Egyptian Falafel with fava beans (Ta’ameya) are deep fried patties or balls made with dried split fava beans and lots of herbs and spices. These herby falafel is crispy on the outside and soft and fluffy on the inside. This vegan and gluten free crispy patties can be eaten as it is with thinned tahini sauce or in a salad or a wrap or with pitta bread.Jump to Recipe
Hello my lovely friends!!
SO finally a FALAFEL recipe for you. Not just any falafel, I am talking about one of the most delicious, herby, crunchy and fluffy Egyptian falafel.
Fun Fact: Did you know that falafel was originally from Egypt.
The first thing I ordered when in Egypt was Ta’ameya that is Egyptian falafel. And I was totally blown away by the crispy, fluffy falafel with such amazing flavours.
I have had falafels many times here (in fact I have lost count) but trust me when I tell you that these Egyptian style falafels are by far the most amazing thing that I have had so far. Fun Fact: Did you know that falafel was originally from Egypt.
Do you know why I felt the difference because these falafels are made with FAVA BEANS and not chickpeas. And it is extremely herby, hence the beautiful green colour. Just look at that isn’t it gorgeous.
Fava beans is not readily available unlike chickpeas. I searched high n low here in the UK and finally ordered a kilogram of beans online.
How to make the Perfect Falafel
It took me a hell lot of time though to post this delightful herby fried patties on the blog. I had no idea that getting a falafel right was so difficult. By that I mean a lot of things, like the right texture, flavour, the right colour. Ufffff!!!!
Finally, after 4 attempts of preparing and eating a lot of falafel,(yeah way too much falafel) I can proudly confirm that I have perfected the art of making the crispy and fluffy Egyptian falafels. Yayyy!!!
It all depends on how coarse or smooth you grind all the ingredients together. If you grind it to a smooth dough you might end up with a cakey and tuff centre. If you grind it to a coarse dough then the mixture doesn’t come together well and the texture is not so pleasant.
The correct texture is right in between a fine paste and coarse paste and the dough should come together really well.
Check out the Step by step method of preparing falafel in the recipes to know more.
Did you check out the Egyptian Lentil soup or the famous Baba Ganoush yet.
Egyptian Falafel (Ta’ameya)
- 300 gms Dried split Fava beans washed and soaked overnight
- 1 Onion roughly chopped
- 4 Garlic cloves roughly chopped
- 40 gms Coriander leaves washed and roughly chopped
- 15 gms Parsley washed and roughly chopped
- 5 Spring onions/scallions washed and roughly chopped
- 1 1/2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Baking Soda
- Salt to taste
- Veg Oil/sunflower oil for deep frying
- 3 tbsp Sesame seeds Toasted
- 1 tbsp coriander seeds toasted and crushed in pestle n motor
- Wash and soak the dried split fava beans over night or at least 6-8 hours.
- Drain the fava beans and keep it aside in a large bowl.
- Now add the chopped onion, coriander, parsley, spring onions, garlic, coriander powder, cumin powder to the fava beans and mix every thing well with a spoon.
- Add the mixture in a food processor and pulse it repeatedly, scrap it from the sides and pulse again until you get a fairly smooth dough but not a fine paste. (try making a small ball or patty if it holds up perfectly and does not fall apart, the dough is ready).
- Put the mixture in a bowl. Now add salt and baking soda and mix it well.
- Heat oil in a large pan and bring it to 350 F.
- Now scoop out the dough (to get equal sized patty I used an ice cream scoop), and flatten it in to a disc or shape it like ping pong balls and roll it in toasted sesame seeds and few crushed coriander seeds.
- Gently place the patty in the oil few at a time and fry on one side for 4 to 4 1/2 minutes. then turn and fry for 1 to 2 minutes on the other side.
- Remove with a slotted spoon and place it on a paper towel.
- Serve it hot with some thinned tahini sauce and warm pitta bread or on a salad or as a wrap.
I hope you enjoy this Crispy and fluffy Egyptian Falafel with fava beans (Ta’ameya) as mush as we do.
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
LizzyNovember 13, 2020
I want to make this for my international potluck lunch at work (I drew Egypt from the hat) but we only have a toaster oven and a microwave at work. How would be best to heat this up?
[email protected] BongNovember 16, 2020
You can easily reheat these falafels in a toaster oven. Just follow these simple steps.
1.Preheat the toaster oven or conventional oven to 350 degrees F
2.Wrap the falafels loosely (not completely) in aluminum foil(this prevents the falafels from drying out).
3.Heat the falafels for about 5-15 minutes depending on their size. Smaller falafels will take less time, and bigger falafels could take double the time.
For the best results, flip the falafels over halfway through reheating.
I hope this helps. ♥
Dai softwareNovember 18, 2020
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Anne-MarieMay 25, 2021
These are really delicious. The recipe does make a really big batch, so I have loads left over. Also, I see in the ingredients list it says baking soda, then in the instructions it says baking powder. I just had to guess which one to use and went with the baking powder.