Egyptian Falafel
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.
Crispy Egyptian herb packed fava bean falafel with a vivid green center and crunchy exterior.
Nutrition per serving
Ingredients
base
herbs
seasoning
cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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