Falafel with marinated cucumber and dukkah

Falafel with marinated cucumber and dukkah

40 mins Prep · 30 mins Cook

Egyptian falafel is made only with fava beans, which gives these falafel a beautiful green colour.
TOP TIP! If you can’t find fava beans, edamame beans make an equally delicious substitute

Created by Spinneys
Prep time 40 minutes
Soaking time Overnight
Cook time 30 minutes
Serves 4
Cuisine Arabic
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 719
Fat 37g
Saturates 4.4g
Protein 29.3g
Carbs 74.9g
Sugars 10.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the marinated cucumbers, finely slice the cucumber into rounds and place in a large bowl. Peel and finely grate 1 garlic clove into another bowl. Juice the lemon. Add in the olive oil, 4tbsp of lemon juice, fennel seeds, chilli flakes and ¼ tsp of sea salt and mix to combine. Pour the marinade over the cucumbers and place in the fridge for at least 30 minutes.


Preheat a pot of oil or deep fryer to 160°C.


To make the falafel, combine the fava beans, leeks, parsley, coriander, 2 garlic coves, coriander powder, cumin, cayenne pepper and 1 tsp of sea salt all the falafel ingredients in a food processor and blitz until light and creamy.


Wet the palm of your hand and place 2-3 tbsp of the mixture in your hand and lightly flatten it to a thick, rounded disc.


Fry the falafel in batches, flipping them every 2-3 minutes or until golden and crisp on both sides. Remove from the oil and drain, before placing it on a tray lined with paper towels to dry.


Serve the falafel with the marinated cucumbers and dukkah.