"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"
Egyptian Fava Bean Falafel With Fresh Herbs
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- Recipe Card
Prep time 8hrs
Cook time 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 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)