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
|Prep time||40 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.