Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.

Recipe Summary

cook:
8 mins
additional:
8 hrs
total:
8 hrs 28 mins
prep:
20 mins
Servings:
10
Yield:
50 falafel
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.

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  • Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.

  • Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.

  • Shape fava bean mixture into balls. Roll in sesame seeds to coat.

  • Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

Cook's Note:

You can substitute half the fava beans with chickpeas if you are used to traditional falafel.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

234 calories; protein 10.8g; carbohydrates 22.8g; fat 12.2g; sodium 359mg. Full Nutrition
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