Homemade Falafel With British Grown Fava Beans
Healthy and delicious homemade falafel with a crisp outside and a succulent herby inside. They’re made with British grown fava beans from Hodmedod’s and cooked in an air-fryer, though you could bake them instead. Served with a zingy flavoursome chopped salad. Read on for the recipes and to find out why Hodmedod’s is such an exciting company.
September is my second favourite month of the year. I love the cooler nights but there’s still a fair amount of heat left in the sun to enjoy. Bright flowers are still abundant and the autumn leaves are only just beginning to turn. And there’s masses of late summer / early autumn produce to be had. We’re overflowing with tomatoes at the moment, but we also have lots of peppers and we’ve harvested the first winter squash.
It’s also Sourdough September and Organic September and I like to celebrate both of these.
I’ve sort of got over my rye sourdough disaster, though I’m still a bit upset at the loss of my starter. But thanks to Monica, from Smarter Fitter, I have a new one. Bang on time to create at least one sourdough loaf for #SourdoughSeptember.
As for #OrganicSeptember, I like to mention it in at least one September post. This one seems like a good fit as the split fava beans I’ve used in my homemade falafel recipe are not only organic, but certified by the Soil Association. The Soil Association are one of my hero organisations.
As part of the #OrganicSeptember celebrations, I’m giving my UK readers the chance to win a feasty bundle of mostly organic products from Hodmedod’s. Scroll down to the bottom of this post for your chance to enter.
Hodmedod’s
Hodmedod’s sell British grown pulses and grains and they’re a rising star. If you haven’t heard of them yet, do check them out. Three intrepid bean pioneers from Suffolk launched the business in 2012 with the express intention of promoting and selling British fava beans.
They now sell all sorts of exciting products, including lentils, puffed quinoa and tinned haricot beans – all grown in Britain. And their range is expanding fast. One of the things I really like is that the packs tell you where the products are grown, some even name the farmer that produced them. It’s always good to know where your food comes from. Most, but not all, of their products are organic.
The name Hodmedod is an interesting one. It’s an East Anglian word for anything round or curled up, but do head to their website for a more thorough explanation.
Ferments, Smoked Quinoa & Roasties
I’ve been a fan of Hodmedod’s for a while, but I got super excited a few weeks ago when I saw they’d created their own umami ferments. I couldn’t wait to try them. I’ve been using the fermented barley in all sorts of things recently. It’s full of savoury flavour but also surprisingly sweet.
My favourite way to use it is in the Middle Eastern chopped salad recipe that I serve with my homemade falafel. You’ll find the recipe further down this post.
Along with both the barley and the umami ferments, I was the happy recipient of a Hodmedod’s feast bundle of their products to try. I was so intrigued by the smoked quinoa, that I cooked some of it up the very day I received it. Wow, it packs a punch and is the perfect accompaniment to Mexican style dishes.
We can’t stop snacking on these salt & pepper roasted peas & beans. They’re crunchy, delicious and way too moreish. Someone take them away from me please. Roasted fava beans are a common snack in Spain, and it now looks like they might be here too.
Both the bean mix and the roasted yellow peas are limited editions, so you’d better get your order in quick. The peas are flavoured with salt & vinegar.
I’ve also made up a fantastic batch of muesli with Hodmedod’s four grain muesli base. The varied flakes and especially the malted wheat flakes gave it more substance and a lot more flavour than when I make it with only oats. Here’s my recipe for homemade muesli with more photos if you’re interested. And latterly I made a gorgeous red pepper & pea stew with the carlin peas.
Recipes
Hodmedod’s have some lovely recipes on their website, including one for Egyptian falafel. Their’s is a bit different from mine and the ta’meya are deep-fried.
The recipes are also available in the form of physical recipe cards. I’m intrigued by the gluten-free recipe for frangipane plum tart. The pastry is made with yellow pea flour and it looks beautiful indeed. I’ve heard it on good authority that the carlin pea brownies are particularly good too. They’re on my list to try.
