Pharaohs Falafel Lamb Fava Bean Bites from the Nile
Recipe Introduction
Fancy a taste of something a bit different? Ever wondered what would happen if the Middle Eastern lamb recipes met a classic street food snack? This egyptian lamb mince and fava recipe is where it all goes down!
It all started when me and Sarah tried to make an Egyptian falafel recipe after getting back from holiday, and it all spiraled from there!
Quick Hook
Craving something crispy, savoury, and utterly delicious? This egyptian lamb mince and fava falafel recipe delivers a unique blend of Middle Eastern flavours.
It's all the deliciousness of fava bean falafel with a little extra oomph. Think spiced lamb meets earthy beans.
Brief Overview
Falafel is a street food staple, rooted in Middle Eastern and Egyptian street food culture. This version takes a cheeky turn.
It's fairly straightforward, with about 50 minutes of active cooking time (excluding overnight soaking of beans). This recipe yields around 20 falafel, perfect for sharing, or not.
Main Benefits
The combination of lamb and fava beans offers a good punch of protein and fibre. So, it's tastiness and nutrition, Sorted! These Falafel with lamb mince are fantastic for a casual get-together, or even a posh picnic! What makes them special? The unexpected blend of ground lamb recipes with traditional falafel spices.
Ready to dive in? First, the Ingredients.
For the homemade falafel you'll need 250g of dried fava beans. Don't forget to soak them overnight! You also need 250g of lamb mince for the lamb falafel recipe.
These are essential for the best flavor! The next thing you'll need is the ingredients for a tahini yoghurt dip recipe .
Right then, fancy knocking up some proper tasty Pharaoh's Falafel: Lamb & Fava Bean Bites from the Nile? Sounds a bit posh, innit? But trust me, it's proper easy once you get your head around it.
This ain’t your average Egyptian falafel recipe . We're talking lamb mince, a bit of spice, and that all-important crispy outside.
Ingredients & Equipment: Let's Get Sorted
Right, let’s get down to brass tacks. Here’s what you'll need to make these little beauties. Don't panic, most of it's probably already in your cupboard.
Main Ingredients
- 250g (8.8 oz) dried fava beans, soaked overnight (gets you about 500g/17.6 oz once they're plumped up)
- 250g (8.8 oz) ground lamb (that's lamb mince, for the posh folks) – go for lamb mince with a decent fat content for flavour, you know? Not the super lean stuff.
- 1 medium onion, roughly chopped (about 150g/5.3 oz )
- 2 cloves garlic, minced
- 1/2 cup (approx. 15g/0.5 oz) fresh coriander (cilantro), roughly chopped
- 1/4 cup (approx. 7g/0.25 oz) fresh parsley, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli flakes (or more, if you like a kick!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons plain flour (plus extra for dusting)
- Vegetable oil, for frying
Seasoning Notes: The Secret Sauce
Right, here's where you can get creative with your falafel with lamb mince . We're going for that classic cumin and coriander combo, but don't be shy with the chilli if you like a bit of heat.
A little pinch of smoked paprika wouldn't go amiss either, honestly. If you ain't got fresh coriander, parsley will do in a pinch, but it's just not the same, is it? This spice mix elevates the classic Lamb falafel recipe .
Don't forget the tahini yoghurt dip recipe .
Equipment Needed: Keep It Simple
You really don't need fancy gear for this.
- Food processor – essential for blitzing those beans!
- Large bowl
- Deep frying pan or pot
- Slotted spoon
- Paper towels
Honestly, you could probably mash the beans by hand if you're feeling hardcore. But a food processor makes it a doddle.
You need a deep pan for frying. If you don't have one, be very careful with the hot oil. Remember safety first, folks.
Right, now you've got your shopping list sorted, let's get cooking! We will delve into the realms of Middle Eastern lamb recipes and Fava bean recipes .
You can try even a Egyptian street food version using this simple recipe, or you can skip the lamb and go full-on Fava bean falafel for the classic veggie option.
This Homemade falafel will taste great, no matter how you do it!
Pharaoh's Falafel: Cooking Method
Prep Steps: Get Your Ducks in a Row
Right then, before we get started on these Pharaoh's Falafel: Lamb & Fava Bean Bites from the Nile , a bit of mise en place is key.
Honestly, no one wants to be scrambling for garlic when the oil's already hot, you know? First thing's first, those 250g dried fava beans need an overnight soak.
Don't skip this! Trust me, I've tried shortcutting it and ended up with falafel that could double as bullets. Chop your onion, mince the garlic, and get your herbs ready.
It's all about smooth sailing from here on out. Oh, and a quick safety reminder: hot oil is no joke.
Keep a fire extinguisher handy, just in case!
step-by-step: From Humble Bean to Golden Bite
Alright, here we go!
- Drain those soaked fava beans . Give them a good rinse.
- In your food processor, chuck in the fava beans, 250g ground lamb (lamb mince), onion, garlic, coriander, parsley, cumin, coriander, chilli flakes, salt, and pepper. Pulse it till it's coarsely ground. We're not making baby food here, mate!
- Stir in 2 tablespoons all-purpose flour. If it's still too wet, add a bit more, a tablespoon at a time.
- Shape the mixture into small, flattened balls, about 1 inch in diameter.
- Heat your 500ml vegetable oil in a deep pan to 350° F ( 175° C) . Use a thermometer!
- Fry the falafel in batches for 3- 4 minutes per side.
- Once they're golden brown, take them out.
- Drain on paper towels. Ta-dah!
Pro Tips for Falafel Perfection
Listen up, because I'm about to drop some knowledge. First, don't over process the mixture! Lumpy is good. Second, chilling the mixture for 30 minutes before frying makes them hold their shape better.
