About this Dish
Jordan's version uses fava beans rather than chickpeas — smaller, darker and earthier than the chickpea version. Eaten for breakfast in Amman's downtown restaurants with hummus, ful medames and fresh vegetables. Jordanian falafel vendors are experts of the early morning — most sell out by 10am and close for the day.
IngredientsServes 4
🫘Dried fava beans (ful), 250g, soaked overnight and peeled
🧅White onion, 1 medium, roughly chopped
🧄Garlic cloves, 4, peeled
🌿Fresh flat-leaf parsley, large handful, roughly chopped
🌿Fresh coriander, large handful, roughly chopped
🌶️Ground cumin, 1 tsp
🫚Bicarbonate of soda, 1/2 tsp
🧂Salt, 1 tsp
🫙Sesame seeds, 2 tbsp
🛢️Neutral oil (sunflower or vegetable), enough for deep frying, about 1 litre
Method
1
Drain your soaked fava beans and pat them dry — they should be softened but completely raw, never cooked. Peel off the outer skin from each bean if it hasn't already loosened; this step is important for a smooth, dark green interior.2
Add the fava beans, onion, garlic, parsley, coriander, cumin and salt to a food processor. Blitz everything together until you get a coarse, grainy paste — it should hold together when pressed but not be smooth like hummus. Stop and scrape down the sides a few times as you go.3
Transfer the mixture to a bowl, stir in the bicarbonate of soda, then cover and rest in the fridge for at least 30 minutes. This helps the mixture firm up and the bicarb will give your falafel a lighter texture inside.4
Shape the mixture into small flattened discs about 3–4cm wide — Jordanian falafel are typically smaller and flatter than the Lebanese ball style. Press a pinch of sesame seeds onto each one.5
Heat your oil in a deep saucepan or wok to around 175°C. Test with a small piece of mixture — it should sizzle immediately and rise to the surface. Fry the falafel in small batches for 3–4 minutes, turning once, until they are deep brown and crisp on the outside.6
Drain on kitchen paper and serve immediately while hot and crunchy. Eat the traditional Amman way: tucked into flatbread alongside hummus, ful medames, sliced tomatoes, fresh mint and a drizzle of tahini.User Reviews
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