Falafel (Dakroub)

Most Americans know falafel as the chickpea-based Levantine version, but the original Egyptian falafel (called ta’ameya) is made with fava beans. This is that recipe. The fava version is brighter green inside, slightly sweeter, and has a more delicate flavor than the chickpea-only version most falafel shops serve. The Lebanese-Syrian variation includes a smaller amount of chickpeas for additional texture (the recipe’s variation note covers this).

The multi-day soak is non-negotiable. Dried fava beans need 24-48 hours of soaking with water changes to fully rehydrate and soften enough to grind. Skipping this step gives you a gritty, raw-tasting falafel that cooks unevenly. Use cold water and change it daily to prevent fermentation.

Grinding twice through a meat grinder (or pulsing twice in a food processor) is the trick that gives proper falafel texture. The first grind breaks the beans down; the second grind incorporates the herbs evenly and makes the mixture cohesive enough to form patties. One pass leaves you with chunky, falling-apart falafel.

A teaspoon of baking soda is the secret to that signature airy interior. The soda creates micro-bubbles when the patties hit hot oil, lightening the dense bean mixture into something fluffy.

Fry hot and fry fast. Oil at 350-375°F (175-190°C) gives you a crisp golden exterior in 3-4 minutes per side without absorbing excess oil. Cooler oil and they sog up; hotter and they burn outside while staying raw inside.

Pro Tips

• Never use canned beans for falafel. They contain too much water and the falafel will fall apart in the oil. Dried-and-soaked is the only way.
• Test fry one patty first to check seasoning and texture. Adjust salt or add a tablespoon of flour if the mixture is too wet.
• Serve in warm pita with tahini sauce, chopped tomatoes, cucumbers, and pickled turnips.

Variations

• Use the recipe’s chickpea-fava blend for Lebanese-style falafel. Soak ¾ cup chickpeas with the favas.
• Add 1 teaspoon of toasted sesame seeds to the mixture for extra texture.
• Roll the formed patties in sesame seeds before frying for a crunchier exterior.