Hodmedod’s Feasty Bundle
These are the products I received from Hodmedod’s. Ideal for autumnal comfort eating. This very same bundle is also being offered as a spectacular prize for one lucky Tin and Thyme reader. Scroll to the end of the post to find out how to enter.
- Fava bean umami paste – 190g jar
- Fermented naked barley – 190g jar
- Split fava beans (organic) – 500g
- Carlin beans (organic) – 500g
- Smoked quinoa – 300g
- Quinoa flour (organic) – 500g
- Four grain muesli base (organic) – 500g
- Malted wheat flakes (organic) – 500g
- Roasted bean & pea mix – 300g
- Roasted yellow peas – 300g
- Set of 12 Hodmedod’s recipe cards
Where to Buy?
You can find Hodmedod’s products in independent whole food shops across the UK. There’s a postcode finder on the website. But if you’re unable to source them locally, you can purchase via the Hodmedod’s website.
Falafel
Falafel are a much loved food across the Middle East. They’re mostly eaten for breakfast in some sort of flatbread with salad and tahini sauce. When I lived in Alexandria, they were sold on pretty much every street corner from early morning to midday.
If you think falafel have to be made from chickpeas, think again. Egyptian falafel, otherwise knowns as Ta’meya, are made only from fava beans. In fact they have the reputation for being the best falafel in the world. I’ve eaten a fair few in my time and I can attest that they’re jolly good.
The fava beans aren’t cooked first, but they are soaked for a few hours. This bit is essential. My homemade falafel recipe uses mostly traditional ingredients, but has a healthier take. They’re air-fried rather than deep-fried. They can also be baked.
I’ve got two falafel recipes on Tin and Thyme already, but they’re both very different. My air-fryer carrot falafel are made with cooked chickpeas, but contain some hodmedod’s fava bean flour. As for my chocolate falafel, the clue’s in the name. These also contain cooked chickpeas but they’re made in quite a different way and contain egg. This fava bean falafel recipe is vegan.
Fava Beans
Did you know that Egyptian fava beans are pretty much the same thing as British broad beans? So not only do they grow really well here in the UK, but they’ve been grown here for millennia. They’re actually known more commonly here as field beans, Vicia faba and are grown for drying rather than eating fresh.
Hodmedods have been on a quest to bring the humble fava bean back to favour. They’re doing a good job.
Fava beans are incredibly nutritious. They’re a good source of lean protein and contain fibre, folate, vitamin K, vitamin B6, zinc, copper, iron, magnesium and more. Bees love them too. CT used to make the most fantastic tempeh from fava beans, but he’s sadly not made any these last few years. I’m hoping he’ll get back into it again now we have a bit more space.
Homemade Falafel: The Egyptian Way
Falafel are a lot easier to make than you might think. The key is in the preparation. You need to soak the beans for several hours as they’re not cooked prior to “frying”. You also need to give them a bit of time to drain, so the falafel mixture isn’t too wet.
I dry fry the cumin seeds for extra flavour. Plus the wonderful aroma scents the whole house. You don’t have to do this bit though if you don’t want to. As for the rest, your food processor does all the work.
Traditional recipes don’t include any fat as the falafel are deep fried. But I find I can’t get the mixture to stick together without it, so I add just one tablespoon of olive oil. This seems to do the trick.
You’ll need to form the mixture into balls with your hands. Once this is done, flatten them slightly. Egyptian ta’meya aren’t generally round. The mixture is quite fragile, so go carefully. Once the falafel are cooked, however, they hold together well.
Falafel cook really well in an air fryer. My Optimum Healthy Fry is just brilliant for this and lots of other things too. It gives them a really crispy edge, yet the insides, whilst cooked, remain soft and succulent. You can, however, bake them in an oven or even deep-fry.
