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Falafel (Ta'amiya)
5 from 12 votes

Falafel (Ta'amiya)

Falafel (Ta'amiya) is a fried ball or patty made by blending soaked dried chickpeas or fava beans with herbs like parsley, cilantro, and dill, along with garlic, onion, and spices like cumin and coriander. The mixture is formed into small balls and fried until crisp outside. Sesame seeds may be added to ta'amiya for texture. This savory legume-based snack or appetizer offers a chewy interior and a crunchy exterior from frying.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 40 falafels
Course: Main Course, Appetizer
Cuisine: Middle Eastern, Israeli, Egyptian, Vegan

Ingredients

  • 2½ cups chickpeas for falafel, dried
  • 3 cups fava beans for ta'amiya, dried
  • 1 onion
  • 2 scallions (for ta'amiya)
  • ½ bunch dill for ta'amiya, fresh
  • 1 bunch parsley
  • 1 bunch cilantro
  • 6 cloves garlic
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 tablespoons cumin ground
  • 1 teaspoon ground coriander
  • 1 tablespoon flour (or more if necessary)
  • ¼ teaspoon chili powder (optional)
  • 3 tablespoons sesame seeds (for ta'amiya)
  • vegetable oil (for frying)
Equipment
  • food processor

Instructions

    Cup of Yum
  1. Soak the dried chickpeas (or dried fava beans) overnight (or at least for 8 hours) in a large bowl filled with water.
  2. The next day, drain the chickpeas (or fava beans) and mix in a food processor until smooth.
  3. Transfer to a large bowl.
  4. In the same food processor, combine the onion, garlic, parsley, cilantro and dill and scallions for ta'amiyas.
  5. Pulse until obtaining a paste.
  6. Add this mixture to the chickpeas (or fava beans) and mix with a spatula.
  7. Add cumin, coriander, cayenne, salt, pepper and flour and mix well. If dough is too soft, add more flour, a teaspoon at a time, until firm enough to form balls.
  8. Add baking soda just before frying. Mix well.
  9. Heat a large pan with vegetable oil and bring to about 350 F (180˚C).
  10. Make small balls about the size of a ping pong ball.
  11. For ta'amiyas, slightly press the balls on both sides and dip in the sesame seeds (optional).
  12. Gently place the balls in hot oil without overloading the pan.
  13. Fry until one side is golden brown, about 4 to 5 minutes. Then turn over and fry on the other side for another 1 to 2 minutes.
  14. Remove from the oil with a slotted spoon and place on paper towels.
  15. Falafels (or ta'amiyas) should be crisp on the outside and soft inside.
  16. Serve hot or warm on a plate or in a pita with various salads and condiments.