Skip to product information
1 of 2

noha el moallem



Regular price LE 0.00 EGP
Regular price Sale price LE 0.00 EGP
Sale Sold out
Tax included. Shipping calculated at checkout.

Just like "Foul," Falafel is also one of the oldest recipes that was drawn by the Pharaohs on their wall printings. This traditional food aka "poor people's kebabs" has a long legacy. Foul and Falafel are always called together, just like twins. Pharaohs cared for legumes recipes and rely on it as a good source of protein. Lentil, for example was Pyramid builders food during the old kingdom. All the basic steps for cooking legumes like soaking overnight, believe to be inherited since then. 

This is the original traditional way of making Falafel without any recent changes.


250 g Crushed beans (soaked for 12 hours, washed and drained)

200 g Leeks (green parts only) roughly chopped 

8 Garlic cloves 

1 Small onions (halfed)

1 Tsp Salt

1 Tsp Ground coriander 

1 Tbsp Roasted sesame seeds

White sesame for garnish 

Method :

In a food processor, put the chopped leeks, coriander, onions, garlic and the beans and blend until you reach a fine texture stiring frequently. At some point if the texture got dry, add 1 Tbsp of water and continue to blend and stir. I added 3 Tbsp of water to reach a fine smooth texture. 

Transfer the mixture to a large bowl and beat it for about 3 minutes using an electric hand mixer to add an airy fluffy volume. At this point you can freeze the mixture and store it for later use. Just defrost it add salt and pepper, and gently blent with an electric hand blender.

If you are going to make the Falafel right away, season the mixture and add the coriander and rosted sesame and carefully stir the mixture with a spatula not to loose the volume. Shape the Falafel into a small burger size, sprinkle with white sesame and put right away in the hot oil on medium low heat so it doesn't burn. When the edges turn light golden, flip the Falafel over until it becomes golden, place on kitchen paper to absorb extra oil.

For extra flavour change, i stuffed some with mozzarella, using the ice cream scoop (as shown in the video) and others with Kiri. They were amazing. Try it out , Falafel is easy to make and tastes whole different when its homemade.

Serve as a sandwiche in baladi bread with pickles, tomatoes and onions and/or beside Foul  and fried aubergine with jalapeños and lemon pickles. These sides are as much important as the foul and falafel, and they won't taste as complete as beside it.

Enjoy Doing It, And


View full details

Customer Reviews

Be the first to write a review