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Broad bean falafels with fattoush

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This recipe is too good to miss out on. With homemade falafels served on a bed of fresh salad, it is so simple yet so delicious.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, (+ 15 mins setting time)


  • 1 cup (150g) frozen broad beans
  • 400g can chickpeas, rinsed, drained
  • ½ brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tbs plain flour
  • 1 tbs tahini
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 tsp olive oil
  • 2 pita pockets
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, cut into ribbons
  • ½ pomegranate, seeded
  • ½ cup coriander leaves

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel broad beans and place in a food processor. Add the chickpeas, onion, garlic, flour, tahini, cumin and ground coriander to the food processor and process until smooth. Roll 1 tbs of mixture into a ball and place on a lined tray. Repeat with remaining mixture. Set aside for 15 mins to set.
  2. Step 2

    Heat oil in a frying pan. Cook half the falafels for 2 mins each side or until golden brown and heated through. Repeat with the remaining falafels.
  3. Step 3

    Add pita breads to the pan. Cook for 1 min each side or until crisp. Break into shards. Toss with tomato, cucumber, pomegranate and coriander leaves.