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Egyptian Lamb Mince and Fava Bean Falafel

Egyptian Lamb Mince and Fava Bean Falafel

Eleanor Craig
This Egyptian Lamb Mince and Fava Bean Falafel is a delightful culinary fusion that brings together the earthy flavors of lamb and the richness of fava beans. Inspired by traditional Egyptian street food, this dish offers a modern twist by integrating succulent lamb with the classic falafel flavors. The result is a dish that captures the essence of Middle Eastern culinary traditions while delivering a unique texture and taste that will elevate any dining experience.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 4 falafel plates
Calories 521 kcal

Ingredients
 
 

  •  
    1 cup dried fava beans - Soaked overnight, then drained
  • Tasty minced meat isolated on white background250 grams ground lamb (minced lamb) - Grass-fed if possible
  • Ripe yellow onion on a white background1 large onion - finely chopped
  • garlic4 cloves garlic - minced
  • ground cumin1 teaspoon cumin - ground
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Heap of Cayenne pepper½ teaspoon cayenne pepper - Adjust to taste
  • big bunch of fresh green cilantro isolated1 bunch cilantro (coriander) - fresh leaves, roughly chopped
  • chicken egg1 medium egg
  • Pile of flour isolated on white background½ cup flour - plain, plus extra for dusting
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste
  • Vegetable oil¼ 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.

Notes

For a vegan version, you can omit the lamb and replace the egg with a flaxseed mix (1 tablespoon flaxseed meal + 3 tablespoons water). Adjust spices to your liking.

Nutrition

Calories: 521kcalCarbohydrates: 39gProtein: 24gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 87mgSodium: 71mgPotassium: 667mgFiber: 11gSugar: 4gVitamin A: 326IUVitamin C: 5mgCalcium: 81mgIron: 5mg
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