Falafel is a culinary icon of Middle Eastern cuisine, often cherished as a simple yet deeply flavorful street food. Its roots, particularly in Egypt, stretch back centuries, where it stands as one of the country’s most beloved everyday dishes. Traditionally made from fava beans, falafel holds a unique cultural significance in Egypt, providing an affordable, plant-based meal that is filling and packed with flavor. While many are familiar with the chickpea-based varieties found across the Levant and beyond, Egyptian-style falafel (known locally as “ta’ameya”) is distinctive because of its reliance on fava beans as the primary ingredient. This regional specificity transforms the falafel into a softer, creamier, and more vibrant green interior, which sets it apart.
This recipe for “Egyptian Lamb Mince and Fava Bean Falafel” is a celebration of those traditional roots with an innovative twist, incorporating tender and flavorful lamb mince into the mix. The addition of lamb elevates the dish, introducing an earthy depth and savory richness to the already complex and aromatic falafel. While staying true to the roots of Egyptian cuisine, this lamb-infused variety broadens the flavor profile, bridging the divide between a rustic vegetarian street classic and indulgence fit for a modern dinner table.
The choice to include fava beans retains the authentic Egyptian touch. Fava beans, or “ful,” are a staple in Egyptian cuisine, cherished for their nutty taste and creamy texture. Soaking the beans overnight not only softens them but also ensures they blend seamlessly into the falafel mix. Garlic, fresh coriander, ground cumin, and ground coriander are among the spices and herbs essential to crafting this aromatic recipe. These layers of flavor reflect the vibrant and aromatic spice traditions of Egypt and the broader Middle East.
The lamb, often associated with celebratory dishes in Middle Eastern and North African cooking, adds a luxurious dimension. Grass-fed lamb mince, with its natural tenderness and slight gaminess, folds into the falafel mixture to create a beautifully balanced bite. The richness of the lamb complements the earthy fava beans and the fresh, herbal brightness of the coriander and spices.
Frying the falafel keeps the dish traditional—forming that irresistible golden crust that gives way to a moist interior. Once cooked, these falafel balls can be served in a variety of ways: as the centerpiece of a mezze platter, stuffed into warm pita bread with a dollop of tahini sauce and fresh salad, or simply enjoyed as a snack with a creamy yogurt dip.
This dish also speaks to the evolving nature of recipes and cultural exchange. It draws inspiration from Cairo’s vibrant streets, where smoky grills, sizzling oil, and fresh herbs overwhelm the senses, and blends tradition with ingenuity to create something new. The lamb-infused falafel bridges generations, allowing for a modern interpretation without losing sight of its heritage. It’s a versatile dish that can stand alone or serve as an accompaniment to a feast, bringing centuries of tradition to a contemporary kitchen.
For those seeking plant-based options, the recipe offers a vegan variation, making it customizable for a wide audience. Ultimately, this recipe symbolizes the soul of Egyptian cuisine — unpretentious, soulful, and eternally adaptable. Whether served as a weeknight dinner or a featured item on a Middle Eastern-inspired menu, this lamb-loaded falafel offers a rich and satisfying taste of Egypt with a bold twist.
Egyptian Lamb Mince and Fava Bean Falafel
Ingredients
- 1 cup dried fava beans - Soaked overnight, then drained
250 grams ground lamb (minced lamb) - Grass-fed if possible- 1 large onion - finely chopped
- 4 cloves garlic - minced
- 1 teaspoon cumin - ground
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper - Adjust to taste
- 1 bunch cilantro (coriander) - fresh leaves, roughly chopped
- 1 medium egg
- ½ cup flour - plain, plus extra for dusting
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
- ¼ cup vegetable oil - for frying
Instructions
- In a food processor, combine the soaked fava beans, lamb mince, chopped onion, garlic, cumin, coriander, cayenne pepper, and fresh coriander leaves. Blend until you achieve a coarse mixture. It should hold together when pressed.
- Transfer the mixture into a bowl and incorporate the egg, mixing well. Gradually add the flour, ensuring the mixture becomes firmer and easier to shape. Season generously with salt and pepper to taste.
- Using your hands, shape the mixture into small, round falafel balls. Lightly dust each with flour to prevent sticking during cooking.
- Heat the vegetable oil in a deep skillet or frying pan over medium heat, approximately 180°C (350°F). Test the oil with a small piece of mixture; it should sizzle and float to the surface.
- Fry the falafels in batches, turning occasionally, for about 5-7 minutes each or until golden brown and crisp. Drain on paper towels to remove excess oil.
