EgyptianAppetizer

Recipe Story

origins & traditions

These authentic Egyptian falafel (ta'ameya) are made from a blend of dried fava beans and chickpeas, creating lighter, greener, and more flavorful fritters than chickpea-only versions. The mixture is seasoned with fresh herbs including parsley, cilantro, and dill, along with garlic, cumin, and coriander. Each falafel is crispy on the outside while remaining moist and fluffy inside. Traditionally served as part of mezze spreads or stuffed into pita bread, these protein-rich fritters are naturally vegan and gluten-free. The accompanying tahini sauce adds a creamy, nutty complement that balances the spiced falafel perfectly. This recipe yields approximately 20-24 falafel pieces, making it ideal for gatherings, parties, or meal prep throughout the week.

Instructions

step by step

0/12 done

Drain the soaked chickpeas thoroughly and pat dry with paper towels.
In a food processor, combine chickpeas, onions, garlic, parsley, cilantro, and dill. Pulse until finely ground but not pureed.
Add cumin, coriander, cayenne, salt, and black pepper. Pulse to combine.
Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour.
Heat vegetable oil in a deep pot to 350°F (175°C).
Form the mixture into small patties about 2 inches in diameter and 1/2 inch thick.
Carefully drop 4-5 falafel at a time into the hot oil.
Fry for 3-4 minutes, turning once, until deep golden brown on both sides.
Remove with a slotted spoon and drain on paper towels.
For tahini sauce: whisk together tahini, lemon juice, garlic, and water until smooth and creamy.
Season tahini sauce with salt to taste.
Serve falafel hot with tahini sauce and lemon wedges.

Egyptian Falafel with Tahini Sauce

3.9 (38)

Crispy golden falafel made from dried fava beans and chickpeas, seasoned with traditional Egyptian spices and served with creamy tahini sauce. A beloved street food that makes perfect appetizers.

medium

45 min

6 servings

Ingredients

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Main

2 cups Chickpeas, dried, soaked overnight and drained
1 pieces Onions, roughly chopped
4 cloves Garlic, peeled

Herbs

4 tablespoons Parsley, fresh, roughly chopped
3 tablespoons Cilantro, fresh, roughly chopped
2 tablespoons Dill, fresh, roughly chopped

Spices

2 teaspoons Cumin, ground
1 1/2 teaspoons Coriander, ground
1/2 teaspoons Cayenne (optional)
1 1/2 teaspoons Salt
1/2 teaspoons Black Pepper, ground

For Frying

4 cups Vegetable Oil

Tahini Sauce

2 pieces Lemon, juiced

Chef Tips

expert advice

•For best results, use dried chickpeas soaked overnight rather than canned.

•The mixture should hold together but not be pasty.

•If too wet, add a tablespoon of flour or breadcrumbs.

•Test fry one falafel first to check consistency.

•The falafel can be shaped ahead and refrigerated up to 24 hours before frying.

•For a healthier option, brush with oil and bake at 375°F for 25-30 minutes, flipping halfway.

•Fresh herbs are essential for authentic flavor.

Serving & Pairings

what goes well

•Serve with pickled vegetables, fresh tomatoes, cucumbers, and warm pita bread for a complete experience.

Storage & Reheating

keeping it fresh

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 4 days. Uncooked falafel mixture can be refrigerated for up to 2 days or frozen for up to 3 months. Tahini sauce keeps refrigerated for up to 1 week in a sealed container.

Reheating

Reheat falafel in a 350°F oven for 10-12 minutes until heated through and crispy. Alternatively, reheat in an air fryer at 350°F for 5-7 minutes. Avoid microwaving as it makes them soggy. Bring tahini sauce to room temperature before serving.