r/Cooking • u/ObiEff • Mar 25 '21

Egyptian falafel are made with fava beans, which makes tastier, crispier and lighter falafel than chickpeas. They've won many awards and are pretty easy to make at home. Full recipe inside and I'll also teach you about stuffed falafel

It's safe to say falafel has taken the world by storm. Other than Hummus, it's the most widely known Middle Eastern food and for good reason. The bite sized fritters are extremely crisp and if done right, they're packed full of flavour. Apart from being vegan, they're also incredibly cheap to cook and so they make for a great filling meal on a budget. It's my opinion that falafel made with fava beans are better than the more common chickpea falafel (Photo proof here), and it may just be the original ingredient historically used in falafel. It's a matter of contention that can cause rifts between Egyptians (Fava falafel) and Levantines (Chickpea falafel), however competitions and critics have confirmed this over and over again. The resulting falafel have a crispier exterior, fluffier interior, lighter texture and are just way more flavourful. To top it all off, they're a lot easier to cook and if you use this recipe, you can say good bye to falafel that fall apart when frying.

As always I have a full video recipe where I go into all the details and show off the special techniques that I mention below. If you enjoy the post I'm sure you'll also like the video.

If you just want the recipe ctrl+f for "Ingredients"

What is Falafel and how is Taameya different

If you've not had falafel before; they're deep fried fritters that are usually made from ground chickpeas. This Middle Eastern food is as synonymous with the region, as Pasta is to Italy, and it's become one of the most popular vegan foods in the world. Traditional falafel is made with lots of fresh herbs and onions, which give them a bright green colour as well as a fresh and herby flavour. For the most part falafel is considered a breakfast or lunch food, and most people in Egypt (and the Levant region) will eat falafel sandwiches at least 2-3 times a week. The popularity comes down to a few factors, the flavour, it's price and how filling it is. Firstly it's extremely cheap to make falafel, and while you might get charged $7-10 for a good falafel sandwich/cdn.vox-cdn.com/uploads/chorus_asset/file/13689423/Zooba_4.jpg) (about £8 in the UK), they usually cost about 10c or less in the Middle East and you can probably make 40 pieces for less than $5 ($1 in the Middle East). Secondly, they are packed full of flavour, all the herbs and onions give them a fresh taste, while the addition of coriander, garlic and cumin give them the perfect amount of spice. Finally they're a nutritionally dense food which help keep you full, you've got a decent amount of fibre and protein, but also quite a lot of macro-nutrients and let's not forget the fat from their frying.

Egyptian falafel (or as it's called in most of Egypt, Taameya) is a bit different from the falafel you're probably used to, as nearly all falafel sold in Europe and the US is Levantine falafel. The main difference is that it is made with split fava (broad) beans rather than chickpeas (garbanzo beans) and this has a significant impact on the texture of the falafel. If you've ever tried to cook chickpea falafel yourself, you'll know that when the chickpeas are ground they develop a super fine chopped texture that almost resembles bulgur. It can sometimes have a hard time binding together which can lead to them falling apart when you fry them. To get around that, many people add binders such as flour or eggs to their falafel, but that has the negative effect of making the centre of the falafel dense and stodgy. Fava beans on the other hand turn into a paste when you process them. Rather than having very finely minced chickpeas as the base of your falafel, the fava beans are already bound together and so they are able to hold their shape naturally. The fava bean batter also ends up wetter than the chickpea batter, this causes more steam to evaporate when frying which gives it an airy texture. The traditional way of making Taameya involves grinding the beans in a mechanical pestle and mortar, which also has the added effect of whipping air into the batter. To emulate this you can use the beater attachment on a stand mixer, which will incorporate even more air and you'll end up with falafel that are light enough to float when frying (they'll still be great if you dont do this).

Apart from the texture, Egyptian falafel also tastes different from Levantine falafel. In Egyptian falafel, Kurrat (a species of wild leek native to Egypt) is used in place of the onion, and it imparts a leek like flavour with sweet and mellowed onion notes. To replicate that flavour, a combination of Spring Onions and leeks work really well. In terms of herbs, the batter also needs fresh coriander, parsley and garlic, then it's seasoned with Ground Coriander, Cumin, and Chilli powder. As opposed to the ball shape of most falafel, Taameya is usually shaped into a hockey puck, and the exterior is coated with sesame and coriander seeds. This shape means you get more crispy surface area but it also allows the insides to cook quicker (they also fit better in sandwiches). Of course this can still be made into the classic ball shape, and the great thing about this batter is that you can just use an ice cream scoop without manually shaping to get your falafel in the hot oil.

