I absolutely love falafels, and am always experimenting with new ways of making these yummy balls of goodness. I love  the crispy baked outside, that gives way to a gooey mess as you bite into it. After harvesting and freezing lots broad beans from my garden whilst they were in season, I decided now was the right time to use them.

Broad beans are an excellent source of plant protein and packed with potent vitamins and minerals. Their protein levels make them a great addition to a primarily plant based diet. They also contain bountiful amounts of fiber, folate and B vitamins- which we need for blood cell and nerve development, cognitive function and awesome amounts of energy!

Instead of the classic falafel hummus combo, I have swapped in an avocado hummus. Not only does it have a delicious smooth and silky texture, but it is also full of protein and omega-3’s. This meal really is super satisfying. Try it with a green salad or a pomegranate and quinoa tabouleh for the perfect meal.

Remember to share all your recreations by hashtagging #hipandhealthy on instagram and twitter!


400g broad beans

3 spring onions

few sprigs coriander

1 clove garlic chopped

1 tsp ground cumin

2 tbsp gluten-free oats

Avocado hummus:

1 large/2 small avocados

12 oz can chickpeas

1 tsp ground cumin

juice of 1 lemon

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp extra virgin olive oil


Preheat the oven to 200 degrees Celsius.

Start by covering the broad beans in a pan, with boiling water and boil for 3-4 minutes until soft. Drain and rinse with cold water. When cool, de-shell the broad beans. Add to your blender with the onion, garlic, coriander, oats and cumin. Blend into a puree’ and season to taste with salt and pepper.

With floured hands (so the mixture does not stick) shape your mixture into a dozen small balls. Put in the fridge to firm for 15-20 minutes.

Meanwhile make the avocado hummus by simply blending all ingredients until smooth. Place in a bowl and then into the fridge.When the falafels have hardened place in the oven and cook for roughly 30 minutes, until golden. Turning the falafels after 15 minutes to cook on the other side.

When done, remove from oven. Serve with a avocado hummus, and a quinoa, pomegranate tabouleh- the most perfect meal!

recipe by, Food Editor, Saskia Gregson-Williams