Raw Broad Bean Falafel Recipe

food Jun 18, 2016

Broad beans (also known as Fava beans) are in season in the UK and it's the best time (and actually the only time) to eat them fresh and raw. You can just removed the young beans from their pods and scatter them over a salad or marinate them in lemon juice, cayenne pepper and olive oil for a protein fibre rich addition to your meal.  Broad beans are also rich in folates and B Vitamins, so you can only win with this unique legume.


I've been experimenting with falafel lately, as I'm always on the hunt for a new dish that give me a different texture to the usual crunchy vegetables and that allows me to smother it in delicious dressings such as cashew herb mayonnaise, basil avocado guacamole or preserved lemon tahini dressing. 


So I'm delighted to share with you my recipe for Raw Broad bean Falafel. Enjoy them as part of a raw food feast, on your salad or just as a quick snack to pop in your mouth when you're on the go. 


Raw Broad Bean Falafel Recipe

24-30 falafels of about 3.5cm (1 1/4")


Equipment needed
Food processor, dehydrator


250g shelled broad beans (fresh fava beans) - you will probably need 800g to 1kg of pods to get 250g shelled beans
65g soaked sunflower seeds
65g soaked pumpkin seeds
1 garlic clove, crushed
1 spring onion, chopped
1/2 handful each of fresh coriander, parsley and mint
1 tablespoon yeast flakes (nutritional yeast, like Engevita with B12. This is not raw, so if you have concerns about it, just leave it out)
1 tablespoon Tamari (replace with 1/2 teaspoon sea salt or other healthy salt if you're avoiding soya)
1 1/2 tablespoons olive oil 
2 dates
1/2 lemon, juiced
2 teaspoons ground cumin
1/4 teaspoon chilli powder
3 tablespoons ground linseed (flax seed)
1 tablespoon psyllium husk

How to make it

Process all ingredients except ground linseed and psyllium husk into a dough. Don't over-process, you want it to have a bit of texture. 
Now add the linseed and psyllium husk and mix well. 
Use 1 heaped teaspoon full of dough and shape it into a ball. Roll between your hands to get it smooth. 
Place on a dehydrator rack and dehydrate for 2 hours at 52ºC. (set yourself a timer if you don't have a dehydrator that turns down the heat automatically)
Reduce the heat to between 42ºC and 46ºC depending on the settings on your dehydrator and dehydrate for a further 4-6 hours.
The falafels are ready to eat when they're dry and a little crunchy on the outside but still soft on the inside. 
Serve your falafel with a mixed green salad, spicy root vegetables or the beetroot and carrot salad from my book 'Food Heroes', a couscous made from cauliflower and herbs and a herbed sour cream made from cashews or coconut. 


I'd love to hear from you how you served your broad bean falafels! Leave a comment in the box to the right, drop me an email or post your photos on my FB page.


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