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Egyptian Falafel Balls on a plate

Authentic Egyptian Falafel

5 from 1 vote
Crispy on the outside, bright green and tender on the inside. This authentic Egyptian falafel is made with fava beans, fresh herbs, and warm spices for the ultimate flavor-packed bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Soak Time 8 hours
Total Time 8 hours 30 minutes
Servings: 14 people
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Egyptian, Mediterranean, Middle Eastern
Calories: 350
Ingredients Method Video

Ingredients
  

For Falafel Mixture
  • 4 cups dried peeled fava beans - about 2 lb
  • 6 stalks green onions - chopped
  • 1 cup fresh parsley - chopped
  • 3/4 cup fresh cilantro - chopped
  • 1/4 cup fresh dill - chopped
  • 1 large onion - chopped
  • 10 cloves garlic - or 1 head
  • 3 tbsp salt - or to taste
  • 1 tbsp ground black pepper - or to taste
  • 3 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 pita bread - optional
For Frying Falafel
  • 1 tsp baking powder
  • 2 tbsp sesame seed (for coating) - optional
  • Oil for deep frying

Method
 

Soak the Beans
  1. Place the dried fava beans in a large bowl and cover with plenty of water.
  2. Soak for 8 hours or overnight.
  3. Drain and rinse well.
Make the Falafel Mixture
  1. Soak the pita bread in water for about 2 minutes. Drain and set aside.
  2. In a food processor, combine the soaked fava beans, onion, green onion, garlic, parsley, cilantro, and dill.
  3. Pulse until finely ground but not pureed. The mixture should resemble coarse sand.
  4. Add pita bread, cumin, coriander, salt, and black pepper.
  5. Pulse briefly to combine.
  6. Transfer to a bowl with a colander to drain any excess water. Then, cover and refrigerate for 30 minutes to firm up. Or transfer to Ziplock bags and freeze for later use.
Shape the Falafel
  1. Stir in the baking powder just before frying.
  2. Shape the mixture into small patties or balls (about 2 tablespoons each).
  3. Sprinkle or press sesame seeds onto the outside.
Fry the Falafel
  1. Heat oil in a deep pan to 350°F (175°C).
  2. Fry the falafel in batches for 3–4 minutes per side, or until deep golden brown and crisp. Do not overcrowd the pan.
  3. Transfer to a paper towel–lined plate to drain.

Video