Butter Bean Falafel


الفلافل - Falafel

The root of the name Falafel means "little piece of food" or "small tasty thing". Small tasty thing is right! Golden nuggets of joy. Omm nom nom nom...

Traditionally made with chickpeas, I have found that using butter beans makes the mixture far more moist and creamy. I also firmly believe in using dried beans over canned beans, there is a distinct flavour difference. It is more evident in hummus as there are not as many flavours to disguise the taste of canned beans like falafel etc.

I made this a day in advance. If you feel the mixture needs more flour, add accordingly.


1.5 litres vegetable oil
200g dried or canned butter beans (dried - soak overnight in cold water, canned - drain and rinse)
1 onion, chopped
2 garlic cloves, chopped
2 spring onions, thinly sliced
1/2 cup Italian parsley, chopped
1/2 coriander, chopped
70g tahini
2 tbsp ground cumin
2 tsp lemon juice
2 tsp olive oil
1 tbsp plain flour

Process all ingredients in a food processor until mixture is finely chopped and forms a shape when pressed. Season to taste. Transfer to a bowl, cover and refrigerate for a minimum of 3 hours or overnight. 

Preheat oil to 170 degrees. Check the temperate is ready by frying a piece of bread. It should go brown within 30 seconds

Roll mixture into small balls and deep-fry in batches. Stir occasionally, until golden brown.
Be super careful as the hot oil may spit. I once got burnt on my face and it hurts like hell.
Drain on paper towels, season and keep warm.

I serve mine with sliced red onion, Italian parsley, lemon juice and a drizzle of olive oil.

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