Broad Bean Falafel Recipe: Crispy, Herb-Packed Bites With Zero Chickpeas

This broad bean falafel recipe delivers the same crispy, herb-packed magic as chickpea versions—but with a lighter texture and zero chickpeas. 🌟 The secret lies in soaking broad beans overnight to soften them perfectly, then blending with fresh parsley, garlic, and cumin for that signature Middle Eastern flavor.

What sets these apart is their tender yet sturdy bite, making them ideal for frying or baking into golden, crunchy bites.

The preparation follows traditional techniques with a modern twist: no food processor required, just a sturdy blender and a few key steps to ensure your falafel holds together. The dough gets shaped into small, uniform patties—critical for even cooking—and the choice between frying or baking depends on your preferred crispiness.

Either way, the result is a dish that’s both satisfying and adaptable.

Serve these crispy falafel in warm pita bread with tahini sauce for a classic experience, or toss them into salads for a protein-packed bite. The herb-forward flavor and lighter texture make them a standout for anyone looking to elevate their plant-based game.

Ready in about 30 minutes of active prep (plus soaking time), this recipe proves falafel doesn’t need chickpeas to shine.

For extra crispiness, I recommend a quick egg wash before frying—but if keeping it fully vegan, a light coat of aquafaba works just as well. The key is patience during soaking and shaping; rush these steps, and your falafel won’t hold together.

Trust the process, and you’ll have restaurant-quality bites that even chickpea purists will love.

Ingredients for broad bean falafel

Eight simple ingredients transform soaked broad beans into crispy, herb-packed falafel bites.

The broad beans are the star—soaking them overnight is non-negotiable. Trader Joe's and Whole Foods carry dried broad beans, but if you can't find them, substitute extra chickpea flour (but texture will differ). Fresh parsley is ideal, but dried works at one-third the amount. Toast the cumin and coriander in a dry pan for 30 seconds first—that smoky aroma makes all the difference. For the lemon juice, I always use fresh because bottled lacks brightness.

No aquafaba? Flax egg (1 tbsp ground flaxseed + 3 tbsp water) works as a binder, though texture may vary. Short on chickpea flour? Extra panko breadcrumbs help bind the mixture. Frying requires patience—keep oil at 350°F (175°C) and don’t overcrowd the pan. For baking, brush with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. The tahini sauce is optional but recommended—store-bought or homemade both work.

Store cooked falafel in an airtight container with parchment between layers for 3-4 days. Freeze extras for up to 3 months—they reheat beautifully in a skillet or oven. I double the batch and freeze half; perfect for quick lunches. For extra crispiness, reheat in the oven at 400°F (200°C) for 5 minutes. These falafel stay fresh longer than chickpea versions—trust the process!

Step-by-step instructions for broad bean falafel

Here's how to make these herb-packed, crispy falafel that shine without chickpeas.

Start by draining the soaked broad beans and rinsing them thoroughly. I like to pat them dry with a clean towel—this helps prevent a watery batter. Transfer them to a food processor along with the 0.5 cup fresh parsley, 4 cloves garlic, 1 tbsp ground cumin, 1 tbsp ground coriander, and 1 tsp salt.

Pulse everything until you get a rough, pea-sized texture—don't over-blend or you'll end up with a paste. Scrape down the sides as needed. The mixture should look like coarse, wet sand with visible herb flecks. Here's the thing—broad beans blend differently than chickpeas, so don't be surprised if it's slightly grainier. That texture is actually what gives these falafel their unique structure.

In a separate bowl, whisk together the 2 tbsp fresh lemon juice, 0.25 cup extra-virgin olive oil, 0.25 cup chickpea flour, and 2 tbsp aquafaba. The aquafaba is the secret to that perfect crispy exterior—it adds structure and helps bind everything together without eggs. I like to whisk this vigorously for about 30 seconds until it's completely smooth and slightly frothy.

Now add this wet mixture to the food processor with the broad bean blend. Pulse again just until combined—you want to maintain some texture rather than making a smooth batter. The consistency should be like thick, wet cookie dough that holds together when you press it between your fingers but still feels slightly loose. If it's too dry, add 1-2 teaspoons of water; if too wet, add 1 tablespoon of chickpea flour.

Transfer the mixture to a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes (I usually do 1 hour if I have time). Chilling helps the flavors meld and makes the falafel easier to handle. Here's a pro tip: if you're in a hurry, you can skip chilling but your falafel might be slightly less crispy.

After chilling, remove the mixture and gently fold in the 0.5 cup panko breadcrumbs. The panko adds that extra crunch we're after. Using your hands, roll the mixture into 1-inch balls—about 16 falafel total for 4 servings. I like to make them slightly smaller than traditional falafel so they crisp up faster. Place them on a plate and cover with a damp towel to prevent drying.

Heat 2 cups vegetable oil in a deep skillet to 350°F. Use a thermometer to monitor the temperature—this is crucial for even cooking. Once hot, carefully add the falafel in batches (don't overcrowd) and fry for 3-4 minutes per side until they're deep golden brown and crispy all over.

Watch carefully—they'll rise slightly as they cook and develop that beautiful golden crust. You'll know they're done when they float to the surface and maintain their shape when you try to flip them. Transfer to a paper towel-lined plate to drain any excess oil. Here's where it gets fun: the first batch will teach you the perfect timing for subsequent batches. If they brown too quickly, reduce the heat slightly; if they take too long, increase it.

Let the falafel rest for 2-3 minutes before serving—this helps them set and makes them easier to handle. Serve warm with the optional 0.5 cup tahini sauce for dipping. The contrast of warm, crispy falafel with cool, creamy tahini is what makes this dish so special. I like to serve them with a simple side of chopped cucumbers and tomatoes to balance the richness.

These broad bean falafel should have a crispy exterior that gives way to a tender, herby interior with just a slight bite from the beans. The key to success is that crispy texture—don't skip the aquafaba or panko if you want that perfect crunch. Enjoy them while they're hot for the ultimate experience!

Creative variations of this dish

Middle Eastern Twist

Transform your falafel into a shakshuka-inspired breakfast by adding 1 tbsp harissa paste to the batter and serving them in a simmering tomato-egg sauce. Top with crumbled feta and fresh cilantro for a brunch-worthy dish.

I love this variation because it turns falafel into a hearty morning meal—just fry the falafel first, then poach eggs in a sauce of 1 can crushed tomatoes, 1 tsp smoked paprika, and ½ tsp cumin. 🍳

Spicy Harissa Crunch

For a North African-inspired kick, mix 1 tbsp harissa powder into the falafel batter and coat each patty with 2 tbsp crushed roasted chickpeas before frying. Serve with a side of spicy harissa yogurt sauce (mix ½ cup Greek yogurt with 1 tsp harissa paste and a pinch of salt).