Egyptian fava bean fritters (Falafel) from Saffron & Sunshine: Tapas, Mezze and Antipasti by Elisabeth Luard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lebanese parsley salad (Tabbouleh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on February 25, 2020

    Best falafel I've made. Found some fava beans in the cupboard so looked at what I could make using EYB. Having used sweet potato or chickpeas before for falafel, these were a much better texture with more taste. Followed the recipe properly and served with a rocket salad and Alison Roman's garlicky beetroot dip. Will definitely make again when my son visits. Was disappointed with the dip - my fault. Something was missing and as I finished up I realised I'd missed out the red wine vinegar. It was good, but just not quite there, will give another go.

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