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.
Soak the dried fava beans in plenty of water overnight or for at least 8 hours, ensuring they're fully submerged.
Chop 1 small onion, 5 cloves of garlic, and a handful of fresh parsley, dill and cilantro.
Drain the soaked fava beans and add them to a food processor along with the chopped onion, scallions, garlic, parsley, dill, and cilantro.
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.
Refrigerate the falafel mixture for 30-60 minutes before shaping to help it hold together better when frying.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!
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.
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.
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.
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!