These Egyptian-style fava bean falafel are so light, fluffy, and packed with delicious flavors. Serve them in a pita sandwich with your favorite toppings, or as an appetizer or snack.
These falafels are naturally vegan and free from gluten.
Fava bean falafel, the Egyptian style falafel
Egyptian falafel – also called Ta’ameya – are deep-fried fritters made out of fava beans instead of chickpeas. They are lighter and fluffier than commonly known chickpea falafels.
Here’s why you’ll love these falafels
- It’s easy to make. All you need is a food processor to make these delicious fritters.
- They are packed with flavors, crispy on the outside and fluffy on the inside
- Very versatile. You can either deep fry these falafels or bake them for a healthier alternative.
- Perfect for meal-prepping. This falafel recipe is ideal for prepping your meals. You can make the batter ahead of time and freeze it uncooked.
What you’ll need to make fava bean falafel
- Dried fava beans
- White onion
- Coriander seeds
- Chili flakes
- Sesame seeds
- Salt & pepper
How to make these falafels perfectly
- Start by soaking your dried fava beans in water for at least 4 hours.
- In a food processor, add all your ingredients followed by soaked and drained fava beans.
- Blend until everything comes together forming a bright green falafel paste.
- Scoop your falafels using an ice cream scoop (or a spoon) into a lined baking sheet.
- Sprinkle with sesame seed and deep fry or bake until golden brown and crispy.
The picture below shows the oven-baked version of these falafels.
Tips to make this recipe perfectly every time
- Do not use canned or cooked fava beans. The falafel will be too mushy and hard to shape.
- If your falafel is too moist, add a tablespoon of corn starch to help it hold its shape.
- If you are baking these instead of deep-frying, make sure to flatten down your falafel balls once you shape them to ensure perfect baking.
Other Middle Eastern recipes you might want to try next
- Hummus – A smooth, creamy, and authentic hummus recipe.
- Roasted eggplant dip
- Oven-baked falafels
- Tahini dressing
What you might need to make fava bean falafel:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!
These Egyptian-style fava bean falafels are so light, fluffy, and packed with delicious flavors. Serve them in a pita sandwich with your favorite toppings, or as an appetizer or snack.
- 2 cup dried fava beans
- 1/2 cup thinly sliced white onion
- 1/2 cup thinly sliced leek
- 1/2 cup chopped coriander (tightly packed)
- 1/2 cup chopped parsley (tightly packed)
- 3 garlic clove
- 1 tsp cumin
- 1 tsp coriander seeds
- chili flakes ( to taste)
- pinch of sea salt
- pepper (to taste)
- 3 tbsp sesame seeds (for sprinkling)
Soak your dried fava beans in water for at least 4 hours or overnight.
In a food processor, add herbs, garlic, onion, leek, followed by soaked and drained fava beans. Add the remaining ingredients and blend until smooth.
Scrape down the side of your food processor using a spatula and keep blending until everything is incorporated.
Using an ice cream scoop, scoop the batter of your falafels onto a lined baking sheet.
Sprinkle the top of each falafel ball with sesame seeds.
To deep-fry, add enough oil to a saucepan. Turn on the heat to medium-high. Once your oil is hot, carefully add your falafel balls one at a time. Deep-fry for about 2 minutes per side or until deep golden brown and crispy.
To bake, flatten down the falafel a little bit and place it on a lined baking sheet. Bake at 180°c (350°F) for 15 to 20 minutes depending on the size of your falafels. They are ready once they are golden brown and crispy to the touch.
- The falafel batter can be kept in the fridge for up to 3 days or frozen shaped into falafel balls for up to 3 months.
- Thaw frozen falafel in the fridge for at least 2 hours before deep-frying or baking.
- The cooked falafels can be kept in the fridge for up to 5 days. To reheat, place in a preheated oven at 180°C (350°F) for 5 to 6 minutes or until hot and crispy to the touch.
Check out our other plant-based recipes
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