Photograph of the finished Falafel

Middle East · Falafel đậu tằm Ai Cập Ta'ameya

Falafel

45 min Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broad beans Broad beans 480 g
  • Photograph of Coriander Coriander 80 g
  • Photograph of Parsley Parsley 60 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Cumin seeds Cumin seeds 12 g
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 60 g
  • Photograph of Oil Oil 440 ml
  • Photograph of Baking soda Baking soda 4 g
  • Photograph of Garlic Garlic 12 cloves

Method

  1. 1 Soak peeled fava beans for 12 hours, then drain completely; the Egyptian version uses fava beans, so the balls are greener and softer than the chickpea version.
  2. 2 Grind the beans with coriander, parsley, green onions, garlic, and spices until smooth and green.
  3. 3 Mix in the baking soda just before frying; adding it too early will cause the mixture to deflate and the balls to become dense.
  4. 4 Roll the mixture into flat balls about 1.5 cm thick, then press one side into roasted sesame seeds.
  5. 5 Deep-fry at 180 degrees Celsius for 3 minutes on each side until the crust is golden brown and crispy, while the inside remains green and moist.

With an appliance

  • Air fryer 40 min

    Replace step 5: spray oil on both sides and bake at 190 degrees for 13 minutes, turning at the 7th minute. The balls will be drier, so add another spoonful of oil to the mixture before shaping.

Start cooking