How to Make the Perfect Egyptian Falafel
Egyptian · Medium · 35 min · 4 servings
Egyptian falafel, known as taameya, is made from ground fava beans rather than chickpeas and is packed with fresh herbs giving it a vibrant green interior and an exceptionally crispy crust. It is a beloved Egyptian breakfast and street food served tucked inside flatbread with tahini and fresh vegetables.
Why this recipe works
This Egyptian Falafel recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups dried split fava beans soaked overnight
- 1 bunch fresh parsley leaves
- 1 bunch fresh cilantro leaves
- 1 medium white onion roughly chopped
- 1 teaspoon ground cumin
- 2 cups vegetable oil for frying
Step by step instructions
Step 1: Blend the Mixture
Drain soaked fava beans and place in a food processor with parsley, cilantro, onion, cumin, salt, and a pinch of baking powder. Process until a coarse, vivid green paste forms that holds together when pressed, do not over process to a smooth paste.
Step 2: Shape the Patties
Wet your hands and shape the mixture into small flat round patties about 4 centimeters wide and 1.5 centimeters thick, the traditional Egyptian shape. Place on a tray and refrigerate for 15 minutes to firm up.
Step 3: Fry Until Crispy
Heat oil to 175 degrees Celsius in a deep pan and fry patties in batches for 3 to 4 minutes per side until deeply golden brown and crispy on the outside. Do not overcrowd the pan or the oil temperature will drop.
Step 4: Drain and Serve
Drain fried falafel on paper towels and serve immediately while hot and crispy. Serve tucked inside warm flatbread with tahini sauce, sliced tomatoes, pickled vegetables, and fresh lettuce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dried fava beans → canned fava beans drained well though texture will be softer
- fresh cilantro → additional parsley if cilantro is not preferred
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using canned beans without adjusting moisture which makes the mixture too wet and causes the falafel to fall apart in the oil
- Frying at too low a temperature which makes the falafel absorb excess oil and become greasy instead of crispy
Nutrition facts
Per serving: 320 calories, 14g protein, 36g carbs, 14g fat, 9g fiber.
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