Executive Chef, Partner and Renowned Falafel Maker at Zooba
Moustafa Elrefaey is an executive chef, partner and renowned falafel maker at the Zooba restaurant in Cairo, Egypt. He and his team have worked to perfect the Taamia (Falafel) recipe for the past four years.
Moustafa was recently crowned the winner at the London Falafel Festival, wowing over 500 guests with his Fava Bean Falafel, served with beetroot hibiscus tahini.
More from Moustafa Elrefaey
Broad Bean Falafel
- 1 kg Soaked Broad Beans
- 80 g shallots
- 25 g garlic
- 70 g parsley
- 70 g fresh coriander
- 15 g salt
- 4 g ground cumin
- Soak the beans before cooking for the best results. Start by washing the beans under running water for 4 minutes then cover them with water. Either leave them out at room temperature overnight or for at least 8 hours before washing them again thoroughly.
- In a food processor puree all the vegetables and herbs for 2 minutes then add the soaked beans. Keep the food processor running for 10 minutes. Add the salt and cumin until the mixture becomes a little bit foamy.
- Heat up the oil to 180 degrees and, using an ice cream scoop, form balls by pressing the mixture between your fingers, forming a patty. Fry the balls for 2 minutes on either side before serving.