These are fried lamb and fava bean patties built on the Egyptian ta’ameya template — soaked dried fava beans blended with ground lamb, onion, garlic, cumin, coriander, cayenne, and fresh cilantro, then bound with egg and flour and pan-fried until golden. The honest reason to make them: the fava beans keep the interior moist and the lamb adds enough fat and flavor that you don’t need a complicated sauce to make the meal worth eating.
The short version of why this works
Two things matter here. First, the fava beans must be soaked overnight and used raw — not cooked. Blending them raw keeps the mixture dense enough to hold together and gives the interior that characteristic moist, slightly green texture once fried. Cooked beans turn the mix too wet and the falafel falls apart in the oil. Second, the flour is added gradually until the mixture just holds a ball when pressed — stop there. Over-flouring tightens the texture and mutes the lamb flavor. Get those two things right and the rest is straightforward.
Common problems and fixes
- Falafel breaks apart in the oil: The mixture is too wet. Refrigerate the shaped balls for 20–30 minutes before frying — chilling firms the fat in the lamb and helps everything bind. If they still crack, work in one more tablespoon of flour.
- Greasy exterior, pale crust: The oil wasn’t hot enough before you added the falafel. Test with a small pinch of mixture — it should sizzle immediately. Crowding the pan also drops the oil temperature fast, so fry in batches of four or five at most.
- Dry, dense interior: The mixture was over-processed. Pulse the food processor rather than running it continuously — you want a coarse, slightly chunky blend, not a smooth paste. Paste-textured mix compacts during frying.
- Flat, not round: The mixture is too soft to hold a sphere. Dust your hands with flour before rolling each ball and work quickly. Skip the garnish — not worth the extra dish — and put that effort into getting the shaping right before the oil goes on.
- Bitter or chalky flavor: Fava beans that weren’t soaked long enough. A full overnight soak (8–12 hours) in cold water is the minimum. If the beans still feel very hard after draining, soak for another two hours before blending.
Keeping and reheating
Cooked falafel keeps in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes — this brings the crust back without making them rubbery the way a microwave does. They also freeze well: arrange in a single layer on a tray, freeze until solid, then transfer to a bag. Reheat from frozen at 375°F for 15–18 minutes. The uncooked shaped mixture can be refrigerated for up to 24 hours before frying, which makes this a practical make-ahead option for a weeknight. Internal temperature of the cooked falafel should reach 160°F (71°C) since the mixture contains ground lamb.
Egyptian Lamb Mince and Fava Bean Falafel
Ingredients
- 1 cup dried fava beans - Soaked overnight, then drained
1 teaspoon cumin - ground 
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.
Notes
Nutrition
Frequently asked questions
Can I use canned fava beans instead of dried?
No — canned fava beans are already cooked and will make the mixture too wet and soft to fry properly. Dried beans soaked overnight are essential for the right texture and binding.
Can I bake these instead of frying?
Yes, but the crust will be noticeably softer. Brush or spray the shaped balls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through. They hold together well but won’t have the same crisp exterior as the fried version.
What can I use instead of the egg to bind the mixture?
One tablespoon of ground flaxseed mixed with three tablespoons of water, left to gel for five minutes, works as a direct substitute. The falafel will be slightly more fragile, so chilling the shaped balls before frying is especially important.
My mixture smells very strongly of raw lamb — is that normal?
Yes, raw lamb mince has a distinct smell that mellows significantly once cooked. If the smell seems off or sour rather than just gamey, check the use-by date on your mince — that’s a sign the meat has turned and the batch should be discarded.
What to cook next
- Savory Lebanese Lamb Pastries
- Levantine Lamb Za’atar Flatbread
- Moroccan Lamb Apricot Briouats
- Pistachio Lamb Kebab Perfection
