Jordanian-Style Fava Bean Falafel

Be the first to rate

(No Ratings Yet)

Loading...

Jordanian falafel, often called ta'amiya, is traditionally made with dried fava beans rather than chickpeas, giving it a lighter, greener color and a tender, herbaceous interior. Generous handfuls of parsley and cilantro, along with warm cumin and coriander, give these fritters their signature aromatic flavor. Serve them hot from the oil with creamy tahini, warm pita, and tangy pickled vegetables for an authentic Amman street-food experience.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 44 gCarbs
• 11 gFiber
• 4 gSugar
• 15 gProtein
• 540 mgSodium
• 690 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 20 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the falafel mixture

• 2 cups dried split fava beans, soaked 12 hours and drained
• 1 cup packed fresh parsley leaves
• 3/4 cup packed fresh cilantro leaves
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 2 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp kosher salt

For the spice blend

• 1 tsp baking powder
• 1 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

For frying and serving

• 3 cups vegetable oil, for frying
• 1 cup prepared tahini sauce, loosened with lemon juice
• 4 pita breads, warmed
• 1 cup pickled turnips and cucumbers
• 2 ripe tomatoes, sliced
• Fresh parsley, for garnish

Directions

1. Soak the dried fava beans in plenty of cold water for at least 12 hours or overnight. Drain thoroughly and pat dry with a clean kitchen towel before using.
2. In a food processor, combine the drained fava beans, parsley, cilantro, onion, garlic, flour, cumin, and salt. Pulse in short bursts until the mixture holds together but still has a slightly coarse texture; do not overprocess into a smooth paste.
3. Transfer the mixture to a bowl, cover, and refrigerate for 1 hour to firm up. Just before shaping, stir in the baking powder, coriander, black pepper, and cayenne until evenly distributed.
4. Heat the vegetable oil in a deep heavy-bottomed pot to 350°F (175°C), with the oil about 2 inches deep. Use a thermometer to maintain steady temperature between batches.
5. Using wet hands or a small cookie scoop, form the mixture into 1.5-inch balls or small thick patties, gently pressing to compact them so they hold their shape in the oil.
6. Carefully lower 6 to 8 falafel into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until deeply golden brown and crisp on all sides.
7. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining mixture, letting the oil return to 350°F before adding the next batch.
8. While the last batch fries, warm the pita breads in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
9. Spread the warm pita with tahini sauce and top with sliced tomatoes and pickled turnips and cucumbers.
10. Pile the hot falafel on top, garnish with fresh parsley, and serve immediately while the exterior is at peak crispness.

Cook’s Notes

• Always use dried fava beans soaked from scratch; canned beans are too soft and will make the falafel fall apart in the oil.
• Chilling the mixture for a full hour is essential—it allows the flour to hydrate and helps the falafel hold its shape during frying.
• Maintain oil temperature at 350°F; if it drops too low the falafel will absorb oil, and if it climbs too high they will brown outside before cooking through.
• Wet your hands frequently while shaping to prevent the sticky mixture from clinging to your fingers.
• For the most authentic Jordanian experience, serve the falafel wrapped in pita with a generous drizzle of tahini and a side of amba (mango pickle sauce) if available.

You might also like

Desserts

Jordanian Saffron-Scented Fried Dough Rings with Orange Blossom Syrup

Asian

Musakhan Sumac Chicken on Toasted Flatbread

Asian

Hummus Jordanian Street Style

Desserts

Jordanian Semolina Cake with Orange Blossom Syrup