- Dish type
Found on nearly every corner in Egypt, falafel are particularly loved for breakfast. Serve warm in pitta with tomato, lettuce and tahini sauce.
8 people made this
- 125g dried peeled white broad beans
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 bunch coriander, chopped
- 1 bunch spring onions, chopped
- salt to taste
- oil for frying
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Soak the beans in plenty of water for 4 hours or overnight.
- Drain and rinse the soaked beans. Place all ingredients, except for the oil, in a food processor and process to a coarse paste.
- Transfer mixture to a bowl and mix with your hands. Transfer back to the processor and process again till smooth and evenly combined. Taste and add more salt if liked.
- Using oiled hands, roll the mixture into balls, about the size of a walnut.
- Heat a generous amount of oil over medium high heat. Once the oil is hot, add falafel, a few at a time so as to avoid overcrowding the pan. Once a dark golden brown, remove and drain on kitchen paper. Repeat with the remaining falafel.
Falafel freeze well for up to 4 months. Defrost at room temperature and reheat in the oven or microwave.
See it on my blog
Reviews & ratingsAverage global rating:(7)
- 1 ¾ cups (10 ounces) skinless dried fava beans (see Tip), soaked overnight
- ¾ cup chopped fresh cilantro
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped yellow onion
- 1 large clove garlic
- 1 teaspoon coriander seeds plus 6 tablespoons, divided
- 1 teaspoon salt
- 5 tablespoons sesame seeds
- 6 cups canola oil
- ⅓ cup tahini
- ⅓ cup water
- 1 ½ tablespoons white-wine vinegar
- ¾ teaspoon ground cumin
- ⅛ teaspoon salt
To prepare taameya: Drain fava beans. Combine cilantro, parsley, onion and garlic in a food processor. Process, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the fava beans and continue processing until a paste forms, about 3 minutes. Add 1 teaspoon coriander seeds and salt process for 1 minute more.
Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked. Stir in sesame seeds and transfer to a plate.
Heat oil in a large pot over medium-high heat to 350 degrees F. Line a baking sheet with plastic wrap.
Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide. Lightly press both sides of the disks in the seed mixture and place on the prepared pan.
In batches, carefully drop the disks into the hot oil and cook, flipping once, until golden brown, about 4 minutes. Transfer the taameya to a baking sheet lined with paper towels.
To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl. Serve the taameya with the sauce.
What Is Egyptian Food Like?
Egyptian food is rarely mentioned among the great foodie destinations of the world. But, with a cross between Mediterranean and Middle East flavors, Egyptian cuisine is a fascinating and flavorful adventure that is worth exploring.
You&rsquoll find flavors that are more varied than the popular recipes of Lebanon and Greece. And with a food culture that dates back more than 5,000 years, it&rsquos no surprise that they have perfected one of the oldest fusion cooking styles in the world.
Egyptian dishes are packed with beans, lentils, rice, pasta, and cooked vegetables. They&rsquore often mixed with garlic and coriander. And while you&rsquoll find similar dishes in many neighboring countries, there always seems to be a slight difference in the way that Egyptian dishes are prepared.
Falafel, for example, is a dish that has been popularized around the world. This dish is usually made with chickpeas. But, in Egypt, falafel is more often made with dried broad beans and mixed with herbs and spices for a more moist and varied taste.
CBC Best Recipes Ever
If you are on a budget, but have a lot of mouths to feed, this is the recipe for you! Shahir&rsquos $10 Egyptian Falafel Platter will leave you full and satisfied &mdash and you&rsquoll have lots of leftovers for work the next day. This recipe is also great for an inexpensive but impressive dinner party.
