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.

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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

233.8 calories; protein 10.8g 22% DV; carbohydrates 22.8g 7% DV; fat 12.2g 19% DV; cholesterolmg; sodium 359mg 14% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2019
second time making this recipe. I didnt have any fresh herbs so I used dried. we added baking powder to the dough. when we form them into patties we put a tiny bit of water on the outside while forming them, add the sesame seeds then deep fry them. no issues of falling apart. I even brushed a couple with a small amount of olive oil and baked them, they turned out wonderful. reminds my Egyptian husband of home. thank you for this recipe! Read More
(5)

Most helpful critical review

Rating: 3 stars
06/03/2018
I made this the other night and as other people have said the taste was good (I used chickpeas since that's what I had) but they completely fell apart while cooking. I read on another site that you CANNOT use canned or cooked chickpeas(which I did) and you should stick it in the fridge again for about an hour before cooking so that answers that. I gave it 3 stars because I feel that's an important note left out and even though it tasted good it wasn't great. I'll try again though to make it better. Read More
(1)
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2019
second time making this recipe. I didnt have any fresh herbs so I used dried. we added baking powder to the dough. when we form them into patties we put a tiny bit of water on the outside while forming them, add the sesame seeds then deep fry them. no issues of falling apart. I even brushed a couple with a small amount of olive oil and baked them, they turned out wonderful. reminds my Egyptian husband of home. thank you for this recipe! Read More
(5)
Rating: 4 stars
08/12/2016
These were delicious but I could not get them to stay together once I began frying them. The mixture came together beautifully and held together great until I put them in the oil. They never really crisped up and they began falling apart. Still tasted great though. I'm gonna try to figure out how to keep them together better next time b/c they are definitely worth trying again! Thanks for sharing.:) Read More
(3)
Rating: 5 stars
03/25/2017
Came out fabulous! The mix held together well and fried up nicely. Delicious flavor. I only had a white onion but that worked out just fine. I know I should't change the recipe but thought the dill would be strange so I did omit that. The cilantro and parsley added the perfect green color and herb flavor for me. This will be a new staple food! Read More
(3)
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Rating: 3 stars
06/03/2018
I made this the other night and as other people have said the taste was good (I used chickpeas since that's what I had) but they completely fell apart while cooking. I read on another site that you CANNOT use canned or cooked chickpeas(which I did) and you should stick it in the fridge again for about an hour before cooking so that answers that. I gave it 3 stars because I feel that's an important note left out and even though it tasted good it wasn't great. I'll try again though to make it better. Read More
(1)
Rating: 5 stars
11/20/2018
Wonderful authentic recipe! Read More
(1)
Rating: 3 stars
01/30/2018
Tasted great but I had an issue with consistency. I wound up baking these instead of frying them as they sort of melted in the pan. Sadly baking dried the recipe out a bit so I would need to think of new ways to make this recipe work. Read More
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Rating: 5 stars
01/24/2020
5 stars From my Egyptian Husband! Omitted the Dill and Sesame Seeds and made a simple tahini sauce. Served with Pita and all the traditional accompaniments! Rabena Ka-Lieky Habibity Read More
Rating: 5 stars
06/24/2020
I love Falafel and it was my first time making Ta'ameya with fava beans. It tastes absolutely amazing. I used a deep fryer instead because I found it easier for the shape to stay together. I just tried it out while remaking a day in Cairo at home Read More