Once cooked, your homemade falafel is ready for eating. Serve them with a zingy chopped salad, yoghurt tahini sauce and pitta breads.
Can you Freeze Homemade Falafel?
The answer is yes you can. Don’t worry if you’ve made too many homemade falafel, because they freeze very well. This recipe makes 22 after all. Allow them to cool, then place in a freezer bag or tub. Pop them into your freezer and they will keep for three months. When you’re ready to eat them, allow to defrost. You can eat them cold, but they’re much nicer if you heat them for a few minutes in an air-fryer or oven.
Yoghurt Tahini Sauce
You just can’t have falafel without tahini sauce. It’s just not right. For my ta’meya, I decided I’d make a yoghurt tahini sauce for a change. It’s also incredibly easy and you can make it whilst the falafel are cooking.
If you’re wanting a vegan meal, just make sure you use a plant-based yoghurt instead of a dairy one. Alternatively you could try my tahini sauce with clementines, smoked paprika and pizazz or even the tahini sauce I used for my carrot falafel.
Middle Eastern Chopped Salad
Much like falafel, chopped salads are ubiquitous all across the Middle East. The salad ingredients are all chopped up into small pieces so that the flavours mingle. They usually contain plenty of herbs too. The dressing is usually very simple, just lemon juice and olive oil. You can check out the real deal in this Lebanese salad dressing. I’ve used lime instead of lemon to make it extra zingy.
The salad really sings and complements the falafel beautifully. Lately, I’ve been adding Hodmedod’s fermented barley to make one of the best dressings ever.
The main thing to remember with this salad, is not to add the tomatoes until you’re close to serving. Otherwise, they release their juice and you end up with a pool of liquid with some vegetables floating around in it.
Homemade Falafel Pitta Sandwich
We like to eat our homemade falafel stuffed into pitta breads. First warm the bread up in a toaster or under the grill, then split it open at the top so it forms a pocket. Spoon some of the chopped salad into the bottom. Then, depending on the size of your pittas, push in two or three hot falafel. Add a little more salad if you have room. Finally drizzle in some of the yoghurt tahini sauce.
If you’re feeling adventurous, you could even try making these spelt cocoa pitta breads. I reckon they’d work a treat.
Other Egyptian Recipes You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these homemade fava bean falafel, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you like this meal idea, then why not have a look at some of the other recipes in my Flavours of the Middle East series.
Choclette x
Homemade Falafel. PIN IT.
Fava Bean Falafel (Ta’meya)
Equipment
- air fryer (affiliate link) optional
Ingredients
Falafel
- 250 g dried split fava beans
- 1 tsp cumin seeds
- 2 clove garlic peeled and chopped
- 1 onion peeled and chopped
- 30 g coriander leaves (cilantro) roughly chopped
- 30 g fresh parsley roughly chopped
- ½ tsp cayenne pepper
- ½ tsp fine sea salt
- good grinding of black pepper
- 1 tbsp extra virgin olive oil
Yoghurt Tahini Sauce
- 2 tbsp tahini
- ½ lime juiced
- 1 clove garlic finely chopped
- 175 ml natural yoghurt (use plant based yoghurt if vegan)
- 2 tbsp fresh mint finely chopped
Chopped Salad
- 2 spring onions (scallions) thinly sliced
- ½ lime juiced
- ¼ cucumber
- 2 red bell peppers
- 200 g fresh tomatoes well flavoured
- 20 g coriander leaves (cilantro)
- 20 g fresh parsley
- 1 tbsp extra virgin olive oil
- ½ tsp fermented barley (can substitute tamari or ¼ tsp miso paste)
Instructions
Falafel
- Soak the fava beans in cold water overnight or for at least 8 hours. Drain, rinse well and leave to drain in a sieve or colander for half an hour or so.250 g dried split fava beans
- Dry fry the cumin seeds in a hot pan for 30 seconds or until they're golden and fragrant. Leave to cool a little.1 tsp cumin seeds
- Place all of the ingredients, except for the olive oil into a food processor and blitz until everything is finely ground. You may need to scrape the sides down once or twice. Add the olive oil and pulse for a couple of seconds.2 clove garlic, 1 onion, 30 g coriander leaves (cilantro), 30 g fresh parsley, ½ tsp cayenne pepper, ½ tsp fine sea salt, good grinding of black pepper, 1 tbsp extra virgin olive oil
- Take large teaspoonfuls of the mixture and roll between your hands into ping pong ball size rounds. Place on a large plate or tray and flatten slightly. The mixture is quite fragile, so go gently.
