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-inspired vegetarian recipe, ready in about 35 minutes, pairs dried fava beans, fresh parsley leaves, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.