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Egyptian Falafel

Kanchan Dilip
Egyptian Falafel, also called Ta'ameya, is made with fava beans. I have elected to make it with both fava beans and chickpeas mixed with spices, onions, and chilis. These patties are then deep-fried or air-fried to a golden brown and are a perfect snack for any time of the day.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Resting time 40 minutes
Total Time 50 minutes
Course Snacks
Cuisine North African
Servings 14 patties
Calories 48 kcal

Equipment

  • Stovetop

Ingredients
 
 

  • ½ cup dried fava beans soaked overnight
  • ½ cup dried chickpeas soaked overnight
  • 1 red onion small, cut into quarters
  • 2 Thai green chilis
  • 1 clove garlic
  • 2 sprigs mint leaves
  • 2 sprigs cilantro
  • a pinch turmeric powder
  • a pinch cayenne powder
  • a pinch baking soda
  • ½ tsp salt
  • ¼ tsp cumin powder
  • canola oil for frying

Instructions
 

  • Drain the water from the soaked fava beans and chickpeas. Grind both to a slightly coarse texture in a food processor.
    grind the soaked beans
  • Add 1 tablespoon of the soaked water to the food processor and grind with the rest of the ingredients.
    grind with the rest of the ingredients
  • Grind to a slightly grainy consistency and not too smooth. Use very little soaked water if necessary. Do not add too much water, lest the balls will disintegrate while frying. Add a pinch of baking soda and let the batter rest for 40 minutes in the refrigerator.
    grind to a grainy consistency and rest
  • Use a spoon to scoop some batter, shape into balls or teardrop-shaped patties.
    shape into teardrop patties
  • Heat oil in deep frying pan. Reduce to medium heat and gently slide the patties in. Do not overcrowd the pan. Fry for 5 minutes or until golden brown. Keep turning the patties over using a slotted spoon.
    deep fry the patties
  • Drain on kitchen paper and serve with hummus or as a sandwich with salad.
    deep fry the falafel until golden brown

Notes

  1. Cooking the soaked beans is not necessary although the beans must be soaked overnight.
  2. You could use only fava beans without the chickpeas if you like.
  3. Both mint and cilantro bring out a unique flavor.
  4. Topping the falafel with sesame seeds is optional. I served my falafel with hummus which contains sesame seeds, so I omitted them. 

Nutrition

Calories: 48kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 67mgPotassium: 135mgFiber: 3gSugar: 1gVitamin A: 36IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Egyptian falafel
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