4 cups dried fava beans, soaked overnight and shelled
⅔ cup flat leaf parsley, picked
⅔ cup cilantro, picked
⅔ cup fresh dill, picked
1 chili pepper, seeded and diced
½ white onion, diced
1 clove garlic
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
1 tsp baking powder
kosher salt (to taste)
Egyptian pita bread:
2 ½ cups warm water
1 tbsp active dry yeast
2 ½ cups white all purpose flour, plus more for dusting
2 ½ cups whole wheat all purpose flour
1 tbsp kosher salt
cornmeal, for dusting
2 turnips, peeled and julienned
1 cup red wine vinegar
½ cup water
1 tsp cumin seed
1 tsp caraway seed
1 tsp cardamom pods
1 tbsp sugar
2 tsp salt
2 cups bulgur, cooked and cooled
1 large tomato, seeded and diced
1 small bag spinach, stemmed and diced
¼ red onion, thinly sliced
½ cup vegetable or olive oil
juice of one lemon
kosher salt and black pepper (to taste)
Preheat oven to 375F. In a large food processor, pulse the soaked fava beans 5-6 times, until they resemble coarse wet sand. Add the rest of the ingredients and pulse until combined but not yet pureed, season with salt to taste.
On a parchment lined baking sheet, spoon out falafel mix about a tablespoon at a time and shape into patties. Bake in preheated oven until golden brown and crispy, 18-20 minutes. Serve in fresh pita with tabbouleh, pickled turnips, sliced onions sprinkled with sumac and yogurt.
Egyptian pita bread
In a large measuring cup, combine yeast and water, set aside until activated and foamy. In a large bowl combine both flours and salt with a whisk. Pour in yeast-water mixture and mix with a wooden spoon until a shaggy dough forms. Turn dough out onto a well-floured surface. Knead the dough until it is smooth and elastic, approximately 10 minutes.
Place dough in an oiled bowl, cover and set aside to rise in a warm spot for one hour. Turn to dough out onto a well-floured surface and divide into 16 even pieces. Shape the dough into balls, and then roll out with a rolling pin into approximately 4&rdquo patties. Let dough rise covered on a cornmeal dusted baking sheet for thirty minutes.
Heat a cast iron pan over medium heat. Place a piece of dough, cornmeal side down on the pan and let cook until the bottom is golden brown and starting to char, 4-5 minutes. Flip over and cook on the other side until the pita is cooked through, another 3-4 minutes. Repeat with the remaining pita dough.
Before rolling out the dough, place a pizza stone in the bottom of the oven and preheat to 500F. When dough is proofed, place the dough on the pizza stone. Bake until pitas are risen and puffy, checking the bottom after 5 minutes. Flip the pita and cook on the other side about 5 minutes. Remove from oven when cooked through.
Place turnips in mason jar. Combine the rest of the ingredients in a small pot and bring to a boil. Remove from heat and cool for 5 minutes. Pour brine over turnips, adding more water if needed to submerge the turnips. Cool to room temperature, cover and store in the refrigerator until needed for use. Will be good for up to 2 weeks.
Combine all ingredients in a large bowl and season to taste.
Servings: Makes about 32 falafels & 16 pieces of pita bread
Ramadan Recipes: How to Make Egyptian Falafel at Home
Falafel is one of the most authentic dishes known in the Arab world, and nowadays it’s very popular internationally. It is very hard not love falafel - this very fluffy on the inside and crusty on the outside traditional food! Do you know that there are two ways to make falafel? The first way is with chickpeas, and the second way is with fava beans - aka Egyptian falafel.
Because I know that falafel is a must for Suhoor during Ramadan, I'll share with you an easy recipe to make Egyptian falafel at home.
Ingredients to make Egyptian falafel:
250g dried split fava beans
5 spring onions, finely chopped
1 tsp of gram flour (garbanzo bean flour, pulse flour made from ground chickpeas)
Steps to make Egyptian falafel:
1. Preparations of falafel start a night before. In a large bowl, soak the dried split fava beans into cold water and cover it. Let the fava beans sit in overnight.
2. The next morning, drain the fava beans well in a colander, and make sure all of the water is gone.
3. In a food processor, add the split fava beans and all of the ingredients along with it.
4. Beat the ingredients well, until the mix becomes a very soft paste.
5. Take the falafel raw paste out into a large bow, and then start making small balls. The size of falafel balls and their shape is up to your own preference.
