Fava Bean Falafel

Name: Fava Bean Falafel
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 40
Ingredients: Dried fava beans 3 cups; Water 2 ½ tbsp; Type 00 flour ¼ cup; Parsley 2 tsp; Onions 1; Garlic 1 clove; Fine salt 1 tsp; Cardamon 1 tsp; Baking soda ½ tsp; Cumin ½ tsp; Black pepper to taste; Peanut seed oil to taste

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Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 88
Carbohydrates g 7.1
of which sugars g 0.7
Protein g 3.3
Fats g 5.2
of which saturated fat g 0.99
Fiber g 0.9
Sodium mg 44

Difficulty: Very easy
Prep time: 30 min
Cook time: 5 min
Makes: 40 pieces
Cost: Very low
Note plus 12 hours of soaking the fava beans

PRESENTATION

Fava bean falafel is a classic street food straight out of the Middle Eastern culinary world—especially in Israel, where it’s a real national symbol. People have been making these crispy, golden croquettes for ages, with roots going back to ancient Egypt. The traditional falafel in Israel is made with fava beans instead of chickpeas, giving it that earthy, really really satisfying taste. Some folks throw in breadcrumbs or a bit of potato puree for a softer bite, but you always get a mix packed with garlic, onion, and lots of spices.

And listen, it’s not just about the flavor—the preparation's a big deal. There’s this special mold called the "aleb falafel," but honestly, an ice cream scoop works great if you're at home. Once shaped, they’re dropped in hot oil until they turn golden and crispy outside, with a tender inside that’s seriously hard to resist. Across Israel and throughout the Arab world, fava bean falafel is more than just food—it’s a part of everyday life. Really. People serve it tucked into pita bread with fresh tomatoes, lettuce, and a big spoonful of tahini sauce made from sesame seeds, so every bite is moist and tangy.

And you know, you’ll find little differences from place to place, like more herbs or a spicier kick, but the main thing is always those falafel ingredients that make it special. The Egyptian falafel recipe is famous too—many say it’s the original. Over time, this traditional falafel has become super popular in Europe and America, and it’s easy to see why—fast, filling, and just plain tasty. If you’re into trying fava bean recipes from different places, this one’s a must-try. The mix of textures—from the crispy shell to the tender center and all the fresh stuff inside the pita—gives you a meal that feels both comforting and new every time. Seriously good.

INGREDIENTS

Calories per serving

Ingredients for 40 Falafel: Dried fava beans 3 cups (500 g); Water 2 ½ tbsp (35 g); Type 00 flour ¼ cup (20 g); Parsley 2 tsp (10 g); Onions 1; Garlic 1 clove; Fine salt 1 tsp (5 g); Cardamon 1 tsp (2 g); Baking soda ½ tsp (2 g); Cumin ½ tsp (1 g); Black pepper to taste

for frying: Peanut seed oil to taste

Preparation

How to prepare Fava Bean Falafel

To prepare fava bean falafel, place the fava beans in a bowl with cold water and let them soak overnight. The next day, drain them in a colander 1 and dry them with a cloth 2. Place the beans in a mixer, add the garlic clove 3

the onion cut into coarse slices 4 and the parsley 5, blend the beans with the seasonings until you get a homogeneous and well-compacted mixture.

Dissolve the baking soda in water 7 and add this to the mixture as well 8. Season the mixture with the spice mix prepared with cumin and cardamom 9

Finally, add the flour 10 and blend for a few more moments. You should get a mixture that is not too smooth but grainy 11. Heat the oil and bring it to a maximum temperature of 356°F (if you prefer, you can fry the falafel in a fryer). Baking is not recommended as, without breading, the falafel risk drying out. Use a teaspoon to scoop the mixture, pull back the lever on the special falafel tool (if you don't have the tool, you can form slightly flattened patties into disks); fill the cavity until a small dome is formed 12, pressing well with the teaspoon (each falafel weighs about 1 oz).

Release the lever and drop the falafel directly into the hot oil 13, turning the falafel occasionally and removing them when they are golden 14. Drain them on a sheet of absorbent paper 15 and salt them lightly, if you prefer. Serve your hot fava bean falafel!

Storage

Consume the fava bean falafel immediately or store them for up to one day in the refrigerator, warming them up before serving.

Tip

Everyone should taste falafel at least once, prepared according to the traditional recipe... they are spectacular! From the second time on, you are authorized to vary and adapt them to your taste, for example, by replacing cumin and cardamom with other spices (like nutmeg) or enriching the mixture with some fresh mint leaves.

If you're looking for a lighter version, try the Oven-baked falafel recipe!

Curiosity

The origin of the word falafel is not certain; some sources trace it back to the Arabic term falāfil, which means “pepper.” In the Coptic language, pha la phel means “of many beans.” In Aramaic, the word filfl exists, meaning “small round thing.” The etymology of this word is, therefore, very controversial, but it is certain that the recipe has always existed, with some tracing its origins back to the pharaonic age. The term falafel is used worldwide; only in Egypt are falafel also known as “ta'amiya.”

For the translation of some texts, artificial intelligence tools may have been used.