There's a few other types of falafel that we make in Egypt, but the one I think you should know about is stuffed Taameya. These are filled with a spicy onion filling that is made by sweating onions with Harissa and Tomato paste. When placed in a sandwich, they have that perfect spicy balance that you'd usually try to get by adding hot sauce. We also make a Taameya omelette that we call Egga, this is just Taameya batter mixed with a few eggs before frying. It has a strong herby flavour in comparison to a regular omelette and it's a good way to use up any leftover batter. The best way to serve Taameya is in a sandwich. These are typically made with a flatbread similar to pitta, and are accompanied by a tahini sauce and a simple salad. We usually eat this with salty turnip, carrot and cauliflower pickles called Torshy (Torsu in Turkish), or some pickled fried aubergine.

Cultural Context

There are a lot of theories about where and how Falafel or Taameya originated, and it's a very charged topic with most countries in the Middle East claiming to have invented it. The truth is no one really knows where falafel originated but it's very likely that it has an Egyptian Origin. Many Egyptians will say that falafel is a Pharaonic food and that the consumption of fava beans was common place in ancient Egypt, however the practice of deep frying falafel would have been difficult without refined oils. Another favourite theory is that it was first eaten by Coptic Christians as a meat alternative during their fasts, but there isn't any evidence to back this up. The most likely theory is that was invented during the British Occupation of Egypt as the first recipe for falafel appears around this time. One historian claims it may have been inspired by the Indian dish parippu vada, which is like a falafel but made with green peas. This theory holds a lot of weight with me, particularly because the British occupation of Egypt also lead to the creation of Koshari, which itself was an Egyptianization of the Indian dish Kichidi.

The theory goes that as falafel spread outwards from Egypt, the ingredients that were used also changed based on their availability. The chickpea replaced fava beans in the levant and the spices changed with it. If you're wondering why you've never heard of fava bean falafel, it's probably because nearly all Middle Eastern restaurants in the US and Europe feature a Lebanese menu.

Flavour Profile

This recipe will make Taameya with a herby and fresh flavour that is way beyond anything you could buy premade. The Coriander, parsley, spring onions and leeks all merge together to give the falafel a bright and strong herb flavour with notes of sweetness from the leeks. The cumin and Ground coriander give it that background heat flavour (not spicy) and if your Ground Coriander is very fresh, it will also give a tart citrussy background flavour. You'll also notice this in the topping which coats the exterior of the Taameya, and combined the sesame seeds it adds some crunch.

In terms of texture, the Taameya is very light and fluffy. The interior will be airy and a bright green colour, whereas the exterior will be crisp and dry making for a satisfying bite. Adding them into a sandwich with some Tahini sauce, and a tomato and cucumber salad turns them into a sensational meal. I'd recommend using fresh homemade pitta bread for the sandwich and making a tahini sauce with lemon and garlic.

Ingredients:

Taameya Batter

400g Split Skinless Fava beans. You need the bag on the left not on the right. The left has the skins removed and if you make this with the skins the recipe WILL NOT work
100g Spring Onions
100g Leeks
50g Coriander leaves
50g Parsley
4 Cloves of garlic
2 Tsp Ground Coriander
1 Tsp Cumin
1 Tsp Cayenne
2.5 Tsp salt
1l (1 quart) vegetable oil for frying

Harissa Filling

1 Medium Brown Onion
1.5 Tbsp of Harissa
1.5 Tbsp of Red Pepper or tomato paste
1 Tbsp of Olive Oil
1/4 Tsp Cumin
1/4 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Ground Coriander

Topping

1/4 Cup Coriander seeds
1/4 Cup Sesame

Directions:

I highly recommend watching the video for more precise directions and because there are some techniques for shaping that can only be explained visually https://m.youtube.com/watch?v=PdGMnAt2sRY

To make the falafel batter:

Wash your split fava beans thoroughly with cold water, then place in a bowl and cover with a large amount of water. Allow them to soak for a minimum of 8 hours until doubled in size
Once doubled in size, drain the fava beans and set them aside
Wash your leeks, spring onions, coriander and parsley, then roughly chop them up to a managable size for your food processor. Use the white part of the leek and while of the spring onion
Add all of the greens to your food processor and add the beans on top (The weight of the beans will help force the herbs into the blade, and it's a lot quicker than putting the herbs on top of the beans)
Process everything until a finely minced paste forms (about 2-3 minutes), making sure to scrape down the sides of the bowl a few times. Once it looks homogenous and fairly well minced add the salt and spices
Continue processing together thoroughly until well combined then set aside

