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This was our first ever time making falafels. We usually buy them already made, but we were gifted some freshly picked broad beans and so, we thought “let’s make some falafels!” I must say, this recipe was super easy to follow and using the Kuvings Blender made the job even easier. We baked them in the oven (over deep frying) and they turned out just delightful. They are crispy on the outside, soft and juicy on the inside, packed with flavour and the ‘must have’ addition of the ‘spicy salt’ is divine!


  • 1 tin of chickpeas (drained and washed underwater)
  • 200g broad beans (unpodded)
  • 1 red onion (finely chopped)
  • 1 garlic clove (crushed)
  • 1 teaspoon ground coriander, cumin and cayenne
  • 1 cup flat-leaf parsley & coriander (coarsely chopped)
  • 1 lemon (finely grated rind only)
  • 1/4 – 1/2 cup flour (whatever you need to make a nice ‘ball consistency’ and not too wet
  • 1 teaspoon bicarb soda
  • *Tzatziki Dip to serve

*they are best served with some home-made or store-bought Tzatziki Dip

Blended with Kuvings SV500 Vacuum Blender

Spicy Salt Ingredients

  • 2 teaspoon cumin seeds (toasted)
  • 2 tablespoons sea salt flakes
  • 1 lemon (finely grated rind only)
  • 1/2 teaspoon dried chilli flakes


Step 1: Gather your ingredients and place them into the blender in the following order:

  • Put your chickpeas, broad beans, onion, garlic, spices and lemon into the blender
  • Follow with your chopped herbs

Step 2: Blend all together using your tamper in your Kuvings Vacuum Blender

  • Place the lid on the jug and remove the centre piece
  • Use the dial to pulse the contents
  • Use your tamper to push the ingredients onto the blades
  • Scrape down the sides with a spatula as you go
  • Continue to pulse and tamper until you have the desired consistency (you want a fairly fine paste)

Step 3: Scrape your falafel paste into a bowl

  • Use your spatula to scrape your falafel paste into a mixing bowl
  • Add flour, bicarb and season to taste
  • Roll into small oval balls and place on a tray lined with baking paper
  • Refrigerate for 15 minutes

Step 4: Make your Spicy Salt

  • Dry roast your cumin seeds
  • Add all of your spicy salt ingredients to a mortar and pestle and pound until coarsely ground
  • Set aside

Step 5: Bake them until they are golden

  • Preheat oven to 220 degrees fahrenheit (428 degree celsius)
  • Take your falafel balls out of fridge and sprinkle with Spicy Salt
  • Place in the oven for approx. 20 minutes, turning to get golden brown on all sides (continue to check them throughout)
  • They are ready when all sides look even and they are firm on the outside but still feel soft when pressed

Some delicious serving ideas:

  • Dip them into some home-made or store-bought tzatziki
  • Break them up into a toss salad and sprinkle with some more Spicy Salt
  • Make a healthy pocket by placing them into some pita bread with salad
  • Spread them onto bread and add salad for a sandwich
  • Add them to a snack box or a lunch box with some Tzatziki for a healthy lunch snack


Want more healthy plant-based recipes?

 Try these:

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