Broad bean falafels with KOB salad
Recipe type: Vegan, Gluten free,
Cuisine: Wholefood plant based
Prep time: 
Cook time: 
Total time: 
Serves: 25
  • 4 cups shelled broad beans (700g, about 2kg before shelling)
  • 150g leeks or onion, flnely chopped
  • Large handful of herbs, finely chopped (I used mint, parsley and chives)
  • 1 tbsp each of cumin and coriander seeds ground in a pestle and mortar or coffee grinder
  • Zest and juice of a large lemon
  • 1 large clove of garlic crushed
  • 1 tbsp balsamic vinegar
  • 2 tbsp tahini
  • ¼ cup chickpea flour (besan)
  1. Bring a pan of water to the boil and add the beans.
  2. Bring back to the boil and cook for 2-3 minutes.
  3. Drain the beans and put in a food processor.
  4. Sauté the leeks or onion in a pan on a medium heat, adding a little water if they start to stick.
  5. Once they’re softened and starting to brown add them to the food processor.
  6. Add the herbs, spices, lemon zest and juice, garlic, vinegar, tahini and chickpea flour to the beans and onion/leeks
  7. Blend until the mixture comes together, scraping down the sides a couple of times.
  8. Taste and adjust seasoning.
  9. Wet your hands and form dessert spoonfuls of the mixture into small patties.
  10. Place on baking paper on a baking sheet and chill.
  11. When ready to serve, pre-heat the oven to 240 degrees C.
  12. Bake for 10 minutes and turn. Bake for a further 5-10 minutes until browned.
Recipe by The Kitchen Garden at