Egyptian Falafel. Photography by Michal Ravivo. Styling by Yoav Lef
Egyptian Falafel. Photography by Michal Ravivo. Styling by Yoav Lef
Recipe

Egyptian Falafel

This is the original version of falafel, like the one made in Egypt, where it is called "ta'ameya."

Ingredients for Falafel

  • 1.1 pounds (500 grams) green fava beans (soaked for 24 hours and dried well)
  • 1 cup cilantro mixed
  • 1/2 cup scallions coarsely chopped
  • 5 garlic cloves crushed
  • Salt
  • red chili peppers to taste
  • 2 teaspoons cumin
  • 2 teaspoons coriander powder
  • 1 teaspoon baking powder
  • oil for frying

Instructions

  • 1. Grind the herbs and garlic in a food processor, add the fava beans and mix until a smooth paste is obtained. Season, add the baking soda and continue mixing until the ingredients form into a lump. Set aside for an hour.

  • 2. Heat the oil in a wide-bottomed pot over a medium flame.

  • 3. Create round, flat patties out of the falafel batter and fry them until they turn golden brown on both sides. Transfer to a dish lined with paper towels.

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Variation:

Right before frying them, you can coat the falafel balls with sesame seeds.

This recipe is courtesy of Hashulchan.

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