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Falafel Recipe

photo of Arabic pita bread stuffed with some falafel and salad

Ingredients

  • 2 cups skinless dried fava beans (broad beans), soaked overnight
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh leek
  • 1/2 cup chopped yellow onion
  • 2 garlic cloves
  • 1 ½ teaspoons ground coriander 
  • 1 teaspoon crushed coriander seeds 
  • 1  teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 cup sesame seeds (Optional)
  • 1 teaspoon baking powder
  • Vegetable oil for frying

Directions

  • Wash the fava beans until the water runs clear then cover with water in a large bowl and leave to soak overnight.
  • After soaking overnight, rinse fava beans very well and drain them. 
  • Combine all herbs and vegetables in a food processor. Process for 1 minute, scrap down the sides as necessary, until very finely chopped. 
  • Add fava beans, salt and all spices and continue processing about 3 minutes until you achieve a smooth texture. 
  • Heat oil in a large pot over medium-high heat. Meanwhile, mix some crushed coriander seeds with some sesame seeds for coating the Falafel before frying.
  • Now for the fun part, add 1 tsp of baking powder to the mixture for fluffy Falafel and to avoid them from absorbing the oil while frying.
  • Using your palms, shape some of the mixture into a ball, gently flatten to make a disc about 5cm wide and 1cm thick.
  • Pat your fingers in the sesame seeds then on to the Falafel disc, gently flip over to your other palm and repeat adding sesame seeds to both sides.
  • In batches, carefully drop the discs into the hot oil, flip them once, until golden brown for about 4 minutes. Place it on a kitchen towel-lined plate.

Tips

  • Look for "peeled" or "skinless" dried spilt fava beans only. It is the key ingredient for Egyptian Falafel. You can find it easily in all middle eastern grocery stores.
  • Leek is one of the main ingredients in Egyptian Falafel. However, you can replace it with green onion instead if it is easier to find.
  • Add 1/4 cup of water to the mixture while processing if you find out it’s a bit dry.
  • For more fluffy and airy Falafel, give it a whisk with a hand whisker or even a fork for 5 minutes to fill with air right before frying them.
  • Instead of using baking powder for the fluffiness, some Egyptians prefer to crack and egg over the mixture and mix it before frying.
  • Finally, Falafel should be eaten hot! You can wait for it, but it won’t wait for you! 

 

'Bel-hana We-elshefa’

This is how we say 'Bon Appétit' in Egypt, means ‘enjoy it with happiness and good health’! 

 

Cook smart!
Food waste is often invisibly baked into how we shop as well as how we cook.


Get The Combo!
How about listening to Egyptian music while preparing and enjoying your meal?
We got that for you too!
Head to our Egy Vibes playlist on Apple music or Spotify and live a local Egyptian experience.