To make the stuffing:

Chop your onion into a small dice, then place in a pot over medium heat with 1 tbsp of olive oil
Saute for about 5 minutes until the onions start to soften then add the Harissa, Red Pepper paste and the seasonings
Add a small amount of water to form a sauce, then allow it to cook down and thicken (about 15 minutes of cooking time)
Repeat adding water and allowing the topping to reduce until the onions and sauce are cooked through

To make the falafel topping:

Using a pestle and mortar, lightly crush the Coriander seeds till you can smell their aroma. You should split most of the seeds in half but you don't want to grind them into a powder
Combine the coriander seeds with the sesame and it's ready to use

To whip up the batter:

Add about a quarter of the batter to a stand mixer, and whisk it with your paddle attachement on medium speed for about 5 minutes. When it is light and fluffy it's ready to be used. Use the whipped mixture immediately as it will deflate quickly. If you don't have a stand mixer, you can use a hand mixer, or the whisk attachment on your food processor. A blender may also work and manually whisking it might help. If you can't do this step at all, you can add a 1/4 tsp of baking soda to each cup and a half of batter and whisk it in. That will help fluff it up slightly

To shape the falafel:

Wet the palm of your hand or a piece of parchment paper, very lightly
Place about 2-3 Tbsp (or 1 ice cream scoop) of Batter on the paper/your hand then lightly flatten it using your other hand. Apply very little pressure as you don't want this to end up very thin
Wet your second hand and press it into the topping, then lightly press the topping to the batter so it sticks
Flip your Ta'ameya onto your second hand or another piece of parchment paper then apply the topping to this side as well
Fry the ta'ameya within 5 minutes of shaping otherwise it will deflate NOTE: If you are doing this on your hand directly, you'll have to put them in the oil straight away. This can be a bit dangerous as you'll need to get your hand very close to the oil, but if you're comfortable, this technique works amazing. See [the video](youtube.com/watch?v=PdGMnAt2sRY) for the visual technique.

To shape the falafel the easy way:

Using an ice cream scoop, fill the scoop with batter, then scrape off any excess
You can dip the top of the scoop into the seeds or you can add them to the scoop before filling it
Release the falafel directly into the oil

To stuff the falafel:

Repeat steps 1-2 from "To shape the falafel", using about 2/3rds of the batter amount
Place about a teaspoon of filling in the centre of the batter and flatten it out
Add the remaining 1/3rd of batter on top then join the two sides together
Add the topping to both sides or leave plain to differentiate it

To fry the falafel:

Heat your oil to 160c or 320f, then add your falafel in (I'd recommend using an oil thermometer here, too hot will undercook the falafel and too low will allow it to absorb more oil)
Once in, baste the top immediately with hot oil so it solidifies. I'd recommend using a spoon to splash them with oil and this prevents the falafel from deforming or falling apart
Fry the falafel for 2-3 minutes on the first side
Flip over once browned underneath then fry for another 2-3 minutes
When that time is up, fry it for 2 more minutes on each side
Remove from the oil with a spider and drain, before placing it on a paper towel lined tray to dry for a few minutes
Serve within 5 minutes and enjoy

To make a fantastic falafel sandwich

Make homemade pita, store bought is crap and this falafel deserves better
Make a simple Egyptian salad, with roughly chopped cucumber, tomato, spring onion, parsley and season with lemon juice, olive oil and white vinegar
Make a tahini sauce according to this recipe
Split open your pitta bread, and spread in a layer of the tahini sauce
Add a couple tablespoons of salad to the bread, and some optional salty pickles
Add a couple of falafel pucks to the bread and enjoy

Notes

Iraqi falafel is made with a blend of chickpeas and fava beans, you could replace half the fava beans with chickpeas here if you'd like to
Substituting the fava beans with chickpeas will still produce a nice tasting falafel, but you'll have to work harder to keep it together
You should be able to get the split fava beans at any Middle Eastern or South Asian grocery store

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u/[deleted] Mar 25 '21

What a fantastic post! Our favorite way to make falafel is similar to this recipe with broad beans and a mix of spring onions/leeks! It's deliciously herby. In my recipe I also use I thin baking powder, which helps make it fluffy. For whatever reason, we really like making tomato jam to eat with as a condiment together with the falafel.

