Snacks
This broad bean falafel recipe delivers the crispy-golden exterior and herby, tender interior that makes Middle Eastern street food so irresistible. The secret lies in soaking broad beans overnight to create a naturally binding texture—no chickpeas required—while fresh herbs and garlic infuse every bite with authentic flavor.
What sets these apart is the perfect balance between crispy crust and moist center, achieved through precise blending and frying techniques that professional kitchens swear by.
What makes this recipe truly special is its versatility—whether you're deep-frying for classic crispiness or air-frying for a lighter version, the results remain restaurant-quality. The herby blend of parsley, cilantro, and garlic not only enhances flavor but also creates that signature falafel aroma that fills your kitchen.
I've perfected the soaking and blending process to ensure your falafel holds together beautifully while maintaining that signature Middle Eastern soul.
By the time you take that first bite, you'll experience the perfect harmony of textures: a crispy exterior that gives way to a tender, herby interior with just the right amount of bite.
These falafel are ideal for serving in warm pita bread with tahini sauce, as part of a mezze platter, or even as a protein-packed snack on their own.
The recipe is designed to be foolproof, with clear instructions that guide you through every step—from soaking to frying—to achieve consistently delicious results.
For those looking to adapt this recipe, the air-fried version reduces oil while maintaining crispiness, making it a healthier alternative without sacrificing flavor.
The beauty of broad bean falafel lies in their adaptability—whether you're serving a crowd or meal prepping for the week, this recipe delivers the same satisfying crunch and herby goodness every time. Let's get started on creating these crispy-golden bites that taste like a trip to the Mediterranean.
Ingredients for broad bean falafel
Soak these broad beans overnight—they’re the secret to falafel that hold together perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Broad Beans 🌱 | 1 ½ cups | Soaked overnight, drained |
| Fresh Parsley 🌿 | ½ cup | Stems removed, loosely packed |
| Fresh Cilantro 🌿 | ¼ cup | Stems removed, loosely packed |
| Garlic Cloves 🧄 | 6 cloves | Peeled, rough chopped |
| Red Onion 🧅 | ¼ cup | Finely chopped, white part |
| Ground Cumin 🌶️ | 1 tbsp | Toasted for deeper flavor |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| All-Purpose Flour 🌾 | ½ cup | For breading, optional |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Cold Water 💧 | ½ cup | For blending consistency |
The broad beans make or break this recipe. Dried beans are the way to go—soak them overnight in plenty of water (about 8 hours) to soften completely. Trader Joe's or Middle Eastern markets often carry them, but any grocery store with a bulk section will work. Look for beans that are plump and free of discoloration. After soaking, drain and rinse them well—this removes any bitterness and helps the falafel blend smoothly. I usually double the batch and freeze extras for quick meals later. The key is using fresh herbs too—parsley and cilantro should smell vibrant, not wilted.
No fresh parsley or cilantro? Dried herbs at half the amount will work in a pinch, but the flavor won’t be the same. The garlic can be roasted for a sweeter taste—just wrap the cloves in foil and bake at 400°F for 10 minutes. For the onion, the white part is all you need—it’s milder and sweeter. The cumin and coriander are non-negotiable here; they’re what give falafel that signature earthy warmth. If you’re air-frying, skip the flour coating—just shape the falafel slightly larger for better crispiness. And if you’re deep-frying, keep the oil at 350°F for that perfect golden crust.
These falafel are best made fresh, but you can prep the mixture ahead and refrigerate it for up to 2 days. Shape them just before frying or air-frying. For storage, keep cooked falafel in an airtight container with a paper towel to absorb moisture—lasts 4 days in the fridge. Freeze uncooked falafel balls on a tray first, then transfer to a bag for 3 months. Reheat in a skillet or air fryer for crispiness. Pro tip: Serve with warm pita and tahini sauce—it’s a game-changer.
Why You'll Love This Recipe
- No-Soak Needed: I’ll admit, I used to dread the soaking step with chickpeas—but these broad beans? Just a quick overnight soak (or even a 12-hour soak if you’re in a rush) and they’re ready to blend. No fancy prep, no waiting all day—just toss them in the morning, forget about them, and dinner’s sorted.
