Katy’s Lebanese Falafel Recipe


  • 1kg dried chickpeas (soaked over night)
  • 1kg fresh broad beans
  • 2 x leeks
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1/3 cup fresh dill
  • 1/3 cup fresh coriander
  • 1 x large onion
  • 3 – 4 cloves garlic, dependent on the variety
  • 3 – 4 tablespoons Tahini
  • Salt & Pepper
  • Dried chilli flakes to taste
  • To serve: Lebanese bread, Hummus and Tzatziki


Soak the chickpeas overnight then drain. Chop all the other ingredients, in a food processor if you have one. Once you’ve chopped and stirred everything up, the mixture should look something like this, below.

2013-10-11 12.55.34

You then roll the mixture into the requisite balls (I like to make them fairly big, so you can cut them in half to serve) and refrigerate them for a while.

2013-10-11 13.00.46

When you’re ready to eat, lightly shallow-fry the Falafel, squashing them gently with a spatula as they cook.

Katy's Lebanese Falafel Recipe

Katy’s Lebanese Falafel, served with Iceberg lettuce, Hummus and Tzatziki on warm stone-ground wholemeal flour wraps.


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