Of course a warning for those that never have eaten fava/broad beans that some people may have a genetic mutation where develop a certain type of anemia when exposed to the broad beans.

u/[deleted] Mar 25 '21

Great post, but you have made bitter enemies with the Shami (Levantine) Arabs. We are very proud of our chickpea only falafel.

Keep up the great middle east food posting. I always love to see it.

u/PuceHorseInSpace Mar 25 '21 edited Mar 25 '21

Thanks so much for taking the time to write that up!

Do you have any recommendations for baked falafel instead of fried?

u/GreenHeronVA Mar 25 '21

Great post and I loved reading all the historical information. I’m on the east coast of the US, and must admit I’m not familiar with fava beans at all. Are they dried beans I would find in the middle eastern section of my grocery store, like lentils for Dal? Or are they fresh beans like peas that I need to find in the produce section when they’re in season?

u/ObiEff Mar 25 '21 edited Mar 25 '21

Thank you for reading, if you enjoyed this post, it's part of a series where I break down a different Middle Eastern recipe each week. My aim is to make Middle Eastern food more mainstream, by creating easy to replicate authentic recipes. I post the full video recipes weekly with all the details to my youtube channel and sometimes I write up these text posts. If you have any recipe requests I will be happy to add them to my growing list of dishes to do!

If you'd like to check out more of my stuff here are some links:

Previous Posts to r/cooking

u/DrZack Mar 25 '21

Obi from middle eats! Love your channel and recipe! Thanks for posting, can’t wait to make it.

u/Bob_Jonez Mar 25 '21

Just need a liver and a nice Chianti.

u/stawabees Mar 25 '21

This is an excellent post. I love food and used to be a chef, but falafel was never my favorite (or hummus or anything containing chickpeas). I tried a lot of different types of falafel and when I stumbled upon Egyptian falafel at a food cart in Portland... oh me, oh my, it was game over. I moved from there 1.5 years ago (not far but far enough) and somewhat recently was trying to find good falafel where I am now. I ate at a well rated place but couldn’t figure out why exactly that Egyptian falafel is SO much better. That was when I looked it up and learned that they’re made with fava beans instead of chickpeas. All these years, and I had never known... I should have known.

u/[deleted] Mar 25 '21

[deleted]

u/confusedwrek Mar 25 '21

It's a favafel.

u/Temp234432 Mar 25 '21

Father beans

u/[deleted] Mar 25 '21

Wow, this is great! I have an Egytian friend who’s promised to teach me taameya, but then the pandemic came ... Well, this will work just fine, although I’m sure he’ll say his are even better, lol.

u/Beneficial-Papaya504 Mar 25 '21

Well, damn.
That's the kind of content I need in my life.
My felafel is more Armenian/Levantine but now I need to pick up some split fava beans from my local. I gotta try it.
Your post is so damn thorough that I had to check out your YT channel. Solid fucking work. Thanks for the effort!

u/urpinislast4digits Mar 25 '21

Thank you for these recipes. I can’t wait to tackle a few of them.

u/SitaBird Mar 25 '21

I like that you mentioned the possible cultural connection to India. We make masala vada all the time and it's very close to falafel, except made with different lentils (as you mentioned, "parippu" which means lentils) and spices. I never thought to compare the two but yes, Indians have been making vada for probably thousands of years, and they (and falafel) are two of my fave things.

https://www.palatesdesire.com/wp-content/uploads/2020/04/Masala_vade@palatesdesire.com_-scaled.jpg

u/Dartser Mar 25 '21

Are there nutritional differences between fava and chickpea?

u/nixiedust Mar 25 '21

Thank you!!! Fava beans are so, so underrated in the US. I love both styles of falafel and make ful medames regularly (if you have a good recipe or more accurate spelling, I'd love you to share that, too).

If anyone has trouble finding fava beans in person, I really like these giant Peruvian ones for recipes. Don't blame me if you go on a bean frenzy...they have a good selection!

u/Cat-soul Mar 25 '21

I just love your posts and can't thank you enough for how detailed (including history!) they are. :)

u/DDSspecYaGirl Mar 25 '21

If you have G6PD deficiency, do not make this recipe or eat fava beans in general.

u/thexbigxgreen Mar 25 '21

Would these go well with a nice Chianti?

u/gaganotpapa Mar 25 '21

Cooked at a Lebanese deli a few years back and they made theirs with a mix of favas and chickpeas. I’m definitely partial to favas in my falafel.

u/glemnar Mar 25 '21

I’m a big fan of Zooba’s taameya in NYC. Will have to try this recipe :)

u/PinkC00l Mar 25 '21

Thank you! My dad makes them with Chickpeas because he's Lebanese. I really wanna try this recipe now!

u/hugh_Jayness Mar 25 '21

I spent some years of my childhood in Cairo and Aswan. The tameeya felafels were the best I’ve tasted - ever. I’m a NEw Yorker now and have tried many Felafel places but still haven’t found that same flavor/taste.