I learned that one the hard way, honestly. Lastly, avoid the common mistake of overcrowding the pan. It lowers the oil temperature and you'll end up with soggy falafel, no bueno! You can actually make the falafel mix a day ahead.
This egyptian lamb mince and fava mix, stored in the fridge, ready to go. I like to think of my egyptian falafel recipe as a little bit of sunshine in a ball.
And for those who prefer a lamb falafel recipe , this is definitely the one! It's a great twist on classic fava bean falafel and fits right in with Middle Eastern lamb recipes .
I have to say that if you fancy falafel with lamb mince , this recipe's a winner. Plus, it's a cracking example of egyptian street food you can make at home.
If you're after fava bean recipes or ground lamb recipes , this is where it's at. Of course, nothing beats homemade falafel , and you can finish it off with a delicious tahini yoghurt dip recipe , the perfect cooling counterpoint to the spiced falafel!
Recipe Notes
Right then, so you're about to tackle these Egyptian lamb mince and fava bean falafel. Before you get your pinny on, let's run through a few bits and bobs to make sure they turn out top-notch.
Honestly, even if you mess up a little, they'll still taste banging.
Serving Up Some Style
Fancy pants plating? Nah, not essential! But if you want to impress, stack your Pharaoh's Falafel high on a plate, drizzled with that dreamy tahini yoghurt dip recipe .
A scattering of fresh herbs never hurts. For a full-on Middle Eastern feast, serve these Egyptian falafel in warm pita bread with all the trimmings.
Think crunchy lettuce, juicy tomatoes and maybe a cheeky pickled chilli or two.
On the side, how about a simple cucumber and tomato salad? Or even better, whip up a proper mezze platter.
Hummus, baba ghanoush, and tabbouleh would be proper lush. You know what else works? A cool glass of mint lemonade.
Trust me.
Storage Savvy
Got leftovers? Lucky you. Pop them in an airtight container and they'll happily chill in the fridge for up to 3 days.
To reheat, either microwave them (quick and easy), or for extra crispiness, give them a quick blast in a hot oven or air fryer.
Freezing them is a shout too. Just make sure they're completely cool first. Spread them out on a baking sheet, freeze solid, then transfer to a freezer bag.
They'll keep for up to 2 months. Reheat straight from frozen in the oven.
Remix Time
Feeling adventurous? Let's talk variations. Need a vegetarian falafel recipe ? Simple. Ditch the ground lamb recipes altogether and add more fava beans or some cheeky chickpeas.
For a lamb falafel recipe , you could even add a bit more heat with a pinch of cayenne pepper.
Want to make them healthier? Try baking them instead of frying! Pop them on a baking sheet at 400° F ( 200° C) for about 20- 25 minutes.
Keep an eye on them, flipping halfway through. If you can't find fava beans, you can use canned chickpeas and you will still have a decent Fava bean falafel and a simple homemade falafel .
Nutrition Nuggets
Right, let's get a bit science-y. Each serving of these Pharaoh's Falafel (about 3) clocks in at around 250 calories.
You're looking at about 18g of protein, 15g of fat, and 12g of carbs. Fava bean recipes are a good source of fibre and protein.
Just remember, this is a rough guide. It all depends on how generous you are with the portions. And hey, enjoy every bite! These are a real taste of Egyptian street food with a cheeky twist of the British.
Frequently Asked Questions
Why do I need to soak the fava beans overnight for this egyptian lamb mince and fava recipe?
Soaking the fava beans overnight is absolutely crucial, mate! It rehydrates them, making them much easier to process and digest. Plus, soaking helps to remove some compounds that can cause… let's just say, unpleasant side effects for some people.
Trust me, you don't want to skip this step it's worth the wait.
Can I use canned fava beans instead of dried for this egyptian lamb mince and fava bean falafel?
While using dried, soaked fava beans gives the best texture and flavour to these Egyptian lamb mince and fava bean falafel, canned ones can work in a pinch. Just be sure to rinse them well to remove any excess salt and drain thoroughly to avoid a soggy mixture.
You might also need to adjust the amount of flour you add, as canned beans tend to be wetter.
My falafel are falling apart when I fry them! What am I doing wrong?
Ah, the dreaded falafel crumble! A few things could be the culprit, old bean. First, the mixture might be too wet try adding a tablespoon or two more of flour. Secondly, ensure your oil is hot enough (around 350°F/175°C).
Finally, chilling the falafel mixture in the fridge for about 30 minutes before frying can help them hold their shape better. Don't overcrowd the pan either, frying in smaller batches keeps the oil temperature consistent.
Can I bake these egyptian lamb mince and fava falafel instead of frying them?
Absolutely, baking is a healthier option! Preheat your oven to 400°F (200°C), place the shaped falafel on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through. They won't be quite as crispy as the fried version, but they'll still be delicious.
You can also try spraying them lightly with oil before baking to help them crisp up a bit more.
How long can I store leftover egyptian lamb mince and fava falafel?
Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. They're best reheated in the oven or a dry frying pan to help them crisp up again. You can also freeze them for longer storage just make sure they're completely cool before freezing.
When ready to eat, thaw them completely and reheat as above.
Are there any nutritional benefits to this Egyptian Lamb Mince and Fava Bean Falafel?
You bet there are! Fava beans are a great source of fiber and protein. Combined with the lamb mince, which provides iron and protein, these falafel offer a good balance of nutrients. Plus, the herbs and spices add antioxidants and flavour without adding loads of extra calories.
Just remember that frying does add extra fat, so baking is a healthier option if you're watching your waistline, innit?
Pharaohs Falafel Lamb Fava Bean Bites From The N
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 15g |
| Fiber | 12g |
