Egyptian FalafelsFeatured

Egyptian Falafels

Surprisingly easy to cook from scratch, this traditional Arab food is delicious as a snack or meze. Authentic Egyptian falafels are made with fava beans instead of chickpeas. Unlike many others, our recipe is both gluten free and vegan – it contains no eggs, flour or breadcrumbs.



For 4 Person(s)


  • 500 g pre-soaked split fava beans
  • 1 red onion
  • big bunch fresh coriander
  • 1 red chilli pepper
  • zest of 2 lemons
  • 10 mint leaves
  • 3 pinches of coarse salt
  • 3 pinches of fresh ground black pepper
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • vegetable oil for deep frying

for the yoghurt

  • sauce
  • 8 mint leaves
  • 350 g yoghurt
  • Juice of 1⁄2 lemon
  • Fresh ground black pepper
  • Coarse salt


  • For this recipe you need to pre-soak the beans, but don’t boil them as all the cooking happens in the oil.
  • Coarsely chop the herbs, chilli and onion. Mix with the beans, spices and lemon zest, and pulse in a food processor until fairly smooth – though not to a paste.
  • Roll ping pong ball size patties from the mixture and refrigerate for 30 minutes.
  • Meanwhile, prepare the yoghurt sauce. Finely chop the mint and stir with the yoghurt, lemon juice, salt and pepper. Refrigerate.
  • Heat enough vegetable oil to cover a single layer of patties in a deep pan. When the oil is very hot, carefully place the patties in the oil and deep fry until dark golden brown – this will take a few minutes.
  • Drain briefly on kitchen paper and sprinkle lightly with salt.
  • Serve the falafel with the yoghurt sauce, a lightly dressed salad and some pitta bread.

Recipe notes

 Makes: 16 falafels