Broad bean falafel

Serves four

• Dried broad beans 400 g
• 2 red onions
• 1 clove of garlic
• Coriander to taste
• Cumin to taste
• Parsley to taste
• 1 tbsp of flour
• A pinch of dry yeast
• Extra virgin olive oil 40 g
• Salt and pepper to taste

Nutritional information
Per serving: 333 Kcal

Environmental Impact

Per serving: 
92 grams CO₂ equivalence - carbon footprint
361 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Soak the dried broad beans overnight in cold water.

Drain them and blend in a food processor with the onions, the clove of garlic, the flour and the spices as preferred. The consistency of the mixture should be so that the falafels won’t break apart but are not too pasty.

Shape into balls, pressing them slightly at the edges and bake them in the oven on a baking tray with oil until they are golden.

Serve with yoghurt and fresh salad (tomatoes, root vegetables and cucumbers).

The Chef’s Advice

In their original and traditional recipe, falafel balls are deep fried in vegetable oil. Here they are baked in the oven for a lighter version. 

Nutritional Advice

Broad beans are characteristically a Mediterranean ingredient. When dried, they are similar to chickpeas.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Pulses are packed with protein and have a much lower environmental impact than animal-sourced proteins. They can be used in a variety of dishes as part of a sustainable diet.