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The origins of falafel trace back to Egypt, where it is believed to have been created by Copts, a Christian minority in the country, as a meat substitute during Lent. The original falafel was made from fava beans, which are locally abundant and rich in nutrients. Over the centuries, this simple dish evolved, spreading throughout the Middle East and adapting to various local tastes and ingredients.

Egyptian Falafel

Discover the delightful crunch of this authentic Egyptian falafel recipe! Made with fava beans or split peas, fresh herbs, and spices, these bite-sized delights are perfect for a pita sandwich or as a tasty snack. The secret to their crispiness lies in frying them to golden perfection. Serve them warm with your favorite veggies and a drizzle of tahini sauce for an unforgettable meal. Ideal for vegetarian lovers and a hit at gatherings!
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Ingredients
  

1 cup dried fava beans (or split peas)

1 small onion, finely chopped

3 cloves garlic, minced

1 bunch fresh parsley, chopped

1 bunch fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon baking powder

Salt and pepper, to taste

1 teaspoon cayenne pepper (optional for heat)

1 tablespoon sesame seeds (optional)

Oil, for frying

Pita bread, for serving

Fresh vegetables (like lettuce, tomato, and cucumber), for topping

Tahini sauce, for drizzling

Instructions
 

Soak the Beans: Begin by soaking the dried fava beans in water overnight. This will help soften them for easier blending the next day. If using split peas, soak for at least 2 hours.

    Prepare the Mixture: Drain and rinse the soaked beans. In a food processor, combine the fava beans (or split peas), onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, pepper, and cayenne pepper (if using). Pulse the mixture until it’s a coarse paste. Scrape the sides as needed.

      Chill the Mixture: Transfer the falafel mixture to a bowl and let it chill in the refrigerator for at least 1 hour. This helps the flavors meld and makes the mixture easier to shape.

        Shape the Falafel Balls: After chilling, take small amounts of the mixture and form them into small balls or patties (about the size of a golf ball). If desired, roll them in sesame seeds for added crunch.

          Heat the Oil: In a deep pan, heat oil (about 2 inches deep) over medium-high heat until it reaches 350°F (175°C).

            Fry the Falafel: Carefully drop a few falafel balls into the hot oil, being sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes each side. Remove with a slotted spoon and drain on paper towels.

              Assembly: Serve the crispy falafel warm in pita bread, topped with fresh vegetables and a generous drizzle of tahini sauce.

                Enjoy: Pair your Egyptian falafel with a side of pickled vegetables, Hummus, or alone as a tasty snack!

                  Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 1 hr 35 mins | Servings: 4