Egyptian Falafels (or Ta’amia) - made with Split Fava Beans

Authentic Egyptian falafels (or more accurately ta’amia) are made with split fava beans instead of chickpeas. Unlike many others, our recipe is both gluten free and vegan – it contains no eggs, flour or breadcrumbs.

Makes 16 to 24 falafels for 8 generous portions

Ingredients

• 500g dried split fava beans, soaked overnight (or speed-soaked in boiling water)
• 1 red onion
• Big bunch fresh coriander
• 1 red chilli pepper
• Zest of 2 lemons
• 10 mint leaves
• 3 pinches coarse salt
• 3 pinches fresh ground black pepper
• 1 tsp cayenne
• 1 tsp ground cumin
• ½ tsp cinnamon
• Vegetable oil for deep frying

For the yoghurt sauce

• 8 mint leaves
• 350g yoghurt (or vegan alternative)
• Juice of ½ lemon
• Coarse salt
• Fresh ground black pepper

Method

1. For this recipe you need to soak the beans, but don’t boil them as all the cooking happens in the oil. The beans can be soaked overnight or speed-soaked by placing them in water that’s been brought to the boil, then taking it off the heat and leaving to stand for 1 hour.
2. Coarsely chop the herbs, chilli and onion. Mix with the beans, spices and lemon zest, and pulse in a food processor until fairly smooth – though not to a paste.
3. Roll ping pong ball size patties from the mixture and refrigerate for 30 minutes.
4. Meanwhile, prepare the yoghurt sauce. Finely chop the mint and stir with the yoghurt, lemon juice, salt and pepper. Refrigerate.
5. Heat enough vegetable oil to cover a single layer of patties in a deep pan. When the oil is very hot, carefully place the patties in the oil and deep fry until dark golden brown – this will take a few minutes.
6. Drain briefly on kitchen paper and sprinkle lightly with salt.
7. Serve the falafel with the yoghurt sauce, a lightly dressed salad and some pitta bread.

5 Responses

Nick at Hodmedod

December 05, 2016

Hi Susan. Sorry the recipe wasn’t clear (I’ve clarified it now) – you need to use 500g dried Split Fava Beans.

Susan

November 06, 2016

Do you mean 500gm of dry fava beans , which are then soaked, or 500 gm of wet fava beans?

Timothy Douglas

July 19, 2016

We have made these a number of times and can honestly say that they are the best ones we have tasted – thank you

onno

June 17, 2016

Egyptians will never ever eat Falafel with yogurt sauce ….they will always eat it with TAHINA sauce …

Cheryl Giffard

April 03, 2016

Hi
I was wondering if it is possible to make these and then freeze them? If so, would you freeze them in their raw form, or once fried, and cooled? I am trying to make some things that we can store in the freezer and take out as and when. If they are suitable for freezing, would they be able to go in the oven straight from frozen? Finally, when fresh how long would they stay fresh for if kept in an airtight container? Thank you

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