- Heat your air-fryer and set it to 180℃ (350℉) . Alternatively pre-heat your oven to 190℃ (375℉, Gas 5).
- Place as many falafel as will fit on the bottom of the air-fryer basket. I got twelve in mine. "Fry" for 17 minutes. Alternativley, place on a lined baking tray and bake in the oven for 20 minutes.
- Meanwhile, make the yoghurt sauce and chopped salad. Don't forget to warm your pitta breads up too.
Yoghurt Tahini Sauce
- Mix the lime juice and tahini together in a bowl. Stir in the garlic, followed by the yoghurt, followed by the mint.2 tbsp tahini, ½ lime, 1 clove garlic, 175 ml natural yoghurt, 2 tbsp fresh mint
- Thin with a little water if too thick.
Chopped Salad
- Start by squeezing the lime juice into a bowl. Add the spring onions and leave them to cure a little whilst you get on with preparing the cucumber.2 spring onions (scallions), ½ lime
- Half the cucumber. Scoop out the seeds with a teaspoon, then dice into 1 cm (ish) pieces. Add to the onions.¼ cucumber
- Split the red peppers in half. Take out the seeds and top, then dice into 1 cm (ish) pieces. Add to the bowl.2 red bell peppers
- Chop the tomatoes into 1 cm (ish) pieces. Add to the bowl.200 g fresh tomatoes
- Finely chop the herbs and add to the bowl.20 g coriander leaves (cilantro), 20 g fresh parsley
- Stir in the olive oil and fermented barley.1 tbsp extra virgin olive oil, ½ tsp fermented barley
Notes
Nutrition Estimate
Sharing
I’m sharing my homemade falafel with Easy Peasy Foodie for #CookBlogShare.
Hodmedod’s Giveaway
Hodmedod’s is offering one Tin and Thyme reader a bundle of their products worth around £30. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified.
This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. Leaving your details gives permission for them to be passed on to Hodmedod’s should you be a winner in this giveaway.
Prizes are offered and provided by Hodmedod’s and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Closing date is Thursday 24 October 2019
Do take a look at the Tin and Thyme giveaways page to see if there’s anything else you’d like to enter.
Thanks to Hodmedod’s for the products which they sent for review purposes. They did not expect me to write a positive review and all opinions are, as always, my own. Thanks for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Not sure if the following is off topic as I don’t know a lot about fava beans and have never tried them in making falafel but will be sure to give them a go, however I did leave a note on one other food blog about falafel made with chickpeas so I hope it helps and is appropriate to share again here.
Once upon a time I also threw the chickpea mix through a food processer but found the mix was too delicate to stand up to getting through the cooking process in one piece but couldn’t work out why. I then found an excellent recipe where the writers put the soaked chickpeas along with all the other ingredients through a mincer and I found that the process of `squeezing’ the chickpeas produces an oil from them that gives enough stickiness to hold the mix substantially throughout any cooking method. My falafel have stayed in one piece ever since however I cook them. So that is a problem well solved.
Also on the subject of chickpeas whether making falafel or hummus, what I have found to be true for canned as well as home prepared chickpeas is actually de-skinning them makes the end result just incredibly light in texture, unbelievably so actually and adds a finer dimension to the taste. But I do admit that de-skinning 300g of soaked but uncooked chickpeas is truly a labour of love.
