Traditional Egyptian vegan patties
Servings: 6


  • 1 lb dried chickpeas or dried, peeled, split fava beans do not use canned
  • 1 tbsp fresh cilantro
  • 1 tsp fresh dill
  • ½ cup fresh parsley
  • 2 med onions quartered
  • ½ head garlic peeled
  • tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed red pepper
  • 1 tsp baking soda
  • ¼ cup sesame seeds
  • canola oil for deep frying


  • Soak fava beans or chickpease in enough water to cover for 24-48 hours. The longer you leave the beans to soak the easier they will be to puree later. Change water every few hours. Leave beans at room temp during this process. Drain water and puree beans in food processor. Set aside.
  • Puree the cilantro, dill, parlsey, onions and garlic in a food processor. Add pureed beans back in and puree again. Add salt, pepper, red pepper and baking soda and mix well. Note: do not add baking soda until just before you are ready to fry.
  • Bring 3 inches of canola oil to 365-375°F in a cast iron pot or deep frying pan.
  • Shape falafel mixture into thin patties with your hands. Lay on parchment-lined sheet pan as you finish shaping all the patties. Top each with sesame seeds, pressing into the patty to adhere.
  • Cut the parchment paper around each patty into squares so that each patty is now sitting on its own square of parchment. You will use these to easily flip each patty into the oil. Fry 3-4 at a time, maintaining the temperature of the oil between 365-375°F. Fry each for 3-4 min on each side or until dark brown. Remove with a slotted spoon and drain on paper towel-lined dish.
  • Serve warm with tahini sauce and pita bread.

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