These amazing broad bean falafels are absolutely perfect for any occasion - they’re quick and easy to make as well as being satisfying too. Plus, avocado aioli is the bomb!
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You might think that chickpeas are the only thing falafel is made from, but you’d be wrong! Falafel can also be made from fava beans - which is actually the traditional Egyptian way.
That’s right. Many middle Eastern countries make them out of chickpeas but in Egypt fava beans are the main legume used for this delicacy. Also they are often quenelle shaped, and that’s exactly how we are going to shape them today.
What is a quenelle?
A quenelle (pronounced: kuh-nell) is a perfectly smooth, rugby-ball scoop of any soft food.
Making the quenelles is much easier than you might think. First things first, get yourself two identical spoons, and dunk them into hot water - this will help to ensure the quenelle releases well after you’ve formed it.
Then, shake off the excess water, and take a generous scoop of the chosen ingredient in one spoon. Pass the mixture between the spoon repeatedly, making sure to turn and smooth each side of the quenelle. Before long, you’ll have a beautiful and perfectly neat quenelle!
How To Make Broad Bean Falafels (Egyptian Style) with Avocado Aioli
First of all, we need to drain the fava beans (previously soaked for 24 hours) and rinse them well a few times to make sure they’re clean and taste perfectly fresh. Then, you can add them, along with all the ingredients for the falafel to a blender. Make sure that you don’t add the chickpea flour yet, though, that goes in later.
Blend the mixture in the bowl of the blender to a coarse paste. Depending upon the blender that you’re using, you might need to scrape down the sides a few times to ensure that you’re evenly blending everything.
Next, add the chickpea flour to the blender and mix everything until it’s well combined. Then, you can taste for seasonings, and adjust if necessary.
Transfer the mixture to the fridge for about thirty minutes.
While the mixture is in the fridge, warm the oil up to around 190˚C - or 375˚F for the imperially inclined.
After thirty minutes, you can start shaping the individual quenelles of falafel. For some detailed instructions check the video below
Straight after you shape them, put the falafel straight into the oil. If the mixture is especially wet, then make sure to do this quickly, rather than letting them come to room temperature first. The falafel quenelles will hold their shape wonderfully!
Your individual pieces of falafel may stick to the bottom of the pan, but there’s no need to worry - wait for twenty to thirty seconds before gently scraping the bottom of the pan with a fork. The falafel will separate and begin to float right away.
Next, cook the falafels until they’re brown all over. If you don’t want to deep fry your falafel, then we completely understand. For directions on how to air fry or oven bake the falafels, check out this recipe.
Next, we’ll make the avocado aioli. Cut the avocados in half before removing the pit. Score the flesh into cubes with a knife, and then scoop it out into the bowl of a blender. Add the remaining ingredients, and blend everything until it’s silky smooth. Give the mixture a taste, and adjust the seasoning if necessary.
Finally, drizzle the avocado aioli over the piping hot falafels, or serve it alongside them, as a dip. We’d recommend enjoying this dish as a starter or, alternatively, as part of a mezze spread. You could wrap the falafel quenelles in tortillas or pita bread with some hummus, lettuce and grilled veggies - this will be a delightful meal indeed!
Broad Bean Falafels (Egyptian Style) with Avocado Aioli
Ingredients:
…for the falafels…
200 g Broad Beans (dry, soaked for 24 hours, water changed after 12h)
1 Onion (medium, roughly chopped)
3 Garlic Cloves (Fresh or Roasted)
15 Coriander (Fresh)
15 Parsley (Fresh)
2 tablespoon corn starch 10g
2 tablespoon Chickpea Flour
½ tablespoon Salt
1.5 teaspoon Coriander Seeds
1 teaspoon Cumin
½ teaspoon White Pepper
500 ml Vegetable Oil (Sunflower – for deep frying)
…for the avocado aioli…
2 Avocados (ripe)
2 Garlic Cloves (or ½ tablespoon Garlic Paste)
2 tablespoon Plant Milk (Oat)
½ Lemon (Juice)
¼ teaspoon Salt
Method:
1. Drain the fava beans and rinse well a couple of times. Then add all the ingredients for the falafel minus the chickpea flour to a blender.
2. Blend to a coarse paste (depending on the blender you are using you might need to open it and push the mixture down a few times to blend it evenly).
4. Add the chickpea flour and adjust on seasonings, and mix well until everything is combined.
5. Transfer the mixture to the fridge for 30 minutes.
6. Meanwhile warm up the oil to around 190°C (375°F).
7. After 30 minutes you can start shaping the falafels quenelles (see post for instructions).
8. Dip the falafel straight into the oil after shaping them, especially if the mixture is rather moist (don’t worry, they will hold their shape beautifully). Your falafel may stick to the bottom of the pan, but don’t worry, wait 20-30 seconds then grab a fork and gently scrape the bottom; they will start to float straight away.
9. Cook the falafels until they turn brown-ish all around. Alternatively you can air fry or oven bake.
10. Serve the falafels hot for a mezze spread, in tortillas or pita wraps, or as they are.
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