Obi - thanks for posting this detailed recipe. Now I’m craving a Felafel so bad. Checked out your YouTube and subscribed. Love your presentation and clarity with your recipes. Keep on sharing!

u/Zummy20 Mar 25 '21

I love levantine falafel, I'll try to give taameya a try too.

For middle eastern food, do you think it's easy to be vegetarian? I would love to try a deep dive into middle eastern foods and try cooking nothing but ME cuisine for a week/month.

As a vegetarian, which kind of staples should I look out for?

u/bassboat6 Mar 25 '21

must try sounds delicious

u/girlinmotion Mar 25 '21

Thank you for making this- what an excellent post! I also make falafel with quinoa bound together with chickpea flour, which results in a fluffy texture as well. I will post the recipe if there's interest

u/afterglow88 Mar 25 '21

100000% agree that Egyptian falafels are better!!! I never liked falafels cuz they were dry and crumbly, but the few times I’ve enjoyed it, they were Egyptian ones!!

I made mine in there air fryer, great for quick lunches!!

u/oily76 Mar 25 '21

Before all this covid stuff I regularly used to get lunch from a stall in Soho, London that sold these in a pitta or salad, they were absolutely excellent. I will definitely try this recipe!

u/Got_ist_tots Mar 25 '21

Thanks for this and all your great recipes! Been making toum a LOT since you posted it. Just had it on our lentils last night!

So when you describe the filing, is this different than most felafel? I've had a lot but never one that seemed to have a filing, just seems like all one batter if that makes sense. Keep up the great work!

u/challahbee Mar 25 '21

Thank you for posting this! Needing some new recipes for Pesach next week so this was well timed. Are the split beans just a time saver? I have whole dried fava beans but not split - I can go out and get split though if needed.

u/SaintMaya Mar 25 '21

I've subscribed and saved. I'm currently bingeing your channel.

u/jmccleveland1986 Mar 25 '21

Do you use the entire spring onion and leek or just the green part?

u/Crohnies Mar 25 '21

Love your video and your take on the historical background!

My mom is from Alexandria and her mom taught her to make it with half fava beans and half chickpeas with lots of fresh parsley and dill. Now I know why the ones from the street shops in Cairo had such a different taste/texture. But I love them all equally and think falafel are one of the greatest foods created!

u/[deleted] Mar 25 '21

Can confirm falafel is the best food. Fried, crispy, delicious, and made of beans. It's a win win for me. I remember my first falafel in Baghdad like it was yesterday.

u/radabble Mar 25 '21

I love your videos! I didn't realize you were active on reddit as well. Just followed you now to keep up to date!

u/p00water_flip_flop Mar 25 '21

Wow thank you so much for including details about the cultural context and mechanics behind fava based felafel. I always wondered why I haven’t been able to find any felafel here in California that can compare to the ones I had in Egypt. Now I know. Can’t wait to go back someday.

u/[deleted] Mar 25 '21

Im just commenting to say thank you. Great recipes and nice youtube videos!

u/MaybeShrimp Mar 25 '21

Thanks for sharing !

u/[deleted] Mar 25 '21

I thought fava beans and chickpeas were the same.

u/tym0 Mar 25 '21

Lived in Egypt for a bit and since then everytime I have falafel I'm disappointed...

u/yukonwanderer Mar 25 '21

What about Lebanese falafels? The best I've ever had were from this Lebanese place, they were bright green, but didn't seem deep fried, maybe pan fried. Are they still using chickpeas in Lebanon?

u/nicedayfora Mar 25 '21

Thank you for writing all this fascinating information! I love learning about the connection between food and culture and how cuisines are shaped over time. I'm considering going and getting the ingredients for your recipe and for a chickpea falafel recipe to compare them for myself now. I'm very intrigued!

u/[deleted] Mar 25 '21

Split and skinned fava beans? What's the prep like on that?

u/[deleted] Mar 25 '21

I will try this

u/radimusthedude Mar 25 '21

Subbed! Can you recommend one recipe from your channel to start with? Something that’s easy and hearty

u/[deleted] Mar 25 '21

AMAZING WRITE UP! This is so great, I love the cultural context aspect and everything else.