- Herb-Packed Punch: That mix of parsley and cilantro? It’s like a fresh breeze in every bite. The garlic and red onion add this deep, savory warmth, but the herbs keep it bright and herbaceous—like a Mediterranean vacation in your mouth. (Yes, even on a Tuesday night.)
- Freezer-Friendly Crunch: Here’s what sold me—these falafels freeze like a dream. Toss the cooked ones in the freezer, and when you’re craving a quick meal, just pan-fry them straight from frozen. No texture loss, no sad leftovers—just crispy, flavorful bites whenever you need them.
- Pantry Staple Power: Between us, dried broad beans are a game-changer for budget meals. They’re cheaper than canned chickpeas, shelf-stable, and still pack that same hearty texture. Plus, you’re using up those random herbs sitting in your fridge—no waste, all flavor.
Step-by-step instructions for broad bean falafel
Here's how to achieve that perfect balance of crispy exterior and herby, tender interior every time.
Soak and Prepare the Broad Beans
Start by placing the 1.5 cups dried broad beans in a bowl and covering them with plenty of cold water. Let them soak overnight—this ensures they soften completely and blend smoothly. In the morning, drain them thoroughly and rinse under cold water to remove any skin that might have loosened during soaking.
Transfer the soaked beans to a food processor along with the 0.5 cup fresh parsley, 0.25 cup fresh cilantro, 6 cloves garlic, and 0.25 cup red onion. Pulse a few times until everything is roughly chopped, but don't blend completely yet. You want some texture to remain—this helps create that signature falafel crumb.
Blend the Mixture to Perfect Consistency
Add the 1 tbsp ground cumin, 1 tbsp ground coriander, 1.5 tsp salt, and 0.5 tsp black pepper to the food processor. Pulse again to distribute the spices evenly. Now add the 1 tbsp lemon juice and 0.5 cup cold water. This liquid is crucial—it helps bind the mixture while keeping it light and airy.
Blend everything until you achieve a thick, paste-like consistency that holds together when pressed between your fingers. If it's too dry, add 1 teaspoon cold water at a time until it reaches the right texture. The mixture should be moist enough to form balls without being soupy. This step is critical for that perfect falafel texture.
Shape and Chill the Falafel
Transfer the mixture to a bowl and let it rest for 10 minutes at room temperature. This resting period allows the flavors to meld and makes the mixture easier to handle. After resting, use your hands to form the mixture into 1-inch balls, rolling them gently between your palms to create smooth, compact falafel.
Place the formed falafel on a plate and refrigerate for at least 30 minutes. Chilling helps them hold their shape better during frying and prevents them from falling apart. While they chill, preheat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F—this temperature ensures a crispy exterior without burning the inside.
Fry to Golden Perfection
Carefully add 4-5 falafel balls at a time to the hot oil, being sure not to overcrowd the pan. Fry for 3-4 minutes per side until they turn a deep golden brown. You'll know they're done when they float to the surface and develop a crispy, crackly exterior. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
For an extra-crispy texture, you can lightly coat the falafel in 0.5 cup all-purpose flour before frying. Simply toss them in the flour, shaking off any excess, and fry as directed. Serve immediately while still warm and crispy, or keep them in a 200°F oven for up to 30 minutes if you need to hold them before serving.
Serve with Your Favorite Dips and Sides
These falafel are best enjoyed fresh and hot. Arrange them on a platter with warm pita bread, fresh vegetables, and your favorite dips like hummus or tahini sauce. The crispy exterior gives way to a tender, herby interior that's packed with broad bean flavor and aromatic spices.
Here's the thing—falafel taste even better the second day, especially if you store them in an airtight container in the refrigerator. Reheat them in a skillet with a little oil over medium heat for 2-3 minutes to restore that crispy texture. Enjoy your homemade falafel with friends or as part of a larger Mediterranean feast!
Pro Tips For Making Broad Bean Falafel
- SOAK BEANS OVERNIGHT: I learned this the hard way—rushing the soak with broad beans leads to gummy, uneven texture. Toss them in cold water for at least 12 hours (yes, even if you're impatient like me), then drain and rinse twice before cooking. The extra step removes excess starch, which keeps your falafel from turning into a dense brick.
- PULSE IN BURSTS: Your food processor will hate you if you dump everything in at once. Add the soaked broad beans first, pulse until they’re pea-sized, then gradually add herbs, garlic, and onion in 2-second bursts. Stop when the mix clumps but still holds shape—over-processing turns it into falafel glue.
