by Edward Daniel
Caption of Date Raisin Falafel. Image by Edward Daniel (c).

Falafel is an amazing Middle Eastern dish that make a fantastic accompaniment for any party. Not only are these falafels flavoursome but just melt in the mouth.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Date Raisin Falafel. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g chickpeas
  • 100g fava beans
  • 2 shallots
  • 2tbs olive oil
  • 150g buckwheat, ground
  • 1tbs cumin
  • 1tbs coriander powder
  • 1tbs smoked paprika
  • 3 cloves of garlic, minced
  • small bunch of parsley, chopped
  • small bunch of coriander leaves, chopped
  • 1tsp salt
  • 6 peppercorns, grounded
  • olive oil for frying


  1. Soak the chickpeas and fava beans in fresh water and set to one side overnight.
  2. The following day, pressure cook the chickpeas for 15 minutes and the fava beans for 5 minutes. Alternatively, boil the chickpeas for 10 minutes so that chickpeas are half cooked and retain their crunchiness. Likewise bring the fava beans to the boil and cook for 5 minutes – the fava beans will cook much quicker.  It depends on the texture you want. Drain and set to one side.
  3. Drain and pat dry the chickpeas and fava beans removing as much excess water as possible. Place the pulses in the food processor and pulse until the beans are chopped finely but not to a ground pulp – it is important to retain the texture to give this dish a real bite. Place in place in a large mixing bowl.
  4. Sauté the shallots in oil and place in the mixing bowl with the remaining ingredients. Combine well and set to one side in the fridge for a couple of hours.
  5. Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  6. Shape into 1.5-inch walnut sized balls. There should be round 20 balls from the mixture. Place on a tray.
  7. Heat some olive oil and add the falafel in bunches, gently toss in the oil and lightly brown.
  8. Place the falafel onto the ovenproof dish.
  9. Once the falafel are all lightly cooked, drizzle with oil. Cover with aluminum foil and bake in the oven for about twenty minutes.
  10. Serve immediately with salad, hummus or pita bread.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.