Mediterranean Falafel
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 35 falafels
  • 500g (2 ½ cups) Split dried fava beans
  • 250g (1 ¼ cups) Dried chickpeas
  • 1 Potato, peeled and cut into small pieces
  • 1 Onion, peeled and finely chopped
  • 5 Garlic cloves, peeled and finely minced
  • ½ Teaspoon of baking soda
  • ¼ Teaspoon of baking powder
  • 1 Teaspoon of salt
  • 1 Teaspoon of cumin
  • 1 Teaspoon of falafel spices (coriander, white pepper, cumin, cinnamon, black pepper, salt)
  1. Soak the dried fava beans in cold water for 10 hours. And soak the dried chickpeas in warm water for 10 hours. Ideally leave them soaked overnight. Rinse them well and drain.
  2. Have the ingredients prepared as indicated in the ingredients description.
  3. In a food processor mix the drained fava beans and chickpeas with the potato, onion and garlic cloves until combined but slightly chunky so that it maintains a bit of texture. Then add the cumin, the falafel spices and the salt and mix it all well with the help of a spoon until combined.
  4. Keep the mix refrigerated for 20 minutes.
  5. Remove the mix from the fridge and add the baking soda and the baking powder. Mix it all well and with your hands make small balls of falafel.
  6. Traditionally they are deep fried in oil for 4-5 minutes until golden. But personally I am not a big fan of frying and this is my cooking suggestion: Lightly grease an oven tray with olive oil and preheat the oven to 175 degrees C (350 degrees F). In a large frying pan heat a tablespoon of extra virgin olive oil over moderate heat, add the falafels and sauté for 3-4 minutes on one side until lightly golden, and then turn on the other side and sauté them for 3-4 more minutes. Then add them in the oven tray and bake them in the oven for 40 minutes, flipping them at the halfway point for even cooking. Serve hot.
It is also very common to add chopped parsley and coriander to the falafel mix.

My suggestion is to serve them in a flatbread or pita accompanied by some fresh parsley, fresh mint, tomatoes, lettuce, radish, Lebanese pickles and a delicious tahini dressing (Lebanese Tarator).

They are also delicious added to your green salads.
Recipe by Tasty Mediterraneo at