Best Authentic Egyptian Falafel Recipe

This Best Authentic Egyptian Falafel Recipe is a popular street food in the Middle East, with its crispy exterior, soft interior, and delightful blend of fresh herbs, spices, and sesame seeds. 

Unlike its chickpea-based counterparts in other Middle Eastern countries, Egyptian falafel is made from dried split fava beans, giving it a unique texture and a distinct flavor that will leave you craving more.

These falafels are sure to tantalize your taste buds. Whether enjoyed as a snack, part of a mezze platter, or in a sandwich and don’t forget to pair it with the creamy tahini sauce for an authentic taste experience.

I still remember walking in Cairo streets and smelling the amazing flavors of falafel; it is deeply satisfying! It’s a dish that brings people together and always impresses them at gatherings. 

I always like to make a batch of falafel mixture and freeze it in ziplock bags to be ready whenever we crave some falafel or at gatherings! 

What is Falafel?

Falafel is a popular Middle Eastern dish made from ground legumes, typically dried chickpeas (garbanzo beans ) or fava beans or a mixture of both, mixed with herbs, spices, and onions. The mixture is shaped into balls or patties and deep-fried until golden brown and crispy. Falafel is commonly served with tahini sauce, hummus, baba ganoush, or yogurt sauce and paired with pita bread or salads.

The History of Egyptian Falafel

The history of Egyptian falafel dates back to ancient times, with some sources claiming that the Christian Copts community in Egypt first made it. They prepared falafel as a meat substitute during Lent, a fasting period when animal products were not consumed.

Falafel then spread throughout the Middle East, becoming a popular street food and an essential part of the culinary culture.

In Egypt, falafel is known as “ta’ameya” and is traditionally made from dried split fava beans; unlike other Middle Eastern countries, they commonly use chickpeas. Using fava beans gives Egyptian falafel a unique flavor and texture that differentiates it from regional variations.

Over time, falafel has become a staple food in many Egyptian households and is often enjoyed for breakfast or as a snack. Today, it remains a beloved dish in Egypt and worldwide, celebrated for its delicious taste, versatility, and vegetarian-friendly ingredients.

Is Falafel Healthy?

Falafel can be considered healthy when consumed in moderation as part of a balanced diet. However, it’s important to note that falafel is typically deep-fried, which can add calories and unhealthy fats to the dish. To make falafel healthier, you can opt for baking or air-frying instead of deep-frying.

Falfel is Made primarily from legumes like chickpeas or fava beans; falafel is rich in plant-based protein, fiber, and various nutrients. Here are some health benefits associated with falafel:

1. High in protein: Legumes are an excellent source of plant-based protein, making falafel a good choice for vegetarians, vegans, or anyone looking to incorporate more plant-based protein into their diet.
2. Rich in fiber: The legumes used in falafel contain significant amounts of dietary fiber, which aids digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
3. Nutrient-dense: Falafel contains essential nutrients like iron, magnesium, potassium, calcium, and vitamins B6 and C, contributing to overall health and well-being.
4. Low in saturated fat: Unlike many deep-fried foods, falafel is relatively low in saturated fat, thanks to legumes as the primary ingredient.

Additionally, balance your meal by pairing falafel with fresh vegetables, whole-grain pita bread, and healthy dips like hummus or tahini sauce. 

Egyptian Falafel Ingredients

There are many variations of falafel recipes, but I will share my mom’s recipe; she used split fava beans in her authentic falafel recipe. 

• Dried split fava beans – The traditional Egyptian falafel recipe uses split dried fava beans (available in any Middle Eastern stores), which is how I usually make it. Still, nowadays, some stores use a mixture of ground chickpeas and fava beans.
• Fresh herbs – Parsley and cilantro are the main components of a fresh green falafel.
• Onions – I like to use a combination of red onion and green onions. However, the white or yellow onion will work. 
• Garlic cloves – I recommend using fresh garlic. 
• Spices – Ground cumin and ground coriander; give that earthy, authentic taste.
• Salt and black pepper to taste.
• Cayenne pepper (optional) for a spicy kick.
• Sesame seeds (optional) – Add a nutty flavor. 
• Baking powder – gives the falafel that fluffy, airy texture. 
• Oil – any neutral oil works; canola, peanut, sunflower, or vegetable oil for deep frying. I don’t recommend using olive oil for frying because it will burn and get a bitter taste. 

How to Make Egyptian Falafel?

• Soak the split dried fava beans. In a large bowl, soak the fava beans with plenty of water, and leave it at room temperature, for overnight. The fava beans are ready when they double in size and soften. (The beans are easily broken with your fingers). 

• Make the mixture. Drain the beans. In the food processor, grind the split fava beans first. Then the onions, green onions, garlic, fresh herbs, and spices (salt, black pepper, ground cumin, coriander, and cayenne pepper) grind until the texture is like a coarse paste. 

• Refrigerate. Transfer the falafel mixture into a bowl, cover with a plastic wrap, and refrigerate for at least one hour or overnight. This step is important; so the beans can soak all the flavors.

• Shape it into patties or balls. Once the falafel is chilled and ready to fry, mix a small amount of baking powder into the falafel mixture. Shape the mixture into small patties or balls using damp hands, an ice cream scoop, two spoons, or a falafel scoop. Place them into parchment paper on a baking sheet and sprinkle sesame seeds on top.

• Frying. The traditional way for the best crispy falafel is to shallow fry it in hot oil. Heat the oil over medium-high heat in a large pot or skillet (the oil should reach 350° F). 

• Carefully add the falafel balls or patties into the hot oil using a slotted spoon (don’t crowd the pot) and fry for 3-4 minutes per side. When they turn golden brown, remove them into a paper towel-lined plate to absorb any excess oil and serve!

Important Tips:

• If you are using chickpeas; make sure the chickepea are dried, uncooked, and don’t use canned chickpeas. Soak the dry chickpeas in water overnight and continue the same steps above. 
• Alternatively, using less oil, you can make HEALTHIER falafel in the oven or the air fryer. Spray the falafel patties with cooking oil and bake at 350°F for 15 minutes or air fry at 350°F for 8-10 minutes. (It will taste the same, but the texture is more dense and dry!)
•  Add the baking powder before frying for the best results, as it acts as a raising agent. 
• The falafel mixture should be like a coarse paste. The mixture is too wet; try to drain any excess water and if it is too dry, add some water to the mixture.

How to serve the Egyptian Falafel?

• As a side dish: Serve this falafel with fried eggplants, french fries, and fresh veggies. 
• In a sandwich: Stuff it into pita pockets with sliced tomatoes, cucumbers, pickles, fresh parsley, and tahini sauce.
• As a main dish: Serve it on a bed of mixed greens or yellow rice and drizzle some tahini dressing.
• As a mezze platter: create a mezze platter with tahini sauce, hummus, baba ganoush, cheese, and green salad. 

FAQs

Can I make Falafel Ahead?

Yes, keep the falafel mixture in the fridge for 2-3 days and form it into balls when ready to fry.

 Can I Freeze the Falafel?

Absolutely, place the falafel mixture in a ziplock bag or container and freeze for three months. When ready to use:

Thaw the falafel in the fridge overnight, then add the baking powder, form it into patties or balls and fry. 

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