Just wanted to say that I love your blog. I have been looking for a GOOD vegetarian site for ages and your choices and the way you put ingredients together is much to my liking – so thank you very much for sharing ideas and explaining the reasoning behind certain processes. Thank you so much.
Hi NJ. Not off topic at all. Thank you for the tips and thank you too for liking my blog. Interesting to hear about mincing the chickpeas to squeeze out the oil. That might explain why the mixture holds together more when I use my power blender. As for de-skinning chickpeas, that might be a bit much for most of us. But I know chefs always recommend jarred French chickpeas, which are already skinned. The dried fava beans I used for this recipe, were already skinless.
i love pearl barley but i can’t say i’ve ever had or heard of fermented naked barley. how interesting!
It’s very interesting and I’ve been using it a lot. It’s great for perking up salads.
Lots of things here I’m yet to try. It is all growing on me.
I’d use the four grain organic muesli base with chopped nuts, mixed fruit and yoghurt
I love the sound of the smoked quinoa, it sounds a bit different, love a change
The smoked quinoa definitely would are into a lovely fresh salads or some wraps for all the family to enjoy
Smoked quinoa sounds yummy, great for adding to healthy salads
I’d love to try making the falafel along with a quinoa salad. (I doubt there would be any chance of some of the falafels making it to the freezer!)
i’d love to make falafel, I buy pre-packed all the time, I bake a lot too so I’d like to try out the quinoa flour!
I’d use the fava beans first as it’s my daughters favourite food but I have never had a go at making my own.
The fermented barley looks interesting – I often add barley to my stews, so I’d like to try this to see what it’s like.
I’d have a go at some quinoa veggie nuggets for me and the kids!
I have bought the Hodmedods split fava beans for falafel in the past (I always make Claudia Roden’s recipe, which holds together well in the fryer) but I am intrigued by the fermented stuff!
The fermented stuff is fabulous. I’ve been adding the fermented barley grains to salads and stir fries and the umami paste is really miso by any other name. As for Claudia Rodin’s recipe, I really ought to get my hands on it.
I’d make falafel with the split fava beans. This article has really inspired me to try these – sound delicious and nutritious ☺
I would make a vegetable soup with the Roasted Peas and Bean Mix, oooh, just like the Seventies!
I would make some Falefals and the Pitta Bread to put them in
I think I’d make a salad with the smoked quinoa (sounds so good!) with chopped tomatoes, spring onions and some mint and definitely make some falafel to go with it
That sounds delicious Sheila and really refreshing too with the smoky notes to a bit of interest.
Love to try the fava beans and make the falafel. I bet it’s amazing with the tahini .
I’d like to try the Carlin beans because I’ve never heard of them before now. I’d use them to make some bean burgers.
Some amazing recipes
soup with the Roasted Peas and Bean Mix
There are some lovely ingredients in this bundle but I would most like to try the smoky Quinoa, I would put it in a warm salad
I love quinoa ..it’s so versatile and great for a variety of dishes .
Not tried the smoked quinoa but would use this in home made minestrone soup .
I would like to try the smoky Quinoa, which would be great in a mixture of different salads.
I would love to try the Smoked Quinoa. Maybe make some Salmon fishcakes.
I love falafel and I would like to try that first. I would put it in pita bread with lots of yummy salad and Greek yoghurt
The smoked quinoa on a bed of lettuce with a salsa & tofu ooh we love Falafel with any beans or pulses,healthy & delicious
I would love to try the smoked Quinoa, it sounds simple delicious
The smokey quinoa sounds incredible I eat quite a lot of quinoa but never heard of the smoked variety. I thing it would ho wonderfully in a burrito with pan fried veggies cooked in bbq sauce
That sounds so delicious Anneka. I might just have to try that.
