Egyptian Falafels
Surprisingly easy to cook from scratch, this traditional Arab food is delicious as a snack or meze. Authentic Egyptian falafels are made with fava beans instead of chickpeas. Unlike many others, our recipe is both gluten free and vegan – it contains no eggs, flour or breadcrumbs.
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- Egyptian Falafels
Ingredients
For 4 Person(s)
Ingredients
- 500 g pre-soaked split fava beans
- 1 red onion
- big bunch fresh coriander
- 1 red chilli pepper
- zest of 2 lemons
- 10 mint leaves
- 3 pinches of coarse salt
- 3 pinches of fresh ground black pepper
- 1 tsp cayenne
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- vegetable oil for deep frying
for the yoghurt
- sauce
- 8 mint leaves
- 350 g yoghurt
- Juice of 1⁄2 lemon
- Fresh ground black pepper
- Coarse salt
Directions
- For this recipe you need to pre-soak the beans, but don’t boil them as all the cooking happens in the oil.
- Coarsely chop the herbs, chilli and onion. Mix with the beans, spices and lemon zest, and pulse in a food processor until fairly smooth – though not to a paste.
- Roll ping pong ball size patties from the mixture and refrigerate for 30 minutes.
- Meanwhile, prepare the yoghurt sauce. Finely chop the mint and stir with the yoghurt, lemon juice, salt and pepper. Refrigerate.
- Heat enough vegetable oil to cover a single layer of patties in a deep pan. When the oil is very hot, carefully place the patties in the oil and deep fry until dark golden brown – this will take a few minutes.
- Drain briefly on kitchen paper and sprinkle lightly with salt.
- Serve the falafel with the yoghurt sauce, a lightly dressed salad and some pitta bread.
Recipe notes
Makes: 16 falafels
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