Broad Bean Falafel Recipe: Crispy, Herb-Packed Bites with No Chickpeas

This broad bean falafel recipe delivers crispy, golden bites that rival traditional chickpea versions—without a single chickpea in sight. The secret lies in soaking broad beans overnight, then blending them with aromatic herbs and garlic until you achieve that signature falafel texture.

What makes this recipe stand out is its vegan-friendly simplicity: no eggs, no dairy, just plant-based ingredients that pack serious flavor.

What sets these falafel apart is the crispy exterior and tender interior, achieved through a precise blend of soaked broad beans, fresh parsley, and cumin. The recipe includes both frying and baking methods, giving you flexibility based on your preferred cooking style.

Traditional Middle Eastern techniques—like using a food processor for the perfect crumbly texture—ensure authenticity while keeping the process accessible for home cooks.

By the time you serve these herb-packed bites, you’ll have a dish that’s ideal for pita pockets, salads, or as a standalone snack. The crispy exterior gives way to a flavorful, slightly creamy interior, all while staying true to the vegan principles that make falafel so beloved.

This recipe transforms simple ingredients into something extraordinary with minimal effort.

Perfect for meal prep or serving immediately, these falafel hold up well whether enjoyed fresh or stored for later. Pair them with tahini sauce, pickled vegetables, or a simple yogurt dip for the full experience.

Let’s get started on making these crispy, herb-infused bites that bring Middle Eastern flavors to your table.

Ingredients for broad bean falafel

These plant-based ingredients create falafel with perfect crispy texture and vibrant Middle Eastern flavors.

The broad beans are the foundation—soak them overnight to soften completely, then drain well. Trader Joe's carries dried broad beans, or check the bulk section at Whole Foods for organic options. Fresh herbs like parsley and cilantro should be vibrant green, not wilted. For the cumin, Penzeys offers high-quality ground spices that elevate the flavor profile. Toast your cumin in a dry pan for 30 seconds before grinding to deepen its aroma—this small step makes a noticeable difference in the final dish.

No fresh parsley? Cilantro alone works at double the amount, though the flavor shifts slightly. Substitute ground coriander with equal parts dried oregano if needed, though the texture may vary. For the olive oil, California-based brands like Corto provide excellent quality that won't overpower the herbs. If you lack a food processor, a mortar and pestle works for the initial herb blend, though you'll need to adjust the mixture consistency with more water. The flour acts as a binder—King Arthur brand works best for its fine texture, preventing crumbly falafel.

Store the falafel mixture in an airtight container in the fridge for up to 2 days, covered with a damp paper towel to prevent drying. For best results, fry immediately after shaping, but they can be baked at 375°F for 20-25 minutes if preferred. Once cooked, store in a single layer on a wire rack to maintain crispiness for 3-4 days. Freeze uncooked falafel balls for up to 3 months—thaw and fry directly from frozen for convenience.

Step-by-step instructions for broad bean falafel

Transform simple ingredients into crispy, golden falafel with perfect texture and flavor.

Begin by draining the soaked broad beans and rinsing them thoroughly. I like to remove any loose skins by gently rubbing them between my fingers under cold water—this ensures a smoother texture in the final falafel. Transfer the cleaned beans to a food processor and pulse until you achieve a coarse, grainy texture similar to hummus. You want visible flecks but not a smooth paste.

This texture is crucial—it creates the signature falafel crumb while preventing a dense, heavy bite. If your processor struggles, work in batches to avoid overheating the motor. The mixture should resemble wet sand when you press it between your fingers. Add the 0.5 cup cold water at this stage and pulse again just until combined. The water helps bind the mixture without making it too wet.

Add the chopped garlic cloves, fresh parsley, and cilantro to the food processor. Pulse until the herbs are finely minced but still visible—you want to preserve their bright color and fresh flavor. This is where the falafel gets its aromatic punch, so don't over-blend. Add the 1.5 tablespoons ground cumin, 1 tablespoon ground coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper. Pulse again just until the spices are evenly distributed throughout the mixture.