My girlfriend would love to try the roasted pea and beans mix but I think we would use the fava beans first to try the falafel recipe.
Hahaha Darren, correct answer. Though I must say the roasted pea and bean mix is really good.
Would love to make the Falafel using the organic split fave beans. They look delicious and the ones in the supermarket are tasteless.
I’d like to try the smoked Quinoa with some chicken dishes.
Smoked quinoa sounds really interesting. I’d add it to a tomato and chilli soup – I think the flavours would really work.
That’s a fabulous idea Craig. I reckon it would work really well too.
I’ve baked with quinoa flour plenty of times, but I’ve not had quinoa pancakes. I’d love to start there. Wonderful prize.
i would make alternatives for all my favorite foods x
I always see falafel mentioned but have never tried it. So they would be my first choice.
I’d love the roasted bean and pea mix into an alternative vegetable chilli!
smoked quinoa would be lovely
I would try the Roasted Pea and Bean mix in a tasty chilli dish.
I would make my own muesli first with the four grain muesli base and i would add lots of dried fruit and nuts and eat it for breakfast with oat milk….yummy! my favourite
This I have done and it is delicious Jo.
All looks really tasty 🙂
But a pitta sandwich is a nice, quick and easy, snack to enjoy. So I’d go for those first.
I’d try the roasted yellow peas first, they’d go into soup with parsnips smoked paprika and roasted garlic
It would be Pitta Sandwich and I would have to make some veggie Sandwiches that are tasty.
What a great selection of food. I enjoy muesli so the first thing I’d sample is the Four grain muesli base with lots of my favourite extras.
I can highly recommend the muesli base Julie. I did just as you suggested and it’s delicious.
I would like to try the roast peas first and probably make a nice curry with it.
We love falafel but are always disappointed by the extra rubbish when bought from the shop. This looks like the way to go, making from scratch with good, pure ingredients.
Exactly Chris.
We would love to try the roasted yellow peas I’d sprinkle them on salads and have a go at that Middle Eastern salad with some of these other accompaniments
I’d love to try the quinoa flour – I’ve never used it before so perhaps some easy gingerbread biscuits to start me off
I would love to try the roasted peas and beans mix! I love falafel so would definitely make some if I was the lucky winner
id actually love to try to make your fava bean falafel
The fava beans. I’ve always loved beans, and Broad beans go really well in a tomatoey pasta sauce as they soak up the sweetness of the tomatoes but still keep their texture.
This would really give me some new recipes to try out in the kitchen.
Going to have to try lots of these, best of all it’s a British company. I’ve never had fermented grains and the Roasted peas and beans sound like an ideal snack to give my diabetic hubby. Some good recipe ideas, always on the lookout to try new things.
They have some wonderful products and their range is increasing all the time. The fermented grains have become a firm favourite with us.
i would try and replicate a good falafel and salad and pitta bread – i love trying new receipes
I think I’d like to try the four grain muesli base and add my own extras to give variety to hubby’s breakfast.
This is a great selection of products and all would be very useful – the quinoa flour could be used for all sorts of bases for dishes.
The smoked quinoa with pumpkin and butternut squash
I’d like to make Fava Bean Falafel because it’s so healthy and I’m sure is very delicious.
It would have to be the falafel with yoghurt tahini sauce – they sound delicious
I’d use the yellow peas first for a delicious homemade soup
The fava bean umami paste sounds wonderful and I think I’d add it to my vegetarian curries and thai dishes to get a deeper flavor.
The Smoked Quinoa sounds really interesting and I’m pleased to see it is grown in the UK too. Not sure what I would make with it as usually just add quinoa to various stews/soups etc.
This quinoa would give a lovely smoky taste to stews, so would work well with something like a veggie chilli I reckon.
I would definitely love to try the fava bean falafel. Sounds so good.
Thank you. They are really good and not at all difficult to make.
