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Coles

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)

Ingredients

  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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

Method

  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.