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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFTo 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.
