Chickpea and broad bean falafel

Falafel is a star food: cheap, healthy, easy to make and good for snacks, a starter, finger food for babies, a quick lunch or as part of a salad for dinner. Goes excellently with tzatziki of course: de-seed and grate cucumber, squeeze out the water, then mix with plain yoghurt, a little crushed garlic, a squeeze of lemon juice and black pepper.


1 400g tin chickpeas
400g broad beans (you can buy bags of frozen podded broad beans)
4 cloves garlic
1/2 a 25g pack of parsley
1/2 a 25g pack of coriander
Juice of 1/2 an orange
1.5 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon baking powder
1 small red onion
A pinch of salt (leave this out if you’re making them for babies and young children)
Black pepper

These can be baked or fried – if you’d like to bake them, pre-heat the oven to 190C/gas 5. Lightly grease a baking tray with olive oil.

Roughly chop the onion, garlic, parsley and coriander.

Sweat the onion over a low heat in a frying pan until soft. Add the garlic, turn the heat up a little and cook for a couple of minutes more until it’s cooked but not browned.

Drain the chickpeas and tip them with the (defrosted if necessary) broad beans, the herbs and spices, baking powder, orange juice, onion and garlic; season with salt and pepper. Whizz everything until smooth and combined.

With wet hands, roll heaped tablespoons of the mixture into balls and flatten slightly. Place them on the baking tray and bake for 20 minutes, turning half way through, or fry for 3 or 4 minutes each side until golden brown.