6. Take out a medium sized frying pan and fill it with oil, about 4 cm in depth. Before you start frying the falafel, you need to let the oil heat up.
7. Start frying the falafel patties, and make sure the heat is not so high. You need to make sure the inside of the falafel is cooked, and that the outside is brown and crusty.
Falafel would be even more delicious with a salad, some yogurt, tahini or hummus and of course pita bread.
How to Make Homemade Falafel
Here’s a short version of our falafel recipe. For more detailed instructions, have a look at our recipe card below.
Wash the soaked chickpeas and separate their skin.
Place ingredients in a food processor and blend.
Make falafel balls and flatten them.
Deep-fry for 5 minutes until golden brown.
Serve with dipping sauce.
Air Fryer Falafel
By using an air fryer, you cut out a significant amount of unnecessary fat from your diet.
To use the air fryer, first open it, and you’ll see a removable basket. Place the falafel into this basket and make sure not to overcrowd them.
Brush the top of the falafel with a little bit of healthy oil. The ones we use most often are olive oil and avocado oil.
Once they’re set, put everything back in their place and crank the heat up to around 350°F. Set the timer to 15 minutes.
Like using an oven, you can occasionally open the frying chamber and check to flip them. Halfway through, flip each piece of falafel so the other side can turn golden brown as well.
One reason we don’t like to use an air fryer is that you need to fry things in small batches. In reality, an air fryer is basically a convection oven, so if you don’t have an air fryer, use your good ol’ oven!
*Put the beans in the water and let them rest for 24 hours.
*After that we drain the beans.
*Cut the other ingredients into cubes and put them in a blender with the beans. Mix with occasional mixing until smooth green dough.
*Add the spices to the dough, mix well.
*Form the dough to medium-sized balls with your hands then squeeze them little bit to be bigger
*Sprinkle with sesame seeds and fry Falafel to gold colour on both sides.
We can serve. The best Falafel is freshly fried with vegetables and Arabic bread.
Tip: If you don’t use all the dough, you can keep it in the fridge or freezer.
E -book – Dining like a Pharaoh – Egyptian Recipe book
Complete Story and Recipe book of Egyptian culture. Explore absolutely new cuisine which you will fall in love. It is easy to make and so delicious. And except cooking learn also about Egyptian history, legends and personal stories. You have never heard about such things before! It will take your breath away…
More great sauce recipes
Want more sauces? Here are some more recipes to try:
- Perfect for dolloping on tacos and roasted veggies. Great for burgers and fries! It’s full of flavor: creamy, tangy, and reminiscent of a Big Mac. It takes just 5 minutes and you’ll want to use it on everything: salads, tacos, fries, and more. Easy to make, starring nutrient-rich cauliflower and protein-packed cashews.
Published on June 7, 2020 / Last updated on March 1, 2021
The History of Falafel
There is a huge controversy about the real origin of Falafel. Many countries consider this food as their own and make it in their own way. Many believe that the first people who invented Falafel were Egyptians to be a good alternative for meat when there was no meat available. In “A History of the Mideast In the Humble Chickpea” Kantor talks about how Falafel used to be made with fava beans, and later on, people started using chickpeas instead. As Yael Raviv mentions in her journal called “Falafel: A National Icon”, there is a conflict between Israel and Palestine about which one should claim Falafel as its national food.
If you are looking for Falafel’s etymology, you can trace it and find it in Iran. The Arabic word Falafel comes from “Felfel” which means pepper and was originally called “Pelpel” in Persia. This fact indicates that Felafel is a spicy dish, so be ready for that.
There is an Egyptian kebab shop around the corner from our house that makes the best broad (fava) bean falafel we've ever eaten. This recipe is our homage to them.
