Skip to main content

Falafel Recipe

Falafel Recipe [Ta’ameya]


Chef Dina Daniel

10 servings



2 cups Split, Peeled Fava Beans, soaked at least 5 hours or overnight

2 cups chives, roughly chopped

1 cup cilantro, roughly chopped

1 cup parsley, roughly chopped

3 onions, peeled and chopped

8 garlic cloves, peeled and chopped

1 teaspoon crushed red pepper

1 teaspoon ground cumin

1 teaspoon salt

2 teaspoons ground coriander seed


Vegetable Oil for Frying





1. Soak split fava beans overnight in 2x the amount of water.

2. Drain and rinse, let air dry for a few minutes.

3. Chop all the veggies 1/2 inch or so.

4. Add soaked beans, diced onions, and garlic into a food processor and pulse a few times to break up the contents.

5. Add remaining veggies and blend until almost fine (between coarse and fine).

6. Mix beans to ensure same consistency all around

7. Add all spices and hand mix.

8. To fry, preheat oil in a medium-sized, deep pot on medium heat.

9. Form falafel into balls or discs and smooth all over.

10. When the oil reaches 350 degrees, carefully drop one falafel at a time into the hot oil.

Fry at medium for 2-3 minutes on each side until golden/dark brown. Remove to a paper towel-lined plate to drain.

11. Continue frying batches of falafel, a few at a time. Serve falafel hot immediately