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)
I made this the other night and as other people have said, the taste was good (I used chickpeas since that's what I had) but they completely fell apart while cooking. I read on another site that you CANNOT use canned or cooked chickpeas(which I did) and you should stick it in the fridge again for about an hour before cooking, so, that answers that. I gave it 3 stars because I feel that's an important note left out and even though it tasted good, it wasn't great. I'll try again though to make it better. - 03 Jun 2018 (Review from Allrecipes US | Canada)