description Broad Bean Falafel Overview
Broad bean falafel is the original Egyptian version of the Middle Eastern fried ball, made entirely from fava beans rather than chickpeas for a denser, greener interior.
insights Why this score
Broad Bean Falafel ranks #108 of 371 in the Bean Dish ranking, behind Pisarei e faśö, ahead of Moros y Cristianos.
help Broad Bean Falafel FAQ
Why is Egyptian falafel made with broad beans instead of chickpeas?
The Egyptian preparation, usually called ta'ameya, traditionally uses dried split fava beans, which are widely cultivated and eaten in Egypt. Chickpea-based falafel is more closely associated with Levantine versions.
What gives broad bean falafel its green interior?
The green color comes from the fava-bean mixture and generous quantities of fresh herbs such as parsley, coriander, and dill. The exterior browns during frying while the center remains green and relatively moist.
Do the broad beans need to be cooked before making ta'ameya?
Traditional recipes soak dried split fava beans and grind them without boiling them first. Cooking the beans beforehand can make the mixture too soft and change the coarse texture needed for frying.
How is Egyptian ta'ameya usually served?
It is commonly placed in baladi bread with tahini, tomatoes, pickles, or salad and eaten for breakfast or as an inexpensive street meal. Some cooks coat the patties with sesame or coriander seeds before frying.
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