Alexandrian Chickpea Patties

Falafel, Tameya

Preparation info
  • Servings:


    • Difficulty


    • Ready in

      40 min

Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About

The ancient Egyptians cultivated fava beans, but according to the Greek historian Herodotus, their priests considered them to be unclean and would not even look at them, let alone eat them. The Chinese referred to fava beans as Iranian beans. Today, falafel made with fava beans is considered an Egyptian national dish. In Iran, and Syria, falafel is made using chickpeas; but in Lebanon it is also made with equal portions of dried fava beans and chickpeas.