I think I’d like to try the malted wheat flakes – I bet they’d make a great muesli bar! I’m always looking for new snacks to take to uni with me! They all look fab xx
That sounds like a grand idea. I think you’re absolutely right.
The Peas and beans would make a lovely healthy soup or curry.
Would love to try and make the Falafels
Hello! If I was lucky enough to win then I would make sourdough bread with the quinoa flour as I think it would be really tasty.
Quinoa sourdough sounds really interesting David. Do let me know how you get on if you ever make it.
I would really want to try this falafel recipe – although it requires some time for soaking, it seems to be fairly quick meal
The actual hands on time isn’t too bad at all Maria and any effort is really worth it.
These look really tasty, would love to try them!
I would use the Roasted bean & pea mix to make a spicy soup
My daughter is vegetarian so these would help us to try some recipes we can all enjoy as a family
I’d most love to try the four grain muesli base and I would actually try making it into porridge first – I’ve experimented with using muesli to make a porridge before and it adds an interesting twist – it doesn’t necessarily come out exactly like porridge, but it’s nice!
Oh yes, I think the muesli base would make a lovely chewy sort of porridge. I’m almost wishing I’d used it for that now rather than muesli.
Beautiful looking falafel, they are one of my favourite lunches served in pita bread.
Yes me too. We often buy them, but I have to confess, homemade ones are much nicer.
I would love to make something with the quinoa flour. I’ve never used it before in baking. Perhaps a nice homemade quinoa flour pizza crust would be first!
Well I have to say, I’ve not tried it in yeast baking, so would love to know how you get on. I often use it in a mix for cake baking, but never on it’s own – not yet anyway.
I’d have to try out the quinoa flour and make some bread. 🙂
warm salad with quinoa and the roasted pea and bean mix
I haven’t made falafel for ages. I bet they’re fab in the HealthyFry, too 🙂
The falafel are delicious Cathy and the HealthyFry is fabulous.
would love to try the fava bean falafel – sounds intriguing and unique xx
The falafel
The falafel recipe sounds worth a try & could use the split peas in soup to make it more tasty.
Ah, thank you. They are very good falafel. Do let me know how you get on if you ever do make the recipe.
I’m very interested in the umami fava paste. Thinking it might be good to add to a veggie pate.
Oh, what a good idea Caroline. That paste would be excellent added to a veggie pate. I think I might add some to my mushroom pate next time I make it.
Fava Bean Falafel – sounds delicious.
Your fava bean falafel look amazing Choclette!! And what an amazing bundle of goodies you’re giving away! I’m really intrigued by the sound of the Fava Bean Umamai Paste. I’d definitely like to give this a try first… perhaps in a Winter casserole or chunky vegetable and bean soup.
I’m loving all these Hodmedod’s products. I used the umami paste to make a miso kind of soup today. It was so good.
I would LOVE to make a range of dips starting with the split fava for an authentic greek dip similar to a yellow split pea puree!
A fava bean dip is on my list too Ani. It sounds delicious.
I’d use the smoked quinoa to make a very healthy sutumn salad
I love soups for luch when the weather gets cooler, so I would use the beans and peas to make a healthy, whole some soup
I would try the Carlins first. In the North East we celebrate “Carlin Sunday” each year. My West Indian relatives call them “Pigeon Peas” so the first thing I would make is West Indian Rice and peas.
Ah, you’re the second person to mention Carlin Sunday. I hadn’t realised it was a thing. Apparently, they’re also called black badgers. West Indian rice and peas sounds delicious.
I would make a really fruity, nutty muesli with the muesli base mix x
Pease pudding with carlin peas xx
I think I would use the smoked quinoa first to make a salad with black beans and roasted sweet potatoes
Yes please, I reckon that would be a lovely combination. I’d be very happy to share a plate of that.
I’d like to try the 4 grain muesli base as I love muesli but usually just make it with oats.
