Baked Broad Beans Falafel


You can make falafels in many ways… this version doesn’t need frying!

Ingredients (for 7-8 falafels):
250 g dried split broad beans
½ chopped onion
1 mashed garlic clove
½ tsp crushed cumin seeds
1 tsp coriander powder
4 tbsp extra virgin olive oil
1 tbsp parsley
salt to taste

Rinse the broad beans and let them soak at least overnight (I let them nearly 24 hours changing the water a few times).
When they’re ready drain, blend and put them in a bowl. Add all the other ingredients, mix well and leave the mixture in the fridge for at least half an hour. Then make the falafels pressing the mixture between the palms of your hands and put them on an oiled baking pan, otherwise on the oven plate covered with baking paper.
Bake them at 180-200° for 15-20 minutes, turning them once if like me you have a gas oven.

I served them with cannellini beans hummus (behind) and a chive “vegrino” (on the right) that I made at last for the first time after seeing all the wonderful recipes by chef Anto!

  1. EleonoraNW3 5 April 2011 at 07:13

    Hi Lo, welcome and well done! These falafels look so deliciously inviting. Looking forward to reading your next recipes 🙂

  2. Pizza pie 5 April 2011 at 07:49

    Welcome here Lo! 🙂
    I love falafels! But I never did this dish! Here a good recipe to try! I keep broad deans at home: it’s so good! Thank you Lo! 🙂

  3. Lo 5 April 2011 at 11:01

    Thank you! I’m very happy to be here too 😀 ..of course this dish can be made also with chickpeas instead of broad beans. enjoy!

  4. Barbara 5 April 2011 at 15:04


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