Falafel or Ta’meya is one of the most famous Egyptian, vegan, inexpensive and eaten by almost 99% of the Egyptians recipe. It is easy to make and very flavorful. We usually eat it in breakfast specially on weekends accompanied by fava beans and of course Pita Bread.
In order to make this Egyptian Falafel you will need to buy a bag of yellow fava beans which looks like this. I bought this from the international market here in Colorado for $2.99.
You will need:
- 1 cup of the above yellow fava beans.
- 10 cloves of garlic.
- 1 big yellow onion.
- 1 cup of fresh parsley.
- 1 cup of fresh cilantro.
- 1 tsp of coriander.
- 1 tsp of baking soda – just to maintain the green color.
- 1 egg – optional when frying them.
- salt to taste.
To make the Falafel:
- The night before you will need to soak the beans in a bowl over night, trying to change the water once or twice if you can. You will also need to wash the fresh parsley and cilantro and let them dry completely.
- Drain the beans then put it in the food processor with garlic and onion. It will be coarse at the beginning but it will come to a smooth texture later. Add the parsley and cilantro then pulse the whole mixture until it is very smooth.
- Add the baking soda and the coriander, mix well and then divide the amount in zip lock bags according to your family size. I prefer to pack them without salt.
To prepare Falafel:
- Thaw the Falafel over the counter, add an egg – it makes it fluffy – and salt to taste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten, you can dip them in sesame seed. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
I’ve served them with Fava beans,pickles and do not forget the Pita Bread.