View Gallery
4 photos
Classic Egyptian Falafel
Experience the rich, earthy taste of Egyptian falafel, made with fava beans, fresh herbs, and a blend of spices. A delightful, crispy treat that's truly irresistible.
Ingredients
Falafel Base
Spices and Flavorings
Optional Ingredients
Instructions
Preparing the Ingredients
Soak the Fava Beans
Soak the dried fava beans in plenty of water overnight or for at least 8 hours, ensuring they're fully submerged.
This step is crucial for softening the beans and making them easier to blend. Don't rush it!Prepare the Aromatics
Chop 1 small onion, 5 cloves of garlic, and a handful of fresh parsley, dill and cilantro.
For an extra flavor punch, use more cilantro or parsley if you like.
Blending the Mixture
Blend the Base
Drain the soaked fava beans and add them to a food processor along with the chopped onion, scallions, garlic, parsley, dill, and cilantro.
Pulse until you achieve a coarse, grainy texture. Avoid over-processing to keep some texture.Season to Perfection
Add 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of cayenne pepper, salt, and black pepper to taste. Pulse again to combine.Adjust the spices to your liking, but don't skip the coriander—it’s key to that classic falafel taste!Activate the Baking Powder
Once the mixture is well blended and seasoned, add 1 teaspoon of baking powder and mix well. This helps the falafel become light and fluffy when fried. Let the mixture rest for 10-15 minutes to allow the baking powder to activate before shaping.
Refrigeration Tip (Optional but Recommended):
Refrigerate the falafel mixture for 30-60 minutes before shaping to help it hold together better when frying.
Shaping and Cooking
Shaping & Cooking
Shape the mixture into small patties or balls, about the size of a golf ball.If the mixture is too crumbly, add a tablespoon of bread crumbs to bind it.Roll the falafel balls lightly in sesame seeds before frying for extra crunch and flavor.
Heat oil in a deep pan over medium heat 350-375°F (175-190°C). Fry the falafel in batches until golden brown and crispy, around 3-4 minutes per side.
Test one falafel first to ensure the oil is hot enough. It should sizzle immediately.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1.5g8%
- Sodium 500mg21%
- Total Carbohydrate 35g12%
- Dietary Fiber 10g40%
- Sugars 3g
- Protein 13g26%
- Vitamin A 1500 IU
- Vitamin C 20 mg
- Calcium 90 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vibrant taste and authentic texture, soak dried fava beans overnight, ensuring they are thoroughly softened. Blend them with fresh herbs like parsley, cilantro, and dill for that signature green hue and aromatic depth. Toast cumin seeds lightly before grinding to intensify the warm, earthy flavor. Use a pinch of baking soda in your mixture to achieve a light, fluffy interior. When shaping the falafel, keep them small to ensure even cooking. Fry at 350°F (175°C) for a crispy exterior while maintaining a tender center. Test one falafel first to adjust seasoning and frying time. For a twist, mix in a hint of chili for a spicy kick or sesame seeds for added texture. If opting for baking, brush with olive oil and bake at 375°F (190°C) until golden brown. Serve immediately for optimum crispiness, and pair with tahini sauce or a refreshing cucumber-yogurt dip. Store leftovers in an airtight container in the fridge for up to three days, reheating in the oven to maintain crispness.
The Essence of Egyptian Falafel
Falafel is more than just a dish—it's a journey through the streets of Cairo, where the aroma of spices and fresh herbs beckons locals and travelers alike. With its crispy exterior and soft, herbaceous interior, each bite is a delightful contrast that captures the heart and soul of Egyptian cuisine. The harmonious blend of cumin, coriander, and fresh cilantro elevates the falafel to a symphony of flavors, while the lightness of fava beans ensures you can enjoy more than just one.
Reflecting on Tradition
This recipe connects me to countless mornings spent with family, each falafel freshly fried and devoured with laughter and stories. There's a certain magic in how food can bring people together, creating memories infused with warmth and love. I remember my grandmother’s kitchen, the air thick with the scent of frying falafel, and the endless chatter that accompanied every meal.
Serving Suggestions and Storage
Serve your falafel nestled in warm pita bread, adorned with crunchy pickled vegetables, or simply atop a bed of vibrant salad greens for a refreshing twist. For an authentic touch, drizzle with tahini sauce or a squeeze of lemon. If you find yourself with leftovers (a rare occurrence, indeed), store them in an airtight container and reheat in the oven to maintain their delightful crunch.
Join the Falafel Adventure
I invite you to dive into this culinary adventure, to feel the pulse of Egyptian street food in your own kitchen. Try the recipe, make it your own, and don't hesitate to add your personal flair. Share your experiences, ask questions, or even suggest your own variations. Cooking is a shared journey, and I’m excited to have you join in. Let’s make the world a bit more flavorful, one falafel at a time!
Did you make this recipe?
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Yes, you can bake falafel. Preheat your oven to 400°F (200°C) and bake them on a greased baking sheet for about 20 minutes, flipping halfway through.
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or a skillet to maintain their crispiness.
Using canned chickpeas is not recommended as they have a different texture and moisture content. Use dried chickpeas soaked overnight for the best results.
Falafel pairs well with pita bread, hummus, tahini sauce, fresh vegetables like tomatoes and cucumbers, and pickled turnips or onions.
Falafel may fall apart if the mixture is too wet. Ensure you drain the soaked fava beans well and add a binding agent like bread crumbs.
Yes, you can freeze uncooked falafel. Shape the mixture into patties, freeze them on a baking sheet, then transfer to a bag. Cook from frozen.
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying falafel to ensure they crisp up nicely.
To avoid dry falafel, don't over-process the mixture. A slightly coarse texture ensures they remain moist and tender inside.
Absolutely! Add spices like cumin, coriander, and cayenne pepper to enhance the flavor. Adjust the amount according to your taste preference.
