published Mar 29, 2024 When I travel to Egypt, I always get my fill of the amazing sites and street food that the country has to offer. And, without fail, as soon as I get back home I get a craving for the delicious Egyptian breakfast of Foul Mudammas and these falafel. This recipe is from chef Ahmed Reda, whom I met during my most recent trip. He explained to me that Egyptian falafel uses both fava beans and chickpeas, whereas Middle Eastern falafel uses only chickpeas. The herbs are bumped up and a new addition for me is the peppery fresh arugula. These are amazing! This falafel recipe is very beginner-friendly. The trickiest part might be remembering to soak the dried beans ahead of time, but even this simple step just needs time. I serve this Egyptian falafel recipe with hummus, tahini, and pita, but you have way more options than that — I’m breaking everything down below!
Recommended Tools
Falafel Scoop – It’s easiest to get uniform shapes for frying with a measured scoop designed specifically for falafels (see image below). Alternatively, you can use a small ice cream scoop or even a regular spoon. Food Processor – To chop and blend the ta’ameya ingredients.
Above is a quick video I took while in Egypt showing the chef using a falafel scooper and frying them up for a taste. Fresh is always best! Elevate your dish by adhering to the traditional method for an irresistible falafel that captures the essence of this beloved Egyptian delicacy. Nobody wants a mushy falafel!
Storing and Reheating
These patties become soft and mushy once refrigerated, so I recommend eating them right away for the best, crispiest texture. But if you do have leftovers, store in an airtight container for up to 3 days.
Frying Instructions
Baking Instructions
Reheat in the oven at 350 degrees F or in an air fryer until warmed through. Love this recipe? Share it with the world on Pinterest.
