Falafel Recipe With Fava Beans and Chickpeas: Middle Eastern Crispy Patties

Authentic falafel starts with the right beans—fava and chickpeas create that signature texture and flavor. This recipe delivers crispy golden patties with a tender interior, just like the street food I fell for in Paris.

Soaking dried beans overnight is non-negotiable for the best results. The blend of fava beans and chickpeas gives these patties their distinct earthy taste and perfect crumb. A food processor makes quick work of the mixture.

Deep-frying at 350°F ensures a shatteringly crispy exterior while keeping the inside moist. Serve these warm in pita with fresh herbs, tahini, and pickled vegetables for the full experience.

This method proves you don’t need a specialty shop to make restaurant-quality falafel at home. The secret is in the bean blend and proper frying technique.

Ingredients for Falafel Recipe with Fava Beans and Chickpeas

Dried fava beans and chickpeas form the base of these authentic Middle Eastern patties with crisp texture.

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The beans are everything here. Dried fava beans and chickpeas must be soaked overnight—canned won’t give you the right texture. Find them in bulk bins at Whole Foods or Middle Eastern markets. The blend ratio is key: equal parts fava to chickpea delivers that signature earthy depth. Don’t skip peeling the favas after soaking (yes, it’s tedious), as the skins can make the falafel bitter.

No fava beans? Double the chickpeas, but know the flavor will be milder. Fresh herbs are non-negotiable—flat-leaf parsley is a must, cilantro adds brightness but can be omitted. For gluten-free, swap the flour for chickpea flour or omit it entirely (the mixture may be softer). The spices should be freshly ground for maximum potency.

The soaked beans keep in the fridge for 2 days if you need to split the prep. Fried falafel are best eaten fresh but reheat in a 350°F oven to restore crispness. Freeze uncooked patties on a tray first, then transfer to a bag—they’ll keep for 3 months.

Step-by-Step Instructions for Falafel With Fava Beans and Chickpeas

This method ensures a crispy exterior and tender interior with authentic Middle Eastern flavors.

Step 1: Prepare and Soak the Legumes

Combine the 1 cup Dried Fava Beans and 1 cup Dried Chickpeas in a large bowl. Cover with plenty of cold water—at least 3 inches above the beans. Soak overnight (minimum 12 hours) at room temperature. The beans will nearly double in size and soften significantly.

After soaking, drain and rinse thoroughly. Peel the fava beans by pinching each one to remove the outer skin. This step is crucial for achieving the smooth texture characteristic of authentic falafel. The chickpeas do not need peeling.

Step 2: Process the Falafel Mixture

In a food processor, combine the peeled fava beans, drained chickpeas, 1 whole Yellow Onion, 1 cup Fresh Parsley, 0.5 cup Fresh Cilantro, and 4 cloves Garlic Cloves. Pulse until finely ground but not pureed—you should still see small pieces for texture.

Add the 1 tbsp Ground Cumin, 1 tbsp Ground Coriander, 3 tbsp All-Purpose Flour, 0.5 tsp Baking Soda, 1 tsp Salt, and 0.5 tsp Black Pepper. Pulse again until the mixture is uniform and holds together when pressed. The baking soda helps create air pockets for crispiness.

Step 3: Shape and Rest the Patties

Transfer the mixture to a bowl and refrigerate for 30 minutes. This resting period allows the flour to hydrate and the flavors to meld, making the patties easier to shape and less likely to crumble during frying.

Using your hands, form the mixture into 16-18 small balls or patties, about 2 inches in diameter. Press firmly but gently to ensure they hold their shape. If the mixture feels too wet, add a bit more flour, but avoid overworking it.

Step 4: Deep-Fry to Golden Perfection

Heat the 4 cups Vegetable Oil in a deep, heavy-bottomed pot to 350°F. Use a candy or deep-fry thermometer for accuracy. The oil is ready when a small piece of falafel mixture sizzles and floats immediately when dropped in.

Fry the patties in batches to avoid crowding the pot, which would lower the oil temperature. Cook for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Drain on a paper towel-lined plate to remove excess oil.

Step 5: Serve with Tahini Sauce

While the falafel is still hot, prepare the tahini sauce by whisking together the 0.5 cup Tahini and 2 tbsp Lemon Juice with a splash of water until smooth and pourable. The sauce should be creamy but not too thick.

Serve the falafel immediately with the tahini sauce on the side or drizzled over the top. For an authentic presentation, tuck them into warm pita bread with fresh greens, tomatoes, and pickles. The contrast of the crispy exterior with the tender interior and creamy sauce is what makes this dish exceptional.

Creative Variations of This falafel recipe with fava beans and chickpeas

Herb-Infused Green Style

Add ½ cup fresh mint leaves and ¼ cup dill to the food processor with your Fresh Parsley and Fresh Cilantro. This bright, herb-forward version tastes like spring in the Middle East. The mint adds a refreshing coolness that pairs perfectly with garlic yogurt sauce. 🌿

Spicy Harissa Kick

Mix 2 tbsp harissa paste into the falafel mixture before shaping. This North African twist adds smoky heat and depth. I love this with a cooling cucumber-tahini drizzle to balance the spice. The harissa also gives the patties a beautiful reddish hue.

Baked for Lighter Crisp

For a healthier approach, bake at 375°F for 20-25 minutes, flipping halfway. Brush with 2 tbsp olive oil before baking for extra crispiness. They won’t be as shatteringly crisp as fried, but the flavor is just as vibrant. ⚡

Lemon-Zest Brightness

Add the zest of 1 lemon to the mixture before frying. This simple addition brightens all the earthy flavors. I also squeeze a little lemon juice into the tahini sauce for extra zing. This works especially well with the fava-chickpea blend.

Stuffed Falafel Balls

Press a small piece of feta cheese or pickled lemon into the center of each patty before frying. The surprise inside adds a delightful contrast. Just be careful not to overfill, or they might burst during frying.

Frequently Asked Questions