Looks like you may need to upgrade your browser

We're sorry, we no longer support the web browser that you are using

For the best best experience, please update your browser, or try using a different browser

(We promise it'll be worth it)

Upgrade the to latest version or continue anyway

For a lighter falafel, try broad beans instead of chickpeas, in our gluten- and dairy-free recipe for the spicy staple from the Middle East.

Suitable for Gluten Free | Dairy Free | Vegetarian
Serves 6
Prep time 15 minutes, plus chilling
Cook time 20 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
662 kcal 38 g 13 g 37 g 4 g 43 g 9.5 g 1.4 g


  • 1 large egg, beaten

  • 4 slices gluten-free bread made into breadcrumbs
  • Mild olive oil, for frying
  • 6 gluten-free pittas
  • Carrot, red cabbage and mint slaw (see recipe Moroccan lamb pittas)

For the tahini sauce:

For the falafel:

  • 500g frozen broad beans, blanched and podded (300g podded weight)

  • 1 large carrot, grated

  • 400g tin chickpeas * rinsed and drained

  • 1 small red onion, roughly chopped

  • 2 garlic cloves, roughly chopped
  • Handful each parsley and coriander, roughly chopped
  • Zest of 1 lemon
  • 1 tsp coriander seeds * roughly crushed

  • 1 tsp cumin seeds * roughly crushed

  • ¼ tsp chilli flakes *

  • ¼ tsp smoked sweet paprika *

  • 1 slice gluten-free bread made into breadcrumbs
* Available at Holland & Barrett


Step 1
For the falafel, dry the podded broad beans as much as you can by patting with kitchen paper. Place in a food processor with the remaining ingredients and some seasoning and whizz to a paste. Keep in the fridge for a couple of hours.

Step 2
When ready to serve, heat the oven to 200ºC/180ºC fan/gas mark 6. Put the breadcrumbs on a plate and the beaten egg on another. Shape the falafel mixture into 12 patties and coat in the egg then the breadcrumbs. Heat the oil in a large frying pan and when hot, add half the falafel. Fry for a couple of minutes on each side until golden brown. Wipe the pan with kitchen paper and repeat with the remaining falafel. Put them all on a tray and put in the oven for 15 minutes to finish cooking.

Step 3
Meanwhile, mix the ingredients for the tahini sauce and thin to a drizzling consistency with water. Warm the pittas according to pack instructions. Split and fill with salad and serve with 2 falafel each. Drizzle with the tahini sauce.

Podding the broad beans is a bit time-consuming but worth it, as it gives these falafels a tender texture and a brilliant green colour inside.

Shop our Food & Drink range.

Related Topics