Egyptian falafel made with fava beans. Chickpeas are more commonly used in other Middle Eastern versions of falafel.
Total time: 45 minutes
- 3 cups canned fava beans*
- 1 large red onion, diced
- 3/4 cup fresh parsley
- 3/4 cup fresh cilantro
- 3/4 cup fresh dill
- 5 cloves garlic
- 2 teaspoons ground coriander
- 1 1/2 teaspoon ground cumin
- 1 cup sesame seeds
- vegetable oil (peanut oil or canola oil) for frying*
- pita bread (to serve)
- lettuce (to serve)
- lemons, cut in wedges (to serve)
- Combine fava beans, red onion, parsley, cilantro, dill, garlic, coriander, and cumin in a food processor. Process to a doughy consistency.
- Toast sesame seeds in a skillet over medium heat (5 minutes). Stir frequently.
- Shape fava bean mixture into balls (2cm diameter). Roll balls in sesame seeds to coat.
- Fill a large saucepan with oil (4cm deep) and heat over medium heat. Fry fava bean balls in batches until golden brown (3-5 minutes).* Drain on paper towels.
- Serve with pita bread, lettuce, lemon wedges, creamy yogurt sauce, and chipotle tahini dip.
- Most falafel recipes recommend using dried beans that are soaked overnight. However, dried fava beans were not available in our local grocery stores, so we had to substitute with canned fava beans. Using canned beans instead of dried/soaked beans may have altered the consistency of the falafel, which may have contributed to our difficulty deep-frying.
- Deep-frying the falafel was unsuccessful despite various adjustments in oil temperature and frying technique. Falafel balls fell apart in the oil and did not develop a crispy outer texture. To achieve a crispy coating, we tried baking the falafel in the oven (425F for 5 minutes) which was moderately successful and we tried cooking the falafel on the barbecue (400F for 20 minutes, rolling balls frequently) which seemed much more effective in creating a darker, crispier outer texture.
- Papa: 4/5 for falafel alone (great taste but unable to achieve crispy texture) and 4.5/5 for falafel served in pita (with creamy yogurt sauce and chipotle tahini dip), highly recommend barbecuing the falafel to create a crunchy texture
- VOD: 4/5, great flavor but could have had a firmer consistency
- McM: 4/5, really tasty served raw (not baked or barbecued) and I didn’t mind the softer consistency when served in a pita with crunchy lettuce
Original recipe: http://allrecipes.com/recipe/254743/taameya-egyptian-falafel/