicarbonate of soda

1 teaspoon of cornstarch

1 cup sesame seeds (optional)

1 1/2 teaspoons salt (optional)


Soak fava beans in water for 8 hours to overnight. Drain.

Combine soaked fava beans, onions, parsley, cilantro, dill, garlic, coriander, salt, cumin, and bicarbonate in a food processor. Pulse to a dough-like consistency. You want your fava beans to be finely pulsed but not necessarily into a puree. Larger bites here and there are encouraged.

Shape fava bean mixture into balls, then press them down with the palm of your hands into burger-shaped discs. Sprinkle sesame seeds on top of each.

Pre-heat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Add the falafel discs and bake for 15 minutes, then flip and bake 10 minutes more.

Serve in Pita bread with slices of onion, greens, cucumber and tomato.

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