Taameya Egyptian Falafel Recipe

Dried fava beans: These are the main ingredient and need to be soaked overnight to soften before cooking.

Fresh parsley: Adds a fresh, slightly peppery flavor that brightens the falafel.

Fresh cilantro: Gives a fresh, citrusy note that complements the other herbs.

Fresh dill: Adds a unique, slightly tangy flavor that makes this falafel special.

Onion: Provides sweetness and depth to the mixture.

Garlic: Adds a punch of savory flavor.

Ground coriander: A warm spice that adds earthiness.

Ground cumin: Gives a nutty, slightly smoky flavor.

Salt: Enhances all the flavors.

Baking soda: Helps make the falafel light and fluffy when fried.

When you’re blending the soaked fava beans with fresh herbs, onion, and garlic in your food processor, there’s a little trick to getting the perfect texture for your taameya patties. Here’s how to do it step by step:

1. Add the soaked and drained fava beans to the food processor first. This helps break them down evenly.
2. Next, toss in the chopped onion, garlic cloves, and all the fresh herbs—parsley, cilantro, and dill.
3. Pulse the mixture a few times instead of running the food processor nonstop. This way, you can check the texture and avoid turning it into a paste.
4. Scrape down the sides with a spatula if you see any chunks sticking to the bowl.
5. Keep pulsing until the mixture looks like a coarse, thick batter—not too smooth, but not too chunky either.

Doing it this way makes sure your taameya patties hold together well when you fry them. If the mixture is too smooth, the patties might fall apart in the hot oil. If it’s too chunky, they won’t stick together and could be crumbly. Getting the texture just right means you’ll have crispy, golden patties with a soft, flavorful inside.

When I first tried this recipe, I blended everything too long and ended up with a mushy mix that was hard to shape. After that, I learned to pulse and check often. Also, I love adding the herbs last because it keeps their fresh flavor bright and gives the patties a nice green color inside. It’s a small step that makes a big difference!

• soaked overnight dried fava beans - Substitute with chickpeas: Chickpeas provide a similar texture and are commonly used in falafel recipes, making them a suitable alternative.

• fresh parsley - Substitute with fresh spinach: Fresh spinach can provide a similar green color and mild flavor, though it will be less aromatic.

• fresh cilantro - Substitute with fresh basil: Fresh basil offers a different but complementary flavor profile, adding a unique twist to the falafel.

• fresh dill - Substitute with fresh mint: Fresh mint can provide a refreshing and aromatic flavor, though it will change the traditional taste slightly.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good alternative.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the same intensity and freshness.

• ground coriander - Substitute with ground caraway seeds: Ground caraway seeds offer a similar earthy and slightly citrusy flavor, making them a good substitute.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds can also replace cumin, providing a warm and slightly peppery flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture to the mixture.

• baking soda - Substitute with baking powder: Baking powder can be used to achieve a similar leavening effect, though it may slightly alter the texture.

• Allow the falafel patties to cool completely after frying. This prevents condensation, which can make them soggy.
• Place the cooled falafel in a single layer on a baking sheet lined with parchment paper. This step helps to keep them from sticking together.
• Freeze the falafel patties on the baking sheet for about 1-2 hours, or until they are solid. This ensures they maintain their shape.
• Transfer the frozen falafel to an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.
• Store the falafel in the freezer for up to 3 months. This allows you to enjoy them at your convenience without compromising on taste or texture.
• When ready to eat, reheat the frozen falafel in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through. This method helps to retain their crispy exterior.
• Alternatively, you can reheat the falafel in a skillet with a little olive oil over medium heat until they are warmed through and crispy. This adds a fresh, just-fried taste.
• For storing in the refrigerator, place the cooled falafel patties in an airtight container. They can be kept in the fridge for up to 4 days.
• Reheat refrigerated falafel in the oven at 375°F (190°C) for about 10-15 minutes, or until they are hot and crispy. This method revives their delightful texture.
• Serve the reheated falafel with your favorite tahini sauce, hummus, or in a pita bread with fresh vegetables for a delicious meal.

• Preheat your oven to 350°F (175°C). Place the falafel patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Heat a skillet over medium heat and add a small amount of olive oil. Place the falafel patties in the skillet and cook for 2-3 minutes on each side, until they are warmed through and have a nice, crispy exterior.

• Use an air fryer set to 350°F (175°C). Arrange the falafel patties in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick microwave method, place the falafel patties on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated through. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the falafel patties on the rack or a baking tray and heat for 5-10 minutes, until they are warmed through and slightly crispy.

• Food processor: Essential for blending the soaked fava beans, herbs, onion, and garlic into a smooth mixture.

• Mixing bowl: Useful for combining the blended mixture with spices and baking soda.

• Measuring cups: Necessary for accurately measuring the fava beans, parsley, cilantro, and dill.

• Measuring spoons: Needed to measure out the ground coriander, ground cumin, salt, and baking soda.

• Knife: Handy for chopping the onion and garlic before blending.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Spatula: Useful for scraping down the sides of the food processor and mixing the ingredients.

• Frying pan: Required for frying the falafel patties until they are golden brown.

• Slotted spoon: Helps in removing the fried falafel patties from the oil while draining excess oil.

• Paper towels: Used to drain the fried falafel patties and remove excess oil.

• Plate: For placing the fried falafel patties once they are done.

• Oil thermometer: Optional but helpful to ensure the oil is at the right temperature for frying.

Prepare ingredients in advance: Soak the fava beans overnight and chop the herbs and onion the day before.

Use a food processor: Blend the beans, herbs, onion, and garlic quickly to save time.

Pre-measure spices: Measure out the coriander, cumin, salt, and baking soda beforehand.

Batch frying: Fry multiple patties at once to reduce cooking time.

Freeze extras: Make a large batch and freeze the patties for quick meals later.