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.
Drain the water from the soaked fava beans and chickpeas. Grind both to a slightly coarse texture in a food processor.
Add 1 tablespoon of the soaked water to the food processor and 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.
Use a spoon to scoop some batter, shape into balls or teardrop-shaped 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.
Drain on kitchen paper and serve with hummus or as a sandwich with salad.
Notes
Cooking the soaked beans is not necessary although the beans must be soaked overnight.
You could use only fava beans without the chickpeas if you like.
Both mint and cilantro bring out a unique flavor.
Topping the falafel with sesame seeds is optional. I served my falafel with hummus which contains sesame seeds, so I omitted them.