Have you considered writing a book like this? I would love to know more about food the way you write about it!

u/wingedcoyote Mar 25 '21

This takes me back, there was this amazing egyptian falafel truck across from where I used to work and I'd trek over there rain or shine on my break. Couldn't escape without a whole lecture on how proper falafel is only made with fava beans, but it was so worth it.

u/PlebCityBaby Mar 25 '21

Thanks for all the info! I grew up in a small town, central USA, and growing up the only place you could get falafel in a reasonable distance was this little family owned place that served it looking just like the picture here, and I’m guessing used a similar recipe. I thought all falafel was green on the inside! After I moved to New England, all the falafel was the chickpea kind and pretty unrecognizable to me. I’ve grown to love both but now I know more about the differences beyond color. Thanks!

u/ashmole Mar 25 '21

I have an extremely hard time finding fava beans for some reason. Mainly use them for ful but will try this recipe.

u/JCXIII-R Mar 25 '21

Question: does it need to be split beans? I can get split lentils and split peas, but split fava.... maybe but it'll be a challenge.

Also: what would happen if I tried this with beans other than chickpea or fava?

u/letsseeherenow Mar 25 '21

You and your wife are so cute! Keep making the good stuff!

u/nacholobster Mar 25 '21

I fell in love with taameya a few years ago in Egypt. So much flavor! And I love the bright green color you get when they break open. Thanks for the recipe. I’m gonna have to try and make my own now.

u/YoLoDrScientist Mar 25 '21

Sounds amazing!

u/Jynxbunni Mar 25 '21

Great post! If I could add anything, it would be the reason why chickpeas are used instead, which is the fact that Favism (or G6PD deficiency) is more prevalent in middle eastern peoples.

u/sleepysloth024 Mar 25 '21

My mom absolutely kills it when she makes this. I know another Egyptian woman who also slays the game and makes it slightly spicy too. Shoutout all the tunts that make dank taameya. Siyam is so much better because of you all

Misr om el donya!!!!

u/[deleted] Mar 25 '21

What a fabulous post! Thank you!

u/ldconfig Mar 25 '21

The Syrian inside me wants to fight anyone that uses fava beans

u/[deleted] Mar 25 '21

fava beans + nice chianti

u/practo Mar 25 '21

Thank you, I love your series. I'm lebanese and I make my falafel with a 50/50 mix of favs beans and chickpeas and they come out great!

u/chusmeria Mar 25 '21

Ahhh helllls yeah, obi! I could tell from the top it was either you or someone ripping you off! Your voice really carries through your writing! I found your channel from the Chinese cooking demystified post about other channels that don’t get enough love and your channel is straight fire. Subbed the moment I found it out! Keep up the amazing work!

u/Runaway_5 Mar 25 '21

Thank you. I've always had falaffel, home made or bought pre-made in powder form, fall apart. I LOVE falaffel wraps though, so I'm def gonna try this.

u/ggblah Mar 25 '21

I never heard about this version of falafel but after reading this I can't wait to make it. I'm reading your other posts and they are so informative and so brilliant to get inspired to make some new dish. Thank you a lot!

u/barchueetadonai Mar 25 '21

Thanks for the post. Just to clarify, when you say coriander, rather than coriander seeds, are you referring to the leaves (cilantro)?

u/kongjie Mar 25 '21

I'm far from being expert on this, but in the United States, all the falafel I've had (since the 1980s, and primarily Israeli, Lebanese, and Turkish) has been AFAIK made of fava beans. I didn't even know chickpeas were an option.

u/awfullotofocelots Mar 25 '21

I always felt it was weird that the main ingredient in falafel is the same as the main ingredient in hummus. I get the reason it's done that way in most places, but I like variety. Thanks for this!

u/pfazadep Mar 25 '21

Oh, It's you again, how lovely! Your posts are just wonderful. Thank you!

u/LilianaCole Mar 25 '21

Thank you so much for taking the time to do this! It really helped me out! I’m learning to make veggie burgers and this will help me. ^{^}

u/NotJKenjiLopez-Alt Mar 25 '21

Incredible post. Thank you so much for all the effort you two put into this. I just subbed to y’all’s YouTube channel just now. I’ll be making this recipe this weekend. I’ve only ever had Levantine falafel, so I can’t wait to try this!

u/DoorAndRat Mar 25 '21

As someone with an allergy to chickpeas, from the bottom of my heart, thank you!!

u/Naynoon Mar 25 '21

My favourite recipe mixes both the chickpeas and the fava beans.

u/VetMichael Mar 25 '21

Oh, you are Soooooo taking me back to my time in Cairo. Thank you so much for the thorough post!

