Broad bean falafel

Broad bean falafel


Mowie Kay

Ta’miya, or falafel, have been made in Egypt since the days of the Pharaohs, when they were probably enjoyed as much by Jewish slaves as they were by the Egyptians. Today both Egypt and Israel claim these tasty fritters as their own. In Egypt they are always made with ful nabed (white broad beans), whereas in Israel they are prepared with chickpeas. Sometimes ta’miya are lightly coated in sesame seeds, which gives them a delicious, nutty flavour. In Egypt, they are traditionally served stuffed inside warm pita bread with a little chopped cucumber and tomato salad and a dollop of hummus.


Quantity Ingredient
350g dried ful nabed or dried skinless split broad beans
handful flat-leaf parsley
handful coriander
2 spring onions, chopped
3 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon bicarbonate of soda
freshly ground black pepper
3-4 tablespoons sesame seeds
olive oil, for deep-frying


  1. Soak the beans in plenty of water for 24 hours. Drain well and pat dry in a tea towel.
  2. Wash the herbs and dry them thoroughly. Chop coarsely.
  3. Place the beans in a blender or food processor and process to a smooth, so† paste. Add the spring onions, garlics, herbs, spices and bicarbonate of soda and process again until the mixture is very smooth. Season with salt and pepper, then transfer to a bowl and refrigerate for 1 hour before using.
  4. Shape the mixture into small balls about 2cm in diameter. Flatten the balls slightly and roll them in sesame seeds. Working in batches, deep-fry in hot oil until golden on both sides. Remove with a slotted spoon and drain on paper towels.
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