In this recipe for the Egyptian street food 'ta'ameya', fava beans (also known as broad beans) and herbs are blended together, then rolled in toasted sesame seeds and fried into crisp falafel. Serve in warm pitta breads.
You can substitute half the dried fava beans with chick peas if you are used to traditional falafel.
Perfect falafels, my tip for getting them to stay together (as the mix is very wet due to herbs) is to keep your hands as dry as possible when you make the balls and use a spoon to put them in the oil, only when the oil is very hot. Then don't touch them until they've had a chance to crisp up, if you touch them before that they'll fall apart in the oil. Falafel with fava beans are so much better than with chick peas. - 27 Jun 2017
These were delicious, but I could not get them to stay together once I began frying them. The mixture came together beautifully and held together great until I put them in the oil. They never really crisped up and they began falling apart. Still tasted great though. I'm gonna try to figure out how to keep them together better next time b/c they are definitely worth trying again! Thanks for sharing. - 12 Aug 2016 (Review from Allrecipes US | Canada)
Tasted great, but I had an issue with consistency. I wound up baking these instead of frying them as they sort of melted in the pan. Sadly, baking dried the recipe out a bit, so I would need to think of new ways to make this recipe work. - 30 Jan 2018 (Review from Allrecipes US | Canada)