I always taste the mixture at this point to check the seasoning balance. The spices should be noticeable but not overpowering. If needed, adjust with a pinch more salt or cumin. The mixture should now have a vibrant green hue from the herbs and a rich, earthy aroma from the spices. This is the flavor foundation of your falafel—don't rush this step.

Transfer the mixture to a mixing bowl and add the 0.33 cup extra-virgin olive oil and 0.25 cup all-purpose flour. Using a silicone spatula, gently fold everything together until fully combined. The flour helps bind the mixture while the olive oil adds richness. The texture should be like wet sand that holds together when pressed but still has some moisture.

Here's the thing—this mixture needs to be cool when you shape the falafel. If it's too warm from processing, place the bowl in the refrigerator for 15-20 minutes before proceeding. This chilling step prevents the falafel from falling apart during frying. The mixture should be firm enough to hold its shape when you squeeze a small portion between your fingers but still pliable enough to mold.

Heat the 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking. While the oil heats, shape the falafel mixture into 1-inch balls or patties. I use a small ice cream scoop for uniform size, gently packing each portion to ensure they hold together. Place the shaped falafel on a plate lined with paper towels.

Fry in batches of 4-5 falafel at a time to avoid overcrowding the pan. This prevents the oil temperature from dropping too much. Fry for 3-4 minutes until they're golden brown and crispy on the outside. You'll know they're ready when they float to the surface and develop a deep golden color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. The crispy exterior is what makes these falafel special—don't rush this step or they'll turn greasy instead of crunchy.

Serve the falafel immediately while they're still crispy and warm. I like to arrange them on a platter and drizzle with a little extra olive oil for added richness. These falafel are best enjoyed right after frying when the exterior is at its crispest. For serving suggestions, pair them with tahini sauce, fresh vegetables, or in pita bread with your favorite toppings.

If you need to store them, let them cool completely first. Place them in an airtight container and refrigerate for up to 3 days. To reheat, warm in a dry skillet over medium heat for 2-3 minutes per side until crispy again. The key to perfect falafel lies in the frying—maintain the oil temperature and don't overcrowd the pan. With these steps, you'll achieve crispy, flavorful falafel every time.

Wine and beer pairings for broad bean falafel

Crispy Herb Notes

The bright, earthy flavors of these falafel pair beautifully with dry white wines that cut through the richness without overpowering. I always reach for a Sauvignon Blanc from New Zealand—its citrusy acidity and herbal notes mirror the parsley and cilantro in the falafel.

Look for one with a crisp finish, like Cloudy Bay Sauvignon Blanc, to complement the dish's freshness. 🍷

Zesty Rosé Refresh

For a lighter option, a dry rosé from Provence works wonders with broad bean falafel. The wine's delicate berry and floral notes harmonize perfectly with the cumin and coriander spices.

I love Whispering Angel—its pale hue and crisp acidity balance the falafel's hearty texture while keeping the meal feeling fresh and summery.

Malty Beer Pairings

If you prefer beer, a Belgian Witbier like Hoegaarden is a fantastic match. The wine-like acidity and subtle spice notes from coriander in the beer echo the falafel's seasoning.

For something bolder, try a German Pilsner—its crisp, clean finish cleanses the palate between bites. Avoid heavy stouts or IPAs, which would overpower the delicate herb profile. 🍺

Tahini Sauce Boost

For a non-alcoholic pairing, serve with a creamy tahini sauce made from tahini, lemon juice, and garlic. The sauce's nutty richness complements the falafel's crispy exterior while providing a cooling contrast. Drizzle it over the falafel just before serving to maintain the perfect balance of textures and flavors.

Spicy Kick Option

Want to add heat? Serve with a side of harissa or chili crisp—the spicy notes enhance the cumin and coriander in the falafel. A dry Riesling from Germany pairs well with the spice, as its slight sweetness and acidity tame the heat while keeping the meal vibrant.

The combination creates a perfect harmony of flavors that elevate the entire dish. 🌶️

Frequently asked questions