- SALT THE ONION: Skip this, and your falafel will taste flat. Finely dice the red onion, toss it with ½ teaspoon salt, and let it sit for 10 minutes before adding to the mix. The salt draws out moisture, concentrates the flavor, and prevents a watery batter—trust me, your taste buds will notice.
- FRIED IN BATCHES: Crowding the pan is how you end up with soggy, greasy falafel. Work in small batches—no more than 6-8 balls at a time—and keep the oil at 350°F (175°C). Too hot? They’ll burn outside before cooking through. Too cool? They’ll absorb oil like a sponge. Goldilocks is your friend here.
Dietary considerations for these flavors
Vegan-Friendly Foundation
This recipe is 100% plant-based, making it perfect for vegans or anyone looking to reduce animal products in their diet. Broad beans provide a hearty, protein-rich base—about 15 grams of plant protein per serving—while the herby blend delivers all the satisfying flavors without dairy or meat.
The lemon juice and tahini sauce (if served) add extra nutritional benefits like vitamin C and healthy fats. 🌱
Gluten-Free Adaptation
Traditional falafel often includes flour for binding, but this recipe naturally holds together thanks to soaked broad beans. For extra security, skip the flour coating entirely—your falafel will still crisp up beautifully in the oil.
If you're serving with gluten-free pita or crackers, check labels for hidden gluten in spices or dips like hummus. I always double-check my Trader Joe's tahini sauce for gluten-free certification.
Allergen Considerations
This recipe contains no common allergens like nuts, dairy, or eggs, making it safe for most food-sensitive diets. The only potential concern is sesame in tahini sauce—opt for sesame-free alternatives if needed.
For nut-free kitchens, ensure your vegetable oil (like avocado or sunflower oil) isn't processed in facilities handling nuts. Always verify spice blends too—some commercial cumin or coriander mixes contain soy or other allergens.
Nut-Free Kitchen Tips
If you're avoiding nuts entirely, use sunflower or safflower oil for frying instead of peanut oil. Store-bought tahini often contains sesame, so make your own by blending ½ cup sunflower seeds with ¼ cup water and a pinch of salt.
For extra crunch without nuts, toast pumpkin seeds and sprinkle them on top of your falafel instead of chopped nuts.
Meal Prep for Dietary Needs
Prep ahead by shaping falafel and freezing them on a tray before transferring to bags—this prevents sticking. Thaw in the fridge overnight for best texture. Portion with gluten-free sides like roasted veggies or quinoa salads.
Label containers clearly with dietary notes ("Vegan," "Gluten-Free") to avoid cross-contamination when sharing with others. I keep a separate batch of these falafel at work for quick, allergy-friendly lunches. ✨
Nutrition facts
Frequently asked questions
Can I use canned broad beans instead of dried?
Canned broad beans will work in a pinch, but dried beans create the best texture for falafel. The soaking process with dried beans develops the perfect binding consistency, while canned beans often contain too much moisture. If using canned, drain them thoroughly, rinse well, and pat completely dry before blending.
Why does my falafel mixture keep falling apart?
This usually happens when the mixture isn't properly rested or chilled before shaping. Let the blend sit for 10 minutes at room temp, then refrigerate for 30 minutes to firm up. If it's still too crumbly, add 1 tsp cold water at a time until it holds together when pressed between fingers.
How do I make these falafel without frying?
For a lighter version, use an air fryer at 375°F for 12-15 minutes, flipping halfway. Shape the falafel slightly larger (1.25 inches) and spray with oil before air-frying. They'll be less crispy but still delicious. Alternatively, bake at 400°F for 20-25 minutes on a parchment-lined tray.
What's the best way to store leftover falafel?
Keep cooked falafel in an airtight container with a paper towel to absorb moisture. They'll stay fresh for 4 days in the fridge. For longer storage, freeze uncooked falafel on a tray first, then transfer to a bag for 3 months. Reheat in a skillet with oil for 2-3 minutes to restore crispiness.
Can I make these falafel without a food processor?
Yes! Use a mortar and pestle to crush the soaked broad beans and herbs into a coarse paste. Add spices and liquid gradually while mixing by hand. The texture will be slightly chunkier but still delicious. Just ensure the mixture is well-combined and holds together when shaped.