- 2 large Lebanese flatbreads
- 3 tbsp vegetable oil
- 2 handfuls shredded iceberg lettuce
- ½ quantity tahini sauce (see Note)
- 1 tbsp Turkish pickled chillies
- 8–10 pickled turnips (see Note)
- 2 dill pickles (see Note), quartered lengthways
- 2 tomatoes, thickly sliced
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 250 g (9 oz) dried broad (fava) beans, soaked in cold water for 12 hours
- ½ tsp bicarbonate of soda (baking soda)
- ½ white onion, finely chopped
- 1 garlic clove, finely chopped
- small handful parsley, roughly chopped
- small handful coriander (cilantro), roughly chopped
- sesame seeds, for coating
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 12 hours
Chilling time: 1 hour
To make the falafel, roughly crush the cumin and coriander seeds with a mortar and pestle. Drain the broad beans and rinse well, then transfer to a food processor along with the crushed seeds, bicarbonate of soda, onion, garlic and herbs, plus a good grind of salt and pepper. Blitz until well combined then transfer to a large bowl. Using your hands, form the mixture into about 12 falafel.
Cover the base of a shallow dish with sesame seeds and coat the falafel in the seeds. Set aside in the fridge for at least 1 hour to firm up. Pop any falafel that you don't plan to use in a zip lock bag and place in the freezer, where they will keep for up to 3 months.
Dry-fry the flatbreads in a large frying pan over high heat for about 30 seconds on each side, until soft and warmed through. Set aside and keep warm. Add the vegetable oil to the pan and reduce the heat to medium.
Add 6–8 falafel (or as many as you think you can stuff into your wraps) and fry for about 6–8 minutes on each side until golden brown and cooked through. If your falafel is a little on the plump side, you may need to press down with a spatula to help them cook all the way through. Transfer to a paper towel to drain.
Place the shredded lettuce in a line on one side of each wrap. Sit the falafel on top and drizzle over lots of tahini sauce. Test-run a pickled chilli. Most Turkish pickled chillies are relatively mild, but if it blows your head off (as we have experienced way too late, way too many times), deseed them before adding to your wraps. Top with a few pickled turnips, the dill pickles and tomato. Add another drizzle of tahini sauce, then fold up the bottom of the wrap and roll over the shorter side, trying to catch all of the ingredients as you roll. Roll up completely and serve while still warm.
• To make the tahini sauce, combine 65 g (21/4 oz/¼ cup) tahini, juice of 1 lemon and 1 finely chopped garlic clove in a small jar, along with a large pinch of salt and 90 ml (3 fl oz) water. Put the lid on and shake well. You may have to encourage the tahini to loosen with a spoon – the end consistency should be of very runny yoghurt. Tahini sauce will keep for 3–4 days in the fridge.
• To make pickled turnips, place 1–2 slices beetroot in a large sterilised glass jar, and add 450 g (1 lb) turnip, sliced into batons, about 1 cm (1/2 in) thick, gently pushing down so they are tightly packed. Add 1 bay leaf. Combine 150 ml (5 fl oz) white vinegar, 1 tablespoon salt, ½ teaspoon sugar and 300 ml (10 fl oz) water in a small saucepan and bring to the boil. Simmer for a few minutes, stirring occasionally, until the sugar dissolves. Pour enough hot pickling liquid over the turnips to completely cover them. Pop the lid on and leave to cool to room temperature before transferring to the fridge. The pickled turnips will take 1 week to reach maximum flavour and will keep for up to 4 weeks in the fridge.
• To make dill pickles, wash 8 (about 500 g/1 lb 2 oz) trimmed baby cucumbers (qukes) well and pat dry with paper towel. Pack them into a large sterilised glass jar along with the 1 tsp whole black peppercorns, 2 peeled and thinly sliced garlic cloves, and 3–4 dill fronds. Place 250 ml (81/2 fl oz/1 cup) white vinegar, 55 g (2 oz/¼ cup) sugar, 3 tablespoons sea salt flakes and 250 ml (81/2 fl oz/1 cup) water in a saucepan and bring to the boil. Leave to boil for 2–3 minutes, stirring until the sugar dissolves, then remove from the heat and pour into the jar, covering the cucumbers completely. Seal the jar and set aside to cool to room temperature, then transfer to the fridge. The pickles can be eaten after 2–3 days and will keep for up to 2 weeks in the fridge.
This recipe is from In Bread (Smith Street Books). Photography by Chris Middleton.