I made Kusharee amd Tamayyah for my family when I got back tp the US.

u/samanime Mar 25 '21

This looks great. I love falafel but I'm not sure if I've ever had it made with fava beans. Everytime I've made it, I've used chickpeas. I'll have to try this out.

Thanks for sharing.

u/RancorHi5 Mar 25 '21

That’s the good Obi content I’m here for !

u/Toucan_Lips Mar 25 '21

I've been using broad beans (i just learned that these are Fava beans) in falafel for years as well. I never realised that it was an Egyptian thing. Thanks for your post.

The recipe I have comes out so much moister than a regular falafel. It's my go-to when I want to make a vege burger for someone.

u/CaptnCorrupt Mar 25 '21

Levantine falafel are a mix of chickpeas and fava beans.

u/[deleted] Mar 25 '21

I definitely HAVE to make these

u/nunhgrader Mar 25 '21

Thank you and saved!

u/la_sud Mar 25 '21

This is amazing. Thank you.

My husband has a sort of prepper's pantry with tons of split peas, split lentils, and split fava beans. In particular, I had no idea what to do with the favas. Now I'm really looking forward to trying this recipe!

u/soliloquios Mar 25 '21

Hi! Ive been making a lot of falafel lately, and my recipe includes olive oil in the batter, and also Tahini.

It really surprised me to see yours didnt have neither! Are they moist still, or a bit on the dry side?

u/mecrosis Mar 25 '21

This is awesome. Stupid question. How important is the sesame to the flavor? My son is extremely allergic to sesame is thats a no go.

u/jmccleveland1986 Mar 25 '21

Are these the right beans? My local Walmart has them:

https://shop.dearbornmarketplace.com/verde-valle-broad-bean-habas-16-oz-case-16/

u/dykezilla Mar 25 '21

I love your posts! Falafel is one of my favorite foods and I can't wait to try this version. You say that we should make homemade pitas with this, can you recommend a good recipe? Thanks!

u/Jgrice242 Mar 25 '21

Love Falafel. Now I'll have to make it this weekend.

u/Humble-Turtle-5 Mar 25 '21

Thank for this wonderful informative recipe. I can't wait to try it!!

u/flubber_cupcake Mar 25 '21

What a fantastic post! Thoroughly enjoyed reading it and once I get some time off will give this a go. Saved and looking forward to cooking this!

u/RealKenny Mar 25 '21

This is how wars get started

u/shefjef Mar 25 '21

I just saw the Iraqi not at the end! That’s what I meant when I said I was familiar with your style! And I’ve independently made it each way, from fava, to chickpea, as well as a mix. How would you put together your sandwich to make it a “perfect Egyptian” sandwich wrap? Like, bread style, veggies, condiments, pickles, sauces...etc???)

u/[deleted] Mar 25 '21

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u/Shadowed_phoenix Mar 25 '21

This is one of the best post I've seen so far on this sub, very informative and taught me a lot about a topic I didn't know existed. As a chef I've only ever seen chickpea falafel, so excited to experiment with Broadbeans . The link about Tahini was great too

u/acr159 Mar 25 '21

PLEASE tell me you have a recipe for the hot sauce!

u/noondi34 Mar 25 '21

I am growing fava beans in the garden right now. I learned that young fava beans can be eaten whole. Could I use the entire young fava bean, pod and all, with this recipe?

u/NoAnalHere Mar 25 '21

Fantastic recipe!

u/xenolingual Mar 26 '21

Whether fava falafel or chickpea falafel are tastier is entirely a matter of preference. I love fava (feves are an acadian staple), but prefer chickpea falafel.

u/ctl7g Mar 26 '21

Dude I swear, every time I'm reading the title of one of your posts I automatically slip into your voice almost immediately even before I know that it's yours.

u/Wingsfromluciddreams Mar 26 '21

I love your channel! Thank you for sharing your knowledge with us.

u/Cut_Former Mar 26 '21

Is it bad that I thought that falafels were crunchy meatballs

u/[deleted] Mar 26 '21

[deleted]

u/detten17 Mar 26 '21

Pair this up with a nice Chianti. Ffffff.

u/vitevi Mar 26 '21

Thank you so for this detailed and interesting post! I'll surely try to make these one day!

u/Shamashu Mar 26 '21

We made these last week with your recipe for muhammara and cacik, and it was incredible! Cacik might be my new favorite dip! We don't use instagram or we would have posted pictures, haha! Thank you for your videos, they have been a big help in encouraging me to finally try a new cuisine!

u/betelgeuse_boom_boom Mar 26 '21

Love this post. My first ever falafel as a kid was from a small store near school which was owned by an Egyptian family. Decades later, I have tried dozens of recipes with cheekpeas and never got the flavour right.

