Crunchy chickpea fava bean balls laden with aromatic coriander and parsley, with earthy cumin and smoked paprika; Falafel.
Savour every morsel. Take a taste of heaven in every bit. And, succumb to pure ecstasy.
This dish will topple your belief that vegan food can’t be this super yummy
When to Make This Recipe:
Make this
- When you’re hosting a party and want to impress your guests with a delicious and easy-to-make vegan dish. Make this when you’re looking for a quick and satisfying snack to curb your hunger pangs. Make this when you’re packing lunches for the kids and want to make something healthy and fun. Make this when you’re on a budget and want a dish that goes a long way.
What Inspired Me:
This recipe was born out of my love for late-night falafel wraps after a night out with friends. I’d stop off at the local Middle Eastern deli, ravished and hungry, and scoop up a falafel wrap laden with salad. Those moments of pure bliss inspired me to recreate the magic of those delicious wraps in my own kitchen.
Recipe Highlights:
- Vegan and gluten-free, this dish is perfect for those with dietary restrictions
- Crunchy on the outside and soft on the inside, these falafel balls are a delight to eat
- Made with chickpeas and fava beans, this dish is high in protein and fibre
- Easy to make and fun to eat, this dish is perfect for parties and gatherings
What equipment to use:
For this recipe, I suggest:
Pressure Cooker
Stove
Food processor
Oven
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.
Love.
Edward x
Ingredients
- 200g chickpeas
- 200g fava beans
- 2 small shallots or 1 banana shallot
- 2tbs olive oil
- 100g buckwheat, ground
- 75ml retained bean water
- 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
- 1/2tsp peppercorns, crushed
- olive oil for frying
Instructions
- Soak the chickpeas and fava beans in fresh water and set to one side overnight.
- The following day, 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. Drain and set to one side. Retain the bean water.
- Using a tea towel, pat dry the beans removing as much excess water as possible. Place the pulses in the food processor and pulse until the beans are chopped roughly 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. Set to one side.
- Sauté the shallots in oil and place in the mixing bowl with the remaining ingredients. Pour in 75ml of bean water. Use a spatula to combine well and set to one side in the fridge for a couple of hours.
- Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Shape into 1.5-inch walnut sized balls. There should be round 20 balls from the mixture. Place on parchment paper laid on a tray.
- Heat some olive oil and add the falafel in bunches, gently toss in the oil. Only keep in the oil for a minute or so.
- Place the falafels onto the ovenproof dish.
- Once the falafels are all lightly cooked, drizzle with oil. Cover with aluminium foil and bake in the oven for about 20 minutes.
- Serve immediately with salad, hummus or pita bread.