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Home » recipe

Egyptian Falafel

Published: Oct 25, 2019 · Modified: Dec 7, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Learn how to make airy and fluffy falafel with beans, this is the authentic green falafel recipe with its tips and tricks.
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 Pounding sound from the large stone mortar and pestle making falafel in the early morning hours. Sizzling hot oil and the smell of freshly fried falafel were all part of my morning walk to school. Falafel has been a street food in Egypt since the early days of history I believe. Let me show you how to make easy green falafel with a step by step guide.

A black plate with falafel patties some of them are covered with sesame seeds with some greens and tomato on the side.

Falafel

Falafel was one of the few breakfast sandwiches that I would really eat when I was a little kid. My beautiful mama would wake up early to fry some falafel patties and make morning and lunch sandwiches to motivate me to eat. Until recently my kids did not like falafel but after going to Egypt last summer the big boys fell in love while the youngest is not there yet.
Falafel in Egypt is much greener than the usual falafel here in the United states and it is made with peeled and split beans not chickpeas.

Although chickpeas falafel are now very common in Egypt, everone of my friends still long to the traditional falafel of Egypt. Nowadays falafel in Egypt are less green and the dough has a consistency that I dare to say like whipping cream. I was wondering how they do that? it is so fluffy and airy.
After doing some research I learned that the reason for such fluffy falafel dough is that it is whisked so hard to fill it with air. It is then fried and stuffed in pita pockets with tahini, greens, tomato and pickles. Crispy outside while airy and fluffy and green and delicious inside.

falafel patties in a borwn bag with some patties on a white marble table and one falafe is cut in halves to show texture.

Falafel Ingredients

Ingredients for falafel on a white marble table
  • Dry fave beans: this is a key ingredient for Egyptian falafel. Peeled and split beans are used, chickpeas are also commonly used and highly spread.
  • Fresh herbs: parsley and cilantro are main herbs for falafel and you do not want to skip either. I used to put almost double the amount I am using here.
  • Leek: is one of the main ingredients in this falafel, I used green onion instead as it is easier to find. You can also use regular onion but leek gives a more authentic flavor.
  • Spices: salt and pepper, cumin and coriander. Dry ground coriander also gives an authentic flavor to falafel and sometimes falafel patties are dipped in ground cumin instead of sesame seeds before frying.
  • Baking soda: I use this because my mom and her mom did. It is used to fluff the falafel even more and preserve the green color.
Step by step photos on making Falafel
  1. Place all the above ingredients in a food processor and process several times until you achieve your desired texture. If you are planning to freeze the falafel then do not add the spices just add the baking soda to the herbs and beans.
  2. I like my falafel a bit grainy like the texture above, some people like it very fine so it is really up to your taste.
  3. Now for the fun part, using a whisk or your electric beaters, beat for like 5 minutes. Yes 5 minutes until it gets really airy and fluffy.
  4. Form falafel into balls or discs dip in sesame seeds (optional) and fry in hot oil until golden brown.
Falafel on a black plate with some diced cucmnber and tomato and a spoon with tahini on the side.

Falafel tips and tricks

Do

* You might wannt to consider adding an egg to fluff the falafel even more before frying.
* Some people add the fluffy part inside a bun with the dough to make it more fluffy.
* If you are planning to freeze the dough then do not add the spice until you are ready to fry.
* Try frying one falafel first if your dough is not holding its shape add some cornstarch like a tablespoon it will not only make it hold its shape but also will make it crunchier on the outside.
* Sesame is optional but it gives this authentic look to your falafel.

Avoid

* Over processing the dough will make it so mushy and will cause it not to be fluffy from the inside.
* Frying falafel on high, this will probably burn the outside leaving the inside gooey and uncooked leading to an unpleasant falafel experience.
* Adding other spices to the dough, a little bit of cumin and coriander is more than enough. You can add some cayenne pepper for an extra heat is you need to.

falafel sandwiches on a ahite plate and filled with greens with a drizzle of tahini sauce.

That's it for now guys, if I remember anything I will make sure to come back and add it. Just follow the recipe and let me know what do you think. Serve this with tahini, greens, tomato, red onions and pickles.

Other falafel recipes on the blog

Feta Stuffed Falafel
Crispy and flavorful falafel stuffed with a mixture of onion and feta cheese.
Check out this recipe
A close up of food, with Falafel stuffed Feta
Baked Falafel
An easy healthy baked falafel recipe, crispy and delicious.
Check out this recipe
A green plate of baked falafel drizzled with tahini sauce with some lettuce and nuts on the plate.

Falafel

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A close up of food Falafel on a plate with vegetables

Falafel

Learn how to make airy and fluffy falafel with beans, this is the authentic green falafel recipe with its tips and tricks.
4.96 from 22 votes
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Course: Appetizer, Breakfast, lunch
Cuisine: Middle Eastern
Prep Time: 10 minutes
soaking time: 2 hours
Servings: 15 patties
Calories: 35.6kcal
Author: Amira

Ingredients

  • 1 cup (180g) split dry fava beans.
  • 1 (30g) green onion, chopped both green and white part.
  • ½ cup (15g) parsley, roughly chopped.
  • ½ cup (15g) cilantro, roughly chopped.
  • 2 (10g) big garlic cloves.
  • ½ teaspoon baking soda.
  • Spices:
  • 1 teaspoon ground coriander.
  • ½ teaspoon ground cumin.
  • 1 teaspoon salt or to your taste.
  • ¼ teaspoon ground black pepper.
  • 1-2 Tablespoon water.
  • Optional:
  • Sesame seeds for dipping.

Instructions

  • Wash beans under running water then place in a deep bowl.
  • Cover with water and let it soak for 2-3 hours changing the water once in the middle.
  • Drain beans and place in the food processor.
  • Place all other ingredients except for water. Note1
  • Process until very fine. If you feel the dough texture is rough add 1 tablespoon of water at a time and mix until you get a fine dough.
  • Place the dough in a deep bowl and whisk it hard with an electric mixer or a hand held whisk for about 4 to 5 minutes until it gets foamy and super airy. Note2
  • Heat oil in a heavy bottom skillet or a cast iron skillet.
  • Scoop about 2 tablespoons of the falafel and form into a ball or a disk.
  • Dip the disks from one side into a flat plate of sesame seeds and fry for 2-3 minutes per side until it gets nicely browned all over.
  • Transfer to a paper lined plate.
  • Serve with tahini dip, tomato, pickles, cucumber, onions and green salad.

Video

Notes

Note1: If you are going to freeze it then do not add the spices.
Note2: The falafel dough is Egypt that is sold by street vendors are super fluffy I would dare to say the texture is like whipping cream!! So this step is done to try to approach that texture as much as possible.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 35.6kcal | Carbohydrates: 6.1g | Protein: 2.7g | Fat: 0.2g | Sodium: 199mg | Potassium: 113.8mg | Fiber: 2.6g | Sugar: 0.6g | Vitamin A: 2.5IU | Vitamin C: 3.3mg | Calcium: 1.3mg
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I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Darlene

    February 25, 2023 at 7:02 pm

    5 stars
    Amira I love your recipes! Thank you so much for this blog

    Reply
  2. Toni

    February 04, 2023 at 8:59 am

    5 stars
    Can't wait to try this Egyptian version! My question is, can I use CANNED fava beans as a shortcut, or would they be too moist?

    Reply
    • Amira

      February 07, 2023 at 5:38 pm

      Unfortunately they won't work Toni, we need the dry split ones.

      Reply
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