It’s really nice. I made up a batch with it and we’ve been enjoying it for breakfast for the last few mornings. Definitely a cut above your average.
the Roasted Yellow Pies and I`d use them in a soup to startw ith
I would love to make the falafels.My husband says he doesn’t like them but I think I could change his mind with these
I would love to try the organic quinoa flour first and I would make pancakes.
Oh yes, lovely idea. Quinoa pancakes have got to be tried.
I would make a pease pudding using the organic carlins. Too good to only have on Carlin Sunday
Excellent idea Sheena. My mum used to make pease pudding and I loved it. Never had it with carlin peas though.
I’d love to try the Smoked Quinoa. I’d make Quinoa Kedgeree
the falafels look delicious and the pack has some interesting products – not all of which I have tried so it would be exciting to try some new yet healthy products
It’s a really exciting bundle of healthy goodies Felicity. And thank you.
Smoked quinoa sounds devine – the whole range does – falafels will take on a new taste ! Might just win the rest of the family around to a winnong taste
Your falafels look delicious! I would love to try the smoked quinoa first but everything looks quite tempting to me!
Thanks Corina. I was so intrigued by the smoked quinoa, it was the very first thing I tried.
I’d love to make the Falafels detailed in your recipe. I had them at a restaurant once & loved them, but have had many terrible ones purchased from supermarkets, so would love to try making my own.
Give them a go Alison. As long as you have a food processor or blender, they really aren’t difficult to make.
These were possibly the best falafels I’ve ever eaten! My partner is a vegetarian and he treats himself to a falafel sandwich every Tuesday night on his way home from work. Yesterday, I told him not to pick one up on his way home, because I wanted to try making this one. We absolutely loved it! There’s not a thing I would change about it. Thank you!!!!
A falafel sandwich every week sounds brilliant. But this makes your testament even more meaningful. Thank you Byron.
I met the guys from Hodmedod when I did the guild of food writers tour in Suffolk. so inspirational and passionate about what they do. Great produce I will try making your falafel with fava beans.
Oh that sounds a wonderful food tour Jacqui. I’ve only been to Suffolk once and that was many years ago. Would love to know how you get on with fava bean falafel.
Love it! Neef an air fryet though 🙂
I would use the Carlin Peas to make a bowl of good old fashioned Lancashire style black peas.
Oh yes, fabulous idea Jane. I expect you already know this, but carlin peas are also known as black badgers.
There are some lovely ingredients in this bundle but I would most like to try the smoky Quinoa. I would put it in a jazzed up salad!
That smoked quinoa is something else Donna. I like the idea of your jazzed up salad.
Loving your healthy take on this recipe. Even better that this can be done in the air fryer! So perfect!!
Air fryers are good for lots of things, but they make particularly good falafel.
That “herby inside” won me over! 🙂 Love how awesome this falafel looks – just the way I would imagine it. And great to know that you can freeze it – I love having that option when I cook.
I find these green falafels are very appealing too. The particularly good thing about freezing falafel, is that you can take out just as many as you need, keeping the rest for another day.
The smoked quinoa looks like it could be a great base to a salad with smoked tofu, veggies and a tomato salsa
Yes please Maxine, that sounds really good. Can I come round for dinner?
Have a recipe for some Quinoa flour pancakes I’ve always wanted to try x
I’ve baked with quinoa flour plenty of times, but I’ve not had quinoa pancakes. Lovely idea.
I would love to try the roasted yellow peas first. I would use these sprinkled on to a salad
Ooh, nice idea. Those peas would add a lovely crunch as well as flavour.
I adore falafel and these look so inviting! A great giveaway too, Choclette.
Thanks Angie. Unless you’re in the Middle East somewhere, it’s hard to get good falafel. So homemade is the way to go. Hodmedod’s are a very exciting company and I’m really pleased to be working with them.
I would love make a soup with the Roasted Peas and Bean Mix.
I’d like to try the fava beans as I’ve never had falafel made with them before