This M&S falafel contains rapeseed oil (canola oil), a harmful seed oil that causes inflammation. Our organic version eliminates this completely, replacing it with heart-healthy avocado oil while using premium organic chickpeas, fava beans, and fresh herbs for superior nutrition and flavor.
Based on: Fresh Herb Falafels
· Makes approximately 30 servings
· Serving: 100g (about 3-4 small falafels)
Why This Recipe is Seed Oil Free
Commercial Fresh Herb Falafels from Marks & Spencers often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fresh Herb Falafels may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Chickpeas (cooked)
810g (about 4.5 cups cooked from 1.5 cups dried) · 365 by Whole Foods Organic Garbanzo Beans
Primary protein base providing creamy texture and nutty flavor
Organic Fava Beans (broad beans, cooked)
570g (about 3 cups cooked from 1 cup dried) · Jiva Organic Fava Beans
Adds earthy complexity and traditional Middle Eastern authenticity
Organic Yellow Onions
300g (about 2 medium onions, diced) · Local organic onions or Whole Foods 365 Organic
Provides aromatic base and natural sweetness
Avocado Oil
90ml (6 tablespoons) · Chosen Foods 100% Pure Avocado Oil
Healthy fat for binding and richness, replaces inflammatory rapeseed oil
Enhances all flavors and provides essential minerals
Organic Lemon Zest
6g (zest of 2 large lemons) · Fresh organic lemons
Bright citrus oils that lift and brighten the overall taste
Fresh Organic Green Chili
6g (1 small pepper, minced) · Organic serrano or jalapeño peppers
Fresh heat and vegetal complexity
Organic Coconut Sugar
6g (1 teaspoon) · Wholesome Organic Coconut Sugar
Natural sweetness to balance flavors, replaces processed dextrose
Instructions
Step 1. Soak 225g (1.5 cups) dried organic chickpeas and 140g (1 cup) dried organic fava beans separately overnight in filtered water. The beans will double in size, so use large bowls with plenty of water coverage. This long soak ensures even cooking and better digestibility.
Step 2. Drain and rinse both legumes thoroughly. Cook chickpeas in fresh water for 45-60 minutes until tender but not mushy - they should hold their shape when pressed gently. Cook fava beans separately for 30-40 minutes until tender. For fava beans, remove the tough outer skins after cooking by gently squeezing each bean - the bright green interior will slip out easily. Drain both legumes completely and let cool to room temperature.
Step 3. Dice 300g (2 medium) organic onions into 1/4-inch pieces. Mince 24g (6 cloves) organic garlic very finely. Remove seeds from 6g (1 small) green chili and mince extremely fine. Wash and thoroughly dry 30g fresh cilantro and 30g fresh parsley, then chop finely - excess moisture will make falafels soggy. Zest 2 organic lemons to get 6g of bright yellow zest, avoiding the bitter white pith.
Step 4. In a large food processor, combine the cooled chickpeas and fava beans. Pulse 8-10 times to break them down into coarse pieces - you want texture, not a smooth purée. The mixture should have small chunks throughout. Add the diced onions, minced garlic, green chili, chopped herbs, and lemon zest. Pulse 5-6 more times to distribute evenly.
Step 5. In a small bowl, whisk together all dry spices: 6g (2 tbsp) cumin, 3g (1 tbsp) ground coriander, 1g (1/2 tsp) black pepper, 1.5g (3/4 tsp) ginger, 0.5g (1/4 tsp) cayenne, 12g (2 tsp) sea salt, and 6g (1 tsp) coconut sugar. Whisk for 30 seconds to ensure even distribution - spice clumps will create uneven flavor.
Step 6. Add the spice mixture to the food processor along with 120g (1 cup) chickpea flour and 60g (1/2 cup) brown rice flour. Drizzle in 90ml (6 tablespoons) avocado oil gradually while pulsing. Process until mixture holds together when squeezed but still has visible texture - about 30-45 seconds total. The mixture should be moist enough to form balls but not wet or sticky.
Step 7. Test the mixture by forming a small ball in your palms - it should hold together without cracking. If too dry, add avocado oil 1 tablespoon at a time. If too wet, add chickpea flour 1 tablespoon at a time. Let mixture rest 15 minutes to allow flours to hydrate fully.
Step 8. Preheat oven to 375°F (190°C) or heat 2 inches of avocado oil to 350°F (175°C) for frying. Using damp hands to prevent sticking, form mixture into 30 portions of about 100g each - roughly the size of a golf ball. Roll each portion into a smooth ball, then gently flatten into thick patties about 2 inches across and 3/4 inch thick. Place on parchment-lined baking sheet if baking, or prepare for frying.
Step 9. For baking: Brush tops lightly with avocado oil and bake 25-30 minutes, flipping once at 15 minutes, until golden brown and crispy outside. For frying: Fry in batches for 2-3 minutes per side until deep golden brown. Don't overcrowd the pan. Drain on paper towels. Serve immediately while crispy, or store refrigerated for up to 4 days. Reheat in 350°F oven for 8-10 minutes to restore crispness.
Storage
Store cooked falafels in refrigerator for up to 4 days in airtight container. Reheat in 350°F oven for 8-10 minutes to restore crispness. Can be frozen for up to 3 months - freeze on baking sheet first, then transfer to freezer bags. Thaw in refrigerator overnight before reheating.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.89
Savings74%
Significant upfront investment in organic spices and specialty ingredients pays off quickly. Bulk organic legumes provide exceptional value compared to processed frozen falafels, plus you control every ingredient for maximum health benefits.