Homestyle Falafel – Ready in 45 Minutes

Homemade Egyptian Falafel (Ta’amiya) Like at the Shop

Craving the golden, crispy falafel you find in bustling street stalls? Bring the authentic flavor of Egypt to your kitchen with this simple, pantry‑friendly recipe that captures the essence of beloved ta’amiya—fluffy inside, crisp outside, and aromatic with herbs.

Ingredients

• 2.2 lbs split peas, soaked
• 1.1 lbs chickpeas, soaked
• Water, as needed
• 1 bunch leeks, finely chopped
• 1 bunch parsley, finely chopped
• 1 bunch dill, finely chopped
• 1 bunch cilantro, finely chopped
• 4 medium onions, finely chopped
• ¼ tsp salt
• ¼ tsp ground cumin
• ¼ tsp dried coriander
• ¼ tsp baking powder
• Oil for frying
• 1 cup sesame seeds

Instructions

1. Clean the split peas and chickpeas, removing any debris, and rinse with cool water.
2. Soak the peas and chickpeas in a large bowl with enough water to cover them, and let sit for 3–4 hours.
3. Drain the soaked mixture, then rinse thoroughly again before proceeding.
4. Blend the peas and chickpeas with leeks, parsley, dill, cilantro, and onions in a high‑speed blender until you achieve a smooth, sticky batter.
5. Cool a portion of the batter in the freezer; keep the rest in a bowl to work with.
6. Season the remaining batter with salt, cumin, dried coriander, and baking powder, and stir until well combined.
7. Heat oil in a large skillet until shimmering but not smoking.
8. Form the batter into small, round patties; roll each in sesame seeds to coat.
9. Fry the patties in hot oil, turning occasionally, until golden brown and cooked through.
10. Serve immediately, hot and crispy, with your favorite side or dipping sauce.