Authentic Crispy Egyptian Falafel (Ta'ameya)
The traditional Egyptian version of falafel made with dried fava beans and fresh green herbs for a lighter, fluffier texture.
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Ingredients
- 2 cups Dried split fava beans (peeled/skinned)
- 1 cup Fresh leek (white and light green parts)
- 1/2 cup Fresh cilantro (stems removed)
- 1/2 cup Fresh parsley
- 5 cloves Garlic cloves
- 1 unit Small yellow onion
- 1 tablespoon Ground coriander
- 1 teaspoon Cumin
- 1/4 teaspoon Baking soda
- 1 teaspoon Salt
- 1/4 cup Raw sesame seeds
- 3 cups Vegetable oil for frying
Instructions
- 1
Soak the dried fava beans in water for at least 12 hours (overnight), then drain and pat dry thoroughly.
- 2
In a food processor, pulse the garlic, onion, leek, parsley, and cilantro until finely minced.
- 3
Add the soaked fava beans to the processor and pulse until the mixture is a smooth, vibrant green paste, but not watery.
- 4
Transfer the mixture to a bowl and stir in the salt, cumin, and ground coriander by hand.
- 5
Just before frying, sprinkle in the baking soda and whisk the mixture with a wooden spoon for 2 minutes to incorporate air.
- 6
Heat oil in a deep pan to 350°F (175°C). Form the paste into small discs using wet hands.
- 7
Press one side of each disc into the raw sesame seeds and carefully drop into the hot oil.
- 8
Fry for 3-4 minutes until the exterior is dark golden brown and crispy, then drain on paper towels.
Nutrition per Serving
340
Calories
14g
Protein
38g
Carbs
16g
Fat
12g
Fiber
3g
Sugar
620mg
Sodium
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