My Egyptian falafel recipe is incredibly easy to make, versatile, and stuffed with delicious simple savory flavors. Try it with my homemade Egyptian Ful recipe too!
1green onion, chopped (use both white and green parts)
1/2cupfresh parsley
1/2cupfresh cilantro
3garlic cloves, minced
1tspground cumin
¾-1tspfine salt
1/2tspfreshly ground black pepper
1/2tspground coriander
1/2tspbaking soda
1tbspwater( only if necessary)
Vegetable oil, for frying
2Tbsp sesame seeds
Instructions
Prepare the beans
First, rinse the fava beans under running water. Cover the beans with cold water and allow them to soak at room temperature for 8 hours or overnight. Once soaked, you can drain the beans and set them aside.
Make the falafel mixture
Place the soaked and softened fava beans into a food processor. Then, give it a few pulses to get a uniform coarse mixture. There shouldn't be any large chunks, but the mixture shouldn't be a smooth paste. It should have some texture to it.
Add the remaining ingredients (except sesame seeds and oil) and pulse again until combined.If needed, add a tablespoon of water to help the mixture come together.
If the mixture feels too dry or crumbly, add up to 1 tablespoon of water to help it come together, it should hold its shape when pressed.
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 30–60 minutes to help it firm up before shaping.
Shape and cook the falafel
Divide the mixture into 10–20 portions, depending on the size you prefer. Roll each portion into a ball or patty.
Press one side of each falafel into the sesame seeds before frying and set them aside.
Heat some vegetable oil in a frying pan or pot. You can shallow fry or deep-fry falafels.
Once the oil is heated, fry your Egyptian falafels over medium-high heat for about 3-5 minutes or until they are golden brown in color.
Drain the balls on a piece of kitchen towel. Repeat the process until all your falafel balls have been fried.
Serve them immediately with your favorite accompaniments.