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  • Prep Time
    10 mins
  • Cook Time
    15 mins
  • Serving
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A different version of the Lebanese Felafel, made with broad beans instead of chickpeas. A treat with freshly baked gluten free pita bread and some minted yoghurt salsa.



    Since the patties will feel quite soft as you mold them, they would benefit if you chill in the fridge for at least half an hour to an hour.

    Step 1

    Defrost and drain the broad beans if using frozen. Blanche, drain and peel if using fresh beans.

    Step 2

    Put the beans with the garlic in a food processor and blend until smooth. Add the yoghurt, tahini, lemon juice, the spices and the fresh herbs and pulse until combined. Check seasoning. Chill for at least an hour.

    Step 3

    Take the mixture out and form into small patties. They may feel a bit loose as you mold them but once fried they will have a lovely light texture. If you feel that they are too wet, add a level tbsp of chickpea flour. Chill, if possible.

    Step 4

    Heat a little oil in a frying pan and gently take each patty and shallow fry till it starts to turn golden, about 2 minutes each side. Do the same with all the patties.

    Step 5

    Serve with some yoghurt and mint dressing and gluten free pita bread.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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