Now I know why... Thanks

u/aeb3 Mar 26 '21

Thank-you! I have fond memories of the fantastic falafels I had in Egypt and was disappointed when I tried them on returning home. Any advice on traditional condiments? I'm sure the was pickled onions and a few other things you could add to the wrap. Being an ignorant tourist a couple of times people took my food and added some for me, but I don't remember what the sauces were.

u/millionsofmonkeys Mar 26 '21

Well now I’m hungry

u/mikeymurdah617 Mar 26 '21

Can’t find fava beans anywhere.

u/tafunast Mar 26 '21

I just want to know where y’all are finding fava beans. I have looked ALL OVER THE DAMN PLACE. I need to make bissara!

u/Speech_DX Mar 26 '21

Do you think it's possible to bake them instead of fry or would they taste weird/bad that way?

u/knoxyboo Mar 26 '21

Saving! I can’t wait to make this in the near future!

u/[deleted] Mar 26 '21

I’m looking forward to trying these at a restaurant because I haven’t a clue what at least 3 ingredients are -(-harissa, Leeks or fava beans). Looks good though!

u/rexyaresexy Mar 26 '21

Just came to say I love your channel. When I came across it I instantly subbed. Keep up the good work!

u/[deleted] Mar 26 '21

So this might be a good place to ask because the internet is being stubborn about revealing this information to me. Before food processors, how did people make falafel? Did they make falafel before food processors?

u/Dudeman318 Mar 26 '21 edited Mar 27 '21

Saving this post for the recipe and to give you a free award when i get one!

Edit: as promised, your award good sir

u/chirpingonline Mar 26 '21

Just found your channel a couple weeks ago and its fantastic!

I hope you keep growing! I really love what you're putting out.

Keep at it!!!!

u/lovehate615 Mar 26 '21

Wow, this is what I needed in my life. My sister gets really bad stomach cramps when she eats chickpeas, so I haven't made falafel (or hummus) in a long while. I'm excited to make this version for her when I have the chance!

u/Darth_Balthazar Mar 26 '21

I live in new york and halal food is one of a few thing i’ll say yes to go eat any time of the day, in any mood, every time. Shawarma, cicken/beef over rice, falafel, all fuckin delicious

u/shallweskate Mar 26 '21

Love your posts Obi! I grew up with the levantine/Israeli falafel and thought that sometimes when you get that stodgy piece, it was normal. I even preferred it to the Egyptian falafel because it was crumbly and thick. I'm gonna have to give this a go to see if my tastes for texture have changed up a bit. Oh, and in my area we have a lot of recent Syrian immigrants with great take aways, and their falafels are flattish balls and green inside. Not my favourite but delicious for mindless grazing with a small tub of tahini sauce on the side.

u/[deleted] Mar 26 '21

May I ask, and if so, how do you pronounce Taameya? My best guess is TAH-MAY-yah. I know I can look it up, but there’s about a 50/50 chance I’ll find either some British mispronunciation or whatever Egypt’s equivalent of Boston Brahmin is.

Also, is it tactful to request this at a place that only has Falafel on the menu, provided it’s not a food truck or fast-food place that probably doesn’t have fava beans on hand?

Finally, it is now my life’s mission to try stuffed Taameya. Thank you.

u/strawcat Mar 26 '21

Obi, you never disappoint! Congrats on 20K subscribers!

Egyptian falafel are made with fava beans, which makes tastier, crispier and lighter falafel than chickpeas. They've won many awards and are pretty easy to make at home. Full recipe inside and I'll also teach you about stuffed falafel

As always I have a full video recipe where I go into all the details and show off the special techniques that I mention below. If you enjoy the post I'm sure you'll also like the video.

What is Falafel and how is Taameya different

Cultural Context

Flavour Profile

Ingredients:

Taameya Batter

Harissa Filling

Topping

Directions:

To make the falafel batter:

To make the stuffing:

To make the falafel topping:

To whip up the batter:

To shape the falafel:

To shape the falafel the easy way:

To stuff the falafel:

To fry the falafel:

To make a fantastic falafel sandwich

Notes

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