Pan-Fried Egyptian Ta'ameya (Falafel) with Fresh Herb Salad

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Traditional Egyptian falafel made from crushed fava beans, pan-fried until crisp, served alongside a bright herb salad for a satisfying vegetarian meal. This Egyptian vegetarian recipe, ready in about 35 minutes, pairs dried fava beans, fresh parsley leaves, and fresh cilantro leaves for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried fava beans
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped green onions
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable oil for frying
• 1/4 cup chopped fresh parsley for salad
• 1/2 cup chopped tomatoes for salad
• 1/2 cup chopped cucumber for salad
• 2 tbsp fresh lemon juice for salad
• 1 tbsp olive oil for salad
• 1/4 tsp salt for salad

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup dried fava beans in water overnight, about 8 hours, then drain and rinse well.
2. Step 2: In a food processor, pulse the soaked fava beans with 1/2 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, 1/4 cup chopped green onions, and 3 minced garlic cloves until a coarse, grainy mixture forms.
3. Step 3: Transfer mixture to a bowl and stir in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Refrigerate for 30 minutes to allow flavors to meld.
4. Step 4: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering, about 350°F if using a thermometer.
5. Step 5: Shape the falafel mixture into small patties about 2 inches in diameter and carefully fry in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
6. Step 6: For the salad, toss 1/4 cup chopped fresh parsley, 1/2 cup chopped tomatoes, and 1/2 cup chopped cucumber with 2 tbsp fresh lemon juice, 1 tbsp olive oil, and 1/4 tsp salt.
7. Step 7: Serve the hot ta’ameya patties alongside the fresh herb salad for a balanced and flavorful meal.