Egyptian Fava Bean Falafel With Fresh Herbs

"Did you know that falafel originated in Egypt? Don't let anyone tell you otherwise! Our original falafel, which we call 'taameyya', are made using split fava beans, rather than chickpeas, & are vibrantly green on the inside from an abundance of beautiful herbs. They are eaten all year round, but more so during the month of Ramadan (which started this week!) & i'm DYING because i'm still fasting & they look SO YUMMEH ?? #whysoyummy #hangry"
-- @mattersofthebelly
Jump to Section
  • Recipe Card
Prep time 8hrs
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 400 gram dried split & peeled fava (or broad) beans*
  • 2 teaspoon baking soda (sodium bicarbonate)
  • 1 brown onion, OR 1 leek (white part only), OR 1 bunch of green (spring) onions, OR a combination of any of these, roughly chopped**
  • 4 cloves peeled garlic
  • 1 bunch fresh parsley, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon baking soda (sodium bicarbonate)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 teaspoon fine salt
  • neutral oil, for frying (I use light refined olive oil. See notes)
Read Directions